Unpowered upward-feeding jet type displacement ventilation air supplement system for residential kitchen

Abstract

The invention relates to an unpowered upward-feeding jet type displacement ventilation air supplement system for a residential kitchen. The unpowered upward-feeding jet type displacement ventilation air supplement system comprises a range hood and a smoke exhaust pipe which are connected end to end and, the range hood is used for discharging cooking fumes through the smoke exhaust pipe, and the unpowered upward-feeding jet type displacement ventilation air supplement system further comprises an air supplement opening and an air inlet pipe, wherein the input end of the air supplement opening communicates with the outside through the air inlet pipe, and the output end of the air supplement opening communicates with the kitchen. When the range hood is turned on, negative pressure is formed inthe kitchen relative to the outdoor, and outdoor air is supplemented into the kitchen through the air inlet pipe and the air supplement opening. Compared with the prior art, the unpowered upward-feeding jet type displacement ventilation air supplement system has the advantages of high pollution elimination rate.

Description

technical field [0001] The invention relates to the technical field of residential ventilation, in particular to a non-powered upward-sent jet-type displacement ventilation supplementary air system for residential kitchens. Background technique [0002] Medium-high temperature frying and frying are common methods of traditional Chinese cooking, which can cause a series of complex physical and chemical reactions between edible oil and food at high temperature, producing 200-300 There are different types of pollutants, which are produced in the form of oil fumes. Epidemiological studies have shown that long-term exposure to oily fumes can significantly increase the risk of various diseases. Therefore, it is necessary to effectively capture and discharge kitchen oily fumes. At present, conventional residential kitchens use range hoods to exhaust smoke, and at the same time open doors and windows for natural ventilation, but this method can only ensure that about 70% to 80% of ...

AI Technical Summary

Problems solved by technology

At present, conventional residential kitchens use range hoods to exhaust smoke, and at the same time open doors and windows for natural ventilation, but this method can only ensure that about 70% to 80% of cooking fumes are discharged outside, and the rest will pollute the kitchen and other living spaces. , causing serious harm to human health

Especially in recent years, the airtightness of doors, windows and buildings is getting better and better, the natural ventilation is limited, the room cannot get enough fresh air supply, and the smoke exhaust effect of the range hood cannot be guaranteed

And when the indoor negative pressure is large, it will cause a large negative pressure difference between indoor and outdoor, which will affect the opening and closing of the door, or cause the backflow of semi-closed cooker exhaust gas.

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