Cooking fume extraction device and kitchen assembly with cooking zone and cooking fume extraction device

Abstract

The invention relates to an extractor hood having at least one suction opening (20) and a blower with which air is sucked downward via the suction opening (20). The extractor hood (2) is characterized in that the extractor hood (2) comprises a suction body (22) having a suction side (220), an opposite back side (221) and three connecting walls (222), wherein at least one of the suction openings (2) is provided in the suction side, the three connecting walls each extend between an edge of the suction side (220) and an edge of the back side (221), and at least one blow-out opening (21) for blowing out air is provided in at least one of the connecting walls (222) of the suction body (22). Furthermore, a kitchen assembly having such an extractor hood (2) and a cooking zone (3) is described.

Description

Technical Field

[0001] This invention relates to a fume extraction device and a kitchen assembly having a cooking area and a fume extraction device. Background Technology

[0002] To clean the steam and fumes generated during cooking in the cooking area, it is known to use range hoods mounted above the cooking area, for example, on the space wall. These range hoods draw steam and fumes upwards. Additionally, so-called trough-type ventilation devices or countertop ventilation devices are also known, which can also be referred to as cooking area ventilation devices, in which steam and fumes are drawn downwards. One embodiment of a trough-type ventilation device is described, for example, in DE10 2010 042 436 A1. In this trough-type ventilation device, a suction body with a vertical suction opening that can be vertically removed from the cooking area is used.

[0003] In the case of cooking zone ventilation systems, rising fumes overcome physical buoyancy and are drawn downwards or laterally. This requires high air velocity or suction power, resulting in high noise levels. When the distance between the cooking container and the suction opening is large, smoke capture is either nonexistent or inefficient. Furthermore, most cooking zone ventilation systems struggle to collect rising fumes from taller cooking containers (such as pots). Additionally, a significant reduction in smoke capture can be observed if there is lateral airflow in the space. Summary of the Invention

[0004] Therefore, the object of the present invention is to provide a fume extraction device, particularly a cooking zone ventilation device, by means of which the fume extraction device can extract as much smoke generated during cooking in the cooking zone as possible, while reducing energy consumption.

[0005] According to the first aspect, the task is achieved by a fume extraction device having at least one suction opening and a blower, wherein the blower draws air downward through the suction opening. The fume extraction device is characterized in that it includes a suction body having a suction side, a back side opposite to the suction side, and three connecting walls, wherein at least one of the suction openings is provided in the suction side, the three connecting walls extend between the edge of the suction side and the edge of the back side, and at least one of the connecting walls of the suction body has at least one air outlet for blowing out air.

[0006] The following device is referred to as a fume extraction device, by means of which air, especially contaminated air in the form of steam and smoke, can be drawn from the cooking area and / or work surface. The fume extraction device has suction openings. According to the invention, multiple suction openings may also be provided in the fume extraction device. Furthermore, the fume extraction device has a blower. Air is drawn downwards through the suction openings via the blower. Multiple blowers can also be provided in the fume extraction device. However, the invention will be described below with reference to a fume extraction device having a single blower. The blower may also be called a ventilator or a suction blower. The air drawn from the cooking area via the suction openings is called primary air and especially contaminated air in the form of steam and smoke. Therefore, the fume extraction device is a cooking area ventilation device.

[0007] The range hood has a suction body. The suction body is hollow and is also referred to below as a box or suction channel. At least one filter element is preferably housed within the suction body. The suction body has a suction side, a back side opposite the suction side, and three connecting walls that extend between the side or top edge of the suction side and the corresponding side or top edge of the back side. The suction body thus has a box shape, which opens to one side, particularly downwards.

[0008] The terms "up," "down," "front," and "back," unless otherwise specified, refer to the range hood when it is installed behind the cooking area. The suction side faces the cooking area and can also be referred to as the front side of the suction body. The depth of the suction body, that is, the distance between the suction side and the back side, is preferably less than the height and width of the suction body. Therefore, the areas of the suction side and the back side are respectively larger than the area of ​​the connecting wall. The depth of the suction body can, for example, be in the range of 3 to 10 cm. In the assembled state of the range hood, the suction side is preferably in a vertical direction. The at least one suction opening is provided on the suction side and is therefore preferably located in a vertical direction.

[0009] Preferably, the connecting walls consist of two side walls of the suction body and a cover wall. The cover wall is the upper side of the suction body in the assembled state of the fume extraction device.

[0010] Kitchen exhaust systems are also known as downdraft systems.

[0011] At least one air outlet is provided in at least one connecting wall of the suction body for blowing out air. The at least one air outlet can be implemented in the form of a hole or slit. However, also within the scope of the invention, the at least one air outlet is formed through an opening at the end of a tube or in the shell wall of the tube. The air outlet can also be referred to as a nozzle in this case. Air guidance from the blower to the at least one air outlet can be achieved by means of a channel, which can have a circular or rectangular cross-section (flat channel). The air output through the air outlet is also called secondary air or secondary fluid.

[0012] Therefore, a directional secondary airflow can be blown out through at least one blowout opening. The secondary airflow is also referred to below as an intake airflow, auxiliary airflow, or secondary fluid flow. The secondary air can be fresh air from the space where the fume extraction equipment is operating, fresh air from outside the space, or vapor and fumes drawn from the space and preferably cleaned. A directional airflow is defined as an airflow that flows in a predetermined direction at least a certain distance based on the geometry and / or arrangement of the blowout opening and / or the velocity of the airflow.

[0013] By providing at least one outlet in at least one connecting wall according to the invention, and through which a directional secondary airflow can be blown, the direction and velocity of the primary airflow, determined by the blower and the thermal effects in the cooking zone, can be specifically altered or assisted in at least each area. In particular, the primary airflow can be directed to at least one suction opening on the suction side. This can increase the volumetric flow rate drawn through the suction opening and / or reduce the requirements on the blower used for drawing primary air. Therefore, the smoke capture rate can be improved using the invention, thereby increasing the efficiency of the fume extraction equipment. Furthermore, the blower can operate at a lower power, or a smaller blower, i.e., a blower with a lower rated power, can be used. This reduces noise generation during primary air extraction and lowers energy requirements.

[0014] According to one embodiment, at least one of the air outlets is arranged in the sidewall of the suction body. The air outlet is preferably arranged in the lower region of the sidewall. However, the air outlet may also be arranged along the entire height of the sidewall or only in the upper region of the sidewall. When air outlets are provided in the sidewall, the cover wall can be a closed wall. Preferably, air outlets are provided in both sidewalls, and the arrangement of the air outlets in both sidewalls is the same. The sidewalls are preferably located in the vertical direction. Thus, by having one or more air outlets located in the vertical direction, a secondary airflow having at least one horizontal component can be output via the at least one air outlet. For example, the secondary airflow can be output in the horizontal direction. The air outlet located in the vertical direction is particularly capable of generating a secondary airflow pointing at least one side, and preferably both sides, of the range hood, and thus respectively pointing to one side, and preferably both sides, of the cooking area.

[0015] Instead of or attached to the sidewalls, at least one of the blowout openings can be provided in the cap wall of the suction body. Preferably, the blowout openings are arranged in the lateral region of the cap wall. Preferably, the blowout openings in the cap wall are arranged symmetrically about the middle of the width of the cap wall. One or more blowout openings provided in the cap wall are located in the horizontal direction.

[0016] Secondary air can be output via at least one blowout opening located in the horizontal direction, the direction having at least one vertical component and pointing, for example, vertically upward.

[0017] The blowout opening may be located in the edge of the connecting wall adjacent to the suction side. However, according to one embodiment, the at least one blowout opening is adjacent to the edge of the connecting wall adjacent to the suction side. In this embodiment, the blowout opening is spaced apart from the edge of the connecting wall adjacent to the suction side but located in the front region of the respective connecting wall.

[0018] Alternatively or supplementing the arrangement of one or more blowout openings in the front region of the connecting wall, wherein at least one blowout opening is adjacent to the edge of the connecting wall adjacent to the back side. In this embodiment, the blowout opening is spaced apart from the edge of the connecting wall adjacent to the back side but located in the rear region of the respective connecting wall.

[0019] Additionally or alternatively, it is also possible that the at least one blowout opening is located in the middle of the depth of the suction body, particularly in the middle of the connecting wall between the suction side and the back side.

[0020] Preferably, the at least one blowout opening extends in a direction parallel to the suction side. In this embodiment, the blowout opening may have an elongated shape, particularly a slit. If multiple blowout openings are arranged adjacent to each other, these blowout openings are arranged in series. Even in embodiments where the blowout openings have a circular shape, these blowout openings are preferably arranged in series to form an extension in a direction parallel to the suction side.

[0021] At least one suction opening provided in the suction side may extend in the horizontal and / or vertical direction. Preferably, the suction opening is an elongated opening. In one embodiment, a horizontally extending gap may be provided as a suction opening in the upper region of the suction side. Alternatively or additionally, a plurality of vertically extending slits may be provided in the suction side as suction openings. Alternatively, the suction opening may also be formed as a circumferential gap in the suction side. In this embodiment, a planar opening may be provided in the suction side, with a baffle provided in or before the planar opening.

[0022] Preferably, the range hood has at least one filter element for cleaning the air. In particular, at least one grease filter and, if necessary, an odor filter can be provided in the range hood. In a preferred embodiment, at least one filter element, especially a grease filter element, is arranged in the suction body. The filter element is preferably arranged such that it covers the suction opening from the inside.

[0023] The secondary airflow output through the at least one exhaust opening can be generated by the blower of the fume extraction device. Specifically, a portion of the primary air drawn in through the suction opening and, if necessary, cleaned within the fume extraction device, can be bypassed and delivered to the exhaust opening. Here, a variable secondary airflow, i.e., associated with the primary airflow, is formed. In this embodiment, the velocity of the secondary airflow can, if necessary, be further determined by the geometry of the exhaust opening.

[0024] Therefore, according to one embodiment, a portion of the exhaust stream can be used to advantageously influence fumes. In this case, a portion of the air, which may have been purified of grease and odors, can be extracted from the exhaust stream via a bypass. In the context of this invention, the air stream that has been drawn in and cleaned by the fume extraction device is referred to as the exhaust stream. Alternatively, the air can be returned to the space in which the fume extraction device operates or output to the surrounding environment. Thus, the fume extraction device can be implemented as an exhaust or recirculating air fume extraction device.

[0025] According to one embodiment, the range hood includes an auxiliary blower connected to the at least one exhaust opening. In this embodiment, fresh air can be drawn in from the space where the range hood is operated or from the surrounding environment and blown out of the exhaust opening as a secondary airflow. In this embodiment, a constant secondary airflow can therefore be generated. The auxiliary blower can, for example, draw in a fresh airflow from under a kitchen cabinet to advantageously affect the fumes. In this case, clean air is drawn in from the kitchen cabinet. Alternatively, clean air can be drawn in from the outside.

[0026] According to another aspect, the present invention relates to a kitchen assembly having a cooking area and at least one fume extraction device, the fume extraction device being a fume extraction device according to the present invention.

[0027] The advantages and features described with respect to the range hood (where applicable) also apply to the kitchen components according to the invention, and vice versa, and therefore are described only once if necessary.

[0028] The kitchen unit includes a cooking area and at least one fume extractor. The cooking area and fume extractor can be installed in a worktable. Alternatively, the cooking area and one or more fume extractors can be incorporated into a common space on the worktable. However, also within the scope of the invention, the at least one fume extractor and the cooking area can be incorporated into a separate space on the worktable. The cooking area and fume extractor can be a shared kitchen appliance or configured as separate appliances.

[0029] The suction body of the range hood extends upward beyond the plane of the cooking area, especially the plane of the worktable, at least in one operating position.

[0030] By arranging at least one suction opening in the suction side facing the cooking zone, and arranging one or more exhaust openings in the connecting wall of the suction body, the suction opening is closer to the cooking zone than the at least one exhaust opening. Furthermore, the effect of the primary airflow drawn in through the suction opening can occur near the suction opening. Therefore, this invention differs from other range hoods in that an intake airflow is generated on the side of the cooking zone opposite the suction opening and directed towards the suction opening.

[0031] According to a preferred embodiment, the at least one range hood is arranged behind the cooking area. A range hood arranged behind the cooking area is referred to as one that is further away from the user of the cooking area than the cooking area itself.

[0032] It is feasible to use the present invention such that at least one secondary airflow is output through the at least one blowout opening such that at least one secondary airflow is directed outward and / or upward from the side of the suction body.

[0033] The secondary airflow, directed outward and / or upward from the sides, can also be referred to as an air curtain or air film, and is preferably supplied by more than one exhaust opening. The air curtain can be a continuous curtain or formed by separate secondary airflows. In the latter case, the air velocity can be slightly varied by the air curtain. The secondary airflow is directed outward at least from the sides of the suction unit. Therefore, the secondary airflow is oriented along the width of the fume extraction device and the cooking zone. Due to this orientation, the secondary airflow is transverse to the main direction of the primary airflow, which is drawn from the cooking zone toward the suction opening by the blower. Thus, on the one hand, since the secondary airflow can act as an air curtain and can shield the area above the cooking zone backward, fumes can be prevented from escaping backward. On the other hand, due to the transverse direction of the secondary airflow to the flow direction of the primary airflow, at least a portion of the primary airflow can be entrained by the secondary airflow. For continuity, other primary airflows, through the entrained portion of the primary airflow, flow toward the suction opening and can be drawn into the suction opening by the blower of the fume extraction device. In addition to being oriented outwards, secondary airflows can also be oriented at least locally upwards or downwards.

[0034] According to one embodiment, the secondary airflow is oriented such that it lies in a plane parallel to the plane containing the longitudinal extension of the suction opening. However, according to the invention, it is also possible for the secondary airflow to be directed in a forward, particularly towards the cooking zone, direction. However, this angle of inclination of the secondary airflow is preferably small and particularly less than 90°, preferably less than 45°.

[0035] According to a preferred embodiment, the secondary air is output in a fan shape. In this case, the secondary airflow output from the blow-out opening can be fanned out. Alternatively, the secondary airflows from multiple blow-out openings can form a fan shape together.

[0036] According to one embodiment, secondary air flows upward at least in the edge region of the upper side of the suction body, and the secondary airflow forms at least one vortex in the middle region of the upper side of the suction body. This can be achieved, in particular, by introducing an exhaust opening in the lateral region of the cover wall of the suction body. The center of the at least one vortex is located in front of the suction body. Since the center of the vortex is located in front of the suction body, the suction body can reliably prevent the primary air from escaping upward, and further, it redirects the rising primary air downward in advance toward the suction opening provided in the suction side, thereby assisting suction. Preferably, two symmetrical vortices are formed. Especially when the airflow is divided into two sectors, vortices are preferably formed on the opposing sides of the respective sector portions (i.e., where no secondary air flows upward between them). Thus, the vortex is located in the middle region of the width of the upper side of the suction body. Here, the two vortices can be separate from each other or form a common vortex in the width direction of the suction body. The axes of one or more vortices are parallel to the suction side of the suction body.

[0037] The velocity of the secondary airflow is preferably greater than the velocity of the primary airflow at the suction opening.

[0038] According to one embodiment, the volumetric flow rate of the secondary air is 70 to 150 m³ / h. 3 At a flow rate of 130 to 150 m³ / h, the average discharge velocity of the secondary air at the outlet is in the range of 6 to 10 m / s. 3 Within the range of / h, the secondary air discharge velocity can be set to the range of 6 to 7 m / s. Alternatively, a volumetric flow rate of 70 to 130 m³ / h is also feasible. 3 Within the range of / h. By changing the geometry of the blow-out opening, especially the geometry of a nozzle with a smaller discharge opening, the discharge velocity can be higher, or lower in the case of a nozzle with a larger discharge opening. Discharge velocity describes the average discharge velocity, which can be unevenly distributed on the blow-out opening or on the nozzle disposed in the blow-out opening. If a low discharge velocity is used, it is preferable to set a high volumetric flow rate in order to further realize the advantages of the invention.

[0039] Using this invention, targeted air guidance and influence on primary air can be achieved in a simple manner, for example, by adjusting parameters of the blower's suction power, the size and position of the suction opening, and the volumetric flow rate, velocity, and direction of the secondary airflow. Specifically, at least one vortex of secondary air can be formed on the upper side of the suction body. This vortex prevents primary air from escaping and passing over the upper edge of the suction body, and also assists in the suction of primary air. Attached Figure Description

[0040] The invention will now be described again with reference to the accompanying drawings.

[0041] Figure 1 A schematic perspective view showing an embodiment of a kitchen component according to the present invention; Figure 2 Showing according to Figure 1 A schematic side view of an embodiment of the kitchen components; and Figure 3 Showing according to Figure 1 A schematic front view of an implementation of a kitchen component. Detailed Implementation

[0042] exist Figure 1 The image shows a first embodiment of a kitchen assembly 1 according to the present invention. The kitchen assembly 1 includes a cooking zone 3 and a fume extraction device 2. The cooking zone 3 is introduced into a worktable 4. A cooking container T in the form of a pot is schematically shown on the cooking zone 3. In the illustrated embodiment, the cooking zone 3 is a gas-fired cooking zone, which is achieved through… Figure 2 and 3 The cooking area 30, which is constructed as a gas stove, is schematically shown. The fume extraction device 2 is arranged behind the cooking area 3.

[0043] The range hood 2 has a housing 23, in Figure 1 Only the frame-shaped cover of the housing is visible. The fume extraction device 2 includes a suction body 22 arranged in the housing 23.

[0044] The suction body 22 can be removably inserted into and removed from the housing 23 or fixedly retained therein. In the embodiment where the suction body 22 is removable into and removed, in Figure 1 The state shown is the removed state.

[0045] The suction body 22 has a suction side 220, a back side 221, and three connecting walls 222. Each connecting wall 222 consists of a cover wall 2220 and two side walls 2221. The suction body 22 is a hollow, upwardly closed body, which may also be referred to as a channel. A suction opening 20 is provided in the suction side 220. Air can be drawn through the hollow suction body 22 to a blower (not shown) located below the plane of the cooking zone 3. In the illustrated embodiment, the suction opening 20 is a vertically extending, elongated slit. The suction openings 20 are arranged adjacent to each other and extend from below beyond the middle of the height of the suction body 22.

[0046] An outlet 21 is provided in the cover wall 2220 and the side wall 2221. In the illustrated embodiment, the outlet 21 is adjacent to the edge of the connecting wall 222 that is adjacent to the suction side 220. In particular, the outlet 21 is provided in the lateral region of the cover wall 2220 and in the lower region of the side wall 2221.

[0047] pass Figure 1 Arrow A indicates that, in other embodiments, the blowout opening 21 may also be arranged further rearward from the edge of the connecting wall 222 adjacent to the suction side 220, offset from the rear edge of the connecting wall 222.

[0048] In addition, the fume extraction device 2 has a blower (not shown) that draws air into the suction opening 20. Alternatively, the fume extraction device 2 may have an auxiliary blower (not shown) that directs air to at least one exhaust opening 21.

[0049] Secondary air is blown out from the outlet 21. A boundary layer flow is generated between the primary airflow and the secondary fluid flow S. Through air friction, the primary fluid is entrained and purposefully directed in a desired direction toward the suction opening 20. Through the mass movement of the primary fluid toward the suction body 22, the primary fluid is distributed toward and against the suction opening 20 (following the secondary fluid). A continuous flow is formed. This causes the primary fluid to be more strongly directed toward the suction opening 20 from the front and upper regions of the cooking zone.

[0050] Furthermore, an air curtain is formed by the secondary fluid flow S, which greatly increases the difficulty of airflow from the area in front of the suction body 22 to the area behind the suction body 22.

[0051] like Figure 3 As shown, in the illustrated embodiment of cooking assembly 1, the secondary fluid flow S is output in a fan shape. As... Figure 2 As shown, the secondary fluid flow S is also slightly inclined forward, that is, inclined towards the cooking zone.

[0052] According to another embodiment (not shown), instead of a vertically extending slit, the suction opening 20 can also be one or more slits extending horizontally in the upper region of the suction side 220 of the suction body 22. In this embodiment, the secondary fluid flow S blown out via the blowing opening 21 also forms a fan-shaped portion, which extends at least beyond the side edge of the suction body 22. Therefore, in this embodiment, the secondary airflow S also generates an entrainment effect on the primary airflow P, and reliably directs the primary airflow P to the suction opening 20 in the suction body 22.

[0053] The velocity of the secondary fluid flow is higher near the outlet opening and decreases with increasing distance from the outlet opening 21.

[0054] The secondary airflow S carries away the mass of the primary airflow in its leading region. For continuity reasons, the mass of the primary fluid must replenish the flow.

[0055] A portion of the primary volumetric flow rate drawn in can originate from the area behind the cooking zone, and particularly from the area behind the suction body 22. This volumetric flow rate is undesirable because, with insufficient suction power, it cannot carry away the smoke generated in the cooking zone downwards and consumes a portion of the total suction power. According to the invention, the loss current can be limited by ensuring that the secondary fluid carries away the mass of the primary fluid for continuity reasons. Consequently, there is a tendency for the primary fluid to flow in the direction of the suction opening 20 and thus towards the suction body 22 in the upper region, which is already far away from the primary fluid. Furthermore, the secondary fluid acts as an air curtain, which prevents the primary fluid from being drawn in from behind the suction body 22.

[0056] The primary volumetric flow rate, which is altered by the secondary volumetric flow rate, counteracts the thermal effect of the natural rise of the smoke and carries the smoke toward the suction opening 20 in the direction of the suction body 22.

[0057] This invention is not limited to the embodiments shown by way of example. In particular, the shape and arrangement of the blowing opening, the suction body, and the suction opening may differ from the embodiments shown.

[0058] However, in any case, the directional secondary airflow redirects and, in particular, deflects the smoke, directing it towards the suction opening. The exhaust flow, i.e., the primary airflow, is drawn in on the suction side of the suction body, and the directional secondary airflow is blown out on at least one of the connecting walls of the suction body. Through targeted air guidance, the volumetric flow rate entering the space above the cooking zone can be adjusted from above, front, and rear.

[0059] Preferably, a range hood with an integrated suction opening is used, which can also be referred to as a downdraft range hood, wherein a nozzle system for improving the effective suction power of the range hood can be simultaneously arranged in the suction body. The suction profile of the downdraft range hood is altered by preferably blowing air upwards and to the sides, such that more air is drawn from the front and top. The volumetric flow rate drawn from the sides, i.e., the area adjacent to the cooking zone, is correspondingly reduced. Due to the altered suction profile, cooking steam is delivered to the range hood more quickly, thus drawing cooking steam into the range hood before it is accelerated too far away due to its own thermal properties. The blowing opening, also referred to as the nozzle, is preferably located on the side and top of the suction body. The required volumetric flow rate of the range hood can be between 70 and 130 m³ / h. 3 Within the range of / h.

[0060] Therefore, according to the present invention, the required suction power can be reduced and thus noise generation can be reduced.

[0061] This invention offers several advantages. It improves smoke extraction behavior and, moreover, minimizes noise and increases energy efficiency with a smaller delivery volume required for countertop ventilation. Excellent smoke capture is achieved, particularly in cooking zones further from the suction opening, even with tall pots. Current cooking zone ventilation systems can only draw in smoke over limited distances. A distance of approximately 380-450 mm from the front cooking zone in a four-zone cooking system cannot be overcome with conventional delivery volumes; that is, smoke generated in the front cooking zone cannot be extracted. This problem is avoided in this invention due to targeted secondary air guidance. Furthermore, interference-resistant extraction relative to lateral flow is ensured. Additionally, lower blower motor power is required, thus minimizing noise even at higher extraction power. Finally, this invention eliminates the need for additional cutouts and / or structural space around the cooking zone, as the exhaust opening is located within the suction body, and the suction body, along with any necessary additional blower, can be installed within the fume extraction system. Furthermore, by providing an outlet in the suction body, the external shape of the suction body is also continuous, especially box-shaped. This improves the optical appearance and cleanability compared to range hoods with separate air channels. The range hood according to the invention can also be used with cooking zones that utilize gas.

[0062] List of reference numerals 1 kitchen components 2. Kitchen exhaust equipment 20 suction openings 21 Blow out the opening 22 suction bodies 220 suction side 221 dorsal side 222 connecting wall 2220 cap wall 2221 sidewall 23 shell 3 cooking areas 30 cooking parts 4 workbenches T cooking container Changes in the distance of the blowout opening A S secondary airflow

Claims

1. A kitchen component having a cooking area (3) and at least one fume extraction device (2) having at least one suction opening (20) and a blower for drawing air downward through the suction opening (20), characterized in that, The at least one fume extractor (2) is arranged behind the cooking area (3). The fume extractor (2) includes a suction body (22) having a suction side (220), a back side (221) opposite to the suction side (220), and three connecting walls (222). At least one suction opening (20) is provided in the suction side. The three connecting walls extend between the edge of the suction side (220) and the edge of the back side (221), respectively. At least one air outlet (21) for blowing out air is provided in at least one of the connecting walls (222) of the suction body (22). The connecting wall (222) represents two side walls (2221) and a cover wall (2220). At least one air outlet (21) is arranged in the side wall (2221).

2. The kitchen component according to claim 1, wherein, At least one of the blowout openings (21) is arranged in the lower region of the sidewall (2221).

3. The kitchen component according to any one of claims 1 or 2, wherein, At least one of the blowout openings (21) is arranged in the lateral region of the cover wall (2220).

4. The kitchen component according to any one of claims 1 to 3, wherein, The at least one blowout opening (21) is adjacent to the edge of the connecting wall (222) that is adjacent to the suction side (220).

5. The kitchen component according to any one of claims 1 to 4, wherein, The at least one blowout opening (21) is adjacent to the edge of the connecting wall (222) on the back side (221).

6. The kitchen component according to any one of claims 1 to 5, wherein, The at least one blowout opening (21) extends in a direction parallel to the suction side (220).

7. The kitchen component according to any one of claims 1 to 6, wherein, The suction opening (20) is an elongated opening that extends horizontally or vertically in the suction side (220).

8. The kitchen component according to any one of claims 1 to 7, wherein, At least one filter element is arranged in the suction body (22).

9. The kitchen component according to any one of claims 1 to 8, wherein, The suction body (22) is a removable or fixed suction body (22).

10. The kitchen component according to any one of claims 1 to 9, characterized in that, The fume extraction device (2) has an auxiliary blower connected to the at least one blowout opening (21).

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