Forest kitchen type fresh air range hood

Abstract

The utility model discloses a kind of forest kitchen type fresh air range hood, relate to range hood technical field.The range hood includes range hood main body and several fresh air device, each the fresh air device is arranged on the range hood main body;The fresh air device includes shell and air cabinet, the shell has accommodating cavity in, the air cabinet is configured in the accommodating cavity;One side of the accommodating cavity is provided with air inlet, the air inlet is provided with air inlet plate;Another side of the accommodating cavity is provided with air outlet, the air outlet is provided with air deflector.The utility model continuously absorbs kitchen air by fresh air device, and using UV sterilization device and negative ion generator imitates forest high concentration negative oxygen ion environment, so that in cooking process, continuously improve kitchen air, can purify kitchen air, ensure user respiratory health while, can also cool for user, significantly improve the cooking environment of user.

Description

Technical Field

[0001] This utility model relates to the field of range hood technology, and in particular to a forest kitchen-style fresh air range hood. Background Technology

[0002] As a kitchen fume extraction device, range hoods play a vital role in the respiratory health of users and the cleanliness of the indoor environment. However, when cooking spicy or stir-fried foods, the cooking process produces a large amount of mixed gases containing volatile substances such as capsaicin and sulfides. Although range hoods can effectively remove visible oil fume particles through mechanical ventilation, their absorption effect on irritating gases is relatively low. Furthermore, because people are close to the cooking area, they not only feel the heat, but the irritating gases also rise with the suction power of the range hood, escaping beyond the suction range and dissipating into the user's working area. These residual gases can adhere to the mucous membranes, causing discomfort such as coughing and tearing, and long-term exposure may also increase respiratory sensitivity. Utility Model Content

[0003] In response to the problem that current range hoods cannot effectively extract irritating gases, pollute the kitchen air, and cause discomfort to users during cooking, this utility model provides a forest kitchen-style fresh air range hood.

[0004] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: A forest-style kitchen-style fresh air range hood includes a main body and several fresh air devices, each of which is mounted on the main body. Each fresh air device includes a housing and a fan holder. The housing has a receiving cavity, and the fan holder is disposed within the receiving cavity. An air inlet is provided on one side of the receiving cavity, and an air inlet plate is provided thereon. An air outlet is provided on the other side of the receiving cavity, and an air guide plate is provided thereon.

[0005] Furthermore, grooves are provided on both the left and right sides of the top of the range hood body, the top of the grooves has a first opening, and the front has a second opening. The air inlet plate is disposed at the first opening, and the air guide plate is disposed at the second opening.

[0006] Furthermore, the fresh air device is disposed within the groove, with the air inlet adjacent to the first opening and the air outlet adjacent to the second opening.

[0007] Furthermore, the air inlet plate has several upward protrusions, and each of the protrusions has an air inlet hole on its rear side.

[0008] Furthermore, a UV sterilization device and a negative ion generator are provided in the groove, and both the UV sterilization device and the negative ion generator are located between the air outlet and the second opening.

[0009] Furthermore, the blower is arranged at an angle within the receiving cavity, and the outlet of the blower faces the air outlet and the second opening.

[0010] Furthermore, the air guide plate includes a connecting frame, a plurality of first air guide plates and a plurality of second air guide plates, each of the first air guide plates and each of the second air guide plates is disposed in the connecting frame, and each of the first air guide plates is located in front of each of the second air guide plates.

[0011] Furthermore, each of the first air guide plates is inclined and arranged laterally, and there is a gap between adjacent first air guide plates.

[0012] Furthermore, each of the second air guide plates is arranged vertically, and both ends are rotatably connected to the connecting frame.

[0013] Furthermore, each of the second air guide plates is fixedly connected with a lever, and each lever passes through the interval and extends to the outside of the first air guide plate.

[0014] The beneficial effects of this utility model are: This utility model continuously draws in kitchen air through a fresh air device and uses a UV sterilization device and a negative ion generator to simulate the high concentration of negative oxygen ions in a forest environment, so that the kitchen air is continuously improved during the cooking process. It can purify the kitchen air, ensure the user's respiratory health, and also provide a cool place for the user, significantly improving the user's cooking environment. Attached Figure Description

[0015] Figure 1 The diagram shown is a schematic diagram of the structural principle of one embodiment of this utility model.

[0016] Figure 2 As shown Figure 1 The front view.

[0017] Figure 3 for Figure 1 The diagram shows part of the structure of the fresh air system.

[0018] Figure 4 As shown Figure 3 Exploded view.

[0019] Figure 5 for Figure 3 The diagram shows part of the structure of the air guide plate.

[0020] Figure 6 As shown Figure 5 A side view.

[0021] Explanation of reference numerals in the attached drawings: 1. Main body of the range hood; 2. Oil guide plate; 3. Oil cup; 4. Enclosure; 5. Air inlet plate; 6. Air guide plate; 601. Connecting frame; 602. First air guide plate; 603. Second air guide plate; 604. Toggle lever; 7. Housing; 8. UV sterilization device; 9. Negative ion generator; 10. Air handling unit. Detailed Implementation

[0022] This utility model discloses a forest kitchen-style fresh air range hood. The following describes one embodiment of this utility model in detail with reference to the accompanying drawings.

[0023] Combination Figure 1 and Figure 2 As shown, a forest-style kitchen-style range hood includes a main body 1 and a fresh air device. The bottom of the main body 1 has an oil guide plate 2 and an oil cup 3, the front has a front switch, and a surrounding plate 4 is installed at the middle of the top. Two grooves are formed on the top of the main body 1, and the two grooves are located on the left and right sides of the surrounding plate 4, respectively. The top of the groove has a first opening, and the front has a second opening. An air inlet plate 5 is installed at the first opening, and an air guide plate 6 is installed at the second opening.

[0024] Combination Figure 3 and Figure 4 As shown, the fresh air unit includes a housing 7 and a fan unit 10. The housing 7 has a receiving cavity with an air inlet on the top side and an air outlet on the front side. The fresh air unit is positioned within a recess, with the air inlet adjacent to a first opening and the air outlet adjacent to a second opening. The fan unit 10 is positioned at an angle within the receiving cavity, with its outlet facing both the air outlet and the second opening. A UV sterilization device 8 and a negative ion generator 9 are installed within the recess. Both the UV sterilization device 8 and the negative ion generator 9 are fixedly connected between the air outlet and the second opening, allowing the fan unit 10 to purify the kitchen air simultaneously with the air outlet.

[0025] Combination Figure 5 and Figure 6As shown, the top of the air inlet plate 5 has several upward protrusions, and each protrusion has an air inlet hole on its rear side. The air guide plate 6 includes a connecting frame 601, several first air guide plates 602, and several second air guide plates 603. The first air guide plates 602 and second air guide plates 603 are all disposed within the connecting frame 601, and the first air guide plates 602 are located in front of the second air guide plates 603, without contact between them. The first air guide plates 602 are inclined and arranged laterally to guide the airflow and prevent the airflow from blowing directly on the user. There are gaps between adjacent first air guide plates 602 to facilitate air circulation. The second air guide plates 603 are arranged vertically, and both ends of the second air guide plates 603 are rotatably connected to the connecting frame 601. Each second air guide plate 603 is fixedly connected with a lever 604. Each lever 604 passes through the gap between adjacent first air guide plates 602 and extends outward to the outside of the first air guide plate 602. The lever 604 allows the user to adjust the rotation angle of the second air guide plate 603, thereby adjusting the direction of airflow.

[0026] When in use, the user turns on the gas stove below the range hood to cook. The user activates the main body 1 of the range hood and the fresh air device via the front switch. The main body 1 of the range hood uses negative pressure to absorb the fumes generated by cooking on the gas stove. The fumes are drawn into the main body 1 through the suction inlet, adhering to the inner wall of the main body 1, and gradually gathering and sliding into the oil cup 3. The oil guide plate 2 prevents the gathered oil droplets from falling into the cookware under gravity and guides them to slide into the oil cup 3. However, the main body 1 of the range hood can only absorb fumes and cannot effectively remove, for example, the spiciness produced when stir-frying chili peppers. This causes the spiciness to escape into the kitchen air, which is pungent and greatly affects the user's cooking environment.

[0027] When the air handling unit 10 in the fresh air system is powered on, air enters through the first opening (air inlet) and exits through the second opening (air outlet). The air inlet plate 5 has several protrusions, each with an air inlet hole on its rear side. Because the air inlet holes face opposite directions to the air outlet of the air handling unit 10, purified airflow is prevented from returning to the air handling unit 10 in a short time, effectively improving the efficiency of kitchen air purification. Air in the kitchen enters the receiving cavity through the air inlet holes of the air inlet plate 5, and the air handling unit 10 blows airflow towards the second opening and air outlet. The UV sterilization device 8 and the negative ion generator 9 are located in the groove of the range hood body 1, between the air outlet and the second opening, allowing the airflow from the air handling unit 10 to pass through these devices for thorough purification, effectively improving the purification effect of the kitchen air. The first air guide plate 602 at the second opening is inclined downwards at the front to prevent airflow from blowing directly onto the user's face. The user can also adjust the rotation angle of the second air guide plate 603 using the lever 604 to adjust the direction of airflow from the second opening. The cooperation between the first and second air guide plates 602 and 603 improves the user experience. This invention continuously draws in kitchen air through a fresh air device and uses a UV sterilization device 8 and a negative ion generator 9 to mimic the high-concentration negative oxygen ion environment of a forest. This continuously improves the kitchen air during cooking, purifying it, ensuring the user's respiratory health, and providing a cooling effect, significantly improving the user's cooking environment.

[0028] Of course, the above description is not intended to limit the present utility model, and the present utility model is not limited to the examples given above. Any changes, modifications, additions or substitutions made by those skilled in the art within the scope of the present utility model should also fall within the protection scope of the present utility model.

Claims

1. A forest kitchen range fresh air range hood, characterized in that: The range hood includes a main body (1) and several fresh air devices, each of which is mounted on the main body (1). Each fresh air device includes a housing (7) and a fan cabinet (10). The housing (7) has a receiving cavity, and the fan cabinet (10) is disposed in the receiving cavity. An air inlet is provided on one side of the receiving cavity, and an air inlet plate (5) is provided on the air inlet. An air outlet is provided on the other side of the receiving cavity, and an air guide plate (6) is provided on the air outlet.

2. The forest kitchen type fresh air range hood according to claim 1, characterized in that: The range hood body (1) has grooves on both the left and right sides of the top. The top of the groove has a first opening and the front has a second opening. The air inlet plate (5) is located at the first opening and the air guide plate (6) is located at the second opening.

3. The forest kitchen range of fresh air hood according to claim 2, characterized in that: The fresh air device is disposed in the groove, with the air inlet adjacent to the first opening and the air outlet adjacent to the second opening.

4. The forest kitchen type fresh air range hood according to claim 1 or 2, characterized in that: The air inlet plate (5) has several upward protrusions, and each of the protrusions has an air inlet hole on its rear side.

5. The forest kitchen range fresh air range hood according to claim 2, characterized in that: A UV sterilization device (8) and a negative ion generator (9) are provided in the groove. The UV sterilization device (8) and the negative ion generator (9) are both located between the air outlet and the second opening.

6. The forest kitchen range of fresh air hood according to claim 3, characterized in that: The air handling unit (10) is arranged at an angle in the receiving cavity, and the outlet of the air handling unit (10) faces the air outlet and the second opening.

7. The forest kitchen range of fresh air hood according to claim 1, characterized in that: The air guide plate (6) includes a connecting frame (601), a plurality of first air guide plates (602) and a plurality of second air guide plates (603). Each first air guide plate (602) and each second air guide plate (603) is disposed in the connecting frame (601), and each first air guide plate (602) is located in front of each second air guide plate (603).

8. The forest kitchen range of fresh air hood according to claim 7, characterized in that: Each of the first air guide plates (602) is inclined and arranged in a transverse direction, and there is a gap between adjacent first air guide plates (602).

9. The forest kitchen range of fresh air hood according to claim 7, characterized in that: Each of the second air guide plates (603) is arranged vertically, and both ends are rotatably connected to the connecting frame (601).

10. The forest kitchen range of fresh air hood according to claim 8, characterized in that: Each of the second air guide plates (603) is fixedly connected with a lever (604), and each lever (604) passes through the interval and extends to the outside of the first air guide plate (602).

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