The present invention relates to an exhaust hood, and more particularly to, an exhaust hood which is installed above a range so as to discharge foul air, such as heat, vapor, food odor, etc., produced when cooking, to the outside of a room.

Generally, a hood as air exhaustion apparatus is installed above a cooking stove, that is, a range, so as to exhaust foul air, such as heat, vapor, food odor, etc., produced when cooking food, to the outside of a room, thereby keeping the room comfortable.

Fig. 1 is a bottom perspective view illustrating a prior art exhaust hood, and Fig. 2 is a side view illustrating an installation structure of the prior art exhaust hood.

As illustrated in Figs. 1 and 2, the prior art exhaust hood 10 comprises a duct portion 11 that houses an air blower 20 therein and is secured to an indoor wall 30 and a canopy portion 12 that is installed at the bottom of the duct portion 11 at a predetermined spacing from a range 50.

The canopy portion 12 is formed in such a shape that is relatively wider than the duct portion 11, and has a suction port 12a formed at a lower part thereof, and the suction port 12a has a filter 13 installed thereto.

In the prior art exhaust hood thus constructed, the air blower 20 is operated to suck foul air produced when cooking through the suction port 12a of the canopy portion 12, and discharge the sucked foul air to the outside of a room through the duct portion 11.

Meanwhile, the width of the canopy portion 12 may be relatively larger than that of a cooking area, that is, an area where food is placed, in order to quickly discharge foul air produced when cooking to the outside of the room. However, in case the width of the canopy portion 12 is larger, the kitchen space becomes narrower. Thus, in general, the width of the canopy portion should be very restricted in consideration of the kitchen space.

As stated above, if the width of the canopy portion of the prior art exhaust hood is restricted, the size of the suction port formed at a lower part of the canopy portion is also restricted. This makes it hard to quickly and effectively discharge foul air produced when cooking to the outside of the room, thereby contaminating the room air.

Furthermore, an exhaust hood to be Installed above the cooking range of a kitchen Is known (US-A-2004/0035411), which comprises a suction regulating means at an aperture connecting the interior of a canopy with the duct portion of an exhaust vent. Thus, air flowing from the exhaust hood to the outside of a room is regulated independent of the position and number of cooking appliances in the range, so that the canopy must have a large suction port and must be large, too. Document US-A-2004/0035411 discloses the preamble of claim 1.

Therefore, the object of the present invention is to provide an exhaust hood which can quickly discharge foul air produced when cooking to the outside of a room and prepare a pleasant indoor environment by properly regulating the opening degree of a suction port located right above food being cooked without having to make the size of a canopy portion large.

To achieve the above object, there is provided according to the present invention an exhaust hood comprising the features of claim 1.

Further features and Improvements of this exhaust hood are subject matter of the claims dependent from claim 1.

The accompanying drawings, Fig.6-8, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention.

In the drawings:

• Fig. 1 is a bottom perspective view illustrating a prior art exhaust hood;
• Fig. 2 is a side view illustrating an installation structure of the prior art exhaust hood;
• Fig. 3 is a longitudinal sectional view illustrating an exhaust hood; Fig. 4 is a perspective view of essential parts of the exhaust hood of Fig. 3;
• Figs. 5A to 5C show the exhaust hood of Fig. 3, wherein Fig. 5A is a longitudinal sectional view of front and rear parts of a suction port when opened, Fig. 5B is a longitudinal sectional view of the front part of the suction port when opened, and Fig. 5C is a longitudinal sectional view of the rear part of the suction port when opened;
• Fig. 6 is a longitudinal sectional view illustrating an exhaust hood according to the present invention;
• Fig. 7 is a perspective view of essential parts of the exhaust hood of Fig. 6;
• Figs. 8A to 8C show the exhaust hood according to Fig. 6, wherein Fig. 8A is a longitudinal sectional view of front and rear parts of a suction port when opened, Fig. 8B is a longitudinal sectional view of the front part of the suction port when opened, and Fig. 8C is a longitudinal sectional view of the rear part of the suction port when opened;
• Fig. 9 is a longitudinal sectional view illustrating an other exhaust hood;
• Fig. 10 is a bottom perspective view showing an open state of a front part of a suction port in the exhaust hood of Fig. 9; and
• Fig. 11 Is a bottom perspective showing an open state of a rear part of the suction port in the exhaust hood of Fig. 9.

Hereinafter, an exhaust hood of the present invention will be described with reference to the accompanying drawings Fig, 6 to 8.

As Illustrated in Figs. 3 to 5, the exhaust hood 100 comprises: a duct portion 110; a canopy portion 120 installed at the bottom of the duct portion 110 and provided at the lower surface with a suction port 121; a suction port opening regulating means 130 installed within the canopy portion 120 and for regulating the opening of the suction port 121 according to the position of food; and a plurality of temperature sensor portions 141 and 142 installed at lower parts of the canopy portion 120 so as to sense heat of food and drive the suction port opening regulating means 130 according to the result of sensing.

The duct portion 110 is secured to a kitchen inner wall 30 by general engaging means, for example, bolts (not shown). The top part of the duct portion 110 is connected to an exhaust duct (not shown) connecting to the outside of the room, the bottom part of the duct portion 110 is connected to the canopy portion 120, and the duct portion 110 has an air blower 111 installed therein.

The canopy portion 120 is constructed of a structure having a relatively larger width than the duct portion so that it can quickly suck and discharge foul air produced when cooking. Preferably, the spacing between the canopy portion 120 and the range 500 is maintained a proper distance, for example, generally 600 to 650 mm, so as not to make cooking inconvenient.

The range 500 known as a cooking stove is provided with a plurality of burner portions, for example, a first burner portion 501 and a second burner portion 502. Depending on a user's selection, either the first burner 501 or the second burner 502 can be used, or both of the first burner portion 501 and second burner portion 502 can be used.

At this time, in order to sense heat produced from food when cooking, the first sensor portion 141 and second sensor portion 142 are installed respectively at the front side and rear side of the canopy portion 120.

Hence, the first temperature sensor portion 141 and second sensor portion 142 sense heat of food cooked in the first burner portion 501 or second burner portion 502, and drive the suction port opening regulating means 130 according to the result of sensing.

The suction port opening regulating means 130 regulates the opening degree of the suction port 121 formed at the lower part of the canopy portion 120 according to the result of sensing of the first temperature sensor 141 and second temperature sensor 142 as set forth above, to quickly discharge foul air produced when cooking to the outside of the room, thereby maintaining a pleasant room air.

Hereinafter, the construction of the suction port opening regulating means for the exhaust hood will be described.

The suction port opening regulating means for the exhaust hood according to the first embodiment comprises: a regulating member 131 horizontally and slidably installed within the canopy portion 120; a driving portion 132 secured to the canopy portion 120 so as to drive the regulating member 131; and power transmission units 133 and 134 for converting the rotary motion of the driving portion 132 into the vertical motion of the regulating member 131.

As the driving portion 132, a general driving motor is used. The power transmission unit 133 and 134 comprises a pinion 133 secured to a rotary shaft 132a of the driving portion, i.e., driving motor 132 and a rack 134 formed on the top surface of the regulating member 131 so as to engage with the pinion 133.

Referring to Fig. 4, the rack 134 is longitudinally formed on the top surface of the regulating member 134 in a vertical direction of the canopy portion 120, and the pinion 131 is engaged with the rack 134, being fitted to the rotary shaft 132a of the driving motor 132.

The driving motor 132 is supported by a bracket 135, and the bracket 135 is secured to the inside of the canopy portion 120 by bolts (not shown).

Rail grooves 137 are longitudinally formed on the inner surfaces of both sides of the canopy portion 120 in the vertical direction thereof so that the regulating member 131 can slide in the vertical direction of the canopy portion 120. Rail protuberances 138 are longitudinally formed on the outer surfaces of both sides of the regulating member 131 in the vertical direction thereof so as to correspond to the rail grooves 137.

The foul air produced when cooking contains fine food particles. In case such food particles are introduced into the canopy portion 120 or duct 110, the inside of the canopy portion 120 or duct 110 may be contaminated and the food particles may be rotten to give off odors. To avoid this problem, it is preferable that at least either the duct portion 110 or the canopy portion 120 has a filter 139 installed therein.

Additionally, the foul air produced when cooking is discharged out of the room through the canopy portion 120 and the duct 110. Preferably, a sound insulation material 131a is installed within the regulating member 131 in order to block noise produced when operating the air blower 111.

Hereinafter, the operation of the exhaust hood thus constructed will be described.

Referring to Fig. 5A, in case of cooking food using both first burner portion 501 and second burner portion 502, both first sensor portion 141 and second sensor portion 141 sense heat of the food. At this time, when the driving motor 132 is driven, the regulating member 131 is slidably moved along the rail grooves 137 by the pinion 133 secured to the rotary shaft 132a of the driving motor 132 and the rack 134 engaging with the pinion 133. When the regulating member 131 is slid to be located in the middle of the suction port 121, both sides of the suction port 121, that is, both of the front and rear parts of the suction port 121 are opened, and through this open space, foul air produced when cooking is quickly discharged out of the room by a suction force of the air blower 111.

Referring to Fig. 5B, in case of cooking food using only the first burner portion 501, only the first sensor portion 141 senses heat of the food. At this time, when the driving motor 132 is driven, the regulating member 131 is slidably moved along the rail grooves 137 by the pinion 133 secured to the rotary shaft 132a of the driving motor 132 and the rack 134 engaging with the pinion 133. When the regulating member 131 is slid to be located in the rear side of the suction port 121, the front part of the suction port 121 is opened, and through this open space, foul air produced when cooking is quickly discharged out of the room by a suction force of the air blower 111.

Referring to Fig. 5C, in case of cooking food using only the second burner portion 502, only the second sensor portion 142 senses heat of the food mounted on the second burner portion 502 At this time, when the driving motor 132 is driven, the regulating member 131 is slidably moved along the rail grooves 137 by the pinion 133 secured to the rotary shaft 132a of the driving motor 132 and the rack 134 engaging with the pinion 133. When the regulating member 131 is slid to be located in the front side of the suction port 121, the rear part of the suction port 121 is opened, and through this open space, foul air produced when cooking quickly discharged out of the room by a suction force of the air blower 111.

As described above, the respective temperature sensor portions 141 and 142 sense heat of foods mounted respectively on multiple burner portions installed at the range 500, that is, on the first burner portion 501 or second burner portion 502, and regulate, i.e., vary the opening of the suction port 121 by moving the regulating member 131, to quickly discharge a larger quantity of foul air to the outside of the room, thereby keeping the room pleasant.

As illustrated in Figs. 6 and 7, the exhaust hood 200 according to the present invention comprises: a duct portion 210; a canopy portion 220 Installed at the bottom of the duct portion 210 and provided at the lower surface with a suction port 221; a suction port opening regulating means installed within the canopy portion 220 and for regulating the opening of the suction port 221 according to the position of food; and a plurality of temperature sensor portions installed at lower parts of the canopy portion 220 so as to sense the temperature and drive the suction port opening regulating means according to the result of sensing.

The suction port opening regulating means of the exhaust hood according to the present invention comprises a bracket 231 secured to the inside of the canopy portion 220, a first driving motor 232 supported by the bracket 231, a second driving motor 233 installed adjacent to the first driving motor 232, a first regulating member 234 rotatably coupled to a rotary shaft 232a of the first driving motor 232 so as to selectively open some parts of the suction port 221, and a second regulating member 235 rotatably coupled to a rotary shaft 233a of the second driving motor 233 so as to selectively open other parts of the suction port 221

The first driving motor 232 and the second driving motor 233 are secured leaning against each other. A first securing hole 234a is formed at one side of the first regulating member 234 so as to insert the rotary shaft 232a of the first driving motor 232 thereinto, and a second securing hole 235a is formed at one side of the second regulating member 235 so as to insert the rotary shaft 233a of the second driving motor 233 thereinto.

The first regulating member 234 and the second regulating member 235 shut the suction port 221, being spread out horizontally relative to the rotary shaft 232a and the rotary shaft 233a, respectively. When cooking, the first regulating member 234 rotates at a predetermined angle with the rotary shaft 232a by the operation of the first driving motor 232 to thus open some part of the suction port 221, and also the second regulating member 235 rotates at a predetermined angle with the rotary shaft 233a to thus open some part of the suction port 221.

Hereinafter, the operation of the exhaust hood thus constructed according to the present invention will be described.

Referring to Fig. 8A, in case of cooking food using both first burner portion 501 and second burner portion 502, both first sensor portion 241 and second sensor portion 242 sense heat of the food. At this time, when both first driving motor 232 and second driving motor 233 are driven, the regulating member 234 secured to the rotary shaft 232a of the first driving motor 232 rotates at a predetermined angle and at the same time, the second regulating member 235 secured to the rotary haft 233a of the second driving motor 235 rotates at a predetermined angle, to thus open the front and rear parts of the suction port 221. Through this open space, foul air produced when cooking is quickly discharged out of the room by a suction force of the air blower 211.

Referring to Fig. 8B, in case of cooking food using only the first burner portion 501, only the first sensor portion 241 senses heat of the food mounted on the first burner portion 501. At this time, when the first driving motor 232 is driven, the first regulating member 234 secured to the rotary shaft 232a of the first driving motor 232 rotates at a predetermined angle to thus open the rear part of the suction port 221. Through this open space, foul air produced when cooking is quickly discharged out of the room by the suction force of the air blower 211.

Referring to Figs. 7 and 8B, in case of cooking food using only the second burner portion 502, only the second sensor portion 242 senses heat of the food mounted on the second burner portion 502. At this time, when the second driving motor 233 is driven, the second regulating member 235 secured to the rotary shaft 233a of the second driving motor 233 rotates at a predetermined angle to thus open the front part of the suction port 221. Through this open space, foul air produced when cooking is quickly discharged out of the room by the suction force of the air blower 211.

As illustrated in Figs. 9 to 11, the exhaust hood 300 comprises: a duct portion 310; a canopy portion 320 installed at the bottom of the duct portion 310 and provided at the lower surface with a suction port 321; a suction port opening regulating means installed within the canopy portion 320 and for regulating the opening of the suction port 321 according to the position of food; and a plurality of temperature sensor portions installed at lower parts of the canopy portion 320 so as to sense a temperature of a position of the canopy portion 320 or a temperature of heat of food and drive the suction port opening regulating means 330 according to the result of sensing.

The suction port opening regulating means 330 of the exhaust hood comprises a bracket 331 secured to the inside of the canopy portion 320, a driving motor 332 supported by the bracket 331, and a regulating member 333 supported by the bracket 331 and for regulating the opening of the suction port 321 while rotating at a predetermined angle by the driving motor 332.

Auxiliary suction ports 321 are formed at both sides of the bottom surface of the canopy portion 320, and a suction hole 333a is formed at the regulating member 333.

Hereinafter, the operation of the exhaust hood thus constructed will be described.

Referring to Figs. 9 and 10, in case of cooking food using only the first burner portion 501, only the first sensor portion 341 senses heat of the food mounted on the first burner portion 501. At this time, when the driving motor 332 is driven, the regulating member 333 secured to the rotary shaft 332a of the driving motor 332 rotates at a predetermined angle. Whereupon the suction hole 333a is positioned at the front side of the canopy portion 320, and through this suction hole 333a, foul air produced when cooking is quickly discharged out of the room by the suction force of the air blower 311.

Referring to Figs. 9 and 11, in case of cooking food using only the second burner portion 502, only the second sensor portion 342 senses heat of the food mounted on the second burner portion 502. At this time, when the driving motor 332 is driven, the regulating member 333 secured to the rotary shaft 332a of the driving motor 332 rotates at a predetermined angle. Whereupon the suction hole 333a is positioned at the rear side of the canopy portion 120, and through this suction hole 333a, foul air produced when cooking is quickly discharged out of the room by a suction force of the air blower 321.

As seen above, according to the exhaust hood of the present invention, the temperature sensor portions each can sense heat of hood being cooked on a plurality of burners, for example, a first burner portion or a second burner portion, installed at the range, and regulate, i.e., vary the position of the suction port by moving the regulating member, to quickly discharge a larger quantity of foul air to the outside of the room, thereby keeping the room pleasant.