Lower smoke exhaust type gas-collecting hood and stove body integration device

Abstract

The invention discloses a lower smoke exhaust type gas-collecting hood and stove body integration device. The integration device is used for ship kitchens and comprises a gas collecting hood, a stovebody and a smoke exhaust system. One end of the gas collecting hood is connected to the rear end of the stove body and extends to the upper portion of the stove body. The smoke exhaust system is connected to the bottom of the stove body. A gas collecting channel is formed in the gas collecting hood. The gas collecting channel is started at the end, extending to the upper portion of the stove body,of the gas collecting hood and is ended at an inlet of the smoke exhaust system. The smoke exhaust system is internally provided with a fan for extracting lampblack and exhausting lampblack. The integration device has the beneficial effects that the distance between the gas collecting hood and a stove is short, the smoke collecting effect is good, and thus smoke does not pass the face of an operator; the whole device is of a detachable structure, the direction of the device can be changed according to demands of actual application occasions, and the device is convenient to use and wide in application range; and the ultraviolet lights are arranged at an inlet of the gas collecting hood, lampblack can be photolyzed, and pollution is reduced.

Description

technical field [0001] The invention relates to an oil fume discharge and purification device, in particular to an integrated device of a lower smoke exhaust type gas collecting hood and a stove body. Background technique [0002] The smaller the deck area occupied by the ship’s galley, the better, so the space of the ship’s galley is limited, and some are even arranged under the first deck, and the ventilation conditions are even worse. When the chef cooks, a large amount of oily smoke and exhaust gas will be produced. The environment of the kitchen is harsh. Using the marine standard CB*3291-85 kitchen hood will not improve the air environment of the ship’s kitchen at all; in addition, kitchen fume is an important source of pollution, because edible oils and fats will undergo various chemical changes at high temperatures. And soot is one of the worst products of these changes. According to the cooking habits of Chinese food, it is necessary to wait until the oil smokes ob...

AI Technical Summary

Problems solved by technology

[0004] 1. The distance from the cooking surface is relatively high, and a large suction force is required to suck the smoke away;

[0005] 2. During the process of inhaling the smoke, the smoke will pass right in front of the personnel, and sometimes can be inhaled by the personnel;

[0006] 3. The cover body is installed on the top of the kitchen, which is not easy to clean;

[0007] 4. The cover body is large in size and takes up a lot of space;

[0008] 5. Installation and maintenance are inconvenient

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