JPS62280531A - Smoke ejector for kitchen - Google Patents

Abstract

PURPOSE:To prevent soot, oil particles, coal dust, and bad odor from flowing out to atmosphere, by connecting a sprinkling duct to a downward discharge gas duct, by connecting a gas exhaust fan to the lower end of a duct, by providing a sprinkling water receiving tank and an overflow weir in the sprinkling duct, and by providing a water-tight drainage unit for overflow water to the outer side of a weir. CONSTITUTION:A level sprinkling duct 3 is connected to the lower end of a duct 2. A gas exhaust fan 4 is connected to the end of a duct 3, and a sprinkling pipe 13 with sprinkling nozzles 14 are provided to the lower part thereof. A sprinkling water receiving tank 5 is provided in the duct 3, together with an overflow weir 6 which is provided at one end of duct 3. A water-tight drainage line 7 is provided to the outer side of an overflow wire 6. Loating particles of smoke and bad odor are condensed by contacting to numerous water particles in the sprinkling duct 3, and light substance floats up as a scum 21. The substance of larger specific gravity settles as a slime, and is drained from a drain pipe 25. The scum 21 flowing out across the weir 6 in accompany with an overflow water 20 floats up to the water surface, and is accumulated there. The water level drops when the gas exhaust fan 4 is stopped and an open/close valve 19 is opened. When the valve 19 is closed, the water level in an upward U-shaped pipe 16 is heightened. a half quantity of scum 21 floats up at the other end of a U-shaped pipe 16, and is drained from a downward U-shaped pipe 17. This operation is repeated several times and the overflow water containing the scum 21 can be drained.

Description

[Detailed Description of the Invention] 3 Detailed Description of the Invention "Field of Industrial Application" The present invention is for commercial use x 18! This relates to a smoke evacuation device for a room.

``Prior Art'' In the past, odors emitted from commercial cooking rooms for yakitori, grilled eel, and other cooking facilities were a nuisance to neighbors. Therefore, a device for removing the odor from cooking exhaust air was devised, but sufficient deodorization was difficult because too much odor was removed at the air outlet outside the folding screen (Japanese Patent Application Laid-Open No. 132529/1983).

``Problems to be Solved by the Invention'' The present invention aims to prevent the emission of soot, oil particles, charcoal dust, odor, etc. generated in commercial cooking rooms into the atmosphere.

``Means for Solving the Problems J'' The present invention provides a lower exhaust duct that opens into the cooking chamber, connects a watering duct to the tally, and connects the watering duct to the end of the watering duct to provide the exhaust air to the outside of the cooking chamber. A cooking drain is constructed by connecting a wind fan, forming a water receiving tank in the water duct, providing an overflow weir in the water tank, and providing a watertight drainage device for the overflow water outside the open weir. Ru.

``Operation'' Therefore, when the exhaust fan is operated to suck smoke, gas, etc. generated from cooking on a charcoal stove etc. in the cooking room downward from the opening of the duct, the smoke, gas, etc. are sprayed with water from the lower duct. Suspended particulates such as smoke and odor enter the duct and come into contact with countless water droplets and aggregate, or come into contact with water droplets and descend into the water receiving tank. The sprayed water particles are completely destroyed due to the reduced pressure in the subducting duct and the water spraying duct, and are dispersed into the duct in the form of mist. Then, on the surface of the water stored in the water tank, the light particles mentioned above float to the surface and become scum, forming ash particles with high specific gravity! 5 settles into the water and becomes slime. Then, the scum is discharged into the sewage M etc. by the watertight drainage system along with the overflowing water from the overflow weir. Since the drainage device is watertight, the atmospheric pressure inside the lowering duct and the water sprinkling duct does not increase and is maintained at a reduced pressure. Both ducts and the internal gas are cooled due to the water in the water tank and the water sprinkling.

``Example'' A charcoal furnace, an electric stove, a gas stove, etc. 8 are installed inside a commercial cooking room l, and a stainless steel downward exhaust duct 2 is installed between the stove, etc. 8 and a wall 9 along the surrounding wall 9. erect. The upper end of the duct 2 opens slightly above the stove 8, etc. The opening IO is provided with a stainless steel glare ll and a lid 12. A horizontal water sprinkling tact 3 made of stainless steel is connected to the TI of the duct z, which is placed on the ground or underground, and a rising part is provided at the tip of the tact, and a drainage pipe directed to the outside of the cooking chamber l is provided at the top end of the tact 3. This is to connect the wind fan 4. A water sprinkling pipe 13 is arranged horizontally in the lower part of the water sprinkling duct 3, and a water sprinkling nozzle 14 is provided on the intermediate pipe 13 in an upwardly protruding manner. Sprinkle water for 15 minutes. Further, an overflow weir 6 is provided at one end of the duct 3 to form a water receiving tank 5 between the partition 6 and the starting end surface of the water duct 3. A watertight drainage device 7 is provided outside the overflow weir 6. As shown in FIG. 1, one end of the upward 0-shaped pipe 16 is opened to the outside of the overflow weir 6, and the downward 0-shaped pipe 17 is connected to the other end to create a vertical meandering pipe. forming an upward 0-shaped tube 16
The bottom of the pump is connected to the lower discharge end of the downward U-shaped pipe 17 by a bypass pipe I8, and the bypass pipe W18 is provided with an on-off valve 19. Therefore, 20 overflows of the overflow weir 6 are stored in the upward U-shaped pipes 16, and the water level is maintained at the upper end level of the downward O-shaped pipes 17, and the 20 overflow waters overflow the upper end of the downward O-shaped pipes 17. watertightness is maintained. With the overflow water 2o, the scum 21 crosses the weir 6 and is floated and deposited on the water surface at the opening at one end of the upward O-shaped pipe 16. In that case, by stopping the exhaust machine 4 and opening the on-off valve 19 of the bypass pipe 18, the water level will fall to the level shown by the imaginary line in Fig. 1, and the scum 21 will float on the falling water surface. The water level in the upward 0-shaped pipe 16 rises due to the flowing water 20, and as it rises, it falls, and the half molecule of the six scum 21 floats to the other end of the same 2-shaped pipe 6 and becomes the downward 0-shaped pipe 1.
The overflow scum 21 can be discharged by repeating the operation of discharging from the scum 7 a plurality of times. This discharge work can be carried out during business cooking suspension hours or on holidays, and the timing can be determined by looking at the scum 5''L in the lice discharged from the exhaust machine 4.Also, as shown in Fig. 2, There is no problem in discharging the overflow water 20 and the scum 21 at the same time using the rotary valve 22.In addition, what is indicated by 23 in the figure is the cooked food,
24 is the smoke exhaust, 25 is the settled slime and water storage RI pipe, 26 is the opening/closing valve, and 27 is the peep lid.

``Effects'' Since the present invention is configured as described above, it is not only capable of removing smoke, oil particles, coal dust, ash, and odors generated from cooked food and stoves discharged from commercial kitchens, but also highly safe. A commercial smoke exhaust system is obtained.

[Brief explanation of drawings]

FIG. 1 is a side view showing the cooking smoke evacuation device of the present invention, and FIG. 2 is a side view of another embodiment of a part of FIG. 1. 1. Cooking room, 2. Lower exhaust duct, 3. Watering duct, 4. Hai@machine, 5. Watering tank, 6. Overflow weir,
7. Overflow water tight water hydration system [η.

Claims (1)

[Claims] (1) Provide a lower exhaust duct that opens into the cooking chamber, connect a watering duct to the duct, connect an exhaust fan facing outside the cooking chamber to the end of the watering duct, and install a water receiving tank in the watering duct. A cooking smoke exhaust system comprising: a water tank, an overflow weir is provided in the same water tank, and a watertight drainage device for overflow water is provided outside the open weir.