Range hood smoke exhaust performance test room and test method

Abstract

The test room is arranged in a test outer room, an air supplement hole is formed in a front plate of the test room, a tested range hood is hung on a rear plate, a cooking range and a steam-spraying boiler are placed on a lower workbench, and water is boiled to spray water vapor upwards. The exhaust pipe of the range hood is provided with a resistance pore plate for adjusting the exhaust resistance, and the maximum resistance level of basically exhausting water vapor of the range hood is the resistance level of the range hood; a breeze generator is further installed, the blast air pressure is adjusted to generate breeze of different levels, and the measured maximum breeze level of water vapor basically exhausted by the range hood is the wind resistance level of the range hood; exhaust air of the range hood circulates in the test outer chamber, detection can be easily carried out under the conditions of constant temperature and constant humidity, high detection precision is achieved, the detection process is very simple and convenient, and the blank that no detection method for the smoke exhaust performance of the range hood exists at present is filled.

Description

[0001] Technology [0002] The present invention relates to a laboratory and test method for smoke exhaust performance of range hoods, in particular to a laboratory and test method for measuring the resistance performance and wind resistance performance of range hoods with constant temperature and humidity by using water vapor. Background technique [0003] Smoke exhaust performance is the most important quality index of range hoods, but it has been an unsolvable problem. In the existing national standard GB / T 17713-2011 for range hoods, the "odor reduction test method" copied from foreign standards has many essential errors , the detection value has a large error and has no practical significance, mainly including: [0004] 1. Ignore the three unfavorable conditions (①exhaust air resistance-reduce the actual air volume; ②breeze in the kitchen-blowing smoke to escape; ③flue gas properties-the larger the smoke volume, the larger the range, and the higher the buoyancy speed, the...

AI Technical Summary

Problems solved by technology

[0003] Smoke exhaust performance is the most important quality index of range hoods, but it has been an unsolvable problem. In the existing national standard GB / T 17713-2011 for range hoods, the "odor reduction test method" copied from foreign standards has many essential errors , the detection value has a large error and has no practical significance, mainly including:

[0004] 1. Ignore the three unfavorable conditions (①exhaust air resistance-reduce the actual air volume; ②breeze in the kitchen-blowing smoke to escape; ③flue gas properties-the larger the smoke volume, the larger the range, and the higher the buoyancy speed, the easier it is to escape Smoke), the wrong regulation is only tested under the best conditions with the least exhaust resistance, no wind at all, and a small amount of smoke, which violates the "must be tested under the most unfavorable conditions that may be encountered, or the most commonly used conditions, or the most reasonable conditions. "Basic criteria for testing product performance".

[0005] 2. This method uses toxic butanone solution, which is not conducive to environmental protection and the health of testing personnel. It has not noticed that butanone gas has different adsorption properties on the surface of various materials, making accurate detection very difficult and very cumbersome and time-consuming.

[0006] 3. This method does not pay attention to the great influence of the ambient temperature, and the detection results at different temperatures vary greatly. However, the exhaust air contains methyl ethyl ketone, and the range hood can only exhaust air outside during detection, and cannot be tested at a constant temperature.

[0007] The above-mentioned three unfavorable conditions of smoke exhaust from the range hood, such as the conventional method of measuring product performance, should fix the three unfavorable conditions to measure the amount of smoke escape from the range hood, but only the nature of the smoke can simulate the maximum smoke when stir-frying. Air volume and maximum buoyancy speed conditions are fixed, but the exhaust resistance and kitchen breeze are different from each other. It cannot be said that the resistance or breeze is the most unfavorable condition, or the most commonly used condition, or the most reasonable condition, and the above is accurate It is very difficult to measure the amount of smoke escaped from range hoods, which is the fundamental reason why the detection of smoke exhaust performance of range hoods has not been solved

Images