a range hood

Abstract

The invention discloses a range hood, which comprises a casing and a panel arranged on the front side of the casing, the panel is provided with a main air inlet, and the panel is provided with a smoke baffle capable of opening and closing the main air inlet , characterized in that: the range hood also includes a buffer device for reducing the flow velocity of the oil fume, the buffer device includes a first buffer net and a second buffer net, and on the flow path of the oil fume gas, the first buffer net can Upstream of the smoke deflector, the second buffer net can be in a first position upstream of the first buffer net. By setting the buffer device, a multi-level buffer is formed, which can effectively reduce the rising speed of the oil fume, prolong the residence time of the oil fume at the air inlet, and improve the effect of absorbing the oil fume of the range hood. The oil fume escapes, effectively reducing the escape speed of the oil fume after reaching the smoke baffle, making it more difficult for the oil fume to escape from the negative pressure area of ​​the range hood, and improving the control of the range hood on the oil fume in the negative pressure area.

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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