Active range hood system and kitchen airflow field structure

Abstract

The invention discloses an active range hood system and a kitchen airflow field structure, which adopt dual power of upward conveying and downward suction to enhance the power of vertical operation of flue gas, oil gas and steam, guide and organize the flue gas, oil gas and steam around cookware at a cooking bench, block transverse diffusion of the flue gas, oil gas and steam in a kitchen, and improve the cooking efficiency of the kitchen. Smoke, oil gas and steam are vertically conveyed to an exhaust inlet of the range hood, kitchen main body airflow is exhausted in a short-circuit mode compared with an adjacent outer wall and a smoke well, a kitchen airflow field is remodeled, the air flow of the kitchen main body space is greatly reduced, and the smoke, oil gas and steam concentration and kitchen air conditioner energy consumption of the kitchen main body space are greatly reduced.

Description

TECHNICAL FIELD

[0001] The present application belongs to the kitchen range hood technical field, and particularly relates to an active type range hood system with updraft air flow wrapping and carrying smoke rising and a kitchen air flow field structure. BACKGROUND

[0002] Now, in order to meet the ventilation and smoke exhaust demand of a Chinese kitchen, the mainstream product of the range hood used in the kitchen has a working air volume reaching 10 m 3 / min (600 m 3 / h) or more, an instantaneous suction air volume reaching 20 m 3 / min (1200 m 3 / h) or more, a maximum static pressure exceeding 400 pa, a fan motor power exceeding 200 w, and an operation noise exceeding 65 dB. The present family kitchen has already completely cannot bear: the 1200 m 3 / h instantaneous suction air volume even exceeds the sum of the circulating air volumes of all air conditioners in a set of house; the fan motor power of 200 w or more greatly exceeds the sum of the fan powers of all air conditioners in a set of house; and the operation noise of 65 dB or more has already been comparable to a production machine shop. SUMMARY

[0003] The present application aims to solve the technical problem of providing an active type range hood system and a kitchen air flow field structure, i.e. an active type range hood system with updraft air flow wrapping and carrying smoke rising and a kitchen air flow field structure, to solve the problem of high energy consumption and serious operation noise caused by excessive air volume required in the existing family kitchen range hood scheme.

[0004] To solve the above problems, the technical scheme of the present application is as follows: The active type range hood system with updraft air flow wrapping and carrying smoke rising of the present application comprises a range hood and a cooking range arranged at intervals, and an active air flow assembly; the range hood generates a suction negative pressure in the space above the cooking range; The active air flow assembly comprises a static pressure exhaust cavity, a driving fan, an air inlet cavity and an air inlet pipe, two ends of the air inlet cavity are respectively communicated with the air outlet end of the air inlet pipe and the air inlet end of the driving fan, the air outlet end of the driving fan is communicated with the static pressure exhaust cavity, the air inlet end of the air inlet pipe is used for communicating with the atmosphere outside the kitchen, and a uniform flow area at least partially surrounding the cooking range is arranged on the shell of the static pressure exhaust cavity, and a plurality of uniform flow channels communicated with the static pressure exhaust cavity are arranged in the uniform flow area; The static pressure exhaust cavity is used for receiving the air flow output by the driving fan and uniformly homogenizing the air flow by deceleration and pressure increase, and the gas in the static pressure exhaust cavity forms an updraft air flow at least partially surrounding the cooking range under the action of positive pressure through each uniform flow channel, and the updraft air flow is a non-impinging air flow. The positive pressure of the static pressure exhaust cavity is upwardly delivered and cooperates with the negative pressure of the range hood to form a vertical flue gas entrainment flow between the range hood and the cooktop.

[0005] The updraft flow of the active fume stove system of the application entrains flue gas to rise, and the flow speed of the updraft flow is between 0.5 m / s and 3.5 m / s.

[0006] The updraft flow of the active fume stove system of the application entrains flue gas to rise, and the plurality of flow uniformization channels are used to form at least two exhaust throttling strips, and adjacent exhaust throttling strips are arranged in a spaced manner away from the cooktop.

[0007] The updraft flow of the active fume stove system of the application entrains flue gas to rise, and the exhaust throttling strip is a ring-shaped gap type strip surrounding the cooktop, or The exhaust throttling strip is a C-shaped gap type strip, and the opening of the C-shaped gap type strip faces the wall side of the cooktop.

[0008] The updraft flow of the active fume stove system of the application entrains flue gas to rise, and the flow uniformization channel is used to form at least two throttling through-hole groups arranged in a spaced manner away from the cooktop, and the throttling through-hole group includes a plurality of throttling through-holes arranged in series.

[0009] The updraft flow of the active fume stove system of the application entrains flue gas to rise, and the area between adjacent cooktops of the cooktop is an intermediate area, and the intermediate area is provided with a plurality of intermediate air distribution channels communicating with the static pressure exhaust cavity.

[0010] The updraft flow of the active fume stove system of the application entrains flue gas to rise, and the driving fan is a backward type centrifugal fan, and the backward type centrifugal fan is arranged between the static pressure exhaust cavity and the air inlet cavity.

[0011] The updraft flow of the active fume stove system of the application entrains flue gas to rise, and the cooktop on the cooktop is a gas stove and / or an electromagnetic stove.

[0012] The kitchen airflow field structure of the application comprises the active fume stove system of the application. The kitchen air conditioning fresh air system further comprises at least one kitchen fresh air outlet of the kitchen air conditioning fresh air system arranged on a side of the kitchen away from the active fume stove system.

[0013] The kitchen airflow field structure of the application, the kitchen air conditioning fresh air system comprises an integrated fresh air air conditioning unit and a kitchen fresh air pipe. The inner-outer machine integrated fresh air air conditioning unit is arranged on a kitchen external equipment platform, an air inlet of the kitchen fresh air pipe is communicated with an air conditioning fresh air outlet of the inner-outer machine integrated fresh air air conditioning unit, and at least one air outlet arranged in the kitchen is arranged on the kitchen fresh air pipe and is arranged on a side of the kitchen away from the active smoke stove system and is connected to the kitchen fresh air outlet.

[0014] Compared with the prior art, the present application has the following advantages and positive effects: In an embodiment of the present application, a static pressure exhaust cavity is arranged to form a flow uniformization area at least partially surrounding the cooking table, the flow uniformization area is provided with a plurality of flow uniformization channels, a driving fan, an air inlet cavity and an air inlet pipe are arranged, the driving fan draws external environment air into the static pressure exhaust cavity through the air inlet pipe and the air inlet cavity, the air is uniformly mixed in the static pressure exhaust cavity, and then under the action of positive pressure, the air flows upward through the flow uniformization channels to form a non-impinging upward air flow at least partially surrounding the cooking table, the upward air flow cooperates with the suction negative pressure of the upper range hood to form a vertical smoke gas entraining air flow between the range hood and the cooking table. The non-impinging upward air flow (i.e. continuous, uniform, low-speed, upward fresh air flow) entrains the upward cooking table smoke gas, oil gas and steam, and then is sucked into the range hood, and finally is re-pressurized and discharged into the public flue well by the range hood, thereby innovating the physical structure of the kitchen cooking table air flow field.

[0015] In addition, the air inlet and outlet flow of the range hood is the main air flow of the kitchen, is the fresh air drawn from the external environment outside the outer wall and the outer window in the shortest path, is pressurized and distributed by the static pressure exhaust cavity, then flows through the cooking table in the form of upward air flow, entrains smoke gas, oil gas and steam, and then is sucked into the range hood after mixing with the air inlet of the kitchen door and window, is pressurized and discharged, and finally is discharged into the public flue well in the shortest path. The air inlet and outlet flow path of the range hood is shorter than the adjacent outer wall and the public flue well, is arranged to bypass the main body space of the kitchen, greatly reduces the influence of the main air flow and smoke gas, oil gas and steam on the temperature, humidity and cleanliness of the main body space of the kitchen, and innovates the cooking table air inlet and outlet path. In summary, the embodiment adopts dual power of upward conveying and downward suction to strengthen the power of vertical operation of smoke gas, oil gas and steam, guides and organizes the smoke gas, oil gas and steam around the cooking table, blocks the horizontal diffusion of the smoke gas, oil gas and steam in the kitchen, vertically transports the smoke gas, oil gas and steam to the air inlet of the range hood, realizes the short-circuit discharge of the main air flow of the kitchen adjacent to the outer wall and the flue well, greatly reduces the air flow of the main body space of the kitchen, and greatly reduces the concentration of smoke gas, oil gas and steam and air conditioning energy consumption of the main body space of the kitchen. BRIEF DESCRIPTION OF DRAWINGS

[0016] Figure 1 It is a whole schematic view of the active smoke stove system for the upward air flow of the embodiment one of the present application; Figure 2Figure 1 is a vertical sectional view of the active smoke stove system with updraft air flow entraining smoke rising according to an embodiment of the present application; Figure 3 Figure 2 is a vertical sectional view of the active smoke stove system with updraft air flow entraining smoke rising according to another embodiment of the present application; Figure 2 Figure 3 is a partial enlarged view of the active smoke stove system with updraft air flow entraining smoke rising according to the embodiment of the present application; Figure 4 Figure 4 is a top view of the active air flow assembly of the active smoke stove system with updraft air flow entraining smoke rising according to the embodiment of the present application; Figure 5 Figure 5 is a schematic diagram of air flow operation of the active smoke stove system with updraft air flow entraining smoke rising according to the embodiment of the present application; Figure 6 Figure 6 is a top view of the active air flow assembly of the active smoke stove system with updraft air flow entraining smoke rising according to another embodiment of the present application; Figure 7 Figure 7 is a top view of the active air flow assembly of the active smoke stove system with updraft air flow entraining smoke rising according to another embodiment of the present application; Figure 8 Figure 8 is a top view of the active air flow assembly of the active smoke stove system with updraft air flow entraining smoke rising according to another embodiment of the present application; Figure 9 Figure 9 is a schematic diagram of air flow operation of the active smoke stove system with updraft air flow entraining smoke rising according to the embodiment of the present application; Figure 10 Figure 10 is a schematic diagram of the kitchen air flow field structure of the kitchen fresh air inlet and contaminated air outlet air flow field structure according to an embodiment of the present application; Figure 11 Figure 11 is a schematic diagram of the kitchen air flow field structure of the kitchen fresh air inlet and contaminated air outlet structure according to another embodiment of the present application; Figure 10 Figure 12 is a schematic diagram of the kitchen air flow field structure of the kitchen fresh air inlet and contaminated air outlet structure according to another embodiment of the present application.

[0017] Figure 1 is a vertical sectional view of the active smoke stove system with updraft air flow entraining smoke rising according to an embodiment of the present application; DETAILED DESCRIPTION

[0018] The active smoke stove system with updraft air flow entraining smoke rising and the kitchen air flow field structure according to the present application will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. The advantages and features of the present application will be more apparent according to the following description and claims.

[0019] The present application is based on the current kitchen gas stove technology, range hood technology, range hood operation problems and causes of in-depth research and analysis: 1. The current mainstream range hood of gas stove kitchen far exceeds the actual need of combustion air for gas stove combustion process Take a super-power natural gas double-head gas stove (each stove head effective power 5kw, double stove head power total 10kw) as an example, the actual need of combustion air is calculated: 1 m 3 Natural gas (main component is methane) needs 2 m 3 Oxygen (O2), that is, 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 gas stove is one level energy efficiency (63%), the total heat power of 10kW double-head gas stove is 14.5m 3 / h; considering that the actual energy efficiency of gas stove may not meet the standard, and there are other kitchen utensils in the kitchen, the maximum demand of combustion air in the household kitchen is set to 20m 3 / h; This 20m 3 / h maximum combustion air volume is only 3.33% (1 / 30) of the current kitchen using the mainstream product of range hood 10m 3 / min (600m 3 / h) working volume, which can be ignored for the capacity of range hood. According to this, the current household kitchen mainstream range hood 10m 3 / min (600m 3 / h) working volume far exceeds the actual need of combustion air for gas stove combustion process, and also seriously increases the load of kitchen air conditioner and the exhaust resistance of public flue well.

[0020] 2. The fundamental reason for the problem that the wind pressure and wind volume of the kitchen range hood far exceed the actual need of combustion air for gas stove combustion process Through on-site measurement and research, the main reasons for the problem that the wind pressure and wind volume of the current kitchen range hood far exceed the actual need of combustion air for gas stove combustion process are as follows: ① The current kitchen excludes 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 door and window; a small amount of fresh air in the fresh air injected into the kitchen through the door and window is separated from the main airflow due to reasons such as speed, density, concentration, etc. and diffuses in the kitchen space at a slow speed, part of which becomes the combustion air of the stove head; But the kitchen door and window injection kitchen space new wind main body, will along the door and window air inlet to the exhaust hood air inlet between the shortest route, straight to the exhaust hood air inlet; as the kitchen main airflow, no across the stove around the space, will gas stove excluded from the main airflow path; for gas stove stove, from the door and window air inlet straight to the exhaust hood air inlet one or two kitchen main airflow is "short circuit airflow", will gas stove excluded from the main airflow path, become no combustion support and carry gas stove flue gas exhaust effect "short circuit airflow", increase the kitchen ventilation volume and refrigeration and heating load without benefit to flue gas oil gas steam exhaust.

[0021] ②Stove flue gas is the most difficult to exhaust pollutants In the present situation of kitchen cooking activities generated by water vapor, oil gas, flue gas three kinds of pollutants, the stove flue gas under the pot is the most difficult to exhaust by the exhaust hood; Because, the target of enhanced heat exchange between flame flue gas and cooking utensils must require the pot to be positioned above the stove flame, the pot bottom suppresses the stove flame flue gas, which spreads along the horizontal pot bottom or spherical pot bottom, and spreads outward along the pot bottom. Outside the stove eye, the speed of the flame flue gas is inversely proportional to the square of the radius, and the flame flue gas spreads outward, releases heat to the pot bottom and reduces the temperature and speed before it leaves the pot bottom and is exhausted to the surrounding area. The stove flue gas is completely different from the high-temperature oil fume and water vapor in the pot. The latter uses its own buoyancy in the kitchen air to rise and escape into the exhaust hood air inlet, while the former is much farther from the exhaust hood air inlet and is suppressed by the pot bottom, becoming the most difficult object to exhaust by the kitchen exhaust hood.

[0022] ③Most importantly, the suction force (negative pressure) of the exhaust hood at each space point in the kitchen is inversely proportional to the fourth power of the distance from the exhaust hood air inlet to the space point, and decays rapidly. When the exhaust hood is running, the air pressure at the exhaust hood air inlet is the lowest and the airflow speed is the highest. The air pressure gradually increases to atmospheric pressure and the airflow speed gradually decreases to zero at each space point extending outward and away from the exhaust hood. The total sum of the dynamic and static pressure of the airflow at each space point on the path between the exhaust hood and the gas stove is basically conserved (with a small loss). The airflow moves from a distance to the exhaust hood air inlet in the form of a nearly spherical wave, with lower static pressure and higher wind speed as it approaches the air inlet. The wind speed at each space point is inversely proportional to the square of the distance from the air inlet, i.e. v ∝ 1 / r 2 ; Therefore, the suction force (negative pressure) generated by the exhaust hood at each space point on the path between the exhaust hood and the gas stove is inversely proportional to the fourth power of the distance from the air inlet, i.e. ⊿P = 1 / 2×ρ×v 2 ∝1 / r 4(If the extraction hood suction port area is relatively large, relative to the kitchen cannot be equivalent to a point but a suction surface, then the suction force ΔP and the distance r is 3-4 times inverse relationship); the suction force of the extraction hood to the gas stove, has been attenuated very weak, resulting in "smoke" "smoke" effect is very poor, gas stove flue gas can move freely, including horizontal movement, flue gas continues to diffuse away from the gas stove kitchen space; Because of the above three, especially the third, the present situation of the extraction hood near the gas stove flue gas "smoke" "smoke" effect is very poor, resulting in the kitchen exhaust hood wind pressure and wind volume far more than the actual need of the gas stove combustion process combustion air problem; extraction hood manufacturers, in order to further enhance the extraction hood near the gas stove suction, but also to "make up for" the extraction hood near the gas stove suction is not enough and diffuse to the kitchen main space of low concentration of flue gas, can only further improve the wind pressure and wind volume of the extraction hood, the present situation of the extraction hood of the working object is not only the gas stove but the whole kitchen space, until the present mainstream of the household kitchen extraction hood to "working wind volume 600m 3 / h, instantaneous suction volume 1200m 3 / h, the maximum static pressure exceeds 400pa, the fan motor power exceeds 200w, the running noise exceeds 65dB". In short, the present mainstream of the kitchen extraction hood wind pressure and wind volume is far more than the actual need of the gas stove combustion process combustion air, the fundamental reason is: ① the pot bottom to the flame of the stove flue gas suppression; ② the kitchen door and window into the wind flow main body to avoid the stove, short circuit directly to the extraction hood suction port; ③ especially in the path between the extraction hood and the gas stove, the suction force of the extraction hood (negative pressure) is inversely proportional to the fourth power of the distance from the point to the suction port of the extraction hood. When the suction force of the extraction hood is transmitted to the gas stove, it has been attenuated very weak, resulting in the flue gas near the gas stove can move freely, including horizontal movement, and continues to diffuse away from the gas stove to the main kitchen space.

[0023] 3. In recent years, the gas stove jet flow wind curtain technology, because the wind curtain does not have rigidity, cannot conduct the suction force of the upper extraction hood to the four sides of the stove In recent years, a large number of kitchen equipment enterprises and scientific research institutions have invested a lot of resources in the research and development of gas stove oil smoke extraction technology, and have achieved many technical achievements, including a large number of technologies and patents that set up jet flow wind curtain to drive flue gas upward and isolate the flue gas of the stove from diffusing to the main kitchen space, such as 201610705210.X a combination of blowing and sucking type oil smoke extractor and so on. However, these novel gas stove jet flow wind curtain technologies have little effect in practice and almost failed.

[0024] The root cause of the poor effect of the gas stove jet flow air curtain technology is that these air curtain jets are the boundary between the kitchen air and the gas stove flue gas, but are flexible boundaries without rigidity, which are easy to establish and destroy. The air curtain jet does not have rigidity, and thus cannot conduct the suction force of the upper range hood to the four sides of the stove. In these technologies, the volume flow of the air curtain jet is small, the speed is fast, and the internal friction with the inside of the gas stove flue gas is small. The internal friction between the air curtain flow and the flue gas is not enough to accelerate the flue gas and drive the flue gas upward. The viscosity of normal temperature air is 17.3 μPas, which is only 1.7% of the viscosity of water (1.005 mPas). The ability of the high-speed air curtain flow to drive the low-speed flue gas flow by friction is very weak. It is necessary to have vertical air flow with a larger volume flow, which is closer to the gas stove and the pot, and a similar speed to wrap the flue gas upward.

[0025] Based on the deep analysis of the above-mentioned current kitchen gas stove technology, range hood technology, range hood operation problems and causes, the present application provides an active smoke stove system for upward air flow to wrap flue gas upward. The active smoke stove system is provided with a static pressure exhaust chamber 102 and forms a uniform flow area at least partially surrounding the cooking table. The uniform flow area is provided with a plurality of uniform flow channels. A driving fan, an air inlet chamber and an air inlet pipe are provided. The driving fan draws external environment air into the static pressure exhaust chamber 102 through the air inlet chamber and the air inlet pipe. After being slowed down, pressurized and homogenized in the static pressure exhaust chamber 102, the air is discharged under the action of positive pressure through the plurality of uniform flow channels to form a non-impinging upward air flow at a medium-low speed, which is different from the high-speed air curtain jet of the air curtain machine, at least partially surrounding the cooking table. The non-impinging upward air flow at a medium-low speed cooperates with the suction negative pressure of the upper range hood to form a vertical flue gas entraining flow between the range hood and the cooking table.

[0026] Embodiment one Reference Figures 1 to 5 In one kitchen embodiment using a gas stove, an active smoke stove system for upward air flow to wrap flue gas upward includes a range hood 3 and a cooking table arranged in an upper-lower interval, and an active air flow assembly 1. The range hood 3 generates a suction negative pressure to the space above the cooking table when in operation.

[0027] The active air flow assembly 1 includes a static pressure exhaust chamber 102, a driving fan 104, an air inlet chamber 103 and an air inlet pipe 105. The two ends of the air inlet chamber 103 are respectively connected to the air outlet end of the air inlet pipe 105 and the air inlet end of the driving fan 104. The air outlet end of the driving fan 104 is connected to the static pressure exhaust chamber 102. The air inlet end of the air inlet pipe 105 is connected to the external atmosphere of the kitchen (i.e. the air inlet pipe, the air inlet chamber, the driving fan and the static pressure exhaust chamber are sequentially connected in series in the air path). The static pressure exhaust chamber 102 includes a uniform flow area at least partially surrounding the cooking table. A plurality of uniform flow channels 1011 are arranged in the uniform flow area and connected to the static pressure exhaust chamber 102.

[0028] The static pressure exhaust cavity 102 is configured to receive the airflow output by the driving fan 104 and to slow down, boost and homogenize the airflow, and the gas in the static pressure exhaust cavity 102 forms an upward airflow with non-impingement airflow characteristics at least partially surrounding the cooking bench under the action of positive pressure through each flow uniformizing channel 1011. The upward delivery of the static pressure exhaust cavity 102 cooperates with the downward suction of the range hood 3 to form a vertical smoke entraining airflow between the range hood 3 and the cooking bench.

[0029] Unlike the existing jet flow air curtain scheme (which uses high-speed air jets to form an air curtain to prevent smoke from spreading laterally), the non-impingement upward airflow in this embodiment (i.e. continuous, uniform, low-speed, upward new air flow) entrains the cooking bench smoke oil gas steam upward (as the driving force to push / drag the smoke oil gas steam upward, rather than forming an air curtain to prevent the smoke oil gas steam from spreading laterally) and is then sucked into the range hood 3, and finally is boosted again by the range hood 3 and discharged into the public flue well 4, innovating the physical structure of the airflow field near the cooking bench. Moreover, the inlet and outlet airflow of the range hood 3 in this embodiment is the main airflow of the kitchen, which is the new air extracted from the environment outside the outer wall and outer window in the shortest path, is pressurized and distributed by the static pressure exhaust cavity 102, and then flows in the form of upward airflow through the cooking bench to entrain the smoke oil gas steam upward, and then is mixed with the inlet air of the kitchen door and window and is sucked into the range hood 3 for boosting and discharging, and finally is discharged into the public flue well 4 in the shortest path. The inlet and outlet airflow of the range hood 3 is set to be short-circuiting with the adjacent outer wall and the public flue well 4, avoiding the main space of the kitchen, innovating the inlet and outlet air path of the cooking bench, and greatly reducing the influence of the traditional main airflow of the kitchen and the smoke oil gas steam on the temperature, humidity and cleanliness of the main space of the kitchen.

[0030] The dual power of upward delivery and downward suction in this embodiment strengthens the power of vertical operation of the smoke oil gas steam, guides and organizes the smoke oil gas steam around the cooking bench, blocks the lateral diffusion of the smoke oil gas steam in the kitchen, vertically delivers the smoke oil gas steam to the suction port of the range hood 3, realizes the short-circuit discharge of the main airflow of the kitchen with the adjacent outer wall and the flue well, greatly reduces the air flow from the doors and windows of the main space of the kitchen, and greatly reduces the smoke oil gas steam concentration and air conditioning energy consumption of the main space of the kitchen.

[0031] The following further describes the active smoke-bench system of this embodiment in which the upward airflow entrains the smoke upward: In this embodiment, the speed of the upward airflow is between 0.5 m / s and 3.5 m / s, and the average value can be selected as 2 m / s, which is significantly smaller than the air curtain jet flow speed of the air curtain machine (more than 10 m / s); even if the upward airflow is close to the upper limit of this speed range (3.5 m / s), its dynamic pressure head is less than 1 / 8 of the dynamic pressure head of the air curtain jet flow (more than 10 m / s), which has the distinct characteristic of "non-impingement".

[0032] In the embodiment, the driving fan 104 can be a backward type centrifugal fan. The backward type centrifugal fan is arranged in the static pressure exhaust cavity 102, and the air inlet end of the backward type centrifugal fan is communicated with the air inlet cavity 103.

[0033] Specifically, the static pressure exhaust cavity 102 and the air inlet cavity 103 can be a wind package housing. The top surface of the wind package housing is provided with a bearing recess for bearing the gas stove 2. The top surface of the wind package housing in the area around the bearing recess is the uniform flow area. The uniform flow area can be the top surface of the four sides around the gas stove 2. A partition plate is arranged in the inner cavity of the wind package housing to form the static pressure exhaust cavity 102 and the air inlet cavity 103. The backward type centrifugal fan is mounted on the partition plate.

[0034] Further, the top surface of the wind package housing corresponding to the uniform flow area can be inclined at an angle towards the bearing recess, so that the non-impinging upward airflow can be inclined towards the gas stove 2 to provide better smoke oil gas steam entrainment effect.

[0035] In the embodiment, the connection between the air inlet cavity 103 and the air inlet pipe 105 can be provided with a filter 106 for filtering the external environment atmosphere entering. The filter 106 can be a filter screen. The air outlet of the range hood 3 can be communicated to the public flue well 4 through an exhaust pipe. A check valve 5 can be arranged at the connection between the exhaust pipe and the public flue well 4 to prevent backflow.

[0036] In the embodiment, the uniform flow channels 1011 are configured to form at least two exhaust throttling strips 101. Adjacent exhaust throttling strips 101 are arranged at intervals in the direction away from the gas stove 2. Specifically, the exhaust throttling strips 101 can be ring-shaped gap type strips around the gas stove 2, i.e., each ring-shaped gap type strip is sequentially and spacedly sleeved in the radial direction.

[0037] The uniform flow channel 1011 can be a throttling strip gap 1012. The throttling strip gap 1012 can include straight line strip gaps on each corresponding side of the top surface. The throttling strip gap 1012 can also be a special-shaped strip gap combined with straight line segments and arc-shaped transition segments. The ring-shaped strip around the gas stove 2 can be formed by the straight line strip gap and / or the special-shaped strip gap.

[0038] In the embodiment, the kitchen cooking bench adopts a cooking bench gas stove, and can also adopt an electromagnetic oven or a combination of a gas stove and an electromagnetic oven. The embodiment continues to be described based on the gas cooking bench.

[0039] An application example is described as follows: according to the maximum air flow of the upward airflow 180 m 3 / h (0.05 m 3 / s), the total length of the vertical air duct on the side of the gas stove 2 is 3 m, and the air flow speed of the upward air flow needs to reach 2-3 m / s, so the total width of each ring-shaped gap type exhaust strip is about 8.3-5.5 mm; if three ring-shaped gap type strips are arranged, the width of the throttle gap 1012 of each ring-shaped gap type strip is about 2.5 mm.

[0040] The operation process of the active smoke stove system of the upward air flow wrapping the smoke gas rising of the present embodiment is as follows: When the active smoke stove system is running, the static pressure exhaust cavity 102 uniformly sends the upward air flow (i.e. delivers the non-impingement upward air flow), the static pressure exhaust cavity 102 discharges the upward air flow through at least two exhaust throttle strips 101, including the two branch flows of the upward rising upward air flow and the combustion-supporting gas flow wrapping the smoke gas oil gas and steam flowing through the side of the gas stove 2, and the driving fan 104 in the static pressure exhaust cavity 102 uniformly implements active distribution and accurate distribution under the driving of the driving fan 104, so as to realize the "continuous, uniform, low-speed" upward air distribution.

[0041] In the present embodiment, the driving fan 104 in the exhaust cavity below the gas stove 2 arranged adjacent to the outer wall and window of the kitchen and the public smoke shaft 4 draws fresh air from the environment outside the outer wall and window into the static pressure exhaust cavity 102 through the air inlet at the shortest path, and pressurizes and discharges the fresh air into the static pressure exhaust cavity 102; the fresh air is slowed down, pressurized, noise-reduced and homogenized in the static pressure exhaust cavity 102, and then uniformly distributes the "continuous, uniform, low-speed, upward" non-impingement upward air flow through the throttle gap 1012 on the side of the gas stove 2, and the smoke gas oil gas and steam wrapped by the upward air flow is sucked into the range hood 3, and finally pressurized and discharged into the public smoke shaft 4; The upward air flow driven by the static pressure exhaust cavity 102 in the present embodiment has an upward wrapping effect on the smoke gas oil gas and steam of the gas stove 2, and the downward pulling effect of the range hood 3 above the gas stove 2, so as to use the dual power of upward delivery and downward suction to strengthen the vertical operation power of the smoke gas oil gas and steam, guide and organize the smoke gas oil gas and steam around the pot of the gas stove 2, block the horizontal diffusion of the smoke gas oil gas and steam in the kitchen, vertically deliver the smoke gas oil gas and steam to the air inlet of the range hood 3, realize the short-circuit discharge of the main air flow of the kitchen adjacent to the outer wall and the smoke shaft, greatly reduce the air flow of the main space of the kitchen, and greatly reduce the smoke gas oil gas and steam concentration of the main space of the kitchen.

[0042] In the present embodiment, the flow of the non-impingement upward air flow is set to be 8-12 times the maximum demand of the combustion-supporting gas flow of the gas stove, so that the air flow through the side of the gas stove 2 becomes the main flow of the kitchen and the power of the upward wrapping of the smoke gas oil gas and steam; and the total flow of the total air flow of the kitchen is about 30 times (600 m 3 / h) the combustion-supporting air flow of the present kitchen gas stove 2, which is greatly reduced to 15 times (300 m 3The left and right sides of the main body are reduced by about 1 / 2, thereby greatly reducing the wind pressure and volume of the kitchen range hood 3, so that the fan power of the range hood 3 can be greatly reduced, and the noise generated is also greatly reduced.

[0043] The active smoke stove system of the updraft smoke system of the present embodiment has the following advantages: ① Remodeling the main airflow field structure of the kitchen The active smoke stove system provided with the static pressure exhaust chamber 102 is arranged adjacent to the outer wall and window of the kitchen and the public flue well 4. The main airflow of the kitchen is driven by the negative pressure of the suction port of the driven fan 104 to be introduced into the air inlet chamber 103 from the environment outside the outer wall and window, and is pressurized by the driven fan 104 to be discharged into the static pressure exhaust chamber 102. The airflow is then distributed in a "continuous, uniform, low-speed, upward" manner through the throttle strip joint 1012 of the static pressure exhaust chamber 102, and the non-impinging upward airflow wraps the smoke, oil and steam at the stove head, which are then sucked into the range hood 3 and discharged into the public flue well 4. In the present embodiment, the airflow of the gas stove 2 is the main airflow of the kitchen space, which is arranged adjacent to the outer wall and window of the kitchen and the public flue well 4, avoiding the main space of the kitchen, remodeling the airflow field structure of the kitchen, and greatly reducing the pollution of the smoke, oil and steam of the gas stove 2 to the temperature, humidity, cleanliness and freshness of the main space of the kitchen. ② Greatly saving energy and reducing consumption The short-circuit design of the main airflow of the gas stove 2 from the environment to the flue well in the present embodiment, through the upward airflow wrapping and upward carrying of the smoke, oil and steam at the stove head and the downward suction and discharge of the range hood 3, fundamentally overcomes the serious problem that the suction force generated by the range hood at each space point on the path between the traditional range hood 3 and the gas stove 2 is inversely proportional to the fourth power of the distance from the suction port of the range hood, and when it reaches the gas stove 2, the suction force has been greatly attenuated, causing the smoke, oil and steam near the gas stove 2 to move almost freely, including lateral movement, and continuously spreading to the main space of the kitchen away from the gas stove 2, greatly improving the suction and discharge effect of the smoke, oil and steam; and the running flow of the main airflow of the kitchen in the present embodiment is reduced to less than 1 / 2 of the displacement of the traditional kitchen range hood 3. At the same time, the present embodiment also greatly reduces the total flow, speed and resistance of the smoke, oil and steam in the vertical flue well of the multi-story high-rise residential building, and significantly reduces the opening pressure of the check valve 5 of the flue well by the kitchen range hood 3 of each household. In summary, the short-circuit operation of the kitchen main airflow avoiding the main space of the kitchen, the great reduction of the airflow flow and the great reduction of the working static pressure of the flue well by the range hood 3 bring about a great reduction in energy consumption of the ventilation and smoke exhaust project during the cooking process in the kitchen, and the noise of the range hood 3 is also reduced accordingly.

[0044] The energy saving effect of the embodiment is not only the energy saving of the kitchen gas stove 2 air exhaust itself, but also greatly reduces the convection heat, radiation heat and air pollution generated by the gas stove 2 flue gas oil gas steam to the kitchen main space and the cooking personnel under the traditional flue gas exhaust technology condition, fundamentally improves the gradient structure of the temperature field, humidity field, cleanliness field and freshness field of the kitchen space, and greatly reduces the air conditioning energy consumption of the kitchen. The embodiment greatly reduces the kitchen flue gas purification treatment capacity and the energy consumption and cost of flue gas purification for the commercial kitchen and other scenes of kitchen flue gas purification.

[0045] Embodiment two Referring to Figure 6 , the embodiment provides an active type smoke stove system of uplink airflow wrapping flue gas ascending on the basis of the above-mentioned embodiment one. The difference between the embodiment and the above-mentioned embodiment one is the layout of the uniform flow area. In the embodiment, the stove is arranged away from the cook on one side and is attached to the wall. Therefore, the uniform flow area can be arranged on the remaining three sides (specifically, the near side top surface close to the cook, and the left and right two adjacent side top surfaces) except the stove close to the wall side, and then the wall is used to cooperate with the stove and the range hood 3 to build the vertical flue gas wrapping airflow.

[0046] That is, the air exhaust throttling strip 101 of the embodiment can be a C-shaped gap type strip corresponding to the near side top surface and the two adjacent side top surfaces of the above-mentioned static pressure air exhaust cavity 102. The opening of the C-shaped gap type strip faces the wall side of the stove.

[0047] The embodiment uses the wall behind the stove to form the air exhaust throttling strip 101 output by the C-shaped gap type strip and the closed flue gas oil gas steam uplink channel together, which is simpler in structure, and the uplink airflow density of the three sides of the stove is increased relative to the four side situation of the embodiment one, and the uplink driving force of the flue gas oil gas steam is also increased accordingly.

[0048] Embodiment three Referring to Figure 7 , the embodiment provides an active type smoke stove system of uplink airflow wrapping flue gas ascending on the basis of the above-mentioned embodiment one and embodiment two. The difference between the embodiment and the above-mentioned embodiment one and embodiment two is the form of the uniform flow channel 1011.

[0049] In the embodiment, the flow equalization channel 1011 can be a plurality of throttling hole groups (each throttling hole group includes a plurality of throttling holes 1013 arranged in series), i.e., the exhaust throttling strip 101 can be an exhaust throttling hole group, and the exhaust throttling is implemented by using a plurality of "hole groups" instead of "slit groups". In the embodiment, the static pressure exhaust cavity 102 uses a plurality of "hole groups" instead of "slit groups" to implement the throttling of the upward airflow, so that the throttling resistance is greater and more uniform, and the velocity distribution of the upward airflow is more uniform.

[0050] Embodiment Four Referring to Figures 8 to 9 , the embodiment provides an active fume stove system of upward airflow carrying flue gas rising on the basis of the above-mentioned embodiments one to three. In the middle region between the two stove heads connected to the stove top, a plurality of intermediate air distribution channels 1014 communicating with the static pressure exhaust cavity 102 are further arranged, so that the "day" type (combined with embodiment one) or "E" type (combined with embodiment two) upward airflow slit group structure is formed on the stove top.

[0051] In the embodiment, the intermediate air distribution channel 1014 can also be arranged as a throttling hole group or an exhaust throttling strip 101.

[0052] In the embodiment, the slit group or hole group formed by the intermediate air distribution channel 1014 arranged in the center of the two stove heads of the stove top forms the "day" type or "E" type upward airflow slit group or hole group structure on the stove top, the upward driving force of the flue gas oil gas and steam on the stove top is stronger, the upward driving force distribution is more uniform, and the flue gas is effectively prevented from being retained in the center of the stove top.

[0053] Embodiment Five Referring to Figures 10 to 11 , the embodiment provides a kitchen airflow field structure on the basis of the above-mentioned embodiments one to four. On the basis of the kitchen fume organization technology of the active fume stove system of upward airflow carrying flue gas rising, i.e., the stove top is adjacent to the outer wall and the outer window, and the public fume well 4 is arranged, the new air is extracted from the environment outside the outer wall and the outer window as the kitchen main airflow to flow through the stove head periphery to converge the flue gas and then be sucked into the exhaust hood 3 to be discharged into the fume well in the shortest path, the kitchen airflow field distribution structure is reshaped, the main airflow avoids the kitchen main space, the pollution of the stove top flue gas to the kitchen main space is greatly reduced, and the stability of the temperature, humidity, cleanliness and freshness of the kitchen main space is effectively protected.

[0054] Further, the kitchen air conditioner fresh air oneway gradient structure is constructed, and specifically, at least one fresh air outlet of the kitchen air conditioner fresh air system is arranged on a side of the kitchen far from the active type cooking range system. Further, the kitchen air conditioner fresh air system can be provided with an integrated indoor and outdoor unit fresh air air conditioner unit 6 and a kitchen fresh air pipe 8. The integrated indoor and outdoor unit fresh air air conditioner unit 6 is arranged on the external equipment platform. The air inlet of the kitchen fresh air pipe 8 is connected to the air conditioner fresh air outlet of the integrated indoor and outdoor unit fresh air air conditioner unit 6. At least one kitchen fresh air outlet 7 of the kitchen fresh air pipe 8 is arranged on the side of the kitchen far from the active type cooking range system.

[0055] In this embodiment, the fresh air provided by the kitchen air conditioner fresh air system is injected into the kitchen from a position far from the active type cooking range system. In winter and summer, the air conditioner fresh air is supplemented into the kitchen. In spring and autumn, the filtered ambient fresh air is supplemented into the kitchen. The fresh air diffuses in the kitchen main space, flows over the kitchen main space, slowly pushes towards the active type cooking range system, and finally flows into the cooking range flue gas, which is sucked into the exhaust hood 3, pressurized, and discharged into the public flue well 4.

[0056] The kitchen air flow field structure of this embodiment has the following advantages: ①The kitchen space air conditioner fresh air field structure is innovated, and the kitchen air conditioner load is greatly reduced In this embodiment, the main air flow of the kitchen main space flows up the cooking head in the shortest path, mixes with the flue gas, and is then sucked into the exhaust hood 3 and discharged into the flue well. At the same time, the appropriate fresh air is introduced from the external equipment platform or other indoor space outside the kitchen, and is positively supplied into the kitchen. The fresh air is positively injected into the kitchen from at least one air conditioner fresh air hole arranged far from the cooking range position. The fresh air drives the kitchen main space air to move towards the exhaust hood 3 air inlet above the cooking range, and the structure of the air flow field, temperature field, humidity field, cleanliness field, and freshness field of the kitchen internal space is reshaped. The kitchen internal environment is fundamentally improved, and the kitchen air conditioner energy consumption is reduced.

[0057] In this embodiment, the active type cooking range system is used (the outdoor main air flow is introduced to pass through the space around the gas cooking range, and is discharged into the public flue well 4 kitchen flue gas organization technology). The cooking head-pot-exhaust hood system has small convective heat and radiation heat intensity on the kitchen space, and the air flow passing through the kitchen main space is greatly reduced. The kitchen air conditioner load is greatly reduced.

[0058] ②The safety and comfort of cooking production are greatly improved In this embodiment, the kitchen air flow field structure is reshaped, including the temperature field, humidity field, cleanliness field, and freshness field of the kitchen main space. The air flow passing through the kitchen main space is small. The gradient structure of the temperature field, humidity field, cleanliness field, and freshness field of the kitchen space is highly optimized and continuously stable. The temperature, humidity, cleanliness, and freshness of the cooking personnel activity space reach the level of the living room and bedroom, and the safety and comfort of cooking production are improved.

[0059] ③Eliminate the pollution of kitchen fume to the heat exchanger of air conditioner inner unit The embodiment adopts the kitchen special air conditioner unit with integrated inner and outer units, pre-treats the fresh air required by the kitchen outside the kitchen, and then inputs the kitchen from the far position of the cooking bench, and continuously flows to the air exhaust hood 3 suction port above the cooking bench. The embodiment cancels the traditional air conditioner inner unit arranged in the kitchen, and fundamentally eliminates the pollution of the micro fume possibly contained in the kitchen air to the finned tube heat exchanger of the air conditioner inner unit.

[0060] The embodiments of the present application are described in detail above with reference to the drawings, but the present application is not limited to the above-described embodiments. Even if various changes are made to the present application, if the changes fall within the scope of the claims of the present application and equivalent technologies thereof, they still fall within the protection scope of the present application.

Claims

1. An active range hood system, characterized in that: The invention comprises a range hood and a stove arranged at intervals above and below, and an active airflow component; the range hood generates a suction negative pressure on the space above the stove; The active airflow component includes a static pressure exhaust chamber, a driving fan, an air inlet chamber and an air inlet pipe, the two ends of the air inlet chamber are respectively connected to the air outlet end of the air inlet pipe and the air inlet end of the driving fan, the exhaust end of the driving fan is connected to the static pressure exhaust chamber, the air inlet end of the air inlet pipe is used to connect to the outside atmosphere of the kitchen, the static pressure exhaust chamber housing is provided with a flow balancing area that at least partially surrounds the stove, and a plurality of flow balancing channels connected to the static pressure exhaust chamber are arranged in the flow balancing area; The static pressure exhaust chamber is used to receive the airflow output by the driving fan and decelerate, increase the pressure and homogenize the airflow. Under the action of positive pressure, the gas in the static pressure exhaust chamber passes through each of the flow-balancing channels to form an upward airflow that at least partially surrounds the cooktop. The upward airflow is a non-impact airflow. The upward positive pressure of the static pressure exhaust chamber and the downward negative pressure of the range hood cooperate to form a vertical smoke-entrained airflow 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 plurality of flow-balancing channels are used to form at least two exhaust throttling strips, and adjacent exhaust throttling strips are spaced apart in a direction away from the stove.

4. The active range hood system according to claim 3, characterized in that: The exhaust throttling strip is a ring-shaped gap-shaped strip surrounding the stove; or 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.

5. The active range hood system according to claim 1, wherein: The flow-balancing channel is used to form at least two throttling flow hole groups spaced apart in a direction away from the stove, and the throttling flow hole groups include a plurality of throttling flow holes arranged continuously.

6. The active range hood system according to claim 1, wherein: 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.

7. The active range hood system according to claim 1, wherein: The driving fan is a backward centrifugal fan, and the backward centrifugal fan is arranged between the static pressure exhaust cavity and the air inlet cavity.

8. 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.

9. A kitchen airflow field structure, characterized in that: An active range hood system according to any one of claims 1 to 8 is arranged in a kitchen; It also includes a kitchen air conditioning and fresh air system, wherein at least one kitchen fresh air outlet of the kitchen air conditioning and fresh air system is arranged on a side of the kitchen away from the active range hood system.

10. The kitchen airflow field structure according to claim 9, 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 the kitchen fresh air duct is passed through at least one air outlet provided in the kitchen and is arranged on the side of the kitchen away from the active smoke stove system and connected to the kitchen fresh air outlet.

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