SK9986Y1 - Kitchen hood with air ionizer - Google Patents

Abstract

A kitchen hood with an air ionizer consisting of a body (1) of the hood, which is equipped with an intake opening (2) of vapors, behind which a fan (3) is arranged for sucking in vapors, and which is further equipped with a cleaning filter (5) and an exhaust opening (6), while the hood is equipped with an ionization unit (7) with an exhaust opening (8) located in the body of the hood (1) to blow ionized air into the kitchen area, and is further equipped with a switching and closing flap (4) for directing the sucked vapors into of the cleaning filter (5) or the intake air into the ionization unit (7) to ionize the air after the heat preparation of the food is finished.

Description

The field of technology

The technical solution refers to a kitchen hood for extracting unwanted gaseous substances (further vapors) arising during the thermal preparation of food, equipped with an air ionizer to clean the air in the kitchen space when the process of thermal food preparation is not taking place.

Current state of the art

Currently, a whole range of kitchen hoods are known, which ensure the extraction of unwanted vapors arising in the process of heat preparation of food from the kitchen area and which are usually placed above the stoves. Other hoods usually contain a body with a fan and have intake openings for sucked in vapors and exhaust openings that can bring the filtered air back into the kitchen area through filter media or can be connected to channels that take the vapors away from the kitchen to the outside. Other hoods thus only have a function that enables the extraction of unwanted vapors with the exhaust of the extracted vapors outside the kitchen area or with the exhaust of these vapors after they have been cleaned through the filter back into the kitchen area.

However, the vapors filtered in this way do not sufficiently ensure a comfortable atmosphere in the kitchen.

The essence of the technical solution

The listed shortcomings are largely eliminated by the kitchen hood with air ionizer according to the technical solution, which is put into operation at a time when the process of heat preparation of food is not taking place. This kitchen hood consists of a hood body in which a fan is placed behind the suction opening to suck in fumes. The absorbed vapors enter the pipe located behind the fan, which is equipped with a switchable shut-off valve.

The switching closing flap is controlled mechanically or, in an advantageous embodiment, electrically or electronically using a smart phone and so on. and allows, in its one position, to direct the sucked-in vapors to the cleaning filter and from there back to the kitchen area or outside the kitchen to the exterior, or in its second position to direct the sucked-in air to the ionization unit located in the body of the hood, while this ionization unit is put into operation only after at the end of the heat preparation of the food. In the ionization unit, the ionization of the supplied air is carried out, and then the air is taken back to the kitchen through the air outlet of the ionization unit located in the body of the hood. The ionization unit is located in the body of the hood and after it is switched on, it cleans contaminated air and neutralizes odors, bacteria, pollen and smoke emissions, and then returns the cleaned air back to the kitchen area. The ionization unit is switched on only after the end of the thermal preparation of the food and after the end of the basic function of the hood, by switching the switching and closing flap to the position for air supply to this ionization unit, preferably at night or when there are no people in the household - air ionization should not be carried out in the presence of people in the kitchen. The ionization unit is powered directly by electric current 230 V/50 Hz, or 110 - 120 V/60 Hz, if this voltage is used, or via a transformer.

Overview of images on drawings

In fig. 1 is a schematic diagram of a hood with an air ionizer.

Implementation examples

Example 1

The kitchen hood with an air ionizer according to this embodiment consists of a body 1 of the hood, which is equipped with a vapor suction hole 2, behind which a fan 3 is arranged for sucking vapors, which are then directed from the fan 3 through the switching and closing valve 4 to the cleaning filter 5 and then from it through the air vent 6 to the kitchen area. In the body 1 of the hood, an ionization unit 7 is then further arranged for ionization and cleaning of contaminated air, while it is switched on only after the thermal preparation of food is completed by switching the switching and closing flap 4 to a position allowing air to be supplied to the ionization unit 7. From this ionization unit 7 ionized, i.e. purified air is then channeled into the kitchen space through the exhaust opening 8 of the ionization unit located in the body 1 of the hood. The ionization unit 7 and the switching and closing valve 4 are controlled electrically, with a voltage of 230 V/50 Hz, while their switching is carried out electronically using a smart phone.

Example 2

The kitchen hood with an air ionizer is as per embodiment example no. 1 with the difference that the vapors are directed outside the kitchen space to the exterior through the exhaust opening 9 and that the switching of the switching and closing flap 4 and the start of the ionization unit 7 is carried out using the electric 10 switch 9 located on the body 1 of the hood.

Industrial applicability

The technical solution is primarily usable in household kitchens, but also in the kitchens of large-capacity catering establishments.

Claims (3)

1. A kitchen hood with an air ionizer consisting of a body (1) of the hood, which is equipped with a suction opening (2) of vapors, behind which a fan (3) is arranged for suction of vapors, and which is further equipped with a cleaning filter (5) and an exhaust opening (6), characterized by the fact that it is equipped with an ionization unit (7) with an exhaust opening (8) located in the body of the hood (1) to blow ionized air into the kitchen space and that it is further equipped with a switching and closing flap (4) on directing the absorbed vapors to the cleaning filter (5) or the absorbed air to the ionization unit (7) for air ionization after the end of the heat preparation of the food. 10 2. A kitchen hood with an air ionizer according to claim 1, characterized in that the switching and closing flap (4) and the ionization unit (7) are connected to a power source for their electrical or electronic control. 3. A kitchen hood with an air ionizer according to claim 2, characterized in that the body (1) of the hood is equipped with a switch (9) for controlling the switching and closing flap (4) and the ionization unit (7).