KR20060048376A - Range hood - Google Patents

Abstract

The present invention relates to a range hood capable of capturing contaminated air generated by cooking, having an excellent trapping efficiency of contaminated air and preventing condensation. The polluted air Q is generated from the heating cooker and tries to leak out of the hood body 1 as it is diffused upwardly. The condensed air F impinges on the convex air F at the open edge portion of the hood body 1 at an oblique angle and converts the flow of the contaminated air Q toward the inlet 131 by the force. Moreover, a part of the wind F blown by the Coanda effect by the curved surface 132 formed in the lower end part of the concave part 3 for polluting air capture of the hood body 1 is carried out. Flows along the concave surface 3 'of the contaminated air trapping concave portion 3 and guides it to the inlet 131, whereby a boundary layer for preventing the adhesion of steam to the concave surface 3' is formed. To prevent condensation.

Range Hoods, Polluted Air, Condensation

Description

Range Hood {RANGE HOOD}

1 is a front sectional view of a range hood according to the present embodiment.

2 is a side cross-sectional view of the range hood according to the present embodiment, a part of which is omitted.

3 is a bottom view of the range hood according to the present embodiment.

4 is an enlarged cross-sectional view of a main part.

<Explanation of symbols for the main parts of the drawings>

A: Range hood 3: Concave for air pollution capture

132: curved surface 7: wind blower

3 ：： Floating surface F ： Ejection wind

Q ： Pollution air 2: Exhaust means

1: Hood body B: Air supply means

The present invention relates to a range hood for improving the capture efficiency of contaminated air (combustion gas, rising air, etc.), and more particularly to a range hood suitable for IH cooking heaters.

In recent years, gas appliances using city gas, LP gas and the like, electric furnaces, IH cooking heaters and the like have been used as heating cooking appliances.

The gas appliance generates combustion gases (polluted air) containing harmful substances such as carbon dioxide and, in some cases, carbon monoxide, together with steam from cooking pots and the like.

By electrification, the IH cooking heater does not generate combustion gases, but generates rising air (polluted air) that contains steam and cooking odors. In the conventional range hood, a 'co'-shaped flow-flow spout tube is installed vertically so that the height can be adjusted vertically in a plan view from the rear of the hood body having the downward opening, thereby flowing from the flow-flow spout tube. It is known to have a configuration in which the stream is blown upward, and the flow flows the contaminated air into the hood body. For example, Unexamined-Japanese-Patent No. 2002-168496 is mentioned.

The above prior art is capable of height adjustment from the distribution of the hood body, by ejecting the flow flow upward from the flow-flow jet pipe having a 'co' shape in plan view, whereby the flow flows the contaminated air into the hood body. It has a structure which captures in a capture space.

However, the range hood of such a configuration should be used with the flow jet pipe positioned as low as possible in order to effectively flow the contaminated air generated during heating and cooking.

Because of this, as the flow flow increases, the flow becomes weaker, and contaminated air that rises and diffuses cannot be prevented from leaking outside the hood body. Therefore, it is hard to say that it is an effective leakage prevention measure.

In particular, since the IH cooking heater has a weak rising air, contaminated air is dispersed in all directions and attached to the ceiling in a step before the suction force of the exhaust means is applied, contaminating the kitchen.

In addition, the gas appliance generates combustion gas together with steam from a cooking pot or the like to heat the hood body by the heat of the combustion gas, and the electric furnace heats the hood body by the heat of the polluted air. As a result, the humidity of the steam is lowered, so that no condensation occurs.

However, the above-mentioned IH cooking heater does not carry combustion gas, and thus steam generated at the time of cooking is attached to the hood to generate condensation, which gradually becomes large grains, and eventually falls on the IH cooking heater and becomes dirty.

SUMMARY OF THE INVENTION The present invention has been made in view of such a conventional problem, and an object of the present invention is to provide a range hood having an excellent trapping efficiency of contaminated air in a range hood for capturing contaminated air generated by cooking using wind flow. have.

Still another object of the present invention is to provide a range hood for an IH cooking heater which can effectively prevent condensation by using wind flow effectively and has a simple structure.

Technical means devised to solve the above problems, the exhaust means for intake of contaminated air generated by cooking is installed inside or outside the hood body, the air supply means is connected to blow the wind from the hood body In a range hood, a wind that obliquely joins rising polluted air and converts the flow of the polluted air into the hood body inward from the lower open edge portion of the hood body is located inward from the vertical line. A range hood, characterized by being ejected downwardly inclined toward.

Specifically, a concave portion for capturing contaminated air is provided on a lower surface of the hood body, and an exhaust means for inhaling contaminated air generated by cooking is installed inside or outside the hood body, and an air supply means is connected to In a range hood capable of blowing wind from the hood body, the wind that obliquely joins the rising contaminated air at an angle and converts the flow of the contaminated air into the hood body inward from the open edge portion of the catching concave portion. A range hood, characterized by being ejected downwardly inclined toward the inner side of the vertical line.

The blowing wind is preferably ejected from the front edge of the open edge portion of the lower portion of the hood or the open edge portion of the concave portion for contaminating air, and from the three edges of the left and right edges, or the left and right edges or the four edge portions.

In addition, the hood body is not limited to forms such as flat type and boot type.

According to the above means, the concave portion of the lower open edge portion or the contaminated air trapping contaminant air, which is diffused and leaks out of the hood body as it is generated from the gas cooker, the electric furnace, the heat cooker such as the IH cooking heater, and leaks out of the hood body, is provided. By impinging impingement on the wind blown out from the open edge part, the flow of contaminated air is converted into the inlet direction by the force of the blowing wind.

In addition, a concave portion for capturing contaminated air is provided on a lower surface of the hood body, and exhaust means for inhaling contaminated air generated by cooking is installed inside or outside the hood body, and an air supply means is connected to the hood. In a range hood capable of blowing wind from a sieve, a curved surface is formed at a lower end of the concave portion for contaminating air trapping, and a wind blowing portion for blowing wind downward inclined toward the inside rather than vertically on the outer side of the curved surface. And impinge on confluence of contaminated air that raises the wind emitted from the wind blower to convert the flow of the contaminated air into the hood body inwardly, so that the blowing wind causes the flow of the contaminated air to flow through the hood body. By changing the direction inwardly, a part of the blowing wind is transformed into the Coanda effect by the curved surface. It is highly desirable to flow as drying wind along the concave surface of the contaminated air trapping recess.

Here, the blow-out wind means air having a lower humidity than at least contaminated air including steam generated by cooking, and aspirated and discharged indoor air or outdoor air, and heated or dehumidified in a previous step of discharging it. More preferable as wind for drying.

According to this means, a part of the blowing wind flows along the concave surface of the contaminated air trapping concave by the coanda effect formed by the curved surface formed at the lower end of the contaminated air capturing concave portion of the hood body, leading to the inlet. Condensation is prevented by forming a boundary layer to prevent vapor from adhering between the surfaces.

And it is more preferable if the range hood is for IH cooking heaters.

Hereinafter, an embodiment of a range hood according to the present invention will be described. This embodiment is a range hood for an IH cooking heater.

1 to 4, reference numeral A denotes a range hood. Each embodiment shows a range hood of a thin form.

As shown in Figs. 1 and 2, the range hood A has an exhaust means 2 on the top plate portion 11 of the flat and thin box-shaped hood body 1 with the lower surface open. And the exhaust means (2) is covered by a shielding plate (21) provided at the front, and the concave portion (3) for contaminating air capture is provided in the lower surface opening portion, and the concave portion (3) is generated by heating. The inlet 131 is opened in the top surface (bottom surface) 13 of the concave portion 3 as a capture space S of contaminated air, and the filter 4 or the exhaust means (inlet member) The cover plate which covers the fan of 2) is provided so that engagement and detachment are possible, and the chamber 5 is partitioned in the hood body 1 behind the recessed part 3.

1 and 2, the exhaust duct D is connected to the exhaust unit 2 and exhausted to the outside. However, the circulation path is connected to the indoor passage without providing the exhaust duct D. It may be configured to circulate indoors by installing a deodorizing means in the middle.

As shown in Figs. 1 and 2, the contaminated air trapping concave portion 3 has a guide curved surface smooth in a corner between the side circumferential surface 23 and the top surface portion (bottom surface) 13. 33), and the inlet 131 is opened in succession.

As shown in FIG. 2, the top surface portion 13 is formed to be inclined downward toward the rear side.

The chamber (5) is in the hood body (1) except for the communication passage (6) connecting the filter (4) or the cover plate and the exhaust means (2) on the top plate portion (11) of the hood body (1). It is formed to cover the recess 3 and is connected to the air supply means (sirocco fan) B installed by being covered by the screen plate 21, and the front part 15 and the left and right parts of the chamber 5 are connected. It is formed so that the flow of wind blows downward inwardly from the vertical line from the wind blower 7 which is open along the longitudinal direction of (25,25).

The air supply means B may be configured to include a heater or dehumidification means as shown in FIG. 1, and to feed the heated or dehumidified air into the chamber 5.

When the heater is used, the concave portion 3 itself is heated through the chamber 5 by the heating wind, which is useful for more effectively preventing the occurrence of condensation.

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 blower 7 has an inclined bottom surface toward the outside of the hood on the lower surface portion of the chamber 5, which is an open edge of the hood body 1. Press-form the recessed end 17 which has 171, and the front side part of the said chamber 5 to the granular surface 172 which rises perpendicularly from the lowest part of the recessed end 17. As shown in FIG. (15) It is formed so that a strip | belt-shaped hole may open at moderate intervals along the longitudinal direction of the left and right side parts 25 and 25.

Moreover, the said wind blowing part 7 is formed so that a wind may blow out downwardly inclined toward an inner side rather than a perpendicular line by opening it in the inclined shape toward outward rather than a perpendicular line as shown in FIG. In this embodiment, the hole is opened so that the center of the blowing wind F is ejected in an inclined shape toward the inside 70 degrees inward from the vertical line, and the IH cooking is performed with the bottom surface 171 of the concave end portion 17 as a guide. The blow wind F is collided with the polluted air Q generated by the use of the heater to convert the flow of the polluted air Q into the hood body 1 in the direction of the blow wind F.

It is preferable that the wind speed of the blowing wind from the wind blowing section 7 is about the same as the rising wind speed of the polluted air Q.

In addition, as shown in FIG. 4, a curved surface having a relatively large curvature at the lower end portion of the concave portion 3 for contaminating air capture, which is continuous to the bottom surface 171 of the concave end portion 17 (radius 5 mm in this embodiment). 132 is formed. By this curved surface 132, a part of the flow of the blowing wind F flows along the recessed surface 3 'of the recessed part 3 by a Coanda effect.

Immediately under this range hood A, an IH cooking heater is arranged as a cooking utensil. Downward inclination type toward the required angle from the lower open edge portion of the hood body 1 to the contaminated air Q containing steam that is generated by heating and diffuses as it rises and leaks out of the hood body 1 from the lower open edge portion of the hood body 1. The blowing wind (F) blown by the air is collided and merged to convert the flow of the polluted air (Q) in the direction of the suction port (131) in the hood body (1). Therefore, the contaminant for trapping the polluted air from the curved surface 132 is improved by preventing the leakage of the polluted air Q out of the hood body 1, thereby improving the trapping efficiency, and coordinating a part of the blowing wind F. The boundary layer (3) which flows along the recessed surface (3), raises the temperature of the recessed surface (3) and the filter 4 or the cover plate which follow it by the flow of wind, and at the same time, the boundary layer which steam does not adhere to To prevent condensation from occurring.

Moreover, as shown by the two-dot chain line of FIG. 4, the blowing angle of the said blowing wind F is inclined downward toward the inner side rather than the perpendicular | vertical line of the lower end of the actual blowing area | region E of the blowing wind F. In addition, in FIG. It may be sufficient, and it is not specified by the inclination angle (about 70 degree | times) toward the inside of the illustrated blower wind center.

With the above configuration, the present invention has the following advantages.

Wind that strikes the contaminated air at an angle obliquely is ejected downward from the lower open edge portion of the hood body or the open edge portion of the concave portion for contaminating air capture in a downward inclination toward the inside than the vertical line, and the flow of the contaminated air is blown off. By converting inwardly into the hood body by force, the contaminated air generated from the heating cooker and spreading as it rises can be captured without leaking to the outside, and the rising air flow is weak so that it is contaminated before the suction force of the exhaust means is applied. The IH cooking heater, which has a characteristic of air emanating in all directions, can also be reliably captured without causing contaminated air to leak out.

In addition, the coanda effect caused by the curved surface of the lower end of the contaminated air capture concave allows a part of the blowing wind to flow along the concave surface of the contaminated air capture concave, thereby adhering the vapor to the concave surface. By forming a boundary layer to prevent, condensation can be reliably prevented by effectively using a part of the blowing wind, and is particularly suitable as a range hood for IH cooking heaters in which condensation may occur due to vapor being attached to the hood body.

Claims (4)

In the range hood which is provided inside or outside the hood body to intake contaminated air generated by cooking, and the air supply means is connected to blow the wind from the hood body, The wind impinges on the contaminating rising air at an oblique angle to convert the flow of the contaminated air into the hood body inwardly, and to be ejected downward from the lower open edge portion of the hood body inwardly in a direction perpendicular to the vertical line. Characterized by Range hood. A concave portion for capturing contaminated air is provided on the lower surface of the hood body, and exhaust means for inhaling contaminated air generated by cooking is installed inside or outside the hood body, and to blow out wind from the hood body. In the range hood to which the air supply means is connected, The wind impinges on the contaminating rising air at an oblique angle to convert the flow of the contaminated air into the hood body inwardly, and to be ejected downward from the lower open edge portion of the hood body inwardly in a direction perpendicular to the vertical line. Characterized by Range hood. A concave portion for capturing contaminated air is provided on the lower surface of the hood body, and exhaust means for inhaling contaminated air generated by cooking is installed inside or outside the hood body, and to blow out wind from the hood body. In the range hood to which the air supply means is connected, A curved surface is formed at a lower end portion of the concave portion for contaminating air, and a wind ejecting portion is formed on the outer side of the curved surface to eject the wind in an inclined downward direction toward the inside of the vertical line, and is ejected from the wind ejecting portion. The impingement air joins the contaminated air rising to convert the flow of the contaminated air into the hood body, and the blowing wind converts the flow of the contaminated air into the hood body and at the same time A part is characterized in that it flows as the drying wind along the concave surface of the contaminated air capture concave due to the Coanda effect due to the curved surface, Range hood. The method according to any one of claims 1 to 3, The range hood is for IH cooking heater, Range hood.

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