KR20110004229U - Air ventilation apparatus for exhauting and charging of kitchen - Google Patents

Abstract

In the case of commercial kitchens, by default, each zone is divided according to the cooking schedule of the kitchen, so that a portion of the total air volume is allocated. In other words, each area is divided into a material room for supplying and refining food, a cooking room for cooking food using actual firearms, a dishwashing room for washing used dishes, and a food processing room for processing remaining food. The air supply or exhaust operation is carried out through ducts connected to each zone along branch branches branched from the central exhaust system. At this time, the air volume control damper, an actuator, a temperature sensor or an optical sensor is installed in the ducts provided in each zone, and they transmit and receive electronic signals by the control unit provided in the upper central exhaust device.

Air supply, exhaust, commercial kitchen, supply fan, exhaust fan,

Description

Air supply and exhaust air volume distribution device {AIR VENTILATION APPARATUS FOR EXHAUTING AND CHARGING OF KITCHEN}

The present invention relates to a kitchen air supply air flow rate distribution device, and more specifically, to control the damper in the branch pipe provided for each section of the commercial kitchen to distribute or concentrate the air supply and exhaust air volume of each zone (zone) to generate the air flow The present invention relates to a kitchen air supply / exhaust air flow rate distribution device that enables the air flow to be properly maintained without adjusting the overall air flow rate of the fan.

In a kitchen equipped with a home or a restaurant, a hot air balloon using gas or electric is generally used for cooking, and at this time, smoke, steam, oil vapor, and heat are generated. Especially in the case of commercial kitchens such as restaurants, hotels, hospitals and restaurants, it is necessary to have an adequate exhaust system, especially since the amount of cooking is large and lasts for a long time.

The exhaust system measures the amount of air blow required in the design of the kitchen and has an appropriate fan for it. Smoke generated by cooking is connected to the ceiling of the kitchen through an exhaust pipe or branch pipe connected to the fan, or directly to a hood installed directly on top of the cookware. And ventilate the food smell to the outside.

In particular, the commercial kitchen is large in size and is sometimes divided into a cooking chamber, a dish washing room, a material chamber, and the like, and is connected to the upper exhaust device through a branch pipe for each zone (zone) and exhausted by a single fan. The fan is provided to generate a calculated air volume for a space that needs to be exhausted and ventilated. If necessary, the fan may include a plurality of fans to operate the exhaust system at the sum of the airflows.

If such an exhaust system is provided in the kitchen in the building to calculate the amount of air required for the kitchen at the design stage to allow the exhaust and ventilation as necessary, it is difficult to fundamentally replace. Therefore, the required air volume is differently calculated at the design stage by mistake, inevitably a small air volume is calculated due to locational constraints, or the kitchen is expanded after completion of the building differently from the design time. If the actual air volume does not reach, the heat and contaminated air of the kitchen generated during the cooking process, etc. are not properly sanitized, and may cause problems in the health of the workers working in the kitchen.

On the other hand, if more air volume is required than the design value, the fan may be replaced or additionally provided. In this case, the required air flow rate and the current maximum air flow volume may not be much different due to the maintenance cost and operating loss caused by the replacement. It is uneconomical to use these methods until they are not.

In addition, rather than using all the kitchen equipment at the same time, the process of cooking and washing is generally performed separately in the food room, cooking room, washing room, etc. according to the cooking object and the cooking process. In the case of supplying and exhausting air at constant air flow rate, the waste of energy is generated in the unused area, and it is not efficient because the air volume is not allocated to the area that actually needs more airflow. This causes the above problems as they are.

In order to solve the above problems, the kitchen air supply / exhaust air volume distribution device according to the present invention organically adjusts the air volume for each area of the kitchen without adding a separate air flow generating device, such as adding a separate air volume generating device, to maximize the air volume. Within this range, the volume of air in each zone can be increased or decreased.

In the case of commercial kitchens, by default, each zone is divided according to the cooking schedule of the kitchen, so that a portion of the total air volume is allocated. In other words, each area is divided into a material room for supplying and refining food, a cooking room for cooking food using actual firearms, a dishwashing room for washing used dishes, and a food processing room for processing remaining food. The air supply or exhaust operation is carried out through ducts connected to each zone along branch branches branched from the central exhaust system. At this time, the air volume control damper, an actuator, a temperature sensor or an optical sensor is installed in the ducts provided in each zone, and they transmit and receive electronic signals by the control unit provided in the upper central exhaust device.

In general, in the case of commercial kitchens, it is common to determine whether each cooking zone is used and used for each hour in advance, so that the basic supply / discharge of each zone is determined based on a program input to the control unit according to the cooking schedule. First, an electronic signal is sent to a damper provided in the duct according to a schedule input from the controller, and the damper opening rate (degree of opening the duct) of the duct is newly set. The amount of air flowing in and out of each zone depends on the damper opening rate of the duct provided for each zone. On the other hand, if there is no change in the total air volume generated by the fan, the sum of the air volume for each zone is kept constant.

At this time, when a temperature or light intensity (light quantity value) of a predetermined level or more is detected by a temperature sensor or an optical sensor provided in the duct, it means that the cooking process in the corresponding zone is actively performed, and thus, The need for increased airflow also increases. On the contrary, when the temperature and the like of the region are low, the need for supply and exhaust is reduced. Therefore, when the detected value is sent to the control unit and the value of the corresponding area is high compared to a predetermined level value determined by the control unit in advance, the signal is sent to the corresponding damper to increase the opening rate of the corresponding damper, and conversely, the value is low. A signal is sent to the damper to lower the opening rate of the damper. For this reason, the air volume of a corresponding area can further increase or decrease as needed.

More details of the present invention will be described later in detail with reference to the accompanying drawings.

The kitchen exhaust air volume distribution device according to the present invention appropriately distributes the air volume of each area of the kitchen as needed, even if the overall air volume is not increased or decreased, thereby reducing unnecessary air supply and exhaust operation of the unused kitchen area, By allocating more airflow to the air, it can reduce energy waste and distribute air supply and exhaust air efficiently.

In addition, the kitchen exhaust air volume distribution device according to the present invention can save the cost of replacing the fan or adding an auxiliary fan to increase or decrease the total air volume.

Hereinafter, with reference to the accompanying drawings, it will be described an embodiment of the present invention. The same reference numerals refer to the same components regardless of the drawings. In addition, a configuration in which ten digits are 1 or 2 and one digit is identical among the member numbers means a configuration corresponding to each other. For example, the air supply fan 10 and the exhaust fan 20 correspond to each other, and the air supply duct 12 and the exhaust duct 22 correspond to each other.

1 is a schematic view showing the overall configuration of the kitchen air supply and exhaust air volume distribution device according to the present invention, Figure 2 is a view showing a state in which the kitchen air supply and air flow rate distribution device according to the present invention is actually applied. The air supply / discharge distribution device for kitchen according to the present invention is designed for a commercial kitchen which is spatially divided into several zones as shown in FIG. 2.

The apparatus is first provided with ducts 12, 22 in positions such as ceilings individually in each section of a commercial kitchen. Each of the zones A, B, and C may mean a space that is physically separated and spaced apart from each other, or may mean a space that is disconnected by a wall or the like. Each kitchen area may be divided into a material preparation room, a cooking room, a dish washing room, and a food processing room. Ducts 12 and 22 provided in the respective zones are divided into the air supply duct 12 and the exhaust duct 22 to be provided separately. It is preferable to keep the amount of air in and out so that outside air flows into each zone through the air supply duct 12 by the amount of air sucked from each zone through the exhaust duct 22.

The exhaust duct 22 serves to discharge foreign substances, food smell, heat, etc. generated in each zone to the outside. The exhaust duct 22 may be provided with various types of hoods 26 so as to quickly and effectively suck air at the distal ends, and the hoods 26 may be in the form of funnels. On the other hand, in the case of the air supply duct 12 serves to introduce the outside air, an auxiliary device such as a hood may be unnecessary. Since the air supply and exhaust of each zone is not made separately, but through the ducts 12 and 22 connected along branch branches branched from the upper central pipes 11 and 21, the air supply duct 12 provided in each zone is provided. And the exhaust duct 22 is connected so as to be combined into one central air supply pipe 11 and the central exhaust pipe 21, respectively. Therefore, the air sucked from each zone is discharged to the outside through the central exhaust pipe 21 through the exhaust duct 22, the air introduced from the outside through the central air supply pipe 11, the air supply duct (12) Through) to each zone (A, B, C). As described above, the air supply amount and the exhaust amount of each zone are preferably kept the same.

The exhaust air volume (same as the air supply air volume) for discharging the air of each cooking zone to the outside is generated by a device that generates an air flow, such as the exhaust fan 20, while the air supply air volume is generated by the air supply fan 10 Done. The air flow generated by the air supply fan 10 is connected along the central air supply pipe 11 and distributed to each duct 12. The air flow due to the pressure difference generated by the air exhaust fan 20 is divided into each zone. Air is introduced into the duct 22 to allow the introduced air to be discharged to the outside along the central exhaust pipe 21. In other words, the total amount of air flows distributed to each air supply duct 12 is equal to the total air flow generated by the air supply fan 10, and the air flows distributed to the exhaust duct 22 are also the same. One or more air supply fan 10 and the exhaust fan 20 may be installed, it is preferable in terms of management to be controlled by one air flow through the central pipe (11, 21).

 Inside the air supply duct 12 and the exhaust duct 22 in each zone, the air supply air volume control damper 13 and the exhaust air volume control damper 23 (hereinafter referred to as 'air volume control dampers 13 and 23') and the air supply actuator ( 14) and an exhaust actuator 24 (hereinafter, 'actuators 14 and 24'), and the exhaust duct 22 is further provided with a sensor 25. The air volume control dampers 13 and 23 are devices for controlling the amount of air sucked into the exhaust duct 22 and the air discharged from the air supply duct 12 in each zone. The amount of air sucked in and out is controlled by adjusting the open cross-sectional area or diameter of the. The actuators 14 and 24 serve to open and close the air volume control dampers 13 and 23 according to the electronic signal. The sensor 25 may be a temperature sensor or an optical sensor, and may be replaced with a food particle sensor (concentration sensor), for example, a sensor capable of detecting the use and the amount of each cooking zone. . The temperature sensor continuously detects the temperature of the air sucked into the exhaust duct 22 from each zone. In the case of a cooking room that cooks food directly using fire, the temperature of the air increases, so it is possible to know whether the cooking room is used based on a constant temperature. In the case of the optical sensor, it is possible to detect whether the area is used by detecting the brightness of the area, that is, the amount of light (light quantity). In addition, in the case of the air particle sensor, if the number of particles that cause odors or the like is detected more than a certain time, it is possible to know whether the corresponding area is used.

In addition, the kitchen air supply and exhaust air volume distribution device according to the present invention is provided with a control unit 30 in the center. The controller 30 may control the entire air volume distribution device by an electronic signal. The controller 30 is connected to the actuators 14 and 24 and the sensing sensor 25 described above. As described above, in the case of a commercial kitchen, all the zones may be used at the same time depending on the amount of cooking, while only some of the zones may be used for each time zone. That is, when the process proceeds to the process of cooking in the cooking chamber after trimming the material brought in from the material preparation chamber, since the material preparation chamber is used first and the next cooking chamber is used, the control unit 30 can appropriately distribute the limited total air volume accordingly. Basically, according to a cooking schedule, the required air volume distribution value of each zone by time zone is preset. However, a case may occur differently from the cooking schedule, and in the case of the air supply / exhaust apparatus in which the total required air volume is larger than the airflow limit of the exhaust fan 20 and the air supply fan 10, food generated when using several zones at the same time. It is necessary to distribute the air volume in real time so that odor, heat and foreign matters can be properly exhausted and the amount of external air can be supplied to each zone. To this end, the control unit 30 receives the temperature and particle concentration values measured in the exhaust duct 22 located in each zone to calculate the use of each cooking zone and the required air volume. Signals are sent to the actuators 14 and 24 so as to supply and discharge the air flow required by the ducts 12 and 22 to control the opening and closing of the air volume control dampers 13 and 23 of the air supply duct 12 and the exhaust duct 22. Do it. As described above, since the air volume control dampers 13 and 23 control the air volume by adjusting the open cross-sectional area of the duct, when the actuators 14 and 24 open the air volume control dampers 13 and 23 to the maximum, The maximum air volume is supplied or sucked through, and when the air volume control dampers 13 and 23 are partially or fully closed, the air volume is reduced. Therefore, when more air volume than the set value is required, the control unit 30 sends a signal to the actuators 14 and 24 to increase the opening rate (opening degree) of the air volume control dampers 13 and 23, and vice versa. By lowering the opening rate, the air volume can be properly distributed for each zone within a limited overall air volume.

In this way, the total air supply / exhaust amount (air volume), which is the sum of the air supply amount and the exhaust amount of each zone, is fixed at a constant level. Therefore, the air volume is organically controlled for each area of the kitchen within the maximum air volume range without the task of varying the total available air volume such as adding a separate air supply fan 10 or an exhaust fan 20. The airflow in each zone can be increased or decreased at.

Hereinafter, the preferred embodiment of the present invention will be described in more detail by substituting the actual air volume value for the sake of convenience. When one kitchen is divided into a cooking chamber and a dishwashing room, the air required for using the cooking chamber is 20000 CMH and the air required for using the dishwashing chamber is 15000 CMH, while the maximum air flow of the exhaust fan 20 is designed to be 25000 CMH. If the air volume distribution is not variable and fixed, it is not possible to distribute the air volume necessary for both the cooking chamber and the dishwashing chamber. Therefore, there is a problem in that the exhaust fan 20 is additionally installed or the exhaust fan 20 itself is replaced. However, the kitchen air supply / exhaust air volume distribution device according to the embodiment of the present invention includes the air volume control dampers 13 and 23 that can be opened and closed by the actuators 14 and 24 according to the signal of the control unit 30. Since the opening rate of the can be changed in real time, it is possible to distribute the required air volume in a fluid manner. That is, when the cooking chamber is in use, the air supply and exhaust ducts (12, 22) of the cooking chamber and the dishwashing chamber can be distributed to distribute the air volume of 20,000 CMH out of the 25000 CMH to the cooking chamber and to distribute the remaining volume of 5000 CMH to the dishwashing chamber. The opening ratios of the dampers 13 and 23 provided in the air supply and exhaust ducts 12 and 22 are controlled. On the other hand, when the dishwashing room is in use, 15000 CMH of the total 25000 CMH is allocated to the dishwashing room and the remaining 10000 CMH is allocated to the cooking room. On the other hand, when the dishwashing chamber and the cooking chamber are in use at the same time and the air supply and exhaust is required at the same time to adjust the opening degree in a fluid according to the value detected by the measuring sensor 25 to distribute the air volume appropriately.

As described above, due to the kitchen air supply and exhaust air volume distribution device according to the present invention, even if the air flow rate (25000 CMH) less than the required air flow rate (25000 CMH) of the air volume required by the air supply and exhaust area allocation and distribution according to the schedule (35000 CMH) You can expect a rapid exhaust effect. In addition, it is efficient in terms of energy saving due to the reduction of the installation capacity and the reduction of the generated air volume. In addition, since the air supply fan 10 and the exhaust fan 20 can be installed separately according to the selection, the control unit 30 and the duct 12, 22), the dampers 13 and 23, the actuators 14 and 24, and the sensor 25 may be additionally installed, and the installation is simple because wiring equipment with an inverter and a rooftop fan room is not required separately. In addition, it is not necessary to expand equipment capacity such as adding and replacing additional fans and is advantageous in terms of improving kitchen ventilation performance.

While the embodiments of the present invention have been described with reference to the accompanying drawings, the present invention is not limited to the above embodiments, and may be manufactured in various forms within the scope of the present invention, and the present invention belongs to Those skilled in the art will understand that it can be carried out in other specific forms without changing the technical spirit or essential features of the present invention, the embodiments described above are exemplary in all respects and limited It is not limited to form.

Figure 1 is a schematic diagram schematically showing the overall configuration of the kitchen air supply and exhaust air volume distribution device according to the present invention.

2 is a view showing a state in which the kitchen air supply and exhaust air volume distribution device according to the present invention is actually applied.

Claims (7)

Central air supply pipe through which the inflow air flows, An air supply duct branched from the central air supply pipe to supply the external inlet air to each zone; An air supply air volume control damper provided at the distal end of the air supply duct to control the amount of the external inlet air by controlling the open cross-sectional area or diameter of the air supply duct by opening and closing operation; An air supply actuator for controlling the air supply air volume control damper to be opened and closed; Exhaust ducts for sucking contaminated air from the respective zones; A central exhaust pipe for joining the exhaust ducts into one to allow the polluted air to be discharged to the outside; An exhaust air volume control damper provided at a distal end of the exhaust duct and controlling an intake amount of the polluted air by adjusting an open cross-sectional area or diameter of the exhaust duct by opening and closing operation; An exhaust actuator for controlling the exhaust air volume control damper to be opened and closed; A measuring sensor provided at the distal end of the exhaust duct and measuring the contaminated air; And a control unit configured to receive the measured value from the measuring sensor and send an electronic signal to the air supply actuator and the exhaust actuator according to the contaminated air state of each zone to control the amount of air supply and exhaust air. Kitchen air supply and air volume distribution device. The air supply fan of claim 1, further comprising an air supply fan for generating the external inlet air and supplying the air to the central air supply pipe, and an exhaust fan for allowing the polluted air to be sucked through the exhaust duct and discharged to the outside through the central air supply pipe. Kitchen air supply and exhaust air volume distribution device characterized in that it comprises. The kitchen air supply / exhaust air flow rate distribution device according to claim 1, further comprising a funnel-shaped hood provided at the distal end of the exhaust duct to quickly collect the polluted air. According to claim 1, wherein the measuring sensor is a temperature sensor, the control unit receives the temperature value measured from the temperature sensor based on a constant temperature, kitchen supply, characterized in that for controlling the amount of air supply and exhaust air Exhaust air volume distribution device. The kitchen according to claim 1, wherein the measuring sensor is an optical sensor, and the control unit controls the amount of supplied and exhausted air on the basis of receiving a light quantity measured from the optical sensor and having a predetermined value or more. Air supply and air volume distribution device. The method of claim 1, wherein the measurement sensor is a concentration sensor, the control unit receives the concentration value of the food particles measured from the concentration sensor on the basis of the case of a predetermined concentration or more, to control the amount of air supply and exhaust air Kitchen air supply and exhaust air volume distribution device, characterized in that. According to claim 1, wherein the control unit according to a predetermined cooking schedule, according to the use time of each zone, the amount of the air supply and exhaust air flow rate distribution device for the air supply and exhaust for each time zone of each zone is set in advance .

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