Range hood

Abstract

The invention discloses a range hood. The range hood comprises a shell and a panel arranged on the front side of the shell, a main air inlet is formed in the panel, and a smoke baffle capable of opening and closing the main air inlet is arranged on the panel. The range hood is characterized by further comprising a buffering device used for reducing the flow speed of cooking fumes, the buffering device comprises a first buffering net and a second buffering net, the first buffering net can be located at the upstream of the smoke baffle on the cooking fume gas flowing path, and the second buffering net can be located at the first position of the upstream of the first buffering net. By arranging the buffering device, multi-stage buffering is formed, the rising speed of the cooking fumes can beeffectively reduced, the staying time of the cooking fumes at the air inlet is prolonged, and the cooking fume suction effect of the range hood is improved; and the buffering device is located at theupstream of the smoke baffle so that the cooking fume escape at the position of the smoke baffle can be reduced, the escaping speed of the cooking fumes after the cooking fumes reach the smoke baffleis effectively reduced, then the cooking fumes are more difficult to separate from the negative pressure area of the range hood, and the control force of the range hood over the cooking fumes in thenegative pressure area is improved.

Description

technical field [0001] The invention relates to a cooking fume purifying device, in particular to a range hood. Background technique [0002] Range hoods have become one of the indispensable kitchen appliances in modern families. The range hood uses the principle of fluid dynamics to work, sucks and exhausts the range hood through a centrifugal fan installed inside the range hood, and uses a filter to filter some grease particles. The centrifugal fan includes a volute, an impeller installed in the volute and a motor that drives the impeller to rotate. When the impeller rotates, a negative pressure suction is generated in the center of the fan, and the oil fume under the range hood is sucked into the fan, and after being accelerated by the fan, it is collected by the volute and guided out of the room. [0003] Generally, range hoods include top suction type and side suction type. The power source of the side suction range hood is closer to the stove, and most of the oil fum...

AI Technical Summary

Problems solved by technology

[0004] However, because the structure of the smoke baffle is mostly a solid flat plate, when the oil fume rises to the smoke baffle, its rising speed decreases to zero, and the rising speed changes to the speed of moving around in the horizontal plane, and one of the directions is the range hood Right in front, that is, the fume moves away from the range hood, causing part of the fume to escape, reducing the fume absorption effect of the range hood, and affecting customer experience

[0005] With the continuous improvement of the quality of life, range hood manufacturers are constantly pursuing large air volume and high wind pressure in order to obtain better range hood effects, and use high wind pressure to suck most of the oil smoke in front of the air inlet into the range hood. Better user experience. In the existing technology, measures such as enlarging the size of air ducts, impellers, motors and other components and improving the performance of motors are generally used to obtain better oil suction fume effects, which not only increases costs, but also wastes resources. And does not solve the fundamental problem, at the same time, if the size of the components increases, it will affect the kitchen design

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