An Improved European Range Hood

Abstract

An improved European style range hood includes a casing, and a fan assembly and a control assembly, which are arranged in the casing. The bottom of the casing forms a smoke collection chamber recessing to the interior of the casing, a grille is arranged in the smoke collection chamber, and left and right sides and / or rear side of the screen are provided with air inlets with an area 30% -75% of that of the grille. The improved European-style range hood provided by the invention has the following advantages over the prior art: soot is inhaled from the left, right and rear sides of the grille to form an inverted U-shaped soot distribution zone, so that a cook is at a position with relatively low concentration of soot and PM2.5, and the design is good for the health of the cook. While, the above embodiment employs three-side air inlet, which is conducive to enhancing negative pressure at the air lets, increasing air inlet speed and preventing the spread of soot; and the air inlet approach avoids the influence of the soot vortex and disorders on the cook's visual line.

Description

technical field [0001] The invention relates to an improved European-style range hood. Background technique [0002] It is well documented that the Chinese cooking process will cause a sharp increase in PM2.5 in the cooking environment, and its harm to the body of housewives is also an open fact. At present, the European-style range hoods on the market have 1000, 900, 750 and other series except for the length of the front, and the uniform width of the depth is 520. The wider depth can theoretically increase the smoke collecting area, but on the other hand, it also makes the smoke The diffusion range of the cooking fume PM2.5 in front of the machine is enlarged, making it easier for cooks to be exposed to the cooking fume diffusion area and inhale the cooking fume directly. In addition, the oil screen of the existing European-style range hood adopts a 360-degree air intake from bottom to top, so that the area where the oil fume diffuses is larger. The area where the PM2.5 ...

AI Technical Summary

Problems solved by technology

At present, the European-style range hoods on the market have 1000, 900, 750 and other series except for the length of the front, and the uniform width of the depth is 520. The wider depth can theoretically increase the smoke collecting area, but on the other hand, it also makes the smoke The PM2.5 diffusion range of the cooking fume in front of the machine is enlarged, making it easier for cooks to be exposed to the cooking fume diffusion area and inhale the cooking fume directly

In addition, the oil nets of the existing European-style range hoods all adopt 360-degree air intake from bottom to top, so that the area where the oil fumes can diffuse is larger. The PM2.5 diffused oil fume area at the operator's operating position is larger. From the perspective of the cooker's health, this is the defect and deficiency of the existing European-style machine

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