Stir frying fume collecting haze removing machine

Abstract

The invention discloses a stir frying fume collecting haze removing machine. The stir frying fume collecting haze removing machine comprises a shell, an oil collecting trough, a first cooling water box, a second cooling water box, a negative pressure plant fiber purifying device and a fan, wherein the oil collecting trough, the first cooling water box, the second cooling water box, the negative pressure plant fiber purifying device and the fan are all arranged in the shell; the lower portion of the shell is provided with a main air inlet; the oil collecting trough is arranged at the bottom endof the shell and is lower than the main air inlet; the first cooling water box is arranged above the main air inlet; the second cooling water box is arranged above the firs cooling water box; and thenegative pressure plant fiber purifying device is arranged on the upper rear portion of the second cooling water box. By arranging the multiple cooling water boxes, cooking fume in a range hood and afire damper in front of the range hood can be cooled. Through the stir frying fume collecting haze removing machine, the cooled fume can be purified, and the situation that the plant fiber purifyingdevice is overheated and burned due to overheating fume is prevented; energy consumption of the fan is greatly reduced, meanwhile, and harmful matter in the fume can be sufficiently purified to the greatest extent; and the structure is compact, the purifying effect is good, water in the cooling water boxes can be recycled and reutilized after being heated, and the fire preventing, flame retardanceand energy saving effects are good.

Description

technical field [0001] The invention relates to a cooking fume purifying device, in particular to a frying smoke collection and haze removal machine. Background technique [0002] Cooking fume is formed by a series of physical and chemical changes in edible oil and food under high temperature conditions. When the edible oil is heated to 170°C, a small amount of oil fume begins to appear. As the temperature rises, the decomposition rate of the oil accelerates. When the temperature reaches 250°C, a large amount of cooking fume will be produced. In our country's diet, most foods need to be fried, fried, boiled, fried, etc. at high temperatures, and the oil temperature is often above 250°C, which easily produces a lot of cooking fumes. 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 o...

AI Technical Summary

Problems solved by technology

However, the flammability of plant fibers makes it difficult to adapt to stir-fry kitchens or working production processes that generate a lot of heat due to strong firepower

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