Restaurant waste heat recovery range hood based on oscillating heat pipe

Abstract

A restaurant waste heat recovery range hood based on an oscillating heat pipe comprises a gas-collecting hood, a fan, the oscillating heat pipe, a motor, a dual-frequency ultrasonic wave generator, anultrasonic wave transducer, a water tank, an oil smoke concentration sensor and a gravity heat pipe; the top of a vertical heat exchange flue is connected with a horizontal smoke outlet pipe; the water tank comprises a horizontal arc-shaped water storage part, a horizontal water inlet pipe and a vertical annular heating part; the periphery of the smoke outlet pipe is sleeved with the horizontal water inlet pipe; the gravity heat pipe is arranged on the smoke outlet pipe; the oscillating heat pipe is arranged in the circumferential direction of the vertical heat exchange flue and comprises a heating section and a cooling section; the heating section is located inside the vertical heat exchange flue; the periphery of the heating section is coated with an oleophobic coating; the cooling section is located inside the vertical annular heating part; the dual-frequency ultrasonic wave generator is coupled on the motor; the ultrasonic wave transducer is arranged on the periphery of the heating section; and the oil smoke concentration sensor is used for testing the concentration of oil smoke inside the vertical heat exchange flue. The oscillating heat pipe, ultrasonic wave oil removal andthe oleophobic material are applied to the range hood, the waste heat recovery efficiency is improved, the smoke exhaust temperature of smoke is decreased, waste heat emission is reduced, the environment is protected, and energy sources are saved.

Description

technical field [0001] The invention relates to the field of energy saving, emission reduction and environmental protection, in particular to a restaurant waste heat recovery range hood and a waste heat recovery method based on an oscillating heat pipe. Background technique [0002] In our country's diet, most foods need to be processed at high temperatures such as frying, frying, cooking, and frying. When the stove is working, the oil fume generated in the hearth will not only heat the kitchen utensils, but the excess heat will dissipate into the room in the form of heat radiation, and be directly discharged to the outside by the range hood or fan. [0003] Taking the Nanjing area as an example, a basic survey on the amount of oil fume and oil fume emission was carried out in more than 20 representative restaurants. The survey found that the operating time of range hoods in all restaurants is more than 10 hours, and the amount of lampblack produced is large. In addition, ...

AI Technical Summary

Problems solved by technology

However, the heat pump waste heat comprehensive utilization system often includes multiple modules, and its economy needs to be improved. The heat transfer performance is not high, the waste heat recovery efficiency is low, and there is not much heat available for recovery. Most of the kitchen exhaust waste heat has not been effectively utilized. , cannot satisfy the hot water supply

[0007] (2) Part of the flue gas waste heat recovery and utilization device uses a gravity heat pipe heat exchanger and a thermoelectric power generation module to generate power in the form of one side air-cooled and one side convective heat exchange, but the energy-saving performance of the air-cooled device itself is not high. On the one hand The air cooling device itself needs to use electric energy, on the other hand, the secondary conversion of energy will cause energy loss

[0008] (3) During the waste heat recovery process, the high-temperature flue gas will also bring out the oily part of the kitchen. Most of the water vapor can be discharged through the range hood and induced draft fan, but the oil carried by the exhaust gas often adheres to the surface of the range hood and the flue, resulting in The heat transfer efficiency decreases, which affects the heating effect of the device

[0013] The problems of these equipments are: 1. The degreasing is not complete, the structure is complicated and easy to be damaged; 2. The existing grease can only be cleaned, and the formation process of the grease cannot be prevented, etc.

Images