A range hood

Abstract

The application discloses an oil fume extractor. The oil fume extractor comprises a box body, wherein the box body is formed with a containing cavity, the box body comprises a smoke suction surface, and the smoke suction surface is provided with an upper air inlet and a lower air inlet which are communicated with the containing cavity; the lower air inlet is located at the bottom end of the upper air inlet, and the air volume of the lower air inlet is greater than that of the upper air inlet in a working state. The oil fume extractor provided by the application has the advantages of simple structure, small size, low cost, and the same smoke suction effect can be achieved by using a small air volume, so that the user's hearing noise can be reduced, the overflow of oil fume can be reduced, and the smoke suction stability can be improved.

Description

Technical Field

[0001] This application relates to the field of household appliance technology, and in particular to a range hood. Background Technology

[0002] Range hoods are placed above kitchen stoves to extract and exhaust cooking fumes generated during cooking. Typically, a range hood has an exhaust fan inside its casing and an air inlet on the smoke extraction plate. When the range hood is working, the exhaust fan starts, and the cooking fumes are drawn into the air collection chamber of the air collection box through the air inlet and then exhausted by the exhaust fan.

[0003] To achieve better smoke extraction, existing range hoods generally use a large air volume, but a large air volume will generate more noise. Summary of the Invention

[0004] This application provides a range hood to solve the technical problem in the prior art that, in order to achieve better smoke extraction, a large air volume is generally used, but a large air volume will cause the range hood to generate a lot of noise.

[0005] To solve the above-mentioned technical problems, one technical solution adopted in this application is: to provide a range hood, wherein the range hood includes: a housing, the housing forming a cavity, the housing including a smoke-absorbing surface, the smoke-absorbing surface having an upper air inlet and a lower air inlet communicating with the cavity; wherein the lower air inlet is located at the bottom end of the upper air inlet, and when the range hood is in operation, the air volume of the lower air inlet is greater than the air volume of the upper air inlet.

[0006] Furthermore, the angle between the upper air inlet and the horizontal plane is not less than 10 degrees, and the lower air inlet is set vertically.

[0007] Furthermore, the air volume of the lower air inlet is negatively correlated with the distance from the front end of the upper air inlet to the wall.

[0008] Furthermore, when the range hood is in operation, the ratio of the air volume at the lower air inlet to the total air volume of the range hood is greater than or equal to 60%.

[0009] Furthermore, the smoking surface is recessed to form a first groove, and the upper air inlet is located on the groove wall of the first groove.

[0010] Furthermore, the first groove includes a first groove wall and a second groove wall connected in sequence. The first groove wall is located between the second groove wall and the lower air inlet. The upper air inlet includes a main air inlet and a secondary air inlet. The main air inlet is located on the first groove wall, and the secondary air inlet is located on the second groove wall. The area of ​​the main air inlet is larger than the area of ​​the secondary air inlet, and / or the flow resistance corresponding to the main air inlet is smaller than the flow resistance corresponding to the secondary air inlet.

[0011] Furthermore, when the range hood is installed, the angle between the first groove wall and the horizontal plane is less than 30 degrees and greater than 10 degrees.

[0012] Furthermore, the smoking surface is recessed to form a second groove, which includes a third groove wall and a fourth groove wall that are bent and connected. The third groove wall is located between the fourth groove wall and the upper air inlet, and the lower air inlet is located on the fourth groove wall. The third groove wall is horizontally arranged.

[0013] Furthermore, when the range hood is installed, there is a first distance between the end of the upper air inlet away from the wall and the wall, and a second distance between the end of the lower air inlet away from the wall and the wall, wherein the first distance is greater than the second distance.

[0014] Furthermore, a lower flow obstruction is provided at the lower air inlet, which is used to block the flue gas and divides the lower air inlet into a first lower air inlet and a second lower air inlet arranged horizontally; and / or, an upper flow obstruction is provided at the upper air inlet, which is used to block the flue gas and divides the upper air inlet into a first upper air inlet and a second upper air inlet arranged horizontally.

[0015] Furthermore, when the range hood is installed, the distance between the bottom of the lower air inlet and the cooktop surface is greater than or equal to 200mm and less than or equal to 480mm, the vertical height of the lower air inlet is greater than or equal to 50mm and less than or equal to 150mm, the average distance between the lower air inlet and the wall is greater than or equal to 30mm and less than or equal to 150mm, and the distance between the end of the upper air inlet away from the wall and the wall is greater than or equal to 230mm.

[0016] The beneficial effects of this application are as follows: Unlike existing technologies, the range hood provided in this application includes a housing, wherein the housing forms a cavity, and the housing includes a smoke extraction surface. The smoke extraction surface is provided with an upper air inlet and a lower air inlet communicating with the cavity. The lower air inlet is located at the bottom of the upper air inlet, and when the range hood is in operation, the airflow through the lower air inlet is greater than that through the upper air inlet. The range hood provided in this application has a simple structure, low cost, reduces oil fume overflow, and improves the stability of smoke extraction. In this application, by designing the lower air inlet, a negative pressure is generated by the passing airflow, providing force to the smoke, so that when the smoke reaches the height of the upper air inlet, its depth and width are smaller, thereby reducing the volume of the range hood. By rationally configuring the airflow ratio of the upper and lower air inlets, a smaller airflow can achieve the same smoke extraction effect, thereby reducing perceived noise for the user. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a schematic diagram of the structure of one embodiment of the range hood provided in this application;

[0019] Figure 2 This is a schematic diagram of another embodiment of the range hood provided in this application;

[0020] Figure 3 This is a schematic diagram of another embodiment of the range hood provided in this application.

[0021] Figure Descriptions: 10. Range hood; 11. Housing; 111. Smoke extraction surface; 101. Upper air inlet; 102. Lower air inlet; 15. First groove; 151. First groove wall; 152. Second groove wall; 1011. Main air inlet; 1012. Secondary air inlet; 14. Second groove; 141. Third groove wall; 142. Fourth groove wall; 16. Lower baffle; 17. Upper baffle; 1013. First upper air inlet; 1014. Second upper air inlet; 1021. First lower air inlet; 1022. Second lower air inlet; 18. Opening / closing plate; 21. Top plate; 22. First side plate; 23. Second side plate; 24. Bottom plate; 25. Smoke extraction plate; 251. First smoke extraction plate; 252. Second smoke extraction plate. Detailed Implementation

[0022] To make the above-mentioned objectives, features, and advantages of this application more apparent and understandable, the specific embodiments of this application will be described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the scope of this application. Furthermore, it should be noted that, for ease of description, only the parts relevant to this application are shown in the accompanying drawings, not the entire structure. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without inventive effort are within the scope of protection of this application.

[0023] The terms "first," "second," etc., used in this application are used to distinguish different objects, not to describe a specific order. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. For example, a process, method, system, product, or apparatus that includes a series of steps or units is not limited to the listed steps or units, but may optionally include steps or units not listed, or may optionally include other steps or units inherent to these processes, methods, products, or apparatuses.

[0024] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0025] The purpose of a range hood is to collect and expel cooking fumes from the kitchen. Its main working principle is to draw air out of the kitchen, causing the fumes to circulate and be collected, then expelled through the hood. For the same product, while a larger airflow can improve smoke extraction, it also generates more noise and causes rapid exhaust of indoor air, leading to insufficient air intake and unpleasant odors.

[0026] This application proposes a range hood with two air inlets at different heights. By designing the airflow channel of the range hood's air intake section, the smoke extraction effect is improved, enabling it to achieve a better smoke extraction effect with a smaller air volume. The range hood provided in this application will be described in detail below.

[0027] Please see Figure 1 As shown, Figure 1 This is a schematic diagram of the structure of one embodiment of a range hood provided in this application. Specifically, the range hood 10 includes a housing 11 and a fan (not shown).

[0028] like Figure 1 As shown, the housing 11 includes a top plate 21, a first side plate 22, a second side plate 23, a smoke extraction plate 25, and a bottom plate 24. One end of the smoke extraction plate 25 is connected to the first side plate 22, and the other end is connected to the second side plate 23. The first side plate 22, the second side plate 23, and the smoke extraction plate 25 are positioned between the top plate 21 and the bottom plate 24. The top plate 21, the first side plate 22, the second side plate 23, the smoke extraction plate 25, and the bottom plate 24 form a receiving cavity.

[0029] The receiving cavity is part of the air duct of the range hood 10. The fan of the range hood 10 can be located within this receiving cavity. In other embodiments, the fan can also be located in other locations within the air duct, for example, the fan can also be located in the air collection cavity of the air collection box at the top of the housing 11. When the range hood 10 is installed, the outer wall of the smoke extraction plate 25 is the smoke extraction surface 111, which faces the cooking area of ​​the stove.

[0030] Among them, Figure 1 In the illustrated embodiment, the smoking surface 111 is an inclined plane. In other embodiments, for example, as shown... Figure 2 As shown, Figure 2 This is a schematic diagram of another embodiment of the range hood 10 provided in this application. The smoke extraction surface 111 can also be two surfaces that are bent and connected. In other embodiments, the smoke extraction surface 111 can be a curved surface. The shape of the smoke extraction surface 111 can be set according to actual needs, and is not specifically limited here.

[0031] like Figure 1 As shown, the smoking surface 111 is provided with an upper air inlet 101 and a lower air inlet 102 that communicate with the accommodating cavity.

[0032] The lower air inlet 102 is located at the bottom of the upper air inlet 101, and the two are spaced apart. That is, the upper air inlet 101 and the lower air inlet 102 are at different heights from the cooktop surface, with the distance between the lower air inlet 102 and the cooktop surface being less than the distance between the upper air inlet 101 and the cooktop surface. Both the lower air inlet 102 and the upper air inlet 101 can be used to absorb cooking fumes. A certain amount of airflow enters the range hood through both the upper air inlet 101 and the lower air inlet 102, although generally, but not necessarily, fumes enter the range hood through both inlets. Functionally, the lower air inlet 102 mainly changes the direction of fumes flow, while the upper air inlet 101 mainly discharges any fumes that are not drawn in by the lower air inlet 102.

[0033] The design principle of the upper air inlet 101 and lower air inlet 102 in this application is as follows: During the upward movement of the flue gas, it undergoes additional displacement due to the airflow generated by the work done by the range hood 10. The minimum airflow of the range hood is obtained when the additional displacement is 0, at which point all the flue gas is discharged smoothly (i.e., the function of the upper air inlet 101). However, since the flue gas itself occupies a large space, this minimum airflow requires the range hood 10 to have a large depth dimension and no significant obstruction to the flow after the air inlet to prevent pressure from affecting the upstream flow and causing smoke leakage, which would affect the appearance of the range hood and the overall aesthetics of the kitchen. Therefore, in this application, the lower air inlet 102 is designed. The function of the lower air inlet 102 is to provide force to the flue gas through the negative pressure generated by the airflow, so that when the flue gas reaches the height of the upper air inlet 101, its depth and width are smaller, thereby reducing the volume of the range hood 10. Here, the depth refers to the length of the flue gas along the direction perpendicular to the wall. Width refers to the length of the smoke along the direction from the left end to the right end of the range hood 10.

[0034] Furthermore, when the range hood 10 is in operation, the air volume at the lower air inlet 102 is greater than the air volume at the upper air inlet 101, so as to achieve the desired smoke extraction effect even at the minimum air volume. The minimum air volume here can be less than 13 cubic meters.

[0035] Optionally, when the range hood 10 is in operation, the ratio of the air volume of the lower air inlet 102 to the total air volume of the range hood 10 is greater than or equal to 60%. Preferably, the ratio of the air volume of the lower air inlet 102 to the total air volume of the range hood 10 is greater than or equal to 75%. Further, the air volume ratio of the upper air inlet 101 to the lower air inlet 102 can be between 3.5:6.5 and 1.5:8.5 to achieve the desired smoke extraction effect even at minimum air volume.

[0036] Optionally, the airflow ratio between the upper air inlet 101 and the lower air inlet 102 can be achieved by adjusting the area ratio of the two air inlets (e.g., reducing the airflow area of ​​the upper air inlet 101 grille) or by adding a flow-blocking structure inside the unit. The structure for achieving this airflow ratio is within the scope of what those skilled in the art can understand, and will not be described in detail here.

[0037] Furthermore, the angle between the upper air inlet 101 and the horizontal plane is not less than 10 degrees. Specifically, when the smoke extraction surface 111 does not have the opening / closing plate 18, the angle between the upper air inlet 101 and the horizontal plane is less than 30 degrees; when the smoke extraction surface 111 has the opening / closing plate 18, the angle between the upper air inlet 101 and the horizontal plane is less than 45 degrees. The lower air inlet 102 is vertically positioned to avoid smoke acceleration and oil circuit risks caused by the exhaust from the lower air inlet 102. This configuration allows the lower air inlet 102 to exert a force on the smoke directed towards the wall; when the upper air inlet 101 does not have the opening / closing plate 18, it does not exert a force on the smoke or only exerts a vertically upward force; when it has the opening / closing plate 18, it provides an additional force away from the opening / closing plate 18.

[0038] Furthermore, the air volume of the lower air inlet 102 is negatively correlated with the distance from the front end of the upper air inlet 101 to the wall. In other words, the greater the distance from the front end of the upper air inlet 101 to the wall, the smaller the air volume of the lower air inlet 102 can be designed.

[0039] When designing the upper air inlet 101 and lower air inlet 102 of the range hood 10, the following relationships should be met to satisfy the air volume requirements: the higher the lower air inlet 102 is (the greater the distance from the stove surface), the greater the air volume required by the lower air inlet 102; the closer the lower air inlet 102 is to the wall, the greater the air volume required by the lower air inlet 102; the closer the front end of the upper air inlet 101 is to the wall, the greater the air volume required by the lower air inlet 102.

[0040] Based on the above design principles, and through experimental testing, the design dimensional parameters of the upper air inlet 101 and the lower air inlet 102 are as follows:

[0041] When the range hood 10 is installed, the distance between the bottom of the lower air inlet 102 and the cooktop surface is greater than or equal to 200mm and less than or equal to 480mm, so as to ensure that its suction power takes effect as early as possible.

[0042] The vertical height of the lower air inlet 102 is greater than or equal to 50mm and less than or equal to 150mm to ensure that the flow velocity is fast enough, so that the size and strength of the negative pressure zone are sufficient to have a design-sized impact on the flue gas.

[0043] The height of the lower air inlet 102 shall not be less than 50mm to prevent excessive noise or whistling caused by excessive airflow.

[0044] The average distance between the lower air inlet 102 and the wall is greater than or equal to 30mm and less than or equal to 150mm, so as to ensure that the lower air inlet 102 can effectively target smoke sources located far from the wall.

[0045] When the range hood 10 is installed, the distance between the end of the upper air inlet 101 furthest from the wall (front end) and the wall should be no less than 200mm. Preferably, the distance between the end of the upper air inlet 101 furthest from the wall and the wall should be greater than or equal to 230mm to ensure that the fumes affected by the lower air inlet 102 can be discharged smoothly without requiring a large airflow to further alter their trajectory. However, if the upper air inlet 101 has an opening and closing plate 18 to assist the fumes in entering the range hood 10, this distance should be no less than 180mm, and when the opening and closing plate 18 is open, the distance between the front end of the opening and closing plate 18 and the wall should be no less than 270mm. The distance between the front end of the upper air inlet 101 and the corresponding necessary structures and the wall should be no more than 300mm, preferably no more than 250mm, to ensure the overall aesthetics of the machine.

[0046] Furthermore, the left and right positions of the upper air inlet 101 should be such that the smoke can reach within the range of that height, so as to meet the requirement of smooth smoke discharge and at the same time make the air volume more concentrated. In some embodiments, the distance from the left and right positions to the central axis of the range hood 10 is preferably between 300-350mm.

[0047] The dimensions described above are the dimensions corresponding to the minimum exhaust volume, and the minimum dimensions corresponding to the minimum exhaust volume that meet the smoke extraction effect without being too large.

[0048] Furthermore, in Figure 1 In the illustrated embodiment, the smoke-absorbing surface 111 is recessed to form a first groove 15, and the upper air inlet 101 is disposed on the groove wall of the first groove 15. In order to meet the design requirement that the flue gas is discharged smoothly through the upper air inlet 101, the angle between the upper air inlet 101 and the horizontal plane should be as small as possible. Therefore, the first groove 15 is designed to be recessed in the smoke-absorbing surface 111.

[0049] Specifically, the first groove 15 includes a first groove wall 151 and a second groove wall 152 connected in sequence. The first groove wall 151 and the second groove wall 152 are bent and connected. The first groove wall 151 is located between the top plate 21 and the second groove wall 152. That is, the first groove wall 151 is located on the side of the second groove wall 152 away from the lower air inlet 102.

[0050] like Figure 1As shown, the upper air inlet 101 includes a main air inlet 1011 and a secondary air inlet 1012. The main air inlet 1011 is located on the first groove wall 151, and the secondary air inlet 1012 is located on the second groove wall 152. The area of ​​the main air inlet 1011 is larger than the area of ​​the secondary air inlet 1012, and / or the flow resistance corresponding to the main air inlet 1011 is smaller than the flow resistance corresponding to the secondary air inlet 1012. That is, in order to meet the design requirement of the flue gas being discharged smoothly through the upper air inlet 101, the angle between the upper air inlet 101 and the horizontal plane should be as small as possible. Therefore, a concave first groove 15 is designed. When the range hood 10 is installed, the angle between the first groove wall 151 and the horizontal plane is less than 30 degrees and greater than 10 degrees. The main air inlet 1011 is the main ventilation area of ​​the upper air inlet 101. The relatively vertical surface of the first groove 15 serves as the secondary air inlet of the upper air inlet 101, reducing the airflow it distributes by reducing the flow area.

[0051] Optionally, such as Figure 1 As shown, the range hood 10 can also have a hinged plate 18 at the top of the upper air inlet 101. The purpose of the hinged plate 18 is to control the radiation range of the negative pressure zone of the upper air inlet 101, so as to achieve the same smoke extraction effect with a smaller air volume from the upper air inlet 101 and a smaller distance from the wall. Specifically, when the hinged plate 18 is open, the distance from its front end to the wall should not exceed 400mm, preferably not exceeding 350mm, to ensure the overall appearance of the machine and avoid obstructing the cook's view. The front end of the hinged plate 18 refers to the end of the hinged plate 18 furthest from the wall.

[0052] Furthermore, such as Figure 1 As shown, the smoking surface 111 has a concave second groove 14. The second groove 14 includes a bent and connected third groove wall 141 and a fourth groove wall 142. The third groove wall 141 is located between the fourth groove wall 142 and the upper air inlet 101, and the lower air inlet 102 is located on the fourth groove wall 142. The third groove wall 141 is horizontally arranged. In terms of performance, the upper part of the lower air inlet 102 has a horizontal guide surface, which forces the negative pressure zone provided by the lower air inlet 102, thereby enhancing the suction effect of the lower air inlet 102 on the flue gas.

[0053] Furthermore, in the installed state, the upper air inlet 101 has a first distance from the wall at the end furthest from the wall, and the lower air inlet 102 has a second distance from the wall at the end furthest from the wall, wherein the first distance is greater than the second distance. That is, the upper air inlet 101 is farther from the wall, so that more rising fumes are drawn in by the upper air inlet 101, reducing the overflow of fumes.

[0054] Furthermore, such as Figure 2 As shown, a flow-blocking structure can be added to the middle of the lower air inlet 102 and the upper air inlet 101 to make the negative pressure zone stronger near the smoke source.

[0055] Specifically, such as Figure 2 As shown, a lower flow obstruction member 16 is provided at the lower air inlet 102. The lower flow obstruction member 16 is used to block the flue gas, dividing the lower air inlet 102 into a first lower air inlet 1021 and a second lower air inlet 1022 arranged horizontally. The lower flow obstruction member 16 is added in the middle of the lower air inlet 102 to make the negative pressure zone stronger near the smoke source. Optionally, the width of the lower flow obstruction member 16 is between 100-250mm.

[0056] like Figure 2 As shown, an upper baffle 17 is provided at the upper air inlet 101. The upper baffle 17 is used to block the flue gas and divides the upper air inlet 101 into a first upper air inlet 1013 and a second upper air inlet 1014 arranged laterally, so that the air volume distribution of the upper air inlet 101 corresponds to the smoke source. Optionally, the width of the upper baffle 17 is between 100-300mm.

[0057] The above design principles can be applied to range hoods 10 with different shapes, such as... Figure 1 The triangular model of the range hood shown. Figure 1 In the range hood 10 shown, the smoke extraction surface 111 is on the same plane, and the smoke extraction plate 25 is inclined. The distance between the smoke extraction surface 111 and the stove surface gradually decreases along the direction from the front end to the rear end of the smoke extraction plate 25. The side of the range hood 10 is similar to a triangle.

[0058] like Figure 2 As shown, the above design principle can also be applied to the range hood 10 with this shape. Specifically, as... Figure 2 As shown, the range hood 10's smoke extraction plate 25 includes a first smoke extraction plate 251 and a second smoke extraction plate 252, which are bent and connected together. An upper air inlet 101 is located on the first smoke extraction plate 251, and a lower air inlet 102 is located on the second smoke extraction plate 252. The first smoke extraction plate 251 is inclined, and the distance between the first smoke extraction plate 251 and the cooktop surface gradually decreases from the front end to the rear end of the first smoke extraction plate 251. The second smoke extraction plate 252 is vertically arranged. According to actual testing... Figure 1 The range hood 10 shown has a good smoke extraction effect. Figure 2 The range hood 10 shown has a good oil circuit effect.

[0059] like Figure 3 As shown, in some other embodiments, the above design principles can also be applied to L-shaped range hoods. Specifically, in Figure 3In the illustrated embodiment, the range hood 10 includes: a top plate 21, a connecting plate (not shown in the figure), a first smoke extraction plate 251, and a second smoke extraction plate 252 connected in sequence. The top plate 21, the connecting plate, the first smoke extraction plate 251, and the second smoke extraction plate 252 form a receiving cavity. The first smoke extraction plate 251 has an upper air inlet 101 communicating with the receiving cavity, and the upper air inlet 101 faces the cooktop surface. The second smoke extraction plate 252 has a lower air inlet 102 communicating with the receiving cavity, and the second smoke extraction plate 252 is vertically arranged. By applying the above design principle, the range hood 10 can achieve a better smoke extraction effect with a smaller air volume.

[0060] It is understandable that, based on the design principles of the range hood 10 described above, the range hood 10 can also be configured with other shapes, which will not be listed here.

[0061] In summary, the range hood 10 provided by this application has a simple structure, low cost, reduces oil fume overflow, and improves the stability of smoke extraction. In this application, by designing the lower air inlet 102, a negative pressure is generated by the passing airflow, providing force to the smoke, so that when the smoke reaches the height of the upper air inlet 101, its depth and width are smaller, thereby reducing the volume of the range hood 10. By rationally configuring the airflow ratio between the upper air inlet 101 and the lower air inlet 102, a smaller airflow can achieve the same smoke extraction effect, thereby reducing perceived noise for the user.

[0062] The above description is merely an embodiment of this application and does not limit the patent scope of this application. Any equivalent structural or procedural transformations made using the content of this application's specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of this application.

Claims

1. A range hood, characterized in that, The range hood includes: The housing has a cavity, and the housing includes a smoke extraction surface, which is provided with an upper air inlet and a lower air inlet communicating with the cavity. The lower air inlet is located at the bottom of the upper air inlet, and in the working state of the range hood, the air volume of the lower air inlet is greater than that of the upper air inlet.

2. The range hood according to claim 1, characterized in that, The angle between the upper air inlet and the horizontal plane is not less than 10 degrees, and the lower air inlet is vertically arranged.

3. The range hood according to claim 1, characterized in that, The air volume of the lower air inlet is negatively correlated with the distance from the front end of the upper air inlet to the wall.

4. The range hood according to any one of claims 1-3, characterized in that, In the operating state, the ratio of the air volume at the lower air inlet to the total air volume of the range hood is greater than or equal to 60%.

5. The range hood according to claim 1, characterized in that, The smoking surface is recessed to form a first groove, and the upper air inlet is located on the groove wall of the first groove.

6. The range hood according to claim 5, characterized in that, The first groove includes a first groove wall and a second groove wall connected in sequence. The first groove wall is located between the second groove wall and the lower air inlet. The upper air inlet includes a main air inlet and a secondary air inlet. The main air inlet is located on the first groove wall, and the secondary air inlet is located on the second groove wall. The area of ​​the main air inlet is larger than the area of ​​the secondary air inlet, and / or the flow resistance corresponding to the main air inlet is smaller than the flow resistance corresponding to the secondary air inlet.

7. The range hood according to claim 6, characterized in that, When the range hood is installed, the angle between the first groove wall and the horizontal plane is less than 30 degrees and greater than 10 degrees.

8. The range hood according to claim 1, characterized in that, The smoking surface is recessed to form a second groove, the second groove including a third groove wall and a fourth groove wall that are bent and connected. The third groove wall is located between the fourth groove wall and the upper air inlet, the lower air inlet is located on the fourth groove wall, and the third groove wall is horizontally arranged.

9. The range hood according to claim 1, characterized in that, When the range hood is installed, there is a first distance between the upper air inlet (away from the wall) and the wall, and a second distance between the lower air inlet (away from the wall) and the wall. Wherein, the first distance is greater than the second distance.

10. The range hood according to claim 1, characterized in that, A lower flow obstruction element is provided at the lower air inlet. The lower flow obstruction element is used to block the flue gas and divides the lower air inlet into a first lower air inlet and a second lower air inlet arranged horizontally; and / or, An upper flow obstruction is provided at the upper air inlet. The upper flow obstruction is used to block the flue gas and divides the upper air inlet into a first upper air inlet and a second upper air inlet arranged in a horizontal direction.

11. The range hood according to claim 1, characterized in that, The range hood in the installed state The distance between the bottom of the lower air inlet and the stove surface is greater than or equal to 200mm and less than or equal to 480mm, the vertical height of the lower air inlet is greater than or equal to 50mm and less than or equal to 150mm, and the average distance between the lower air inlet and the wall is greater than or equal to 30mm and less than or equal to 150mm. The distance between the end of the upper air inlet away from the wall and the wall is greater than or equal to 230mm.

Images