The present invention relates to a kitchen exhaust hood, and particularly, to a kitchen exhaust hood installed above a gas range for discharging contaminated gas such as heat, vapor, smell of food, or the like generated during cooking foods to the outside.
In a home kitchen or a commercial kitchen, contaminated gas such as smoke, smell of food, greasy vapor or the like as well as heat is generated during cooking foods, and the contaminated gas spreads over the kitchen or a whole room. In general, a kitchen exhaust hood is installed above a gas range, a cookware, for preventing the contaminated gas from spreading. Thereby, the contaminated gas is discharged to an outside by using a suction force of an exhaust fan installed in the kitchen exhaust hood.
As shown in
Moreover, an grease filter 12b for filtering greasy vapor is installed at a lower portion of the horizontal exhaust duct 12, and a dust filter 11c for filtering fine dust from the sucked contaminated gas is installed in the vertical exhaust duct 11.
In this conventional kitchen exhaust hood 10, the exhaust fan 11b is operated to suck the contaminated gas generated during cooking foods through the inlet port 12a. The sucked contaminated gas is then discharged to the outside through the vertical exhaust duct 11. An unexplained reference numeral 30 indicates a gas range, the reference numeral 31 indicates a burner portion, the reference numeral 32 indicates a food container, and the reference numeral 11a indicates an inner wall of the kitchen.
However, in this conventional exhaust hood, if contaminated gas is generated over a capacity to be sucked by the exhaust fan during cooking foods, the contaminated gas cannot be rapidly discharged to the outside through the horizontal and the vertical exhaust ducts, rather spreading over the room. As a result of this, indoor air is contaminated.
Another conventional kitchen exhaust hood (Patent Abstracts of Japan, vol. 2002, No. 9 and
A further conventional kitchen exhaust hood (
Furthermore, it is known (
The object of the present invention is to provide a compact and simple kitchen exhaust hood which effectively presents that contaminated gas or air generated during cooking foods contaminates the indoor air of the room in which the cooking range is installed.
This object is achieved in accordance with the present invention by a kitchen exhaust hood comprising the features of claim 1.
Further features and improvements of this invention are subject matter of the claims dependent from claim 1.
The present invention provides a kitchen exhaust hood capable of preventing spread of contaminated gas by rapidly discharging the contaminated gas generated during cooking foods to an outside through a horizontal exhaust duct and a vertical exhaust duct after collecting the contaminated gas, by installing a single suction fan for sucking indoor air at an upper portion of the horizontal exhaust duct and emitting the indoor air sucked by the suction fan through nozzles formed at the outer periphery of a lower portion of the horizontal exhaust duct.
In accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a kitchen exhaust hood, comprising: a vertical exhaust duct having an exhaust fan therein; a horizontal exhaust hood having a contaminated gas inlet in the middle of a lower portion thereof and nozzles at an outer periphery of the lower portion thereof; and a single suction fan installed inside the horizontal exhaust duct, for blowing to the nozzles the air sucked through an indoor air inlet formed at the horizontal exhaust duct.
The indoor air inlet is formed at the horizontal exhaust duct, an indoor air passage is formed in the horizontal exhaust duct for guiding indoor air sucked through the indoor air inlet toward the nozzles. Also, a guider is installed at the indoor air passage.
A collection zone for collecting contaminated gas by the indoor air blown through the nozzles is formed at a lower portion of the horizontal exhaust duct, and the contaminated gas collected in the collection zone is discharged to the outside through the horizontal exhaust duct and the vertical exhaust duct.
The foregoing and other objects, features, aspects and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate preferred embodiments of the invention and together with the description serve to explain the principles of the invention.
In the drawings:
As shown in
An indoor air inlet 124 is formed at an upper surface of the horizontal exhaust duct 120, and a passage 125 is formed in the horizontal exhaust duct 120, for guiding the indoor air sucked through the indoor air inlet 124 toward the nozzles 123. The suction fan 130 is installed at one side of an inner portion of the passage 125 and a guider 127 is installed at the other side thereof.
The inlet port 121 has a grease filter 121a for filtering greasy vapor generated during cooking foods.
The indoor air inlet 124 is preferably positioned in the middle of an upper surface of the horizontal exhaust duct 120 in order to uniformly blow the indoor air sucked by the suction fan 130 through the nozzles 123.
As aforementioned, the indoor air is blown through the nozzles 123 formed at the outer periphery of the lower surface of the horizontal exhaust duct 120 with high pressure. The blown indoor air serves as an air curtain. At this time, a collection zone for collecting the contaminated gas is formed at a bottom of the horizontal exhaust duct 120. Thus, the contaminated gas collected at the collection zone 129 does not spread over the room but is rather rapidly discharged to the outside through the horizontal exhaust duct 120 and the vertical exhaust duct 110. Here, the collection zone 129 refers to an imaginary space of a square shape formed with the wall surface 11a and three sides of outer periphery of the horizontal exhaust duct 120 at which the nozzles 123 are formed. An unexplained reference numeral 30 indicates a gas range, 31 indicates a burner portion, 32 indicates a food container and 11a indicates an inner wall of the kitchen.
An operation of this kitchen exhaust hood will be explained as follows.
First, the suction fan 130 installed in the horizontal exhaust duct 120 is operated. The indoor air is thereby flowed in the passage 125 through the indoor air inlet 124, and the indoor air flowed in the passage 125 is led to each nozzle 123 by the guider 127.
The indoor air led to each nozzle 123 serves as an air curtain, being emitted with high pressure through the nozzles 123. At this time, the contaminated gas generated during cooking foods does not spread over the whole room but is collected in the collection zone 129 formed at the bottom of the horizontal exhaust duct 120.
At the same time to that, the exhaust fan 111 is operated to suck the contaminated gas through the inlet port 121. The sucked contaminated gas is discharged to the outside of the room through the vertical exhaust duct 110. The greasy filter 121a performs a function of filtering greasy vapor contained in the contaminated gas passing through the inlet port 121.
On the other hand,
As shown in
An indoor air inlet 224 is formed at an upper surface of the horizontal exhaust duct 220, and a passage is formed 223 in the horizontal exhaust duct 220 for leading the indoor air sucked through the indoor air inlet 224 toward the nozzles. The sirroco fan 230 is installed at one side of an inner portion of the passage 225 and a guider 227 is installed at the other side therein.
An operation of the kitchen exhaust hood 200 in accordance with an embodiment of the present invention is identical to that of the kitchen exhaust hood 100, so that an explanation thereof may be omitted.
On the other side,
As can be seen from
An indoor air inlet 324 is formed at a lower surface of the horizontal exhaust duct 320, and a passage 325 is formed for leading the indoor air (sucked through the indoor air inlet 324) to each nozzle 323. Furthermore, the turbofan 330 is installed in the passage 325.
An operation of this kitchen exhaust hood will be now explained.
First, the turbofan 330 installed in the horizontal exhaust duct 320 is operated. The indoor air is thereby flowed into the passage 325 through the indoor air inlet 324, and then the indoor air flowed in the passage 325 is led toward each nozzle 323.
The indoor air led to each nozzle 323 serves as an air curtain, being emitted with high pressure through the nozzles 323. At this time, the contaminated gas generated during cooking foods does not spread over the whole inner room but is collected in the collection zone 329 formed at the bottom of the horizontal exhaust duct 320.
At the same time to that, the exhaust fan 311 is operated to suck the contaminated gas through the inlet port 321. The sucked contaminated gas is discharged to the outside of the room through the vertical exhaust duct 310.
As stated above, in the kitchen exhaust hood according to the present invention, the suction fan for sucking indoor air is installed at an upper portion of the horizontal exhaust duct and then the indoor air sucked through the suction fan is emitted with high pressure through each nozzle formed at an outer periphery of a lower portion of the horizontal exhaust duct. Thereafter, contaminated gas generated during cooking foods is collected and then rapidly discharged to the outside of the inner room through the horizontal exhaust duct and the vertical exhaust duct, thereby preventing the inner room from being contaminated due to spread of the contaminated gas.
As the present invention may be embodied in several forms without departing from the spirit or essential characteristics thereof, it should also be understood that the above-described embodiments are not limited by any of the details of the foregoing description, unless otherwise specified.
This list of references cited by the applicant is for the reader's convenience only. It does not form part of the European patent document. Even though great care has been taken in compiling the references, errors or omissions cannot be excluded and the EPO disclaims all liability in this regard.