KR20050020797A - Range Hood - Google Patents

Abstract

It is possible to reliably discharge air or exhaust gas containing steam or the like to the outdoors, as well as to compensate for the lack of rising airflow, to sufficiently guide the inside of the hood, and to prevent grease from adhering to the surface of the interior wall. In addition, in order to provide a stove hood capable of supplying sufficient air even in a kitchen with high airtightness, air or exhaust gas containing softness or water vapor generated by cooking on the countertop 40 is discharged to the outdoors. To this end, a hood body 11 attached to the interior wall 30, a hood 12 opening at the lower end of the hood body 11 to collect exhaust gas, and assembled in the hood body 11 and outdoors A stove hood (10) having an exhaust fan (13) to which an exhaust duct (20) opened to a discharge port is connected, wherein the air containing the pliability on the back side of the exhaust fan (13) in the hood body (11).Forms a bypass passage 14 for exhaust gas, and communicates one end of the bypass passage 14 to the discharge port 13b of the exhaust fan 13 and at the other side of the bypass passage 14. The end was opened to the interior wall 30 side portion of the hood, and the electric fan 18 was installed at the other end of the bypass passage 14.

Description

Range hood {Range Hood}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a stove hood for discharging air or exhaust gas containing softening or the like generated by cooking on a countertop to the outdoors.

As a countertop used in a kitchen, carbonic acid gas is generated as a result of burning a fuel gas such as city gas to obtain a heat source, and carbon dioxide is used because electric power is used instead of fuel gas such as electric cooking. Although gas does not generate | occur | produce, in order to cook, steam which contains casting | flow_spread and odor may generate | occur | produce. For this reason, below, in the case of a cooking appliance which burns fuel gas, it is called "exhaust gas containing softness etc.", and in the case of a cooking appliance which uses electricity like an electronic cooking appliance, "air containing softness etc." Let's say.

Various types of stove hoods have been proposed, the basic configuration of which sucks air or exhaust gas containing softness and water vapor generated by cooking by an exhaust fan assembled in the hood body, and this is an exhaust duct. The exhaust gas was discharged to the outside through the hood, and at this time, the exhaust gas was captured by a hood having a large opening from above to below the counter.

By the way, in recent years, the so-called "electronic cooking apparatus" which uses electricity is also developed, and it is widely used with the countertop which obtains the heat source required for cooking by burning gas. In this electronic cooking apparatus, exhaust gas containing carbon dioxide is not generated. However, the softening and the odorous water vapor are generated due to the cooking, and therefore, the softening and the like must be discharged to the outdoors.

In addition, in this type of electronic cooking apparatus, since no gas for combustion is required, sufficient air flow such as exhaust gas for burning gas or the like cannot be formed. That is, in the case of using an electronic cooking appliance, the softness and water vapor generated due to cooking do not all reach the stove hood, but are often diffused into the kitchen. In particular, for the stove hood, it is preferable that the height from the pot or the frying pan to the stove hood is 80 cm or more. Therefore, the diffusion out of the range hood of air containing this casting or the like, i.e., the diffusion inside the room, becomes an unavoidable situation.

As a matter of course, the structure of the exhaust fan is important in the range hood of the above-described basic configuration. In other words, there is a need for a quiet and strong suction fan, and the present applicant also has an exhaust fan suitable for use in this type of hood hood, for example, in the technique of Japanese Patent No. 260928 or the like and related thereto. Regarding this, various proposals have been made in techniques such as Japanese Patent No. 2920494, Japanese Patent No. 2920494, and Japanese Patent No. 3277250.

According to these techniques of the applicant, the suction of exhaust gas or air containing the softness and the like in this kind of stove hood can be performed in a considerably high state, but how to solve the lack of rising air flow in the above-described electronic cooker. In addition to what to do, there are still many problems to solve in the kitchen. For example, it is a problem of "cleaning" or a problem of "air supply" in a house which has recently been improved in confidentiality.

First, referring to "cleaning", the exhaust gas generated in the kitchen contains "flexible" as described above. This tendency occurs when making oily frying or stir fry dishes, which liquefy to contaminate the walls or hood of the kitchen. In particular, since the interior wall 30 opposite the counter as shown in FIG. 1 is close to a frying pan or the like, it becomes a part where the "oil grease" tends to stick. This "oil" is very difficult to remove, and cleaning it is difficult in any home.

On the other hand, when looking at the "air supply", the airtight room (kitchen) has to be a special facility to introduce fresh air used for combustion. Of course, when cooking in the airtight kitchen, even if there is a strong stove hood, because the fresh air for combustion must be supplied in the kitchen, the exhaust gas generated on the kitchen counter as much as that spreads into the kitchen.

In particular, in recent years, in a very high-density kitchen, as in a multi-family house, it is very difficult to supply or discharge air only by the power of a supply fan or natural convection.

Thus, the present inventors can compensate for the lack of rising airflow when using an electronic cooking appliance, can minimize the adhesion of grease to the interior walls, and can supply air for cooking even without special equipment. As a result of various studies on how to make a stove hood, it has been found that not only carbon dioxide gas and water vapor but also a part of indoor air are mixed in the exhaust gas discharged from the exhaust duct, thereby completing the present invention. It is done.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-described circumstances in this type of hood hood, and the problem to be solved can be reliably discharged air or exhaust gas containing water vapor to the outdoors, The present invention provides a stove hood capable of making sufficient induction into the hood to compensate for the shortage, controlling the adhesion of grease to the surface of the interior wall, and supplying sufficient air even in a high-tight kitchen.

1 is a cross-sectional view of the stove hood according to the present invention,

2 is a partial cross-sectional view showing a state in which the electric fan portion constituting the stove hood of the present invention is unitized;

3 is a bottom view of the range hood of the present invention,

4 is a cross-sectional view of the stove hood according to another embodiment of the present invention,

5 is a partially enlarged cross-sectional view of the stove hood of this other embodiment.

<Description of the code>

10: stove hood 11: hood body

12: hood 13: exhaust fan

13a: inlet port 13b: outlet port

14: bypass passage 14a: air vent

15: Filter 16: Shutter

17: bypass filter 18: electric fan

19: dew condensation trap 20: exhaust duct

30: interior wall 40: countertop

50: second bypass passage 51: electric fan

52: slit

Means employed in the present invention to solve the above problems are described with reference to the symbols used in the description of the best embodiment to be described later,

"The hood body 11 attached to the interior wall 30, and the hood body 11 in order to discharge the air or exhaust gas containing the softness | flexibility, water vapor, etc. which generate | occur | produce by cooking on the cooking table 40 to the outdoors, A hood having a hood 12 opening at a lower end of the head and collecting exhaust gas, and an exhaust fan 13, which is assembled in the hood main body 11 and is opened to the outside, is connected to the exhaust port. In (10),

On the back side of the exhaust fan 13 in the hood main body 11, a bypass passage 14 for air or exhaust gas containing the flexible material is formed, and one of the bypass passages 14 is formed. While communicating the end to the outlet 13b of the exhaust fan 13, the other end of the bypass passage 14 is opened to the interior wall 30 side portion of the hood,

And the range hood 10, wherein the electric fan 18 is provided at the other end of the bypass passage 14.

That is, this stove hood 10 forms the bypass passage 14 in the hood main body 11, as shown in FIG. 1, and one end of this bypass passage 14 is exhaust fan ( At the same time as connecting to the discharge port 13b of 13), the other end is opened by the air vent 14a as shown in FIG. 3, and the other end of this bypass passage 14 is shown in FIGS. As shown in FIG. 5, the electric fan 18 is provided.

As a result, when the stove hood 10 is operated, the air on the worktop 40 is sucked by the exhaust fan 13, so first, the softness and the odor generated by cooking on the worktop 40 are caused. Alternatively, in the type of combustion of air containing steam or fuel (gas), the exhaust gas containing carbon dioxide is captured by the hood 12 opened downward and collected into the hood body 11. The basic operation is to be discharged to the outside from the exhaust duct 20 opened to the outside by the exhaust force of the exhaust fan 13.

Of course, also in the range hood 10, like the normal range hood, the filter main body 11 is provided in the hood main body 11, and this filter 15 also raises the flexibility which rises from the countertop 40. It will remove most of the lead from the air or exhaust gas it contains.

In the above-described flow of exhaust gas, in the range hood 10 according to the present invention, one end communicates with the discharge port 13b of the exhaust fan 13 and the other end is on the interior wall 30 side of the hood. Since the bypass passage 14 is formed in the portion as the blower opening 14a, a part of the air or the exhaust gas containing the softness sucked by the exhaust fan 13 flows into the bypass passage 14 In this case, the air blower 14a is supplied onto the countertop 40 from each of the air holes 14a that are opened above the countertop 40.

At this time, an electric fan 18 is provided in the bypass passage 14 inside each blower 14a as shown in FIG. 1 and the like, and the electric fan 18 includes a bypass passage 14. It operates in the inside and directs a part of air or exhaust gas containing the softness sucked by the exhaust fan 13 toward each blow port 14a.

And since each tuyeres 14a are also opened to the front surface (interior side) of the interior wall 30, as shown also in FIG. 3, each tuyeres as shown by the dotted-line arrow in FIG. 1 and FIG. It is supplied toward the countertop 40 from 14a. Since this supply is encouraged by the operation of the electric fan 18 described above, and not by the force of the exhaust fan 13 alone, for example, by the indoor air flow from the side, it is indicated by this right dotted arrow. The airflow is not disturbed and is directed to the countertop 40 without fail.

Since the air or exhaust gas supplied from each tuyeres 14a toward the countertop 40 is still in a latent heat state, as shown by the black arrows in FIG. 1 or 4, a kind of upward airflow is formed. . Therefore, even if the countertop 40 is an electronic cooker and does not generate sufficiently strong air flow by the exhaust gas, the air or the exhaust gas supplied from each blower port 14a is completely led into the hood 12.

In addition, the air or exhaust gas supplied from each tuyeres 14a toward the countertop 40 flows down while forming a kind of air curtain on the front surface of the interior wall 30. As a result, the softness generated from the frying pan or the like on the countertop 40 is prevented by the air curtain and does not directly contact the surface of the interior wall 30 and does not adhere to the surface of the interior wall 30. For this reason, when this range hood 10 is operated, the dirt by oil will not adhere to the surface of the interior wall 30 at least, and cleaning of the interior wall 30 can be skipped to some extent. .

The above is very important when the " electronic cooking appliance " which has recently increased as the countertop 40 is employed. In the electronic cooking apparatus, air for combustion is not required, but it is natural that softening occurs due to the electronic cooking. Preventing this from coming into direct contact with the interior wall 30 is important because it leads to keeping the kitchen clean and also eliminating cleaning.

In addition, since a part of the exhaust gas containing air is supplied to the countertop 40 side from each tuyeres 14a, when the countertop 40 is a type which burns fuel gas, it is required by this countertop 40. Part of the oxygen to be supplied. In other words, even if a special air blower or device is not installed in the kitchen in which the stove hood 10 is installed, the kitchen 40 can be supplied with sufficient combustion air while maintaining the airtightness of the kitchen.

Accordingly, the stove hood 10 according to the present invention can not only discharge the exhaust gas containing the flexible material to the outdoors, but also control the adhesion of grease to the surface of the interior wall 30, and furthermore, Even in a high kitchen you can get enough air.

Moreover, in this range hood 10, the shutter 16 which adjusts delivery of air or exhaust gas to the bypass passage 14 is also provided in the discharge port 13b of the exhaust fan 13.

That is, in the range hood 10 provided with the shutter 16, the amount of the air or the exhaust gas sent into the bypass passage 14 is adjusted by the shutter 16, but the shutter 16 is opened. The accuracy (the degree of air or exhaust gas derivation to the exhaust duct 20 side) can be adjusted by, for example, an adjustment dial provided below the front surface of the hood body 11 or on the bottom surface of the hood 12. It would be. Of course, this shutter 16 is the simplest to install in the exhaust port 13b of the exhaust fan 13, and it is efficient because the stove hood 10 can be packaged in one unit as a finished product.

When there is such a shutter 16, by adjusting the opening degree according to the airtightness of the kitchen, the air which forms the flow containing casting, or the combustion air required by the countertop 40 is supplied sufficiently. For example, when the introduction of cold outside air is minimized, such as in winter, the opening degree of the shutter 16 may be maximized, and in the case of a strong wind such as a typhoon, the opening degree of the shutter 16 may be minimized. In other cases, adjustment may be appropriate.

Therefore, the range hood 10 provided with this shutter 16 can adjust the delivery of air or exhaust gas containing the softness to the bypass passage 14 by the shutter 16. As shown in FIG.

Furthermore, in this range hood 10, a bypass filter 17 that absorbs odor and carbon dioxide gas in air or exhaust gas is also provided in the bypass passage 14.

In other words, in the range hood 10 provided with the bypass filter 17, the odor filter and the carbon dioxide gas in the exhaust gas are absorbed by the bypass filter 17 in the bypass passage 14. In order to absorb the odor and carbon dioxide gas in the air returning to the countertop 40 side as much as possible. Therefore, the range hood 10 can prevent the odor and the return of carbon dioxide gas into the kitchen by the bypass filter 17 as much as possible.

Next, the range hood 10 which is embodiment shown in the figure of this invention comprised as mentioned above is demonstrated. In the stove hood 10 of the present embodiment, in the case of a cooking appliance that burns fuel gas, "exhaust gas containing soft oil" is generated, and in the case of a cooking appliance that uses electricity such as an electronic cooking appliance, "flexible" Air containing the same ”and the like, which is sucked by the exhaust fan 13 in any case will be referred to as“ exhaust gas ”.

First, FIG. 1 or FIG. 4, the stove hood 10 according to the present invention attached to the countertop 40 installed on the front side of the interior wall 30 of the kitchen and the front side of the interior wall 30 from above. Is a cross-sectional view. The stove hood 10 is for discharging air or exhaust gas containing steam or the like generated by cooking on the countertop 40 to the outside, and includes a hood body 11 attached to the indoor wall 30, An exhaust fan 13 in which a hood 12 that opens to the lower end of the hood body 11 to collect exhaust gas and an exhaust duct 20 that is assembled in the hood body 11 and opened outdoors are connected to the exhaust port. ).

In addition, the stove hood 10 has a filter 15 for capturing the cast in the hood 12, thereby liquefying and removing most of the inside of the cast. In the range hood 10 of this embodiment, after liquefying the captured casting | flow_spread, it guides to drain and collects it to some extent.

In this stove hood 10, as illustrated in FIG. 1 or 4, the bypass passage 14 is formed on the rear side of the exhaust fan 13 in the hood main body 11. The passage passage 14 communicates one end thereof to the discharge port 13b of the exhaust fan 13 and communicates the other end to the air vent 14a formed on the interior wall 30 side of the hood. . The bypass passage 14 sucks air or exhaust gas containing softness generated by cooking on the countertop 40 by the exhaust fan 13, and then returns a portion thereof to the countertop 40 above. will be. As shown in FIG. 3, a plurality of air vents 14a are formed at the end of the counter passage 14 side of the bypass passage 14, and each of the air vents 14a is formed as much as possible in the interior wall 30. It is close to the indoor side.

Moreover, in this range hood 10, the shutter 16 is provided in the discharge port 13b which becomes the current side of the bypass passage 14, and becomes the wake side of the exhaust fan 13. As shown in FIG. The shutter 16 adjusts the delivery of air or exhaust gas containing the flexibility into the bypass passage 14. Various things can be applied as this shutter 16, What is necessary is just to keep the adjusted opening degree simultaneously with the operation | movement of the exhaust fan 13.

In addition, in the bypass passage 14 which is the inside of each blower opening 14a, as shown in FIG. 1, FIG. 2, FIG. 4, and FIG. 5, the electric fan 18 is provided and this electric fan 18 operates in the bypass passage 14 to send a portion of the air or exhaust gas sucked by the exhaust fan 13 toward the blower port 14a.

The electric fan 18 and the bypass passage 14 to which it is mounted are unitized as shown in FIG. 2, and also serve as a cover for the exhaust fan 13. In this case, a condensation collecting device 19 is provided at a portion that is inside of each of the air inlets 14a, and the moisture in the exhaust gas blown from each air outlet 14a by the condensation collecting device 19 To be captured.

In the range hood 10, as shown by the dotted line in FIG. 1, a bypass filter 17 that absorbs odor and carbon dioxide gas in air or exhaust gas is provided in the bypass passage 14. The bypass filter 17 employs a porous material such as activated carbon to absorb carbon dioxide gas and odor contained in the exhaust gas.

In the range hood 10 of this embodiment, as shown to FIG. 1, FIG. 4, and FIG. 5, the 2nd bypass passage 50 is formed in the front surface side of the hood main body 11, and this 2nd In the bypass passage 50, an electric fan 51 such as the electric fan 18 in the bypass passage 14 is provided. As shown in FIG. 1 and the like, the second bypass passage 50 opens the upper end to the outlet port side of the exhaust fan 13 and the lower end to the upper surface of the hood 12.

From this second bypass passage 50, a part of the air or the exhaust gas sucked by the exhaust fan 13 and discharged flows as indicated by the left dashed arrow in FIGS. 1 and 4. Accordingly, in the case of the worktop 40 which burns gas, the "air curtain effect" is exhibited by supply of combustion air or exhaust gas. In this case, the air curtain effect is further ensured by the electric fan 51 in the second bypass passage 50.

In addition, in the second bypass passage 50 shown in FIG. 4, a slit 52 is formed on the upper end side thereof, and the air outside the range hood 10 is also sucked through the slit 52. That is, this slit 52 is able to suck in outside air by the flow of combustion air or exhaust gas in the 2nd bypass passage 50, and makes an air curtain effect more reliable.

As mentioned above, in the present invention, as exemplified in the above embodiment,

The hood main body 11 attached to the interior wall 30 and the hood main body 11 for discharging air or exhaust gas containing softness, water vapor, etc. generated by cooking on the cooking table 40 to the outdoors. A hood having a hood 12 opening at a lower end of the head and collecting exhaust gas, and an exhaust fan 13, which is assembled to the hood body 11 and is opened to the outside, is connected to the exhaust port. In (10),

In the hood body 11, a bypass passage 14 for the air or exhaust gas is formed on the rear side of the exhaust fan 13, and one end of the bypass passage 14 is connected to the exhaust fan 13. While communicating with the outlet 13b, the other end of the bypass passage 14 is opened to the interior wall 30 side portion of the hood,

In addition, the electric fan 18 is installed at the other end of the bypass passage 14.

Has its main structural features, which makes it possible to discharge air or exhaust gas containing water vapor or the like to the outdoors, as well as compensate for the lack of rising airflow, thereby sufficiently inducing the induction into the hood 12. It is possible to provide a stove hood 10 capable of suppressing the adhesion of grease to the surface of the interior wall 30 and providing sufficient air even in a high hermetic kitchen.

Claims (1)

A hood body 11 attached to the interior wall 30 and the hood body 11 for discharging air or exhaust gas containing softness, water vapor, and the like generated by cooking on the countertop 40 to the outdoors. A hood hood having a hood 12 opening at the bottom of the exhaust gas and collecting exhaust gas, and an exhaust fan 13, which is assembled in the hood body 11 and opened outdoors, is connected to the exhaust port. 10), On the back side of the exhaust fan 13 in the hood body 11, a bypass passage 14 for air or exhaust gas containing the duct is formed, and one end of the bypass passage 14 is formed. To communicate with a discharge port (13b) of the exhaust fan (13), and at the other end of the bypass passage (14), a range hood is installed.