Commercial kitchen air conditioner
By installing a water-cooling unit at the bottom of the stove and using tap water as the cooling medium to directly supply air to the chef's workstation, the problems of large ductwork and large cooling loss in traditional air-cooled air conditioners are solved, achieving efficient cooling and resource conservation.
Patent Information
- Application Number
- CN202520467418.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-17
- Publication Date
- 2026-02-13
- Estimated Expiration
- 2035-03-17
AI Technical Summary
Traditional air-cooled commercial kitchen air conditioners have large duct volumes, occupy kitchen space, and have long air delivery distances, resulting in significant loss of cold air volume and low cooling efficiency.
The water-cooling unit is integrated into the bottom of the stove, using tap water as the cooling medium. The water-cooling unit produces cold air and delivers it directly to the chef's workstation, reducing the air delivery distance and cooling loss. Combined with the high heat dissipation performance of tap water, the condensation effect is improved.
It significantly improves cooling efficiency, reduces energy consumption and water waste, achieves effective resource utilization, and reduces air supply distance and cooling loss.
Smart Images
Figure CN223909631U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of kitchen cooling systems, in particular to a commercial kitchen air conditioner. BACKGROUND
[0002] The commercial kitchen air conditioner is an air conditioner product specially designed for the kitchen environment, aiming to solve the high temperature problem during cooking in the kitchen, thereby improving the cooking comfort.
[0003] The commercial kitchen has large heat of the stove, and a large amount of fresh air is needed to reduce the kitchen oil smoke. The commercial kitchen air conditioner on the market usually adopts a wind-cooled air conditioner. The entire refrigeration system needs to be installed outside the kitchen, and the air supply pipe is installed at the top of the chef's work station inside the kitchen, thereby cooling the interior of the kitchen.
[0004] The above-mentioned traditional wind-cooled air conditioner has a large pipe volume, occupies the interior space of the kitchen, and has a long air supply distance, resulting in a large loss of cold energy of the cold air during transportation, thereby reducing the cooling efficiency. SUMMARY
[0005] In order to help solve the problem of the traditional wind-cooled air conditioner in the process of use, the pipe volume is large, the interior space of the kitchen is occupied, and the air supply distance is far, the cold energy loss of the cold air during transportation is large, and the cooling efficiency is low, the present application provides a commercial kitchen air conditioner, which adopts the following technical scheme: a water-cooled unit is arranged at the bottom of the stove, the water-cooled unit is used to output cold air, a water inlet pipe is arranged on the water-cooled unit and communicates with a tap water pipe, an output unit for outputting cold air is arranged at the output end of the water-cooled unit, and the air outlet end of the output unit extends out of the stove and is arranged towards the chef's work station.
[0006] In one specific implementation scheme, the water-cooled unit includes a shell, a condenser is arranged in the shell and communicates with the water inlet pipe, a compressor is arranged at the input end of the condenser, a throttling device is arranged at the output end of the condenser, an evaporator is arranged at the output end of the throttling device, the output end of the evaporator communicates with the return air port of the compressor, and a fan is arranged in the shell, the fan is used to suck the air in the kitchen and flow through the fins of the evaporator, and the output end of the fan communicates with the output unit.
[0007] In one specific implementation scheme, a water outlet pipe is arranged on the condenser, and a faucet is arranged on the stove and communicates with the water outlet pipe.
[0008] In one specific implementation scheme, the output unit includes an air supply pipe communicating with the air outlet end of the fan, and the air outlet end of the air supply pipe extends out of the stove and is arranged towards the chef's work station.
[0009] In one specific implementation scheme, the air supply pipe is a corrugated pipe.
[0010] In one specific implementation, the air outlet end of the air supply pipe is provided with a flow collecting pipe, and the end of the flow collecting pipe away from the air supply pipe is a flat mouth.
[0011] In one specific implementation, the condenser is a double-pipe condenser.
[0012] In one specific implementation, the shell is provided with a placing opening, and the placing opening is provided with a filter piece matched with the placing opening.
[0013] In one specific implementation, the inner edge of the placing opening is provided with a mounting ring matched with the placing opening, and the filter piece is arranged on the inner edge of the mounting ring.
[0014] In one specific implementation, a high-pressure pressure switch is arranged between the compressor and the condenser, and a low-pressure pressure switch is arranged between the evaporator and the compressor.
[0015] In summary, the application has the following beneficial technical effects: when it is necessary to cool the inside of the kitchen, the water cooling unit is started to output cold air, the cold air is output to the chef's work station through the output unit, and the purpose of cooling is achieved. The whole water cooling unit is integrated below the cooking bench, does not need to be installed externally, reduces the air supply distance and the loss of cold quantity, has small loss of cold quantity, uses tap water as cooling water, the heat dissipation efficiency of water is much higher than that of air, the water cooling unit can further extract the heat capacity in the tap water, significantly improves the condensation effect, combines the refrigeration cycle and efficient use of water resources, reduces energy consumption and waste of water resources while reducing the temperature of the kitchen, and achieves effective use of resources. BRIEF DESCRIPTION OF DRAWINGS
[0016] Figure 1 is a schematic diagram of the overall structure of the embodiment of the application.
[0017] Figure 2 is a schematic diagram of the structure for embodying the filter piece in the embodiment of the application.
[0018] Reference signs: 1, water cooling unit; 2, water inlet pipe; 3, output unit; 4, shell; 5, water outlet pipe; 6, air supply pipe; 7, flow collecting pipe; 8, flat mouth; 9, placing opening; 10, filter piece; 11, carrying groove; 12, cooking bench. DETAILED DESCRIPTION
[0019] The following will be described in detail in combination with the accompanying drawings. Figures 1-2 The application will be further described in detail.
[0020] The embodiment of the application discloses a commercial kitchen air conditioner.
[0021] Embodiment one
[0022] Referring to Figure 1 and Figure 2 , the commercial kitchen air conditioner comprises a water cooling unit 1 arranged at the bottom of the stove, the water cooling unit 1 is used to produce cold air, the water cooling unit 1 is provided with a water inlet pipe 2 communicated with a tap water pipeline, and the output end of the water cooling unit 1 is provided with an output unit 3 used to output the cold air, and the air outlet end of the output unit 3 extends out of the stove and is arranged towards the chef's work station.
[0023] Therefore, when it is needed to lower the temperature inside the kitchen, the water cooling unit 1 is started to produce cold air, and then the cold air is output to the chef's work station through the output unit 3, so as to achieve the purpose of lowering the temperature. The whole water cooling unit 1 is integrated below the cooking bench 12, without the need of external installation, so that the air supply distance and the cold quantity loss are reduced, the cold quantity loss is small, and the tap water is used as cooling water, the heat dissipation efficiency of water is far greater than that of air, the water cooling unit 1 can further extract the heat capacity in the tap water, and the condensation effect is significantly improved. The combination of refrigeration cycle and efficient use of water resources reduces the energy consumption and waste of water resources while lowering the temperature of the kitchen, so as to achieve the efficient use of resources.
[0024] Referring to Figure 1 and Figure 2 , the water cooling unit 1 comprises a shell 4, and a condenser is arranged in the shell 4 and communicated with the water inlet pipe 2. In the embodiment of the application, a water flow switch can be arranged in the water channel. The condenser can adopt a double-pipe heat exchanger, a plate heat exchanger or a high-efficiency tank heat exchanger as a refrigeration system of the condenser. In the embodiment of the application, the condenser adopts a double-pipe condenser, which adopts an inner-outer pipe nesting design, has a small volume, is convenient to integrate with components such as a compressor, saves space, and the counter-flow heat exchange design of the double-pipe condenser can significantly improve the heat exchange efficiency. Compared with other types of condensers, the double-pipe condenser has lower cooling water demand and lower cooling water consumption.
[0025] Referring to Figure 1 and Figure 2 , a compressor is arranged at the input end of the condenser, a throttling device is arranged at the output end of the condenser, and in the embodiment of the application, the throttling device can adopt a capillary tube. An evaporator is arranged at the output end of the throttling device, the output end of the evaporator is communicated with the return air inlet of the compressor, a fan is arranged in the shell 4, the fan is used to suck the air in the kitchen and flow through the fins of the evaporator, and the output end of the fan is communicated with the output unit 3. In the embodiment of the application, a high-pressure pressure switch is arranged on the copper pipe between the outlet of the compressor and the inlet of the condenser, and a low-pressure pressure switch is arranged on the copper pipe between the outlet of the evaporator and the inlet of the compressor. The high-pressure pressure switch and the low-pressure pressure switch are used to detect the pressure at the copper pipe in the system, so as to reduce the possibility of overloading at both ends of the compressor, thereby achieving the purpose of protecting the compressor.
[0026] Referring to Figure 1 and Figure 2The water outlet pipe 5 is connected to the condenser, and a faucet is installed on the stove and communicates with the water outlet pipe 5. Therefore, the refrigerant enters the condenser and exchanges heat with the tap water flowing in the condenser. The tap water is heated after absorbing the heat of the refrigerant, and then flows out through the faucet, realizing the recycling of water resources.
[0027] Therefore, the tap water flows into the condenser waterway through the water inlet pipe 2, and the water flow switch detects the water flow signal to trigger the compressor to start. The compressor sucks the low-temperature and low-pressure gaseous refrigerant (the refrigerant evaporates in the evaporator), and converts it into high-temperature and high-pressure gaseous refrigerant through compression work. The high-temperature and high-pressure gaseous refrigerant enters the condenser and exchanges heat with the tap water flowing in the condenser. The tap water is heated after absorbing the heat of the refrigerant, and then flows out through the faucet; the refrigerant is condensed into high-pressure liquid state due to heat dissipation; when the high-pressure liquid refrigerant flows through the throttling device, the pressure drops suddenly due to the narrow pipeline, and the temperature decreases to near the evaporation temperature, forming low-temperature and low-pressure liquid / gas mixed state refrigerant; the low-temperature and low-pressure refrigerant enters the evaporator and absorbs the heat of the kitchen environment to evaporate rapidly, and is converted into low-temperature and low-pressure gas. In this process, the surface temperature of the evaporator is reduced to near 0°C, and the fan sucks the kitchen air and flows through the evaporator fins. The air is cooled to form cold air, which is directly blown to the chef's work station through the conveying unit to achieve local cooling; and the low-temperature and low-pressure gaseous refrigerant at the outlet of the evaporator is sucked into the compressor again to start a new cycle.
[0028] With reference to Figure 1 and Figure 2 , the output unit 3 includes a supply air pipe 6 which communicates with the air outlet end of the fan. The air outlet end of the supply air pipe 6 extends out of the stove and is arranged towards the chef's work station, so as to facilitate direct air supply to the chef's work station. In the embodiment of the present application, the supply air pipe 6 can adopt a corrugated pipe with certain anti-deformation ability, so that the corrugated pipe is not easy to collapse due to external force. The operator can adjust the direction of the air outlet of the corrugated pipe by bending the corrugated pipe. The air outlet end of the supply air pipe 6 is connected to a converging pipe 7. One end of the converging pipe 7 away from the supply air pipe 6 is a flat mouth 8. The converging pipe 7 plays a converging role on the cold air in the supply air pipe 6, and the flat mouth 8 plays a guiding role on the cold air, further improving the air outlet efficiency of the cold air in the supply air pipe 6 and the cooling effect on the inside of the kitchen.
[0029] With reference to Figure 1 and Figure 2 , the shell 4 is provided with a placing opening 9. An installation ring matching the size of the placing opening 9 is installed on the inner edge of the placing opening 9. A filter sheet 10 is arranged on the inner edge of the installation ring. In the embodiment of the present application, the filter sheet 10 is installed in the inner edge groove of the installation ring by plug-in connection, so as to facilitate subsequent replacement of the filter sheet 10. In the embodiment of the present application, the filter sheet 10 specifically adopts a nano oil fume filter screen, which can effectively filter the oil fume in the kitchen, reduce the possibility of impurity oil fume entering the shell 4, and make the cold air blown out by the supply air pipe 6 more refreshing.
[0030] Referring to Figure 1 And Figure 2 The shell 4 is provided with a carrying groove 11 opposite to each other, which is convenient for the operator to carry the whole commercial kitchen air conditioner, so as to facilitate the operator to carry the shell 4. The groove wall of the carrying groove 11 is provided with a chamfer, which plays a transition role for the sharp edge of the carrying groove 11, reduces the stress concentration, and reduces the possibility of scratching the carrying personnel by the sharp edge of the carrying groove 11.
[0031] The implementation principle of the embodiment of the present application is: when it is needed to cool the inside of the kitchen, tap water flows into the condenser waterway through the water inlet pipe 2, the water flow switch detects the water flow signal, and triggers the compressor to start; the compressor sucks in the low-temperature and low-pressure gaseous refrigerant (the refrigerant evaporates in the evaporator), and converts it into high-temperature and high-pressure gaseous refrigerant through compression work; the high-temperature and high-pressure gaseous refrigerant enters the condenser and exchanges heat with the tap water flowing in the condenser. The temperature of the tap water rises after absorbing the heat of the refrigerant, and then is discharged into the upper water pipe and flows out through the faucet; the refrigerant is condensed into high-pressure liquid due to heat dissipation; when the high-pressure liquid refrigerant flows through the throttling device, the pressure drops sharply due to the narrow pipeline, and the temperature decreases to close to the evaporation temperature, forming low-temperature and low-pressure liquid / gas-liquid mixed state refrigerant; the low-temperature and low-pressure refrigerant enters the evaporator and absorbs the heat of the kitchen environment to evaporate rapidly, and is converted into low-temperature and low-pressure gas; in this process, the surface temperature of the evaporator is reduced to close to 0℃, the fan sucks in the kitchen air and flows through the evaporator fins, the air is cooled to form cold air, and the cold air is directly blown to the chef's work station through the conveying unit to achieve local cooling; and the low-temperature and low-pressure gaseous refrigerant at the outlet of the evaporator is sucked into the compressor again to start a new cycle.
[0032] The present application uses kitchen tap water as the cooling medium, and the chef will use a large amount of tap water to cool and clean the stove 12 during work. Because the specific heat capacity of water is relatively large, the device can further extract the heat capacity of tap water, and convert it into cold air through the water cooling unit 1 to cool the chef and the kitchen. The whole water cooling unit 1 is integrated below the stove 12, occupies a small volume, does not need to be installed externally, reduces the air supply distance and cold loss, and has small cold loss. At the same time, tap water is used as cooling water, and the heat dissipation efficiency of water is much higher than that of air. The water cooling unit 1 can further extract the heat capacity of tap water, significantly improve the condensing effect, combine refrigeration cycle and efficient use of water resources, reduce energy consumption and water resource waste while reducing the temperature of the kitchen, and achieve effective use of resources.
[0033] Embodiment two
[0034] The difference between the second embodiment and the first embodiment of the present application is that when the cooking plate 12 is made of a material capable of being magnetically attracted, a magnetically-attrac table mounting block is directly attached to the end surface of the cooking plate 12 facing the air supply pipe 6, and the manifold 7 of the air supply pipe 6 is inserted into the mounting block. When the cooking plate 12 is made of a material incapable of being magnetically attracted, a magnetically-attrac table mounting block is directly attached to the end surface of the cooking plate 12 facing the air supply pipe 6, and the manifold 7 of the air supply pipe 6 is inserted into the mounting block. Thus, the position of the air supply pipe 6 is stabilized by the mounting block, and the position of the manifold 7 on the cooking plate 12 is adjusted by the magnetic attraction of the mounting block, which is more flexible.
[0035] The specific embodiments are only an explanation of the present application, and are not a limitation of the present application. Those skilled in the art can make modifications to the embodiments without creative contribution after reading the present specification, and the modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A commercial kitchen air conditioner characterized by: The application relates to a stove, which comprises a water cooling unit (1) arranged at the bottom of the stove and used for generating cold air, wherein a water inlet pipe (2) is arranged on the water cooling unit (1) and communicates with a water pipeline, and an output unit (3) for outputting the cold air is arranged at the output end of the water cooling unit (1) and extends out of the stove and towards a chef's working position.
2. The commercial kitchen air conditioner of claim 1, wherein: The water cooling unit (1) comprises a shell (4), wherein a condenser is arranged in the shell (4) and communicates with the water inlet pipe (2), a compressor is arranged at the input end of the condenser, a throttling device is arranged at the output end of the condenser, an evaporator is arranged at the output end of the throttling device, the output end of the evaporator communicates with the return air port of the compressor, a fan is arranged in the shell (4) and used for sucking air in the kitchen and making the air flow through the fins of the evaporator, and the output end of the fan communicates with the output unit (3).
3. The commercial kitchen air conditioner of claim 2, wherein: A water outlet pipe (5) is arranged on the condenser, and a faucet is arranged on the stove and communicates with the water outlet pipe (5).
4. The commercial kitchen air conditioner of claim 2, wherein: The output unit (3) comprises a supply air pipe (6) which communicates with the air outlet end of the fan, and the air outlet end of the supply air pipe (6) extends out of the stove and towards the chef's working position.
5. The commercial kitchen air conditioner of claim 4, wherein: The supply air pipe (6) is a corrugated pipe.
6. The commercial kitchen air conditioner of claim 4, wherein: The air outlet end of the supply air pipe (6) is provided with a flow collecting pipe (7), and the end of the flow collecting pipe (7) away from the supply air pipe (6) is a flat mouth (8).
7. The commercial kitchen air conditioner of claim 2, wherein: The condenser is a double-pipe condenser.
8. The commercial kitchen air conditioner of claim 7, wherein: The shell (4) is provided with a placing opening (9), and a filter piece (10) matched with the placing opening (9) is arranged in the placing opening (9).
9. The commercial kitchen air conditioner of claim 8, wherein: The inner edge of the placing opening (9) is provided with a mounting ring matched with the placing opening (9), and the filter piece (10) is arranged at the inner edge of the mounting ring.
10. The commercial kitchen air conditioner of claim 2, wherein: A high-pressure pressure switch is arranged between the compressor and the condenser, and a low-pressure pressure switch is arranged between the evaporator and the compressor.