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Air supply terminal of breathing zone of kitchen

A kitchen and fresh air technology, which is applied in the field of kitchen ventilation systems, can solve the problems that smoke cannot be completely suppressed from spreading to the human breathing area, outdoor fresh air cannot be directly inhaled by the human body, and the energy consumption of the fan is high, so as to improve the air quality and protect the human body. Effects on health and improvement of thermal environment

Inactive Publication Date: 2012-08-22
TONGJI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, some may adopt an air curtain partition at the front end of the exhaust hood, but this cannot completely prevent the smoke from diffusing to the human breathing area, and the air volume is large, and the energy consumption of the fan is high
[0003] In addition, the ventilation of the existing residential kitchen is a kind of unorganized air supply. The outdoor fresh air cannot be directly inhaled by the human body, but mixed with indoor polluted air and then inhaled by the human body.
[0004] To sum up, the traditional kitchen ventilation system cannot prevent cooking fumes from entering the breathing zone of the human body, and then being inhaled by the human body

Method used

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  • Air supply terminal of breathing zone of kitchen
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  • Air supply terminal of breathing zone of kitchen

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Embodiment Construction

[0018] The present invention will be further described below in conjunction with the embodiments shown in the accompanying drawings.

[0019] Such as figure 1 As shown, the jet theory: the outlet fluid flows and develops in the jet boundary line, there is a potential flow core in the initial section L, and in the potential flow core, the initial velocity u 0 does not change and does not mix with the external fluid; as the velocity decays, the velocity distribution after the initial end L is u x . Therefore, in the air supply end of the kitchen breathing zone of the present invention, the outlet parameters should be controlled so that the jet flow is in the initial section L of the jet flow when it reaches the breathing zone of the human body.

[0020] Such as figure 2 As shown, an embodiment of the air supply end of the kitchen breathing zone of the present invention includes an air inlet 1 , a hose 3 , and an air outlet device 4 . One end of the air inlet 1 communicates ...

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Abstract

The invention discloses an air supply terminal for a breathing zone of a kitchen. The air supply terminal comprises an air inlet, a hose and an air outlet device, wherein one end of the air inlet introduces fresh air from outside, and the other end of the air inlet is connected with the hose; the other end of the hose is communicated with the air outlet device; the hose is internally provided with a regulating valve which is used for regulating air quantity; and the upper part of the air outlet device is provided with an uneven pore plate, the middle part of the air outlet device is a pressure stabilizing section, the terminal of the pressure stabilizing section is provided with an even air outlet, and the even air outlet can be of a grid type or a gap type. According to the invention, the quantity of the fresh air is changed by regulating the aperture of the regulating valve, and the hose is twisted to change the direction of the air outlet, thus cooking environment is improved, oil smoke which enters into the breathing zone for a human body and is sucked by the human body can be greatly reduced, and air quality in the breathing zone for the human body is improved; and meanwhile, local thermal environment of the human body can be improved, and thermal comfort is improved.

Description

technical field [0001] The invention relates to a kitchen ventilation system, in particular to an air supply terminal of a kitchen breathing zone. Background technique [0002] At present, in residential kitchens, the smoke extraction efficiency of general kitchen exhaust hoods is only about 70%, and this is the maximum efficiency. Therefore, the remaining about 30% of the smoke rises with the cooking heat and spreads to other areas, some of which must be inhaled by the human body. In addition, some air curtain partitions may be used at the front end of the exhaust hood, but this cannot completely prevent the smoke from spreading to the human breathing area, and the air volume is large, and the energy consumption of the fan is high. [0003] In addition, the ventilation of the existing residential kitchen is a kind of unorganized air supply. The outdoor fresh air cannot be directly inhaled by the human body, but mixed with indoor polluted air and then inhaled by the human b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F24F7/04F24F13/06
Inventor 高军曹昌盛
Owner TONGJI UNIV
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