JPH07260225A - Range hood - Google Patents

Abstract

PURPOSE:To provide a range hood which supplies air so as not to affect adversely to the collecting performance of the hood and thermal atmosphere in a room. CONSTITUTION:A substantially box-type hood 14 covering cookers 2a, 2b is provided after the cookers 2a, 2b of a cooking table 3, on which the cookers 2a, 2b are arranged on the upper surface thereof, while the rear plate 6 of the hood 4 is provided with an exhaust port 9 and an air supplying port 10, arranged above the exhaust port 9. When an exhaust fan 12 is operated, supplying airstream 16 flows from the air supplying port 10 forwardly along a ceiling plate 5, then, is sucked into exhaust airstream 17 as the supplying air is advanced to the fore end of the hood 4 and is mixed into the exhaust airstream 17 whereby the supplying air is discharged to the outside of a room without being diffused into a kitchen room.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a range hood for discharging waste gas, oil smoke, odor, etc. generated during cooking to the outside.

[0002]

2. Description of the Related Art In recent years, a range hood is generally installed above a cooking device and sucks an ascending air current from the cooking device and discharges it to the outside. However, in the case of such a range hood, when a large amount of waste gas, oily smoke, or the like is generated, the range hood may not be sufficiently collected and may leak to the outside of the hood. Therefore, there has been a demand for a range hood that efficiently collects waste gas and oil smoke.

For this reason, a range hood having a structure as disclosed in, for example, Japanese Patent Laid-Open No. 3-59338 has been conventionally provided. The configuration will be described below with reference to FIGS. 6 and 7.

As shown in the figure, the cooktop 101 has a wall 10
The discharge port 103a is installed on the wall 102 according to the upper end of the cooker table 101.
Is provided with a suction port 104b. Then, a fan 107 for sending air outward is provided at the discharge port 103a.
However, each of the suction ports 104b is provided with a fan 107a for sending inward air. In addition, a plurality of cookers 105 a and 1 are provided on the upper surface of the cooker stand 101.
05b is arranged in the depth direction.

The main body 106 of the range hood is formed in an inverted L shape on the side surface and is provided with the vertical portion in contact with the wall 102, and the exhaust port 103b is formed from the front surface of the vertical portion to the horizontal portion. The exhaust port 103b is connected to an exhaust duct 108 communicating with the discharge port 103a of the wall 102. An air supply duct 109 is provided in the horizontal portion of the main body 106 of the range hood.
The opening on the base end side of 09 is a suction port 104b provided in the wall 102.
The opening on the front end side is connected to the air supply port 104a formed on the lower surface of the horizontal portion in front of the exhaust port 103b. Further, the air supply duct 109 becomes wider toward the tip,
Further, the air supply port 104a is formed in a slit shape so that the outside air sucked from the suction port 104b forms an air curtain that covers the front of the cookers 105a and 105b when being blown out from the air supply port 104a. Has become.

In the above structure, the cooking device 10 is used during cooking.
Before using 5a and 105b, fans 107, 107
When a is operated, the air in the room is sucked in through the exhaust port 103b, passes through the exhaust duct 108, and is discharged through the discharge port 103a.
Is discharged from the room to the outside. Further, the outside air sucked from the suction port 104b is supplied to the air supply port 10 of the main body 106 of the range hood.
It is blown out from 4a to form an air curtain. When the cookers 105a and 105b are used in this state, the wall 1
The exhaust gas generated from the cooking device 105a close to 02 is directly sucked into the exhaust port 103b. Exhaust gas generated from the cooker 105b far from the wall 102 is not blocked by the air curtain and does not leak to the indoor side. After flowing to the main body 106 side of the range hood, the exhaust gas is sucked into the exhaust port 103b and exhausted. It is discharged from the discharge port 103a to the outside of the room through the duct 108.

In this way, the outside air taken in through the suction port 104b is supplied to the air supply port 104 of the main body 106 of the range hood.
By blowing out from a and forming an air curtain above the cooker stand 101, the cooker 1 remote from the wall 102
It is possible to prevent the exhaust gas from 05b from flowing to the indoor side, and therefore the exhaust gas generated in the cooker table 101 can be reliably discharged to the outside.

[0008]

In such a conventional range hood configuration, the outside air is blown out from the air supply port 104a toward the front end of the range hood body 106 and diffuses into the kitchen room. When the temperature is low, there is a problem that the temperature of the kitchen room is lowered by the cold air that has entered, and the cook who is cooking feels cold.

Further, since the air supply port 104a is formed on the lower surface of the horizontal portion in front of the exhaust port 103b, the air supply air flow 110
And the exhaust flow 111 intersect with each other, the supply air flow 110 collides with the exhaust flow 111, and the exhaust flow 111 is disturbed, so that the collection of smoke and the like is deteriorated.

Further, the air supply port 104a of the air supply air 110 is provided in front of and close to the cooker, and since the wind speed of the air supply air 110 is high in order to obtain the air curtain effect, the outdoor air temperature is low such as in winter. In this case, there is a problem in that the air supply 110 having a high wind velocity directly hits the cook and the cook feels cold.

Further, when the ratio of the supply air volume to the exhaust air volume becomes large, the wind speed of the supply air stream 110 becomes high, and the exhaust stream 1
11, the exhaust flow 111 is greatly disturbed, and the collection of smoke and the like becomes worse. On the other hand, when the amount of air supplied is small, the static pressure in the room increases, and a large force is required to open and close the door of the kitchen room where the range hood is installed.

SUMMARY OF THE INVENTION The first object of the present invention is to provide a range hood capable of reducing the temperature of the kitchen room from being lowered by cold outside air.

A second object is to prevent the feed air flow from obstructing the flow of the exhaust air flow and to efficiently collect smoke and the like.

A third object is to reduce the temperature of the upper part of the range hood to make it safer so that the cook does not get burned when touching the upper part of the range hood.

A fourth object is to prevent the flow of exhaust gas from being obstructed even if there is a flow of air current such as cross wind around the range hood, so that the efficiency of collecting smoke or the like does not decrease. .

A fifth object is to prevent the cook from feeling the cold by preventing the air supply from hitting the cook.

A sixth object is to make the ratio of supply air and exhaust air volume that can secure a necessary indoor static pressure without adversely affecting the collection performance.

[0018]

In order to achieve the above-mentioned first object, the range hood of the present invention comprises a box-shaped hood having a suction port opened, and an outer wall on the inner wall surface of the hood. An exhaust port and an air supply port which are provided in communication with the exhaust port, and a blower that forms an exhaust flow of the exhaust port, and the air flow supplied from the air supply port flows toward the exhaust port in the hood. It is configured to mix with the flow.

In order to achieve the second object, the second
The means is a hood formed by a rear plate provided on the back of the cooker provided on the upper surface of the cooker stand, a top plate that covers the upper side, left and right plates provided on the left and right, and a rear plate of this hood. An exhaust port and an air supply port communicating with the outside of the room and a blower forming an exhaust flow of the exhaust port are provided, and the exhaust flow and the supply air flow face each other in the hood so as to flow substantially parallel to each other.

In order to achieve the third object, the third
This means is configured such that an air supply port is provided above the exhaust port, and the air supply air supplied from the air supply port flows along the inner surface of the top plate of the hood.

In order to achieve the fourth object, the fourth
In this means, air supply ports are provided on the left and right sides of the exhaust port, and the air supply flow flows along the left side plate and the right side plate.

In order to achieve the fifth object, the fifth
The means is a horizontally long exhaust port provided on the upper part of the rear plate, and a vertically long left air supply port and right air supply port are provided on the left and right of this exhaust port,
The hood is configured to disperse the supplied airflow to reduce the wind speed.

In order to achieve the sixth object, the sixth
This means is configured such that the amount of air supplied from the air supply port to the indoor side is 30 to 40% of the amount of exhaust air exhausted from the air exhaust port to the outdoor side.

[0024]

According to the present invention, by the structure of the above-mentioned first means, the supply air flow is mixed with the exhaust flow inside the hood and is discharged outside the room without being diffused.

Further, with the structure of the second means, the supply air flow and the exhaust flow flow opposite to each other, and the supply air flow does not interfere with the exhaust flow.

Further, according to the structure of the third means, the air supply flow flows along the top plate of the hood to lower the temperature of the top plate portion.

Further, with the structure of the fourth means, it is possible to prevent the supply airflow from flowing along both sides of the hood and prevent the smoke rising from the cooker base from escaping laterally due to a side wind or the like.

Further, according to the structure of the fifth means, the supply airflow is dispersed vertically from two locations, and the wind speed becomes slower. Therefore, the supply airflow does not hit the cook.

Further, according to the structure of the sixth means, the wind speed of the supply airflow becomes an appropriate wind speed which does not disturb the flow of the exhaust air flow, and the indoor static pressure becomes an appropriate static pressure, and therefore the collection performance is adversely affected. It is possible to prevent the door from being opened or closed without giving it.

[0030]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A first embodiment of the present invention will be described below with reference to FIGS.

As shown in the figure, on the upper surface, behind the cooker 2a of the cooker stand 3 in which the cooker 2a is arranged on the side closer to the wall 1 and the cooker 2b is arranged on the side farther from the wall 1, the cooker 2a, A top plate 5 for covering the upper part of 2b, a rear plate 6 for covering the rear parts of the cooking devices 2a, 2b,
A substantially box-shaped hood 4 including a left side plate 7 and a right side plate 8 that covers the left and right sides of the cookers 2a and 2b is provided. The tip of the top plate 5 is positioned so as to cover almost the center of the cooker 2b, and the tips of the left side plate 7 and the right side plate 8 extend from the lower end to the center of the cooker 2a. It is formed in such a position that it covers one side and does not cover the side of the cooking device 2b, and extends from the center to the upper side inclining and extending forward, and is connected to the tip of the top plate 5. Also, hood 4
The rear plate 6 is provided with a laterally long exhaust port 9 which is slightly longer than the lateral width of the cooking device 2a, and a laterally long air supply port 10 having the same width as the lateral width of the exhaust port 9 is provided above the exhaust port 9. . Further, the exhaust port 9 is connected to an exhaust blower 12 mounted below the inside of the cooker stand 3 via an exhaust ventilation passage 11 formed in the lower part of the hood 4, and the exhaust blower 12 is connected via an exhaust duct 13 to the exhaust blower 12. It communicates with the outdoors. The air supply port 10 communicates with the outside through an air supply air passage 14 formed in the lower portion of the hood 4 and an air supply duct 15 connected to the air supply air passage 14.
The exhaust ventilation passage 11 and the supply ventilation passage 14 are adjacent to each other, and the supply ventilation passage 14 is provided on the discharge port side of the exhaust blower 12.

In the above structure, oil smoke, waste gas, etc. generated during cooking are forcibly sucked by the exhaust blower 12, enter the exhaust ventilation passage 11 through the exhaust port 9, pass through the exhaust blower 12 and the exhaust duct 13. , Discharged outside the room.
Further, when the exhaust blower 12 is operated and the inside pressure of the kitchen gradually becomes negative, the outside air is supplied from the air supply duct 15 to the air supply duct 1.
4 and flows forward from the air supply port 10 along the top plate 5. Then, the supply airflow 16 is sucked into the exhaust airflow 17 as it goes toward the tip of the hood 4, and is mixed into the exhaust airflow 17, and is discharged outside without being diffused into the kitchen room. Become.

Further, since the supply airflow 16 and the exhaust airflow 17 are opposed to each other substantially in parallel, the supply airflow 16 is the exhaust airflow 1
The flow of 7 will not be obstructed.

Although the temperature of the top plate 5 rises due to the heat generated by the cookers 2a and 2b, the supply airflow 16 flows along the top plate 5, so that the top plate 5 is cooled and the top plate 5 is cooled. The temperature rise can be reduced.

Further, the air supply ventilation passage 14 is arranged on the discharge port side of the exhaust blower 12, and the exhaust duct 13 and the air supply duct 15 are passed in the same direction, so that the duct construction becomes easy.

In the embodiment, the substantially box-shaped hood 4 is provided behind the cooking device 2a, and the rear plate 6 of the hood 4 is provided with the exhaust port 9 and the air supply port 10. However, the suction port is provided on one surface. The exhaust port and the air supply port may be provided on the inner wall surface of the box-shaped hood having the opening, and there is no difference in the operation and effect.

Further, in the embodiment, the air supply blower is not provided, but a low air speed air supply blower may be provided so as to communicate between the air supply port and the outside, and there is a difference in action and effect. Does not happen.

Next, a second embodiment of the present invention will be described with reference to FIGS. The same parts as those in the first embodiment are designated by the same reference numerals and the description thereof will be omitted.

As shown in the figure, an exhaust port 9 is provided in the upper portion of the rear plate 6 in a laterally long width substantially the same as the lateral width of the cooking device 2a, and the left air supply port 10a and the right side are provided on the left and right sides of the exhaust port 9. Air supply port 10b
Is provided vertically from the upper part to the lower part of the rear plate 6.

Then, as a result of conducting an experiment in which the ratio of the supply air flow rate to the exhaust air flow rate of the range hood configured as described above was changed, the following was found.

That is, as shown in FIG. 5, when the supply air volume exceeds 40% of the exhaust air volume, the CO ₂ capturing efficiency, which is an index for evaluating the capturing performance of smoke and the like, does not reach 90%, so Collection performance is unstable and deteriorates. Also, if the supply air volume does not reach 30% of the exhaust air volume, the static pressure in the room exceeds 5 mmH ₂ O, and the force required to open and close the door of the kitchen room is large, which causes an obstacle to the opening and closing of the door. Become. Currently, in general, since the room static pressure is 7mmH ₂ O open and close the door becomes difficult, the room static pressure is set to be below 5mmH ₂ O.

For this reason, the left air supply port 10a and the right air supply port 10b communicate with the air supply ventilation passage 14, and an air volume adjusting damper 18 whose angle can be manually changed is provided between them.
When the room is highly airtight, the air volume adjustment damper 18 is used.
Is made horizontal with respect to the air supply airflow 16 and the opening of the air supply airflow passage 14 is enlarged, and conversely, in the case of a room with a low airtightness, the air volume adjustment damper 18 is inclined with respect to the air supply airflow 16, The opening of the air supply ventilation passage 14 is made small, and the left air supply port 10a
The amount of air supplied to the indoor side from the right air supply port 10b is set to 30 to 40% of the amount of exhaust air exhausted from the exhaust port 9 to the outdoor side.

In the above structure, when the exhaust blower 12 is operated and the inside pressure of the kitchen gradually becomes negative, the outside air passes through the air supply duct 15 from the air supply duct 15, and the left air supply port 10a and the right air supply port 10b. Flow forward along the left side plate 7 and the right side plate 8. Then, the supply airflow 16 is sucked into the exhaust airflow 17 as it goes toward the tip of the hood 4, and is mixed into the exhaust airflow 17, and is discharged outside without being diffused into the kitchen room. Become.

Further, since the supply airflow 16 flowing along the left side plate 7 and the right side plate 8 forms an air curtain, the exhaust flow 17 is not disturbed even if there is a cross wind in the front part of the hood 4,
Therefore, the collection of oil smoke and the like becomes stable.

Further, the supply airflow 16 is vertically dispersed from the left and right two places of the left air supply port 10a and the right air supply port 10b, and the wind speed thereof becomes slow, and it does not reach the cook.

The supply air volume is 30-40% of the exhaust air volume.
As shown in FIG. 5, the collection efficiency is 90% or more, and the collection state is stable. Further, since the static pressure in the room is 7 mmH ₂ O or less and the force required to open / close the door is 9.8 N or less, it does not hinder the opening / closing of the door.

[0047]

As is apparent from the above embodiments, according to the present invention, the inner wall surface of the box-shaped hood having the suction port opened is provided with the exhaust port and the air supply port communicating with the outside. Since it is mixed with the exhaust flow flowing from the room to the room and is discharged to the room without being diffused into the room, it is possible to provide a range hood capable of reducing the temperature of the room from being lowered by cold outside air.

Further, by providing both the air supply port and the air exhaust port on the rear surface of the hood, the air supply flow and the exhaust flow flow opposite to each other, and the air supply does not obstruct the flow of the exhaust flow. I can supply air that does not hurt.

Further, by providing the air supply port at the upper portion of the exhaust port on the rear surface of the hood, the air supply flow flows along the top plate of the hood, and the top plate portion is cooled to improve safety.

Further, by providing the air supply ports on both sides of the exhaust port on the rear surface of the hood, the air supply flow flows along the both side plates of the hood, and the smoke rising from the cooker escapes laterally due to a side wind or the like. Can be prevented.

An exhaust port is provided on the upper part of the rear surface of the hood,
By providing a vertically long air supply port on the rear plate of the hood on both sides of the exhaust port, it is possible to prevent the cook from feeling cold in the winter or the like.

Further, the supply air volume is 30 to 40% of the exhaust air volume.
Therefore, the required static pressure in the room can be secured without adversely affecting the collection performance.

[Brief description of drawings]

FIG. 1 is a vertical sectional view showing an installed state of a range hood according to a first embodiment of the present invention.

FIG. 2 is a front view of the range hood of the first embodiment.

FIG. 3 is a front view of the range hood of the second embodiment.

FIG. 4 is a cross-sectional view of the range hood of the second embodiment.

FIG. 5 is a characteristic diagram showing the relationship between the intake / exhaust air flow rate ratio of the range hood of the second embodiment, the collection efficiency, and the indoor static pressure.

FIG. 6 is a vertical cross-sectional view showing an installed state of a conventional range hood.

FIG. 7 is a rear view of the air supply duct of the range hood.

[Explanation of symbols]

 2a cooker 2b cooker 3 cooker stand 4 hood 5 top plate 6 rear plate 7 left side plate 8 right side plate 9 exhaust port 10 air supply port 10a left air supply port 10b right air supply port 12 exhaust air blower

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Noriko Tsujita 3-3-22 Nakanoshima, Kita-ku, Osaka City, Osaka Prefecture Kansai Electric Power Co., Inc. (72) Tatsuya Okui 3-3 Nakanoshima, Kita-ku, Osaka City, Osaka Prefecture No.22 inside Kansai Electric Power Co., Inc.

Claims (6)

[Claims] 1. A box-shaped hood having a suction port opened, an exhaust port and an air supply port provided on an inner wall surface of the hood to communicate with the outside of the room, and a blower forming an exhaust flow of the exhaust port. A range hood configured to mix a low-air-velocity air supply supplied from the air supply port with an exhaust flow flowing toward the exhaust port in the hood. 2. A hood formed by a rear plate provided on the rear side of the cooker provided on the upper surface of the cooker stand, a top plate covering the upper side, left and right side plates provided on the left and right, and a hood of this hood. An exhaust port and an air supply port that communicate with the rear plate outdoors,
A range hood, comprising: a blower that forms an exhaust flow of the exhaust port, wherein the exhaust flow and the supply air flow in the hood face each other and are substantially parallel to each other. 3. The range hood according to claim 2, wherein an air supply port is provided above the exhaust port, and the air supply air supplied from the air supply port flows along the inner surface of the top plate of the hood. 4. The range hood according to claim 2, wherein air supply ports are provided on the left and right sides of the exhaust port, and the air supply flow flows along the left and right side plates. 5. A horizontally long exhaust port is provided on the upper part of the rear plate, and vertically long left and right air supply ports are provided on the left and right of the exhaust port to disperse the air supply air supplied into the hood. The range hood according to claim 2 or 4, wherein the range hood reduces the wind speed. 6. The range hood according to claim 2, wherein the amount of air supplied to the indoor side from the air supply port is 30 to 40% of the amount of exhaust air exhausted to the outside from the exhaust port.