TW201309247A - A teppanyaki platform that saves energy, reduces noise, and circularly removes fumes - Google Patents

Abstract

The teppanyaki platform is provided with an absorbing device including a venting outlet disposed corresponding to an absorbing inlet. The venting outlet offers air that guides fumes and smells generated in time of cooking into an absorbing scope of the absorbing inlet, thereby contributing to a recurring air curtain over a cooking platen. Accordingly, the teppanyaki platform is able to keep the fumes and the smells of cooked food as well as heat on top of the cooking platen. Concurrently, a consistent and recurring operation of the teppanyaki platform allows the fumes as well as the smells of the cooked food to be efficiently taken away, thence preferably clarifying the air. Moreover, the recurring air curtain avoids wasting air conditioning energy as well as leaking out air that is polluted by fumes. Therefore, an outdoor discharging pipe is prevented but the environment is kept clean since the air would not be polluted by smelly odor. Favorably, a fresh and tranquil dining atmosphere is maintained, and the energy of correlated facility is lessened. The present invention is more environment-friendly.

Description

Teppanyaki machine with energy saving, noise reduction and circulation smoke removal

The invention relates to a teppanyaki machine, in particular to an iron plate burning machine with energy saving, noise reduction and cyclic smoke removal.

Referring to FIG. 1 , the conventional teppanyaki machine 1 has a machine table 11 , a cooking platform 12 disposed on the machine table 11 for frying food, and a set in the machine table 11 and sucking the same. a filtering device 14 for the fume on the cooking platform 12; wherein the filtering device 14 has an air inlet seat 111 disposed on the machine table 11 and having an air inlet 141, and a blowing port 142 opened on the side of the machine table 11 a filter 143 disposed in the machine 11, a blower 145 disposed on the machine 11, and a suction port 141, a blower 142, a filter 143, and a blower 145, respectively The exhaust duct 144; thus, the soot generated by the cooking platform 12 during the process of frying food can be operated by the air extractor 145, sucked through the air suction port 141, and filtered through the filter 143, and then The air outlet 142 is discharged to avoid the spread of soot on the cooking platform 12, so that the consumer can enjoy the food in a smoke-free environment.

However, it is known that the teppanyaki machine 1 has the following defects in actual use, as detailed below:

1. Since the teppanyaki machine 1 is in the space of the air-conditioned air conditioner, when the soot is extracted for filtration, the cold air in the space is simultaneously extracted, so that the cold air is quickly lost, so it is inevitable to maintain a certain degree of coldness in the space. Increasing the operating intensity of the air-conditioning equipment, however, increasing the operating intensity of the air-conditioning equipment also increases power consumption.

2. In addition, the air inlet 141 is fixedly disposed on one side of the cooking platform 12, that is, near the position of the chef operation, at which time the air conditioning system will accelerate the convection between the hot air and the cold air on the cooking platform 12, The soot on the cooking platform 12 is easy to overflow, so that the fixedly disposed air inlet 141 can effectively remove the fumes that are drifting to the consumer, thereby affecting the consumer's interest in enjoying the food.

3. Continuing the foregoing, in order to effectively evacuate the fumes that are drifting to the consumer, the operating efficiency or the rotational speed of the air extractor 145 must be increased to increase the air intake amount of the air suction port 141. However, this method can only be limited. In addition to sucking the soot, increasing the operating efficiency or the rotational speed of the extractor 145 will relatively increase the operational noise of the extractor 145.

4. Moreover, since the air inlet 141 is close to the position of the chef operation, if the rotation efficiency of the air extractor 145 is enhanced, in addition to increasing the speed of the cold air loss, the air extractor 145 is also adjacent to the smoke extraction process. The heat energy on the cooking platform 12 of the air inlet 141 is sucked away, so that more combustion heat energy (such as gas) must be consumed to achieve the original heating effect, which needs to be improved.

5. Although the extracted soot can be filtered and removed through the filter 143, the odor of the food contained in the soot is different from the soot due to the composition of the structure, and the effect of elimination can be achieved by buffer purification; however, In the case where the teppanyaki machine 1 is discharged only after strong suction of the fumes, there is not enough time to purify the food odor, so that the foods cooked at each table are different and produce different odors. At the time, it is easy to cause the smell in the dining space to be mixed, which directly affects the consumer's interest in enjoying the food, and needs improvement.

Therefore, the object of the present invention is to provide an iron burning machine with energy saving, noise reduction and cyclic smoke removal, which can form a circulating airflow curtain on the cooking platform to obtain better soot capturing effect and reduce The energy consumption of the equipment makes the dining environment more fresh and quiet, and achieves the maximum environmental benefits of energy saving and carbon reduction.

Therefore, the present invention has an energy-saving, noise-reducing, and cyclic smoke-removing teppanyaki machine, comprising a machine table, a cooking platform disposed on the machine table for cooking food, and a machine set on the machine And a suction device for sucking the fume on the cooking platform; wherein the machine is provided with at least one air supply opening disposed opposite to the air suction opening, and the air inlet and the air supply opening are communicated through an exhaust duct. After the suction port is sucked into the oil smoke and the odor, the sucked soot and the odor are again transmitted to the air supply port through the air exhaust pipe, filtered and then blown into the suction range of the air suction port to form an air above the cooking platform. The screen is such that the air supply port advantageously guides the soot and the odor to the air suction opening, so that the suction device obtains a better soot capture effect, and the oil smoke on the cooking platform is not easily diffused, and there is no need to increase the smoke capture. The effect is to improve the running efficiency of the conventional air extractor, so that the noise generated by the increase of the operating speed of the air extractor can be avoided, and the loss of cold air in the dining space can be reduced, and the air in the dining environment is further promoted. Clean, quiet, effectively reduce the energy consumption of the device, to achieve maximum environmental benefit of carbon reduction.

The above and other technical contents, features, and advantages of the present invention will become apparent from the Detailed Description of the <RTIgt;

Before the present invention is described in detail, it is noted that in the following description, similar elements are denoted by the same reference numerals.

Referring to Figure 2, a first preferred embodiment of the teppanyaki machine 3 of the present invention includes a machine table 31, a cooking platform 32 disposed on the machine table 31 for frying food, and a A suction device 33 for sucking the soot on the cooking platform 32; wherein the suction device 33 has at least one air inlet 331 disposed adjacent to the cooking platform 32 and absorbing the soot generated by the cooking platform 32, and a connection The air inlet 331 and the exhaust duct 334 for discharging the soot, and a blower 333 disposed on the exhaust duct 334; and the machine base 31 is provided with at least one air outlet 332 disposed opposite to the air inlet 331. In the present embodiment, the air supply port 332 is further connected to a supply duct 36, and the air supply duct 36 is connected to a blower 361 for blowing air at the end; as for the position of the air inlet 331 and the air supply port 332, The air inlet seat 311 and the air outlet seat 312 disposed relative to the air inlet seat 311 may be separately disposed on the machine table 31, so that the air inlet port 331 is disposed therein. The air seat 311 is disposed on the air outlet 312. The following Examples but the present embodiment is provided with the inlet seat 311, the exhaust seat 312 will be described.

Referring to FIG. 2 and FIG. 3, after the air blower 361 sucks the air of the external environment, the external ambient air is discharged from the air supply port 332 to the vicinity of the air suction port 331, and the air extractor 333 sucks the air suction port 331. In the vicinity of the air, in such a row and a suction, a circulating airflow curtain can be formed on the cooking platform 32 to increase the capturing effect of the soot of the air suction port 331, that is, to float to consumption. The soot is discharged through the air supply port 332, and is guided to the suction range of the air inlet 331, and then sucked through the air exhaust pipe 331 and then discharged through the air exhaust duct 334, thereby preventing the cooking odor from drifting. Consumers or the proliferation of the environment can cause environmental pollution. Therefore, the soot filter and deodorization efficiency can be doubled. It is not necessary to operate the extractor 333, and there is no need to install an outdoor exhaust duct to avoid adjustment. The running noise generated by the air extractor 333 is increased, and the air smear 331 mainly absorbs the soot on the cooking platform 32 and the air discharged from the air blowing port 332, thereby reducing the air-conditioning consumption in the dining space. When the two-way complementary action of one row and one suction is used, it can be prevented that only a single air suction port causes excessive suction, and the heat energy on the cooking platform 32 adjacent to the air suction port 331 is sucked away, that is, the cooking platform 32 Since the heat energy is kept in the air flow screen, it is not easy to be lost and can be stably heated. Therefore, the present invention does not avoid excessive consumption of heat energy and causes a loss of increase in combustion heat energy (such as gas).

Referring to FIG. 4, a second preferred embodiment of the teppanyaki machine 3 of the present invention further includes components such as an organic table 31, a cooking platform 32, and a suction device 33, and in particular, the exhaust duct 334 is separately provided. a filtering device 34 having a smoke removing function, and a purifying device 37 for purifying and removing the odor, and the end of the exhaust duct 334 is connected to the air blowing port 332; with reference to FIG. 5, when the action is performed, the operation of the air extractor 333 will be driven The air inlet 331 absorbs the soot and the odor on the cooking platform 32, and removes the sucked soot and odor through the filtering device 34 and the purifying device 37, and then discharges the filtered air from the air blowing port 332 and blows the air. In addition to the functions listed in the first embodiment, the air suction port 331 is circulated by sucking the oil smoke and the odor through the air suction port 331 and discharging it to the air blowing port 332 and then blowing it to the air suction port 331. In addition to allowing the temperature of the discharged air to maintain some residual temperature, the heat energy on the cooking platform 32 is not easily lost. At the same time, the odor in the dining space can be continuously purified through the purification device 37. Apparent knowledge can not effectively remove the lack of odor; in addition, the smell produced by the food cooked at each table can also be recycled in a circular pattern, so that the odor is only circulated on the single table of the teppanyaki machine 3 It will not spread out into the dining space, effectively avoiding the mixed smell in the dining space and increasing the interest of consumers in enjoying the food.

Referring to FIG. 6, a third preferred embodiment of the teppanyaki machine 3 of the present invention still includes components such as an organic table 31, a cooking platform 32, and a suction device 33, and the main functions and the main effects are the same as the foregoing implementation. The example is the same, so it is not described in detail; in particular, a connecting wall 35 is disposed between the machine table 31 and the cooking platform 32, and the connecting wall 35 is disposed horizontally higher than the cooking platform 32, and the air supply port is provided. The 332 is installed on the connecting wall 35. In addition, as shown in FIG. 7, the air inlet 331 is simultaneously opened on the connecting wall 35. Therefore, the air inlet 331 and the air blowing port 332 are hidden in the connection. On the wall 35, the action of affecting the chef's operation or the consumer's gripping of the food on the cooking platform 32 will be avoided to increase the ease of use.

In summary, the teppanyaki machine of the present invention is mainly disposed opposite to the air supply port by the air suction port, so that the air discharged from the air supply port is blown into the suction range of the air suction port, thereby promoting the cooking platform. The generated soot is pushed by the air discharged from the air outlet, and flows to the suction range of the air inlet to obtain a better soot capturing effect, so that the oil smoke on the cooking platform is not easily diffused, and the space in the dining space is reduced. The loss of cold air and the lowering of the operating speed of the air extractor make the air in the dining environment more fresh and quiet, effectively reducing the energy consumption of the equipment and achieving the maximum benefit of energy saving and carbon reduction.

The above is only the preferred embodiment of the present invention, and the scope of the present invention is not limited thereto, that is, the simple equivalent changes and modifications made in accordance with the scope of the present invention and the contents of the description of the invention. All should remain within the scope of the invention patent.

3. . . Teppanyaki machine

31. . . Machine

32. . . Cooking platform

33. . . Suction device

34. . . filter

35. . . Connecting wall

36. . . Air duct

361. . . Air blower

37. . . Purification device

331. . . Air intake

332. . . Outlet

333. . . Extractor

334. . . Exhaust duct

Figure 1 is a schematic view of a conventional teppanyaki machine;

Figure 2 is a perspective view of a first preferred embodiment of the present invention;

Figure 3 is a schematic view showing the operation of the first preferred embodiment of the present invention;

Figure 4 is a perspective view of a second preferred embodiment of the present invention;

Figure 5 is a schematic view showing the operation of the second preferred embodiment of the present invention;

Figure 6 is a perspective view of a third preferred embodiment of the present invention; and

Figure 7 is a perspective view showing another aspect of the third preferred embodiment of the present invention.

3. . . Teppanyaki machine

31. . . Machine

32. . . Cooking platform

33. . . Suction device

36. . . Air duct

361. . . Air blower

331. . . Air intake

332. . . Outlet

333. . . Extractor

334. . . Exhaust duct

311. . . Air inlet

312. . . Exhaust seat

Claims (7)

A teppanyaki machine with energy saving, noise reduction and circulation smoke removal, comprising a machine table, a cooking platform arranged on the machine table for frying food, and a suction device arranged in the machine table The device has at least one air suction port disposed beside the cooking platform and absorbing soot, an air exhaust pipe connecting the air suction port and discharging the oil fume, and a ventilation pipe connected to the air exhaust pipe and capable of pumping air The utility model is characterized in that: the machine platform is provided with at least one air supply opening disposed opposite to the air suction opening, so that air is sent out through the air supply opening to the suction range of the air suction opening. The teppanyaki machine with energy saving, noise reduction, and cyclic smoke removal according to the first aspect of the patent application, wherein the exhaust duct is connected to the air outlet, so that the air sucked in the air inlet passes through the air exhaust The pipe again delivers the inhaled air to the air outlet for discharge. The teppanyaki machine with energy saving, noise reduction and circulation smoke removal according to the first aspect of the patent application, wherein the air supply port is connected with a supply air duct, and a blower for pumping air is connected to the end of the air supply duct. According to the first or the second aspect of the patent application, the teppanyaki machine with energy saving, noise reduction and circulation smoke removal is provided, wherein a connecting wall is arranged between the machine and the cooking platform, and the connecting wall is horizontally high. In the cooking platform, the air supply opening is formed on the connecting wall. According to the third aspect of the patent application, the iron burning machine with energy saving, noise reduction and circulation smoke removal is provided, wherein the air inlet is opened on the connecting wall. The teppanyaki machine with energy saving, noise reduction and circulation smoke removal according to the first or second aspect of the patent application scope, wherein a filter device is further connected to the exhaust duct to filter and remove the soot after suction. According to the first or second item of the patent application scope, the teppanyaki machine with energy saving, noise reduction and circulation smoke removal is further provided with a purifying device on the exhaust duct to purify the odor in the air. .