An environment-friendly charcoal hot pot and its smoke exhaust system

Abstract

An environment-friendly charcoal hot pot and its smoke exhaust system. The hot pot has a furnace body for placing charcoal with a built-in grate and a pot body integrated on the furnace body for rinsing food. The furnace body is filled with charcoal from the upper port. And the upper and lower conical hood structure with the air intake exhausting the smoke from the lower port, and the smoke exhaust that is located under the tabletop to support the furnace body and introduce the smoke discharged from the bottom port of the furnace body to filter the smoke and discharge it to the outside System smoke guide. The smoke exhaust system has an indoor smoke exhaust riser whose upper port is connected to the air guide pipe in the environmentally friendly charcoal hot pot, a smoke exhaust main road that is connected to the indoor smoke exhaust vertical pipe and buried under the indoor floor, and the smoke outlet of the smoke exhaust main road It is connected to the outdoor smoke exhaust pipe arranged on the outdoor ground, and the smoke outlet of the outdoor smoke exhaust pipe is connected to the purification and dust removal device. The invention avoids the influence of atmospheric smoke particles on the air quality, and will make a significant contribution to reducing the PM2.5 content in the air; the invention completely eradicates the influence of the charcoal hot pot on the indoor air quality.

Description

technical field [0001] The invention relates to a charcoal hot pot. In particular, it relates to an environment-friendly charcoal hot pot capable of filtering out the smoke from the charcoal hot pot and a smoke exhaust system thereof. Background technique [0002] Traditional charcoal fire copper pot such as figure 1 As shown, there is a sealing structure at the bottom of the pot body, and an air inlet A is opened on the side of the lower part of the pot body, forming a natural air intake at the lower end to support the combustion of charcoal, and the smoke rises naturally from the chimney at the upper end of the hot pot Exhaust, that is, the smoke is directly discharged from the upper end of the hot pot to the dining room without any purification treatment. Dust particles and other pollutants are very serious to the indoor environment. Only by opening windows or exhausting fans to exhaust the smoke, the indoor dining environment is still seriously polluted, even due to In...

AI Technical Summary

Problems solved by technology

However, the new hot pot cannot replace the taste and nutritional value of the traditional charcoal-fired copper pot

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