JPH01247934A - Air exhauster for cooking - Google Patents

Abstract

PURPOSE:To reduce the temperature in an air exhaust duct, and to make use of waste heat effectively in winter by locating an air outlet in a lower part on the front of a cooker unit, intersecting an air intake duct, through which outdoor air passes, with the air exhaust duct, and installing a heat exchanger at the crossing point of those ducts. CONSTITUTION:A suction port 3 is located in a upper part in the rer of a cooker unit 2, and connected to the outdoors through an air path 13, an exhaust 8, and an exhaust duct 7. An air outlet 9 is locate din a lower part on the front of the cooker unit 2, and connected to the outdoors through an air intake duct 12, an air intake fan 10 and a heat exchanger 11. Heat exchange takes place between the exhaust air of high temperature and the intake air to transfer the heat energy of the exhaust air to the intake air, reducing the temperature of the exhaust air, so that thinner heat insulation materials can be applied to wrap around the exhaust duct 7 as the temperature in the duct 7 drops. In addition, a cook may not feel cold at his feet because warm air is discharged from the air outlet 9.

Description

[Detailed description of the invention] Industrial applications The present invention deals with carbon dioxide gas and oil gas generated from cooking appliances.

This relates to a cooking exhaust system that exhausts smoke, odors, etc. to the outdoors.

BACKGROUND OF THE INVENTION Conventionally, this type of cooking exhaust system has a structure as shown in FIG. In the figure, an intake port 15 is provided at the rear of a cooking table 16 on which a cooking device 14 is placed.
5 is connected to a blower 17 via an exhaust duct 18. Moreover, a canopy 19 that covers the cooking device 14 is attached to the upper part of the intake port 16.

In the above configuration, oil and smoke generated during cooking.

Odors, etc. can be removed from the canopy 1 by operating the blower 17.
9 from the intake port 16 and discharged outdoors (for example, Japanese Patent Publication No. 13817/1983).

Problems to be Solved by the Invention In such a conventional configuration, the heat generated during cooking is directly discharged outdoors, which increases the temperature inside the exhaust duct and increases the thickness of the insulation material surrounding the exhaust duct. There was a problem. Furthermore, in winter, there is a problem in that cooks feel cold under their feet when cooking.

The present invention solves these problems, and aims to provide a cooking exhaust device that can lower the temperature inside the exhaust duct and effectively utilize exhaust heat in winter.

Means for Solving the Problems In order to solve this problem, the present invention provides a ventilation path having a suction port provided at the rear upper part of a cooking table on which a cooking device is arranged, and an exhaust duct to which this ventilation path is connected. , comprising an air supply duct for supplying outside air having a discharge port provided at the lower front of the cooking table, the air supply duct and the ventilation path intersecting each other,
A heat exchanger is installed at the intersection.

Function: With this configuration, heat is exchanged between the air discharged outdoors and the air drawn into the room, and the thermal energy of the discharged air is transferred to the air drawn into the room.

EXAMPLE Hereinafter, an example of the present invention will be described based on FIGS. 1 and 2. That is, the suction port 3 is provided at the rear upper part of the cooking table 2 on which the cooking device 1 is placed, and the airflow guide plates 6 are provided on the left and right sides of the upper surface of the cooking table 2, and the canopy 4 is provided above. The canopy 4, the airflow guide plate 6, and the back plate 6 are integrated to form a 7-door. The suction port 3 is connected via a ventilation passage 13 to an exhaust blower 8 mounted inside the cooking table 2, and is communicated with the outdoors via an exhaust duct 7. Further, a discharge port 9 is opened at the lower front of the cooking table 2, and the discharge port 9 communicates with the outdoors via an air supply duct 12, a supply air blower 10, and a heat exchanger 11.

When the blower 8 is operated in the above configuration, oil, smoke, odor, etc. generated from the cooking device 1 are sucked in from the front of the cooking table 2 and flow toward the suction port 3 along the airflow guide plate 5 and the canopy 4. It is guided by the airflow and sucked through the suction port 3, passes through the ventilation path 13 and the exhaust duct 7, and is discharged outdoors. At this time, heat exchange is performed between the high temperature air discharged by operating the air supply blower 10 and the air sucked into the room, and the thermal energy of the discharged air is transferred to the air sucked into the room. Additionally, since the temperature of the air discharged outdoors can be lowered, the temperature inside the exhaust duct T is also lowered, and the heat insulating material surrounding the exhaust duct 7 can be made thinner. Furthermore, in winter, warm air is blown out from the outlet 9, so the cook will not feel cold at his feet.

Effects of the Invention As is clear from the above description of the embodiments, according to the present invention, by providing a heat exchanger that transfers the thermal energy of the air discharged outdoors to the air drawn indoors, the air discharged outdoors Since the temperature inside the exhaust duct can be lowered, the temperature inside the exhaust duct can also be lowered, and the insulation surrounding the exhaust duct can be made thinner. Furthermore, in winter, it is possible to provide a cooking exhaust device that blows warm air to the cook's feet, so that the cook does not feel cold at his or her feet.

[Brief explanation of the drawing]

Fig. 1 is a side sectional view of a cooking exhaust system according to an embodiment of the present invention, Fig. 2 is an oblique Ffi main view of the same cooking exhaust system, and Fig. 3 is a w-side view showing a conventional cooking exhaust system. It is. 1...Cooking device, 2...Cooking stand, 3.
...Suction port, 9...Discharge port, 11...
... Heat exchanger, 12 ... Air supply duct, 13.
...Ventilation duct. Name of agent: Patent attorney Toshio Nakao and 1 other person1-
Training Figure 1 2-Corner f! X also goes to the 3-11 light.

Claims (1)

[Claims] A ventilation duct with a suction port installed at the upper rear of the cooking table with a cooking device placed on the top surface.This ventilation path is connected to an exhaust duct that supplies outside air with an outlet provided at the lower front of the cooking table. A cooking exhaust device comprising an air supply duct, the air supply duct and the ventilation path intersecting each other, and a heat exchanger provided at the intersection.