Kitchen ventilator fireproofing cooling system

Abstract

The invention discloses a kitchen ventilator fireproofing cooling system. The kitchen ventilator fireproofing cooling system comprises a shell, and further comprises an oil gathering water tank, a first cooling water tank, a second cooling water tank and a third cooling water tank which are all installed in the shell; the oil gathering water tank is arranged at the bottom end of the shell, the first cooling water tank is arranged above the oil gathering water tank, the second cooling water tank is arranged above the first cooling water tank, the third cooling water tank is arranged above the second cooling water tank, the third cooling water tank, the second cooling water tank and the first cooling water tank communicate with each other in sequence, the third cooling water tank is providedwith a water inlet pipe, and the oil gathering water tank is provided with a water outlet pipe. Smoke cooling and purification for kitchens or industrial production with large productivity and strongfire power are carried out; and heat in lampblack can be recovered while being purified, the structure is compact, the purification effect is good, water in the cooling water tanks can be recycled after being heated, fireproofing and inflaming retarding are achieved, and the energy-saving effect is good.

Description

technical field [0001] The invention relates to an accessory device of a range hood, in particular to a fire prevention and cooling system for a range hood. 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 fume. 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 ...

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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