Active range hood system and kitchen airflow field structure

Abstract

The invention discloses an active smoke stove system and a kitchen airflow field structure, a plurality of upstream airflows surrounding a gas stove are output through an active airflow assembly, and the airflow speed of the upstream airflow far away from the gas stove is greater than that of the upstream airflow close to the gas stove between adjacent upstream airflows, so that the airflow speed of the upstream airflow far away from the gas stove is greater than that of the upstream airflow close to the gas stove; namely, the ascending speed of inner-side airflow is low, and the ascending speed of outer-side airflow is high. Upward airflow wraps smoke of the gas stove to move upwards, then is sucked by the range hood, and finally is boosted by the range hood to be discharged into a public flue well, so that the physical structure of an airflow field of the gas stove is innovated. Upstream airflow with the forward radial velocity gradient characteristic performs multi-stage interception and surrounding on low-speed flue gas which is pressed at the bottom of a cooking range pot and diffuses towards the periphery, and performs step-by-step diffusion, absorption and mutual fusion on radial flue gas from inside to outside, so that the effect that the flue gas is wrapped and carried by the multiple upstream airflow to go upwards is excellent.

Description

Technical Field

[0001] The present invention belongs to the technical field of kitchen range hoods and stoves, and in particular relates to an active range hood and stove system and a kitchen airflow field structure. Background Art

[0002] With the improvement of material and living conditions of urban and rural residents in my country and the changes in living habits and lifestyles, the area of ​​family kitchens is getting larger and larger, and the types of kitchen appliances are increasing. Rice cookers, microwave ovens, electric ovens, electric baking pans, disinfection cabinets, gas stoves, range hoods, etc. have entered thousands of households.

[0003] Kitchen appliances are becoming increasingly powerful, and their cooking capabilities such as steaming, boiling, stir-frying and stewing are becoming increasingly higher. Kitchen appliances with kilowatt energy levels are becoming more and more popular, and the kitchen has become the largest asset unit and energy consumption space in the family. The kitchen pollution such as smoke, oil, gas, steam, noise, heat radiation, etc. generated by the operation of kitchen appliances is also becoming more and more serious. Especially in Chinese kitchens, which focus on frying, stir-frying and deep-frying, the power of gas stoves has continued to increase, and the ventilation and exhaust technology and products of the kitchen have also undergone tremendous changes.

[0004] At present, in order to meet the ventilation and smoke exhaust needs of Chinese kitchens, the mainstream products of range hoods used in kitchens have a working air volume of 10m 3 / min(600m 3 / h) and above, the instantaneous air suction volume reaches 20m 3 / min(1200m 3 / h) or above, the maximum static pressure exceeds 400Pa, the fan motor power exceeds 200W, and the operating noise exceeds 65dB; The high energy consumption and noise pollution of the mainstream range hoods in current household kitchens are completely unbearable: its 1200m 3 / h instantaneous suction air volume even exceeds the total circulation air volume of the air conditioners in all rooms in a house; its fan motor power of more than 200w significantly exceeds the total fan power of the air conditioners in all rooms in a house; its operating noise of more than 65dB is comparable to that of a metalworking workshop in production. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide an active smoke stove system and a kitchen airflow field structure, that is, an active smoke stove system and a kitchen airflow field structure in which an upward airflow carries the smoke up, so as to solve the problem that the existing household kitchen smoke stove solutions have serious operating noise due to the excessive instantaneous air intake required.

[0006] In order to solve the above problems, the technical solution of the present invention is: The present invention provides an active range hood and stove system with an upward airflow carrying smoke, comprising a range hood and a stove arranged in an upper and lower space, and an active airflow component; the range hood generates a suction negative pressure on the space above the stove below; The active airflow assembly is configured to draw in ambient air and output a plurality of upward airflows that at least partially surround the stove, wherein the upward airflows are non-impact airflows; and between adjacent upward airflows, the airflow velocity of the upward airflow away from the stove is greater than the airflow velocity of the upward airflow close to the stove; A plurality of upward air flows cooperate with the suction negative pressure to form a vertical smoke-entrained air flow between the range hood and the stove.

[0007] In the active smoke stove system of the present invention, the upward airflow carries smoke upward, and the airflow velocity of the upward airflow is between 0.5m / s and 3.5m / s.

[0008] The present invention provides an active range hood system in which an upward airflow carries rising smoke, and the active airflow component includes a static pressure exhaust chamber, a driving fan and an air inlet pipe, the two ends of the air inlet pipe are respectively connected to the outside atmosphere and the air inlet end of the driving fan, the exhaust end of the driving fan is connected to the inner cavity of the static pressure exhaust chamber, the static pressure exhaust chamber includes a flow equalization area that at least partially surrounds the stove, and a plurality of groups of flow equalization channels connected to the static pressure exhaust chamber are arranged in the flow equalization area, and each group of the flow equalization channels is used to form the upward airflow.

[0009] In the active range hood system of the present invention, in which the upward airflow carries the rising smoke, at least two throttling structures connected in series are provided in the inner cavity of the static pressure exhaust cavity, and each of the throttling structures is used to perform step-by-step throttling on the airflow from the air outlet of the driving fan to the flow equalization channel.

[0010] In the active smoke stove system of the present invention, the throttling structure near each group of the flow-balancing channels is a positive throttling structure, and the positive throttling structure includes a plurality of terminal sub-decompression chambers arranged in the static pressure exhaust chamber; The terminal sub-decompression chamber is connected to the static pressure exhaust chamber through the sub-decompression chamber inlet, and each terminal sub-decompression chamber is respectively connected to the corresponding group of the flow equalization channels.

[0011] In the active smoke stove system of the present invention, the throttling structure near each exhaust throttling strip is a reverse throttling structure, and the reverse throttling structure includes a terminal pressure reducing chamber and a reverse air guide. The terminal decompression chamber is connected to the static pressure exhaust chamber through the total decompression inlet, and the terminal decompression chamber is connected to each group of the equal flow channels; the reverse air guide is arranged in the terminal decompression chamber and corresponds to the total decompression inlet, and the reverse air guide is used to guide the airflow entering the terminal decompression chamber through the total decompression inlet to flow in a direction away from each group of the equal flow channels.

[0012] In the active range hood system of the present invention, in which the upward airflow carries the smoke upward, each group of the flow-averaging channels is used to form exhaust throttling strips, and adjacent exhaust throttling strips are spaced apart in a direction away from the stove. Wherein, the ventilation cross-sectional width of the exhaust throttling strip far away from the stove is smaller than the ventilation cross-sectional width of the exhaust throttling strip close to the stove.

[0013] In the active smoke stove system of the present invention, the upward airflow carries the rising smoke, and the exhaust throttling strip is a C-shaped slot strip, and the opening of the C-shaped slot strip faces the wall side of the stove.

[0014] In the active smoke stove system of the present invention, in which the upward airflow carries the smoke, each group of the flow-averaging channels is a throttling flow hole group, and the throttling flow hole group includes a plurality of throttling flow holes arranged in series; Wherein, the diameter of the throttling flow holes of the throttling flow hole group far away from the stove is smaller than the diameter of the throttling flow holes of the throttling flow hole group close to the stove.

[0015] In the active smoke stove system of the present invention, the area between adjacent stove heads is the middle area, and the middle area is provided with a plurality of middle air distribution channels connected to the static pressure exhaust cavity.

[0016] In the active smoke stove system of the present invention, smoke is carried up by an upward airflow, and the stove on the stovetop is a gas stove and / or an electromagnetic stove.

[0017] A kitchen airflow field structure of the present invention comprises an active range hood system arranged in a kitchen and carrying smoke with an upward airflow as described in any one of the above; It also includes a kitchen air conditioning and fresh air system, and the kitchen air outlet of the kitchen air conditioning and fresh air system is arranged on a side of the kitchen away from the active smoke and stove system.

[0018] The kitchen airflow field structure of the present invention, the kitchen air conditioning fresh air system includes an internal and external integrated fresh air air conditioning unit and a kitchen fresh air duct; The integrated fresh air air-conditioning unit with internal and external units is arranged on the kitchen external equipment platform, the air inlet of the kitchen fresh air duct is connected to the air-conditioning fresh air outlet of the integrated fresh air air-conditioning unit with internal and external units, and at least one kitchen air outlet of the kitchen fresh air duct is passed through and arranged on the side of the kitchen away from the passive smoke stove system, and is connected to the kitchen fresh air outlet.

[0019] Due to the adoption of the above technical solution, the present invention has the following advantages and positive effects compared with the prior art: One embodiment of the present invention employs an active airflow assembly that outputs multiple upward airflows surrounding the stovetop. Adjacent upward airflows have a higher velocity farther from the stovetop than those closer to it, resulting in a positive radial velocity gradient. The upward airflow (i.e., a continuous, uniform, low-speed, upward flow of fresh air) carries stovetop smoke upward, where it is then drawn into the range hood and finally pressurized and discharged into a common flue shaft. This innovation innovates the physical structure of the gas stove's airflow field. Furthermore, the upward airflow with a positive radial velocity gradient intercepts and surrounds the low-speed smoke that diffuses from the stovetop's bottom pot, implementing multi-stage interception and encirclement. This allows for a gradual diffusion, absorption, and integration of the radially spreading smoke from the inside out, resulting in an excellent upward flue-carrying effect.

[0020] Furthermore, the inlet and outlet airflow of the range hood in this embodiment is the main airflow in the kitchen. It is fresh air drawn from the ambient atmosphere outside the exterior walls and windows via the shortest path, pressurized and distributed through the static pressure exhaust chamber, then flows around the stove in the form of an upward airflow, carrying smoke upward. After mixing with the air entering the kitchen doors and windows, it is sucked in by the range hood, pressurized and discharged, and finally discharged into the public flue shaft via the shortest path. The inlet and outlet airflow paths of the range hood are arranged adjacent to the exterior walls and windows and short-circuited to the public flue shaft, avoiding the main kitchen space. This significantly reduces the impact of the main airflow and smoke on the temperature, humidity and cleanliness of the main kitchen space, and innovates the inlet and outlet airflow paths of the stove. In summary, this embodiment adopts the dual power of upward delivery and downward extraction to strengthen the power of vertical operation of smoke, guides and organizes the smoke around the cookware at the stove, blocks the horizontal diffusion of smoke in the kitchen, and vertically transports the smoke to the air intake of the range hood, so as to realize the short-circuit discharge of the main airflow of the kitchen adjacent to the outer wall and the smoke shaft, greatly reducing the air flow in the main space of the kitchen and greatly reducing the smoke concentration in the main space of the kitchen. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is an overall schematic diagram of an active range hood system in which an upward airflow carries smoke upward according to a first embodiment of the present invention; Figure 2 A vertical cross-sectional view of an active range hood system in which an upward airflow carries smoke upward according to a first embodiment of the present invention; Figure 3 The active smoke stove system in which the upward airflow carries the smoke rising according to the first embodiment of the present invention Figure 2 Partial enlarged view (showing the positive throttling structure); Figure 4 A top view of an active airflow component of an active range hood system in which an upward airflow carries smoke upward according to a first embodiment of the present invention; Figure 5 Schematic diagram of the airflow operation of the active airflow component of the active range hood system in which the upward airflow carries the smoke rising according to the first embodiment of the present invention; Figure 6 This is a schematic diagram of the overall airflow operation of an active range hood system in which the upward airflow carries the rising smoke according to the first embodiment of the present invention; Figure 7 A top view of an active airflow component of an active range hood system in which an upward airflow carries smoke upward according to a second embodiment of the present invention; Figure 8 A vertical cross-sectional view of an active range hood system in which an upward airflow carries smoke upward according to a third embodiment of the present invention; Figure 9 The active range hood system of the third embodiment of the present invention in which the upward airflow carries the smoke rising Figure 8 Partial enlarged view (showing the reverse throttling structure) Figure 10 Schematic diagram of the airflow operation of the active airflow component of the active range hood system in which the upward airflow carries the smoke rising according to the third embodiment of the present invention; Figure 11 A top view of an active airflow component of an active range hood system in which an upward airflow carries smoke upward according to a fourth embodiment of the present invention; Figure 12 A top view of an active airflow component of an active range hood system in which an upward airflow carries smoke upward according to a fifth embodiment of the present invention; Figure 13 Schematic diagram of airflow operation of an active range hood system in which an upward airflow carries smoke rising according to a fifth embodiment of the present invention; Figure 14 Schematic diagram of the kitchen airflow field structure according to the seventh embodiment of the present invention; Figure 15 This is a schematic diagram of airflow operation of the kitchen airflow field structure according to the seventh embodiment of the present invention; Figure 16 A vertical cross-sectional view of an active range hood system with smoke rising entrained by an upward airflow according to a sixth embodiment of the present invention (showing a three-stage throttling structure including an annular throttle plate outside the fan impeller); Figure 17This is a schematic diagram of the airflow operation of an active range hood system in which the upward airflow carries rising smoke according to the sixth embodiment of the present invention (showing the airflow field under the three-stage throttling structure including the annular throttle plate outside the fan impeller).

[0022] Explanation of the accompanying drawings: 1. Active airflow component; 101. Exhaust throttling strip; 1011. Flow equalization channel; 1012. Throttling slit; 1013. Throttling flow hole; 1014. Intermediate air distribution channel; 102. Exhaust chamber; 103. Air inlet chamber; 104. Driving fan; 105. Air inlet pipe; 106. Filter element; 2. Gas stove; 3. Range hood; 4. Public flue shaft; 5. Check valve; 6. Integrated indoor and outdoor fresh air air conditioning unit; 7. Kitchen air outlet; 8. Kitchen fresh air duct; 9. Forward throttling structure; 901. First L-shaped bending plate; 10. Reverse throttling structure; 1001. Second L-shaped bending plate; 1002. Arc-shaped guide member; 11. Annular throttling plate. DETAILED DESCRIPTION

[0023] The following is a detailed description of an active range hood system and kitchen airflow field structure with an upward airflow carrying smoke, in conjunction with the accompanying drawings and specific embodiments. The advantages and features of the present invention will become more apparent from the following description and claims.

[0024] The current status of kitchen range hood technology, range hood operation problems and their causes are as follows: 1. The wind pressure and air volume of the current mainstream kitchen range hoods far exceed the actual needs of the gas stove combustion process to provide air for combustion. Taking a natural gas double-burner gas stove with super high firepower (effective firepower of each burner is 5 kW, and the total firepower of the two burners is 10 kW) as an example, the actual required amount of combustion air is calculated as follows: 3 The complete combustion of natural gas (mainly methane) requires 2 m 3 Oxygen (O2), which requires about 9.52 m 3 Air; the calorific value of natural gas is about 9000kcal / m 3 (37.68MJ / m 3 ), assuming that the thermal efficiency of the gas stove is level one (63%), the combustion air demand of a 10kW double-burner gas stove at full load is 14.5m 3 / h; considering that the actual energy efficiency of the gas stove may not meet the standard, and there are other cooking utensils in the kitchen, the maximum demand for combustion air in the family kitchen is set to 20m 3 / h; This 20m 3 / h maximum combustion air volume, which is only the working air volume of mainstream range hood products used in kitchens, is 10m 3 / min(600m3 / h) of 3.33% (1 / 30), this amount of combustion air is negligible for the range hood capacity! Based on this, the 10m range hood of the current mainstream kitchen 3 / min(600m 3 / h) working air volume, which far exceeds the actual need for combustion-supporting air distribution during the combustion process of domestic gas stoves. It also seriously increases the kitchen air conditioning load and the exhaust resistance of the public flue shaft.

[0025] 2. The fundamental reason why the air pressure and air volume of the kitchen range hood far exceed the actual needs of the gas stove Through on-site measurement and research, we have found that the common problem of the air pressure and air volume of kitchen range hoods far exceeding the actual needs of the gas stove combustion process is mainly due to the following three reasons: ① The current kitchen excludes the gas stove from the main airflow path of the kitchen The air inhaled by the current kitchen range hood is still the fresh air injected into the kitchen through the doors and windows. A small amount of fresh air injected into the kitchen through the doors and windows is separated from the main airflow due to speed, density, concentration and other factors, and diffuses slowly in the kitchen space. A part of this air becomes the combustion air for the stove. The main body of fresh air injected into the kitchen space through the kitchen doors and windows will go straight to the range hood intake port along the shortest route between the air inlet of the doors and windows and the air intake of the range hood; as the main airflow in the kitchen, it does not pass through the space around the stove, and excludes the gas stove from the main airflow path; for the gas stove head, one or two main airflows in the kitchen that go straight from the air inlet of the doors and windows to the air intake of the range hood are "short-circuit airflows", which exclude the gas stove from the main airflow path and become "short-circuit airflows" without the function of supporting combustion and carrying gas stove smoke to the outside, which increases the ventilation volume and cooling and heating loads in the kitchen but is not beneficial to smoke extraction.

[0026] ② The smoke from the stove is pressed down by the pot and becomes the most difficult pollutant to be extracted. Among the three pollutants generated by cooking in the current kitchen, namely water vapor, oil gas and smoke, the smoke from the stove under the pot is the most difficult to be extracted and discharged by the range hood; Because the goal of enhancing heat exchange between the flame smoke and cooking pots must require that the pots be positioned above the stove flame, and the bottom of the pot suppresses the stove flame smoke, causing it to spread along the horizontal or spherical bottom of the pot, and spread outward along the bottom of the pot; outside the stove fire eye, the speed of the flame smoke is inversely proportional to the first power of the radius. The flame smoke continues to spread outward, releases heat to the bottom of the pot, and reduces the temperature and speed before it leaves the bottom of the pot and is discharged to the surrounding areas and to the sides and upwards; the stove smoke is completely different from the high-temperature oil smoke and water vapor in the pot. The latter uses its own buoyancy in the kitchen air to evaporate upward and rush into the range hood intake, while the former is farther away from the range hood intake and is suppressed by the bottom of the pot, making it the most difficult object for the kitchen range hood to extract.

[0027] ③The most important thing is that the suction force (negative pressure) of the range hood at each spatial point in the kitchen is inversely proportional to the fourth power of the distance from the range hood suction port to this spatial point and decays rapidly! When the range hood is running, the pressure at its air intake is the lowest and the airflow velocity is the highest. At each spatial point extending outward and far away, the air pressure gradually increases until it reaches atmospheric pressure, and the airflow velocity gradually decreases until it reaches 0. At each spatial point on the path between the range hood and the gas stove, the sum of the static pressure of the airflow is basically conserved (there is loss, but the loss is very small). The airflow moves from a distance to the range hood air intake in the form of an approximately spherical wave. The closer to the air intake, the lower the static pressure and the higher the wind speed. The wind speed at each spatial point is inversely proportional to the square of the distance from the point to the range hood air intake, that is, v∝1 / r 2 Therefore, the suction force (negative pressure) generated by the range hood at each spatial point on the path between the range hood and the gas stove is inversely proportional to the fourth power of the distance from the point to the range hood intake, that is, ⊿P = 1 / 2×ρ×v 2 ∝1 / r 4 (If the range hood's air intake is large and not equivalent to a point relative to the kitchen but rather a suction surface, then the suction force ⊿P and the distance r are inversely proportional to the third or fourth power.) By the time the range hood's suction reaches the gas stove, it has already weakened significantly, resulting in poor smoke collection and extraction. The gas stove smoke can move almost freely, including laterally, and continues to diffuse into the kitchen space away from the gas stove. Because of the above three reasons, especially the third one, the current range hood has a very poor effect of "collecting smoke" and "exhausting" the smoke near the gas stove below, resulting in the problem that the wind pressure and air volume of the kitchen range hood far exceeds the actual need for combustion-supporting air distribution during the combustion process of the gas stove; the range hood manufacturer is not only to further improve the range hood's suction power for the smoke near the gas stove, but also to "make up for the mistake" by extracting the low-concentration smoke that has spread to the main space of the kitchen due to the lack of suction power of the range hood near the gas stove, but can only further increase the wind pressure and air volume of the range hood. The current range hood works not only on the gas stove but the entire kitchen space. Until the current mainstream range hoods in home kitchens reach "working air volume 600m 3 / h, instantaneous air intake volume 1200m 3 / h, maximum static pressure exceeds 400pa, fan motor power exceeds 200w, and operating noise exceeds 65dB"! In summary, the fundamental reasons why the wind pressure and air volume of the current mainstream kitchen range hoods far exceed the actual needs of air supply and combustion assistance during the combustion process of gas stoves are: ① The bottom of the pot suppresses the flame and smoke of the stove; ② The main air flow from the kitchen doors and windows avoids the stove and short-circuits directly to the range hood suction port; ③ Especially in each space on the path between the range hood and the gas stove, the suction force generated by the range lighter in each space is inversely proportional to the fourth power of the distance from the point to the range hood suction port. When the suction force (negative pressure) of the range hood is transmitted to the gas stove, it has been attenuated very weakly, causing the smoke near the gas stove to move almost freely, including horizontal movement, and continue to diffuse to the main space of the kitchen away from the gas stove.

[0028] 3. The jet air curtain technology of gas stoves has emerged in recent years. Because the air curtain is not rigid, it cannot transmit the suction force of the range hood above to the four sides of the stove. In recent years, a large number of kitchen equipment companies and scientific research institutions have invested a lot of resources in the research and development of gas stove fume extraction technology, and have achieved many technological achievements, including the emergence of a large number of technologies and patents that set up jet air curtains to drive the smoke upward and isolate the smoke from the stove head from spreading to the main kitchen space, such as 201610705210.X a combined blowing and suction range hood, etc.; However, these conceptually novel gas stove jet air curtain technologies have achieved little success in practice and have almost failed.

[0029] The fundamental reason why the gas stove jet air curtain technology has little effect is that these air curtain jets are the boundaries and borders between the kitchen air and the gas stove smoke, but they are all flexible boundaries, not rigid, easy to establish and easy to destroy; the air curtain jets are not rigid, so they cannot transmit the suction of the range hood above to the four sides of the stove; in these technologies, the volume flow of the air curtain jet is small and the speed is fast, and the internal friction with the gas stove smoke inside is very small. The internal friction between the air curtain airflow and the smoke is not enough to accelerate the smoke and drive the smoke upward; the viscosity of air at room temperature is 17.3μPas, which is only 1.7% of the 1.005mPas of water. The ability of the high-speed air curtain airflow to drive the low-speed smoke airflow through friction is very weak; there must be a vertical airflow with a larger volume flow, closer to the gas stove and pots, and similar speed to carry the smoke upward.

[0030] Based on the aforementioned in-depth analysis of current kitchen range hood technology, operational issues, and their causes, an active range hood system is provided that uses an upward airflow to carry smoke upward. This system utilizes an active airflow assembly 1, which outputs multiple low- to medium-speed, non-impact upward airflows surrounding the stovetop, unlike the high-speed air curtain jets of an air curtain. Between adjacent upward airflows, the velocity of the upward airflow farther from the stovetop is greater than that of the upward airflow closer to the stovetop. This results in a positive radial velocity gradient, characterized by a lower upward velocity on the inner side and a higher upward velocity on the outer side. This upward airflow (i.e., a continuous, uniform, low-speed, upward flow of fresh air) carries the stovetop smoke upward, is drawn into the range hood 3, and is finally pressurized by the range hood 3 and discharged into a common flue shaft 4, thus innovating the physical structure of the gas stove airflow field. In addition, the upward airflow with the positive radial velocity gradient characteristic implements multi-level interception and encirclement of the low-speed smoke that is suppressed by the bottom of the stove and diffuses to the surroundings, and implements step-by-step diffusion, absorption and integration of the radial smoke from the inside to the outside, so that the multiple upward airflows can carry the smoke upward with excellent effect.

[0031] Example 1 See Figures 1 to 6 In one embodiment, an active range hood and stove system in which an upward airflow carries rising smoke includes an exhaust hood 3 and a stove arranged at intervals above and below, and an active airflow component 1. The exhaust hood 3 generates a suction negative pressure on the upper space of the stove below.

[0032] Among them, the active airflow component 1 is used to extract the external atmosphere and output a plurality of upward airflows that at least partially surround the stove. The upward airflow is a non-impact airflow, and between adjacent upward airflows, the airflow velocity of the upward airflow away from the stove is greater than the airflow velocity of the upward airflow close to the stove.

[0033] Several upward air flows cooperate with the suction negative pressure to form a vertical smoke entraining airflow between the range hood 3 and the stove, that is, a positive radial velocity gradient from inside to outside (the air flow velocity gradually increases).

[0034] Different from the existing jet air curtain solution (using high-speed jet air to form an air curtain to prevent smoke leakage), the multiple upward airflows in this embodiment (i.e., continuous, uniform, low-speed, upward fresh air flow) suppress the low-speed smoke that diffuses to the surrounding areas from the bottom of the stove pot, implement multi-level vertical airflow interception and encirclement from extremely low speed to low speed, and implement step-by-step diffusion, absorption and integration of the radial smoke from the inside to the outside, so as to carry the stove smoke upward (as a driving force to push / drive the smoke upward, rather than forming an air curtain to prevent smoke leakage) and then be sucked into the range hood 3, and finally be pressurized again by the range hood 3 and discharged into the public flue shaft 4, which innovates the physical structure of the gas stove airflow field. Furthermore, the airflow in and out of the range hood 3 in this embodiment constitutes the main flow in the kitchen. This air is drawn from the ambient atmosphere outside the exterior walls and windows via the shortest possible path. It is pressurized and distributed through the static pressure exhaust chamber before flowing upward around the stovetop, carrying smoke with it. It then mixes with the air entering through the kitchen doors and windows before being drawn into the range hood 3, pressurized, and discharged. Finally, it is discharged into the common flue 4 via the shortest possible path. The airflow path of the range hood 3 is located adjacent to the exterior walls and windows, short-circuiting the common flue 4 and avoiding the main kitchen space. This significantly reduces the impact of the main airflow and smoke on the temperature, humidity, and cleanliness of the kitchen space, and represents a novel approach to the stove's airflow path.

[0035] This embodiment adopts the dual power of upward delivery and downward extraction to strengthen the power of vertical operation of smoke, guides and organizes the smoke around the cookware at the stove, blocks the horizontal diffusion of smoke in the kitchen, and vertically transports the smoke to the air intake of the range hood 3, so as to achieve short-circuit discharge of the main airflow of the kitchen adjacent to the outer wall and the smoke shaft, greatly reducing the air flow in the main space of the kitchen and greatly reducing the smoke concentration in the main space of the kitchen.

[0036] The following further describes the active smoke stove system in which the upward airflow carries the rising smoke, taking the stove as a gas stove 2: In this embodiment, the speed of the upward airflow is between 0.5m / s and 3.5m / s, with an average value of 2m / s, which is significantly lower than the air curtain jet speed of the air curtain machine (above 10m / s). Even for the upward airflow close to the upper limit of this speed range (3.5m / s), its dynamic pressure head is less than 1 / 8 of the dynamic pressure head of the air curtain jet (above 10m / s), showing a distinct "non-impact" feature.

[0037] In this embodiment, the active airflow component 1 may specifically include a static pressure exhaust chamber, a driving fan 104, and an air inlet pipe 105. The two ends of the air inlet pipe 105 are connected to the outside atmosphere and the air inlet end of the driving fan 104, respectively. The exhaust end of the driving fan 104 is connected to the inner cavity of the static pressure exhaust chamber. The static pressure exhaust chamber includes a flow-sharing area that at least partially surrounds the gas stove 2. The flow-sharing area is provided with a plurality of groups of flow-sharing channels 1011 connected to the static pressure exhaust chamber. Each group of flow-sharing channels 1011 is used to form the aforementioned upward airflow. Among them, the width of the ventilation section away from the gas stove 2 between adjacent groups of flow-sharing channels 1011 is smaller than the width of the ventilation section close to the gas stove 2. This allows the upward airflow output from different groups of flow-sharing channels 1011 to have different airflow velocities under the same positive pressure.

[0038] In this embodiment, the driving fan 104 may be a backward centrifugal fan, which is arranged in the static pressure exhaust cavity and the air inlet end of the backward centrifugal fan is connected to the air inlet cavity.

[0039] Specifically, the static pressure exhaust chamber and the air inlet chamber can be formed as a wind envelope housing. A support recess is provided on the top surface of the wind envelope housing for supporting the gas stove 2. The area around the support recess on the top surface is the aforementioned uniform flow area. Specifically, the uniform flow area can be the four sides of the top surface surrounding the gas stove 2. A partition plate is provided within the inner cavity of the wind envelope housing to form the static pressure exhaust chamber and the air inlet chamber. A backward-facing centrifugal fan is mounted on the partition plate.

[0040] Furthermore, the top surface portion of the air bag shell corresponding to the flow-equalizing area can be set to be inclined at a certain angle toward the bearing recess, so that the upward airflow can be inclined toward the gas stove 2 to provide a better smoke entrainment effect.

[0041] In this embodiment, a filter 106 can be provided at the connection between the air inlet chamber 103 and the air inlet pipe 105 to filter the incoming external ambient air. The filter 106 can be a filter mesh. The air outlet of the range hood 3 can be connected to the common flue 4 via an exhaust pipe. A check valve 5 can be provided at the connection between the exhaust pipe and the common flue 4 to prevent backflow.

[0042] In this embodiment, at least two throttling structures connected in series may be provided in the inner cavity of the static pressure exhaust chamber, and each throttling structure is used to perform step-by-step throttling on the airflow from the air outlet of the driving fan 104 to the flow equalization channel 1011, so that the airflow output to the static pressure exhaust chamber through the backward centrifugal fan can be evenly output from each flow equalization channel 1011 through multiple throttling.

[0043] See Figure 2 and Figure 3In this embodiment, the throttling structure close to each group of equal flow channels 1011 (i.e., the throttling structure at the end when viewed from the air flow direction) can be a forward throttling structure 9 (arranged on the top surface of the inner cavity of the air bag shell), and the forward throttling structure 9 can specifically include a number of terminal sub-decompression chambers arranged in the static pressure exhaust chamber.

[0044] The terminal sub-decompression chambers are connected to the static pressure exhaust chambers via the sub-decompression chamber inlets, and each terminal sub-decompression chamber is connected to the corresponding group of equalizing flow channels 1011. Specifically, multiple first L-shaped bent plates 901 can be provided on the top surface of the inner cavity of the air bag housing to form each terminal sub-decompression chamber. The first L-shaped bent plates 901 can specifically include a vertical straight plate and a transverse extension plate connected to the lower end of the vertical straight plate, with the transverse extension plate extending away from the gas stove 2. The outermost first L-shaped bent plate 901 forms the terminal sub-decompression chamber by cooperating with the outer wall of the air bag housing. The gap between the transverse extension plate of the first L-shaped bent plate 901 and the outer wall of the air bag housing serves as the sub-decompression chamber inlet. The remaining first L-shaped bent plates 901 cooperate with adjacent first L-shaped bent plates 901 located outside them to form the terminal sub-decompression chambers. The gap between the transverse extension plate of the first L-shaped bent plate 901 and the adjacent first L-shaped bent plate 901 on the outside serves as the sub-decompression chamber inlet.

[0045] The terminal sub-decompression chamber is configured to allow airflow from the static pressure exhaust chamber to enter the terminal sub-decompression chamber through the sub-decompression chamber inlet throttling, converting static pressure to dynamic pressure, and then outputting from the corresponding group of equalizing flow channels 1011 under the action of positive pressure to form an upward airflow. The ventilation area of ​​each sub-decompression chamber inlet can be set to be the same, while the ventilation area of ​​each group of equalizing flow channels 1011 can be set to gradually decrease in the direction away from the gas stove 2, thereby achieving a step-by-step increase in the speed of each upward airflow.

[0046] In this embodiment, each group of flow-balancing channels 1011 is used to form an exhaust throttling strip 101, with adjacent exhaust throttling strips 101 spaced apart in a direction away from the stove. The exhaust throttling strips 101 away from the stove have a smaller ventilation cross-sectional width than the exhaust throttling strips 101 near the stove, thereby achieving a speed difference between the various upward airflows. The exhaust throttling strips 101 away from the gas stove 2 have a smaller ventilation cross-sectional width than the exhaust throttling strips 101 near the gas stove 2, thereby achieving different airflow velocities for the upward airflows output from different exhaust throttling strips 101 under the same positive pressure.

[0047] Specifically, the exhaust throttling strip 101 may be an annular gap-type strip surrounding the gas stove 2 , that is, each annular gap-type strip is sequentially spaced apart in the radial direction.

[0048] Among them, the flow-equalizing channel 1011 can be a throttling strip 1012, which can specifically include a number of straight strips located on each corresponding side of the top surface, or can be set as a special-shaped strip combining a straight segment and an arc-shaped transition segment. The straight strips and / or special-shaped strips can be combined to form an annular gap-type strip surrounding the gas stove 2.

[0049] In this embodiment, the kitchen stove adopts a gas stove 2, and an induction cooker or a combination of a gas stove 2 and an induction cooker may also be adopted. This embodiment will continue to be described based on the gas stove.

[0050] Take an application example to illustrate: according to the maximum air flow of 180m 3 / h, the total length of the vertical air duct on the two sides of the gas stove is 3m, and the air flow velocity of the upward air flow needs to reach 2-3m / s, then the total width of each annular gap strip is about 8.5~5.5mm; if 3 annular gap strips are set, the throttling strip 1012 of each annular gap strip is about 2.5mm.

[0051] The operation process of the active range hood system in this embodiment, in which the upward airflow carries the smoke, is as follows: When the active range hood and stove system is in operation, the static pressure exhaust chamber uniformly supplies upward air (i.e., upward airflow), and the static pressure exhaust chamber discharges the upward airflow through at least two exhaust throttling strips 101 with secondary throttling (through the positive throttling structure 9), including two tributaries of the upward airflow and the combustion-supporting airflow that flows through the two sides of the gas stove and carries the smoke upward. The active and precise distribution is implemented under the drive of the driving fan 104 in the static pressure exhaust chamber, realizing "continuous, positive radial velocity gradient" upward air distribution.

[0052] In this embodiment, the driving fan 104 in the exhaust chamber below the gas stove 2, which is adjacent to the kitchen outer wall window and the public flue shaft 4, draws fresh air from the ambient atmosphere outside the outer wall window via the shortest path at its air inlet. The fresh air is pressurized by the driving fan 104 and discharged into the static pressure exhaust chamber. In the static pressure exhaust chamber, the fresh air is decelerated, boosted, and noise-reduced for uniformity. After secondary throttling by the positive throttling structure 9, it passes through the throttling slits 1012, and a "continuous, positive radial velocity gradient, low speed, upward" upward airflow is uniformly distributed around the gas stove 2. The positive pressure drives the upward airflow upward, entraining the stove smoke and then being sucked into the range hood 3. Finally, the airflow is boosted again and discharged into the public flue shaft 4. This embodiment uses the upward airflow driven by the positive pressure of the static pressure exhaust chamber to carry the smoke from the gas stove 2 upward and the downward extraction of the range hood 3 above the gas stove 2, and adopts the dual power of upward delivery and downward extraction to strengthen the power of the vertical movement of the smoke, guide and organize the smoke around the cooker at the gas stove 2, block the horizontal diffusion of the smoke in the kitchen, and vertically transport the smoke to the air intake of the range hood 3, so as to realize the short-circuit exhaust of the main airflow of the kitchen adjacent to the outer wall and the smoke shaft, greatly reduce the air flow in the main space of the kitchen, and greatly reduce the smoke concentration in the main space of the kitchen.

[0053] In this embodiment, the flow rate of the upward airflow is set to 8-12 times the maximum demand for the combustion-supporting airflow, so that the air flow passing through the sides of the gas stove 2 becomes the main flow rate of the kitchen, becoming the power to carry the smoke upward; and the total airflow rate in the kitchen is greatly reduced from about 30 times the current combustion-supporting air flow rate of the kitchen gas stove 2 to about 15 times the combustion-supporting air flow rate, which is a significant reduction of about 1 / 2, thereby greatly reducing the wind pressure and air volume of the kitchen range hood 3, so that the fan power in the range hood 3 can be greatly reduced, and the noise generated thereby is also greatly reduced.

[0054] The benefits of the active range hood system in this embodiment, in which the upward airflow carries the smoke upward, are as follows: ①Reshape the main airflow structure of the kitchen This embodiment is equipped with an active range hood system with a static pressure exhaust chamber. It is located adjacent to the kitchen's exterior window and public flue shaft 4. The kitchen's main airflow is drawn into the air inlet chamber 103 from the ambient atmosphere outside the exterior window via the shortest path, driven by the fan 104 at a negative pressure from the suction port. The airflow is then pressurized by the fan 104 and discharged into the exhaust chamber 102. The air then passes through the positive throttling structure 9 and throttling slits 1012 within the exhaust chamber 102, distributing the air in a "continuous, positive radial velocity gradient, low speed, upward" pattern around the gas stove. The upward airflow, carrying the stovetop smoke, is then sucked into the range hood 3 at a higher pressure and discharged into the public flue shaft 4. In this embodiment, the airflow from the gas stove 2 is the main airflow in the kitchen space. This main airflow path is arranged adjacent to the kitchen's exterior wall windows and the public flue shaft 4, avoiding the main space of the kitchen. This reshapes the kitchen's airflow field structure and significantly reduces the pollution of the gas from the gas stove 2 on the temperature, humidity, cleanliness, and freshness of the main space of the kitchen. ② The upward airflow has an excellent effect on smoke entrainment The upward airflow on the two sides of the gas stove in this embodiment has a low upward velocity on the inner side and a high upward velocity on the outer side, and has the characteristic of a positive radial velocity gradient; This embodiment has an upward airflow characterized by a positive radial velocity gradient. It implements multi-level vertical airflow interception and encirclement from extremely low speed to low speed for the low-speed smoke that is suppressed by the bottom of the gas stove 2 and diffuses to the surrounding areas, and implements step-by-step diffusion, absorption and integration of the radial smoke from the inside to the outside. The upward airflow has an excellent effect of carrying the smoke upward.

[0055] ③Substantial energy saving and consumption reduction This embodiment uses a short-circuit design for the main airflow of the gas stove 2 from the ambient atmosphere to the flue shaft. The upward airflow with a positive radial velocity gradient and impact-induced upward flow both entrain the stovetop smoke and guide the range hood 3 downward. This fundamentally overcomes the serious problem that "the suction force generated by the cigarette lighter in each space along the path between the conventional range hood 3 and the gas stove 2 is inversely proportional to the fourth power of the distance from the lighter to the range hood's air intake. By the time it reaches the gas stove 2, the suction force has decayed significantly, allowing the smoke near the gas stove 2 to move almost freely, including laterally, and continuously diffuse into the main kitchen space away from the gas stove 2." This significantly improves the smoke extraction effect. Furthermore, this embodiment reduces the operating flow rate of the main kitchen airflow to less than half that of a conventional kitchen range hood 3. At the same time, this embodiment also significantly reduces the flow rate, velocity, and resistance of smoke in the vertical flue shaft of a multi-story high-rise residential building, and significantly reduces the valve opening pressure of the check valve 5 of the flue shaft after the kitchen range hood 3 of each household; In summary, the kitchen main body airflow in this embodiment avoids the short-circuit operation of the kitchen main body space, the airflow flow rate is greatly reduced, and the working static pressure of the range hood 3 on the flue well is greatly reduced, resulting in a significant reduction in the energy consumption of ventilation and smoke exhaust projects during kitchen cooking, and the noise of the range hood 3 is also reduced accordingly.

[0056] The energy-saving and consumption-reducing effects of this embodiment are not limited to the energy-saving effect of the air supply and exhaust of the kitchen gas stove 2 itself, but also significantly reduce the convection heat, radiation heat and air pollution generated by the smoke of the gas stove 2 on the main kitchen space and cooks under the conditions of traditional smoke exhaust technology. It fundamentally improves the gradient structure of the temperature field, humidity field, cleanliness field and freshness field of the kitchen space, thereby significantly reducing the air conditioning energy consumption of the kitchen. This embodiment also greatly reduces the kitchen fume purification processing volume for commercial kitchens and other scenarios where kitchen fume purification is promoted, and greatly reduces the energy consumption and cost of fume purification.

[0057] Example 2 See Figure 7 Based on the above-mentioned embodiment 1, this embodiment provides an active range hood system in which an upward airflow carries smoke rising. The difference between this embodiment and the above-mentioned embodiment 1 lies in the layout of the flow-equalizing area. In this embodiment, the stove is arranged against the wall on the side away from the cook. Therefore, the flow-equalizing area can be arranged on the other three sides except the side of the stove against the wall (specifically, the top surface near the cook and the two adjacent top surfaces on the left and right sides of the near side), and then the wall is used to cooperate with the stove and the range hood 33 to construct the above-mentioned vertical smoke-carrying airflow.

[0058] That is, the exhaust throttling strip 101 of this embodiment can be specifically a C-shaped slot strip corresponding to the proximal top surface and two adjacent top surfaces of the aforementioned static pressure exhaust cavity, and the opening of the C-shaped slot strip faces the wall side of the stove.

[0059] This embodiment utilizes the wall behind the stove, and together with the C-shaped upward airflow output by the exhaust throttling strip 101 formed by the C-shaped gap strip, constructs a closed upward channel for flue gas, oil gas and steam. The structure is simpler, and the upward airflow density on the three sides of the stove is increased compared to the four sides of Example 1, and the upward driving force for flue gas, oil gas and steam is also increased accordingly.

[0060] Example 3 See Figures 8 to 10 This embodiment provides an active range hood system in which an upward airflow carries smoke upward on the basis of the above-mentioned embodiment 1 or embodiment 2. The difference between this embodiment and the above-mentioned embodiment 1 or embodiment 2 is that the above-mentioned forward throttling structure 9 is replaced by a reverse throttling structure 10 (also arranged on the top surface of the inner cavity of the air bag shell), and the reverse throttling structure 10 includes an end pressure relief chamber and a reverse air guide.

[0061] In this embodiment, the terminal decompression chamber is connected to the static pressure exhaust chamber via the main decompression inlet, and the terminal decompression chamber is also connected to each exhaust throttling strip 101 (i.e., each set of equalizing flow channels 1011). A reverse air guide is arranged within the terminal decompression chamber, corresponding to the main decompression inlet, to guide the airflow entering the terminal decompression chamber through the main decompression inlet away from each exhaust throttling strip 101. Specifically, a second L-shaped bent plate 1001 and an arc-shaped flow guide 1002 can be arranged on the top surface of the inner cavity of the air bag shell. The second L-shaped bent plate 1001 can also include a vertical straight plate and a horizontal extension plate. The horizontal extension plate is also arranged in a manner away from the gas stove 2. However, unlike the first embodiment, the specific installation form of the second L-shaped bent plate 1001 is that its horizontal extension plate is installed to the outer wall of the air bag shell, and its vertical straight plate is not connected to the air bag shell. The chamber formed by the second L-shaped bent plate 1001 and the air bag shell is the end decompression chamber; and the arc-shaped flow guide 1002 specifically includes an arc-shaped body and a vertical body. The vertical body is connected to the top surface of the inner cavity of the air bag shell. The arc-shaped body is arranged on the arc-shaped body, and the arc-shaped body extends to above the vertical straight plate of the second L-shaped bent plate 1001; the gap between the vertical straight plate and the vertical body is the total decompression inlet, and the arc-shaped body is used to guide the direction of the airflow entering the total decompression inlet from upward to downward.

[0062] Among them, the setting of the terminal decompression chamber is used to realize the airflow from the static pressure exhaust chamber through the total decompression inlet throttling and reversely entering the terminal decompression chamber and converting from static pressure to dynamic pressure, and then output from the corresponding exhaust throttling strip 101 under the action of positive pressure to form an upward airflow.

[0063] Embodiment 4 Refer to Figure 11 , on the basis of the above Embodiment 1, Embodiment 2 or Embodiment 3, this embodiment provides an active smoke stove system in which the upward airflow carries the flue gas to rise. The difference between this embodiment and the above Embodiment 1, Embodiment 2 or Embodiment 3 lies in the form of the uniform flow channel 1011.

[0064] In this embodiment, the above-mentioned uniform flow channel 1011 may specifically be several sets of throttle holes 1013 arranged at intervals (each set of throttle holes 1013 includes several continuously arranged throttle holes 1013), that is, the above-mentioned exhaust throttle strip 101 may be an exhaust throttle hole group, that is, multiple "hole groups" are used instead of "slit groups" to implement the throttling of the exhaust air flow. In this embodiment, since the static pressure exhaust cavity uses multiple "hole groups" instead of "slit groups" to implement the throttling of the upward airflow, the throttling resistance is greater and more uniform, and the upward airflow velocity distribution is more uniform.

[0065] Embodiment 5 Refer to Figures 12 to 13 , on the basis of the above Embodiments 1 to 4, this embodiment provides an active smoke stove system in which the upward airflow carries the flue gas to rise. In the middle area between the two burners connected to the gas stove 2, several intermediate air distribution channels 1014 communicating with the inner cavity of the static pressure exhaust cavity are further provided, so as to form a "day" - shaped (combined with Embodiment 1) or "E" - shaped (combined with Embodiment 2) upward airflow slit group structure on the gas stove top surface.

[0066] In this embodiment, the intermediate air distribution channel 1014 can also be set as a throttle slit 1012 or a throttle hole 1013.

[0067] In this embodiment, due to the slit group or hole group formed by the intermediate air distribution channel 1014 provided in the center of the two burners of the stove top, an upward airflow slit group or hole group structure of "day" - shaped or "E" - shaped is formed on the stove top surface, the power to carry the stove top flue gas, oil gas and steam upward is stronger and the upward driving force distribution is more uniform, effectively preventing the flue gas from staying in the center of the stove top.

[0068] Embodiment 6 Refer to Figure 16 and Figure 17 , in this embodiment, a three - stage throttling method is used to provide an upward airflow to the periphery of the gas stove 2; the static pressure exhaust cavity includes a uniform flow area surrounding the gas stove 2, and several groups of uniform flow channels 1011 communicating with the static pressure exhaust cavity are arranged, and each group of uniform flow channels 1011 respectively generates an upward airflow of "continuous, low - speed, upward"; moreover, the speeds of the upward airflows output from different groups of uniform flow channels 1011 need to be differentiated to generate a "positive radial velocity gradient", which requires multiple throttlings and precise control of the airflow discharged by the driving fan 104 into the static pressure cavity.

[0069] In this embodiment, an annular throttle plate 11 with a throttle hole surrounding the driving fan 104 cooperates with the air inlet structure and the exhaust structure of the terminal sub-decompression chamber 9 (i.e., the forward throttling structure) to implement three-step throttling on the static pressure chamber airflow in sequence, so as to reduce the static pressure of the airflow from the first-stage static pressure chamber P3 to the second-stage static pressure chamber P2, then to P1 in the terminal sub-decompression chamber 9, and finally to the static pressure P0 in the kitchen, reducing the pressure step by step, and finally achieving precise control of the speed, direction, and continuity of the upward airflow, thereby ensuring the upward entrainment effect of the smoke, oil, gas and steam from the stove.

[0070] Example 7 See Figures 14 and 15 This embodiment, based on the above-mentioned embodiments 1 to 5, provides a kitchen airflow field structure. Based on the kitchen smoke organization technology of the active range hood system that inherits the upward airflow carrying rising smoke, which introduces the outdoor main airflow through the space around the gas stove and is discharged into the public flue shaft 4 in a short-circuit manner, the stove is arranged adjacent to the exterior wall window and the public flue shaft 4. Fresh air is drawn from the ambient atmosphere outside the exterior wall window as the kitchen main airflow in the shortest path, flows through the periphery of the stove head, and the smoke is then sucked into the range hood 3 and discharged into the flue shaft in the shortest path. This reshapes the kitchen airflow field distribution structure, allowing the main airflow to avoid the main kitchen space, significantly reducing the pollution of the stove smoke to the main kitchen space, and effectively protecting the stability of the temperature, humidity, cleanliness, and freshness of the main kitchen space.

[0071] Further constructing a forward gradient structure for kitchen air conditioning fresh air, specifically, the at least one kitchen fresh air vent of the kitchen air conditioning fresh air system can be arranged on a side of the kitchen away from the active range hood system. Furthermore, the kitchen air conditioning fresh air system can be configured to include an integrated indoor and outdoor fresh air air conditioning unit 6 and a kitchen fresh air duct 8; the integrated indoor and outdoor fresh air air conditioning unit 6 is arranged on an external equipment platform, the air inlet of the kitchen fresh air duct 8 is connected to the air conditioning fresh air outlet of the integrated indoor and outdoor fresh air air conditioning unit 6, and the at least one kitchen fresh air vent of the kitchen fresh air duct 8 is passed through and arranged on a side of the kitchen away from the active range hood system.

[0072] In this embodiment, the fresh air provided by the kitchen air-conditioning fresh air system is set to be injected into the kitchen from a position away from the active smoke and stove system in the kitchen. Air-conditioned fresh air is added to the kitchen in winter and summer, and filtered ambient fresh air is added in spring and autumn. The fresh air diffuses in the main space of the kitchen, flows over the main space of the kitchen, and is pushed toward the active smoke and stove system at a low speed, and finally merges into the stove smoke, is sucked in by the range hood 3, boosted and discharged into the public flue shaft 4.

[0073] The advantages of the kitchen airflow field structure of this embodiment are as follows: ①Innovative kitchen air conditioning fresh air field structure, significantly reducing kitchen air conditioning load In this embodiment, while "avoiding the main airflow in the main space of the kitchen, flowing upward through the stove in the shortest path, and then mixed with the smoke being sucked into the flue shaft by the range hood 3", an appropriate amount of fresh air is introduced from the equipment platform outside the kitchen or other indoor spaces outside the kitchen, and sent into the kitchen at positive pressure; the fresh air is injected into the kitchen at positive pressure from at least one air-conditioning fresh air hole arranged far away from the position of the stove, and the fresh air drives the air in the main space of the kitchen to move toward the air intake of the range hood 3 above the stove, reshaping the structure of the airflow field, temperature field, humidity field, cleanliness field and freshness field in the internal space of the kitchen, fundamentally improving the internal environment of the kitchen and reducing the energy consumption of the kitchen air conditioner.

[0074] Since this embodiment adopts an active smoke and stove system (a kitchen smoke organization technology that introduces the main outdoor airflow through the space around the gas stove and discharges it into the public flue shaft 4 in a short-circuit manner), the convection heat and radiation heat intensity of the stove-pot-range hood 3 system on the kitchen space are relatively small, and the air flow through the main kitchen space is greatly reduced, and the kitchen air-conditioning load is greatly reduced.

[0075] ②The safety and comfort of cooking production have been greatly improved This embodiment reshapes the kitchen airflow field structure, including reshaping the temperature field, humidity field, freshness field, and cleanliness field of the main kitchen space. The airflow rate in the main kitchen space is small, and the gradient structure of the temperature field, humidity field, cleanliness field, and freshness field in the kitchen space is highly optimized and continuously stable. The temperature, humidity, cleanliness, and freshness of the activity space for cooking workers reach the level of the living room and bedroom, thereby improving the safety and comfort of cooking production.

[0076] ③ Completely eliminates the pollution of kitchen fumes to the heat exchanger of the air conditioner This embodiment adopts a kitchen-specific air-conditioning unit with an integrated internal and external unit. The conditioned fresh air required by the kitchen is pre-processed outside the kitchen, and then input into the kitchen from a position far away from the stove, and continuously flows to the air intake of the range hood 3 above the stove; this embodiment eliminates the traditional air-conditioning internal unit arranged inside the kitchen, fundamentally eliminating the pollution of the fin-tube heat exchanger of the air-conditioning internal unit by the trace amount of oil smoke that may be contained in the kitchen air.

[0077] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings, but the present invention is not limited to the above embodiments. Even if various changes are made to the present invention, if these changes fall within the scope of the claims of the present invention and their equivalents, they still fall within the scope of protection of the present invention.

Claims

1. An active range hood system, characterized in that: It includes an exhaust fan and a stove arranged in an upper and lower space, and an active airflow component; the exhaust fan generates a suction negative pressure on the space above the stove below; The active airflow assembly is configured to draw in ambient air and output a plurality of upward airflows that at least partially surround the stove, wherein the upward airflows are non-impact airflows; and between adjacent upward airflows, the airflow velocity of the upward airflow away from the stove is greater than the airflow velocity of the upward airflow close to the stove; A plurality of upward air flows cooperate with the suction negative pressure to form a vertical smoke-entrained air flow between the range hood and the stove.

2. The active range hood system according to claim 1, wherein: The air flow velocity of the upward air flow is between 0.5m / s and 3.5m / s.

3. The active range hood system according to claim 1, wherein: The active airflow component includes a static pressure exhaust chamber, a driving fan and an air inlet pipe, the two ends of the air inlet pipe are respectively connected to the outside atmosphere and the air inlet end of the driving fan, the exhaust end of the driving fan is connected to the inner cavity of the static pressure exhaust chamber, the static pressure exhaust chamber includes a flow equalization area that at least partially surrounds the stove, and several groups of flow equalization channels connected to the static pressure exhaust chamber are arranged in the flow equalization area, and each group of the flow equalization channels is used to form the upward airflow.

4. The active range hood system according to claim 3, characterized in that: At least two throttling structures connected in series are further provided in the inner cavity of the static pressure exhaust cavity, and each throttling structure is used to perform step-by-step throttling on the airflow from the air outlet of the driving fan to the flow balancing channel.

5. The active range hood system according to claim 4, characterized in that: The throttling structure near each group of the flow-averaging channels is a positive throttling structure, and the positive throttling structure includes a plurality of terminal sub-decompression chambers arranged in the static pressure exhaust chamber; The terminal sub-decompression chamber is connected to the static pressure exhaust chamber through the sub-decompression chamber inlet, and each terminal sub-decompression chamber is respectively connected to the corresponding group of the flow equalization channels.

6. The active range hood system according to claim 4, characterized in that: The throttling structure close to each of the exhaust throttling strips is a reverse throttling structure, and the reverse throttling structure includes a terminal decompression chamber and a reverse air guide; The terminal decompression chamber is connected to the static pressure exhaust chamber through the main decompression inlet, and the terminal decompression chamber is connected to each group of the flow-balancing channels; The reverse air guide is arranged in the terminal decompression chamber and corresponds to the total decompression inlet. The reverse air guide is used to guide the airflow entering the terminal decompression chamber through the total decompression inlet to flow in a direction away from each group of the flow-balancing channels.

7. The active range hood system according to claim 3, characterized in that: Each group of the flow-balancing channels is used to form exhaust throttling strips, and adjacent exhaust throttling strips are spaced apart in a direction away from the stove; Wherein, the ventilation cross-sectional width of the exhaust throttling strip far away from the stove is smaller than the ventilation cross-sectional width of the exhaust throttling strip close to the stove.

8. The active range hood system according to claim 7, wherein: The exhaust throttling strip is a C-shaped slot strip, and the opening of the C-shaped slot strip faces the wall side of the stove.

9. The active range hood system according to claim 3, characterized in that: Each group of the flow-averaging channels is a throttling flow hole group, and the throttling flow hole group includes a plurality of throttling flow holes arranged continuously; Wherein, the diameter of the throttling flow holes of the throttling flow hole group far away from the stove is smaller than the diameter of the throttling flow holes of the throttling flow hole group close to the stove.

10. The active range hood system according to claim 3, characterized in that: The area between the adjacent stove heads of the stove is the middle area, and the middle area is provided with a plurality of middle air distribution channels communicating with the static pressure exhaust cavity.

11. The active range hood system according to claim 1, wherein: The stove on the stove top is a gas stove and / or an electromagnetic stove.

12. A kitchen airflow field structure, characterized in that: An active range hood system according to any one of claims 1 to 11 is arranged in a kitchen; It also includes a kitchen air conditioning and fresh air system, and the kitchen air outlet of the kitchen air conditioning and fresh air system is arranged on a side of the kitchen away from the active smoke and stove system.

13. The kitchen airflow field structure according to claim 12, characterized in that: The kitchen air conditioning and fresh air system includes an integrated indoor and outdoor fresh air air conditioning unit and a kitchen fresh air duct; The integrated fresh air air-conditioning unit with internal and external units is arranged on the kitchen external equipment platform, the air inlet of the kitchen fresh air duct is connected to the air-conditioning fresh air outlet of the integrated fresh air air-conditioning unit with internal and external units, and at least one kitchen air outlet of the kitchen fresh air duct is passed through and arranged on the side of the kitchen away from the passive smoke stove system, and is connected to the kitchen fresh air outlet.

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