Exhaust device for cooking

Abstract

To provide an exhaust device for cooking in which the collection rate including soot and odor generated during cooking has been improved, while suppressing increase in a suction air amount.SOLUTION: An exhaust device 1 for cooking includes: a housing 10 which includes an adjacent surface 12 for being adjacent to equipment 2 for cooking having a heating cooker 40 on which 2 or more heating parts 41 are disposed on an upper surface; a suction port 20 arranged on an upper surface 11 of the housing for sucking the air around the heating cooker 40; and an opening / closing part 21 having a plurality of opening / closing members 21a-21h constituted so as to move between an opening position where the suction port 20 is opened and a closed position where the suction port 20 is closed. By allowing the adjacent surface 12 to be adjacent to the equipment 2 for cooking, substantially on the same surface, the heating cooker 40 and the suction port 20 are arranged in the close vicinity. The opening / closing part 21 switches between the opening position and the closed position according to the use state of the heating part 41.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a cooking exhaust device. [Background technology]

[0002] Conventionally, a circulation-type cooking exhaust purification device has been known. Patent Document 1 discloses an air treatment device that sucks in oily smoke and odors generated during cooking with an electric heating appliance that does not generate carbon dioxide, along with the air, purifies it, and releases it indoors. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-55404 Summary of the Invention [Problem to be solved by the invention]

[0004] In a face-to-face kitchen, where workers can work facing the living room or dining room, workers can cook and other tasks while conversing with family members or guests. However, the configuration of Patent Document 1 is equipped with an intake hood. There is a demand for eliminating the intake hood to enable smoother communication between workers and family members. However, eliminating the intake hood makes it difficult to capture the oily smoke and odors generated during cooking, and there is a problem in that the intake air volume needs to be increased to improve the capture rate.

[0005] The present invention has been made in consideration of the above problems, and provides a cooking exhaust device that can improve the capture rate of air containing oily smoke and odors generated during cooking while suppressing an increase in suction air volume. [Means for solving the problem]

[0006] The cooking exhaust device of the present invention includes a housing having an adjacent surface for adjoining a cooking appliance having a cooking device on its upper surface with two or more heating units arranged thereon, an intake port arranged on the upper surface of the housing for drawing in air around the cooking appliance, and an opening / closing unit having multiple opening / closing members configured to move between an open position where the intake port is open and a closed position where the intake port is closed. By adjoining the adjacent surface to the cooking appliance, the cooking appliance and the intake port are arranged in close proximity on approximately the same plane. The opening / closing unit switches between the open position and the closed position depending on the usage status of the heating unit. [Effects of the Invention]

[0007] The present invention provides a cooking exhaust device that has an improved capture rate for air containing oily smoke and odors generated during cooking. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a perspective, partially see-through view showing a cooking exhaust device and cooking equipment according to a first embodiment. [Figure 2] FIG. 2 is a partial enlarged view of the opening / closing portion indicated by region R in FIG. [Figure 3] FIG. 3 is a plan view showing the cooking exhaust device and cooking equipment according to the first embodiment. [Figure 4] FIG. 4 is a side cross-sectional view taken along line AA in FIG. [Figure 5] FIG. 5 is a schematic plan view showing the open / close state of the open / close member when the first heating section is used. [Figure 6] FIG. 6 is a schematic plan view showing the open / close state of the open / close member when the second heating section is used. [Figure 7] FIG. 7 is a schematic plan view showing the open / close state of the open / close member when the third heating section is used. [Figure 8] FIG. 8 is a schematic plan view showing the open / close states of the open / close member when the first heating section and the second heating section are used. [Figure 9] FIG. 9 is a schematic plan view showing the open / close states of the open / close member when the second heating section and the third heating section are used. [Figure 10] FIG. 10 is a schematic plan view showing the open / close states of the open / close member when the first heating section and the third heating section are used. [Figure 11] FIG. 11 is a schematic plan view showing the open / close states of the open / close member when the first heating section, the second heating section, and the third heating section are used. [Figure 12] FIG. 12 is a schematic plan view showing the open and closed states of a plurality of open / close members included in a cooking exhaust device according to a modified example when the first heating unit is used. [Figure 13] FIG. 13 is a partial side cross-sectional view taken along line BB in FIG. [Figure 14] FIG. 14 is a partial cross-sectional side view taken along line CC in FIG. [Figure 15] FIG. 15 is a plan view showing a cooking facility according to a modified example. [Figure 16] FIG. 16 is a plan view showing a cooking exhaust device and cooking equipment according to the second embodiment. [Figure 17] FIG. 17 is an enlarged view of a detection unit included in the cooking exhaust device according to the second embodiment. [Figure 18] FIG. 18 is a partial cross-sectional side view taken along line DD in FIG. 16 when the height of the cooking appliance is higher than a predetermined reference height. [Figure 19] FIG. 19 is a partial cross-sectional side view taken along line DD in FIG. 16 when the height of the cooking utensil is lower than a predetermined reference height. DETAILED DESCRIPTION OF THE INVENTION

[0009] Specific embodiments of the present invention will be described in detail below with reference to the drawings. The right-handed xyz coordinate system shown in the figures is for the convenience of explaining the positional relationships of the components. Unless otherwise specified, the positive direction of the z axis is vertically upward. The xy plane is a horizontal plane, and is common to all figures.

[0010] <First Embodiment> FIG. 1 is a perspective, partially see-through view showing a cooking exhaust device 1 and cooking equipment 2 according to an embodiment. As shown in FIG. 1, the cooking exhaust device 1 is used in combination with the cooking equipment 2. When the cooking exhaust device 1 and cooking equipment 2 are combined, a face-to-face kitchen is formed, where an operator can work facing the living room or dining room. Face-to-face kitchens include island kitchens and peninsula kitchens. In each drawing of this embodiment, for ease of explanation, a gap is shown between the cooking exhaust device 1 and cooking equipment 2, but the cooking exhaust device 1 and cooking equipment 2 are actually arranged adjacent to each other. In this embodiment, "adjacent" includes both cases where the cooking exhaust device 1 and cooking equipment 2 are arranged in contact with each other and cases where there is a small gap between the cooking exhaust device 1 and cooking equipment 2.

[0011] Cooking exhaust device 1 is an exhaust device that captures air containing oily smoke and odors generated from cooking appliance 40 provided on the top surface (xy plane on the positive side of the z axis) of cooking equipment 2, as well as the air around cooking appliance 40, and discharges it from indoors to outdoors. Below, the cooking exhaust device 1 and cooking equipment 2 will be described in detail with reference to FIG. 1.

[0012] The cooking exhaust device 1 includes a housing 10 . The housing 10 is, for example, a hollow, approximately rectangular parallelepiped shape. The housing has a top surface 11 (also referred to as a housing top surface), an adjacent surface 12, a non-working surface 13, a left side surface 14, and a right side surface 15.

[0013] An intake port 20 is provided on the housing upper surface 11 (xy plane on the positive side of the z axis). The air inlet 20 is disposed on the housing top surface 11 (xy plane on the positive side of the z axis) and is an opening that draws in air around the cooking appliance 40. The air around the cooking appliance 40 that is drawn in indoors is discharged outdoors. Details will be described later using FIG. 3. The shape of the air inlet 20 may be rectangular in plan view as shown in FIG. 3, but is not limited to this. For example, the air inlet 20 may be circular, elliptical, a shape formed by arranging multiple circles in a row, or a polygonal shape in plan view. Here, the "suction airflow rate (m )" at which the air around the cooking appliance 40 is drawn in by the air inlet 20 set by the cooking exhaust device 1 is 3 / time (h)" is the airflow velocity (m / sec (s)) above the air inlet 20 and the opening area (m 2 ) is determined by multiplying it by [intake air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 The suction port 20 is provided with an opening / closing section 21.

[0014] The opening / closing unit 21 is a member that can improve the efficiency of capturing air around the cooking appliance 40 by closing at least a part of the air inlet 20 and reducing the opening area of ​​the air inlet 20. When the opening / closing unit 21 closes at least a part of the air inlet 20, the opening area of ​​the air inlet 20 is reduced. When the opening area of ​​the air inlet 20 is reduced by closing the air inlet 20 with the opening / closing unit 21, the suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 ) ), the suction air velocity above suction port 20 increases. When the suction air velocity above suction port 20 increases, the capture efficiency of air containing oily smoke and odors generated during cooking improves. In other words, there is a correlation between suction air velocity and capture efficiency. Therefore, by providing opening / closing section 21, it is possible to improve the capture efficiency of air containing oily smoke and odors generated during cooking without changing the suction air volume set by cooking exhaust device 1.

[0015] Here, the "capture rate" refers to, for example, the "exhaust gas capture efficiency test" described in "Excellent Housing Component Performance Test Method Manual: Ventilation Unit (Kitchen Fan) BLT VU-1 2023" (Better Living Foundation).<BLT VU-07> " can be sought based on this.

[0016] When the cooking appliance 40 is a gas stove and the test conditions are as follows, the "capture rate (%)" can be calculated using the following formula 1. For the configuration of the cooking exhaust device 1 and cooking equipment 2, see Figure 1. "Actual measured amount of carbon dioxide (CO2) generated": A cover is provided to enclose the cooking appliance 40, a pan (not shown in FIG. 1) placed on both the first heating unit 41a and the third heating unit 41c, and the air inlet 20, and heating is performed using the first heating unit 41a and the third heating unit 41c, until air A1 containing oily smoke and odor emitted from the pan and air A2 surrounding the cooking appliance 40 are drawn in at approximately 100%. The amount of CO2 generated is calculated from the CO2 concentration contained in the mixture of air A1 and air A2 and is defined as the "actual measured amount of CO2 generated." "Measurement point A": a point 1 m on the negative side of the y-axis from the first heating section 41a and the third heating section 41c of the cooking device 40, and 1 m vertically above the floor F. - "Measurement point B": A point near the outdoor OT of exhaust duct 18. Intake air volume (m 3 / h)": the air volume at which the intake port 20 draws in air A1 and air A2 and exhausts them to the outdoor OT. "h" indicates time. [Formula 1] Capture efficiency (%) = (CO2 concentration at measurement point B - CO2 concentration at measurement point A) / Actual CO2 emission amount x Intake air volume x 100%

[0017] If the cooking appliance 40 is an electric or induction cooker, unlike a gas stove, no CO2 is generated by burning gas. Therefore, prepare a pot filled with boiling water and a "supply ring" that can supply CO2. The supply ring is an 18cm diameter ring with 1. There are 16 6cm holes, two holes in each, from which CO2 is blown out onto the surface of the water in the pot. The supply ring is placed about 3cm above the water surface in the pot, and the CO2 concentration and amount of CO2 generated are measured.

[0018] Opening / closing unit 21 includes a plurality of opening / closing members 21a, 21b, 21c, 21d, 21e, 21f, 21g, and 21h (hereinafter also referred to as a plurality of opening / closing members 21a-21h). Each of the plurality of opening / closing members 21a-21h is, for example, a lid-like plate-like member having one of its four sides fixed to the y-axis positive side of air inlet 20 and the other side opposite the fixed side formed so as to be openable and closable in the vertical direction. Each of the plurality of opening / closing members 21a-21h is fixed to the end of air inlet 20 on the y-axis positive side, and is disposed adjacent to each other along the x-axis direction.

[0019] The plurality of open / close members 21a-21h may each have the same shape, or may each have a different size or shape to correspond to the size of a heating unit provided in cooking appliance 40, which will be described later. In this embodiment, a case will be described in which air inlet 20 is rectangular and the plurality of open / close members 21a-21h are each the same rectangular plate-like shape, but the shape of the plurality of open / close members 21a-21h can be changed as appropriate depending on the shape of air inlet 20. The plurality of open / close members 21a-21h only needs to be at least two, and below, as an example, a case in which eight open / close members are provided will be described.

[0020] The plurality of opening / closing members 21a-21h are configured to move between an "open position" in which suction port 20 is open and a "closed position" in which suction port 20 is closed. The open position and the closed position of the plurality of opening / closing members 21a-21h can be switched depending on the usage state of the heating unit provided in cooking appliance 40.

[0021] When the initial position of the multiple open / close members 21a-21h is the closed position when the cooking appliance 40 is not in use, the multiple open / close members 21a-21h are moved from the closed position, which is the initial position, to the open position so as to correspond to the heating unit in use among the heating units provided in the cooking appliance 40. When the use of a heating unit that is in use is stopped, the multiple open / close members 21a-21h are moved from the open position to the closed position so as to correspond to the heating unit that is no longer in use. By setting the initial position of the multiple open / close members 21a-21h to the closed position, it is possible to prevent dust and the like from entering the air intake 20 from outside when the cooking appliance 40 is not in use. Hereinafter, the case where the initial position of the multiple open / close members 21a-21h is the "closed position" will be described in this specification.

[0022] Referring now to Figure 2, the structure of the plurality of opening / closing members 21a to 21h will be described in detail. Figure 2 is a partial enlarged view of the opening / closing unit 21 indicated in region R in Figure 1. Figure 2 shows only the plurality of opening / closing members 21a, 21b, and 21c out of the plurality of opening / closing members 21a to 21h, and omits the structure of the plurality of opening / closing members 21d to 21h. Figure 2 shows the plurality of opening / closing members 21a and 21b in the closed position, and the opening / closing member 21c in the open position. The opening / closing unit 21 further includes a hinge portion 22.

[0023] Hinge portion 22 is a structure for switching multiple opening / closing members 21a-21h between an open position and a closed position. Multiple opening / closing members 21a-21h are connected to the y-axis positive side end of suction port 20 so as to be able to rotate independently about hinge portion 22.

[0024] 2, the opening / closing members 21a and 21b are shown in the closed position, which is their initial position. That is, the opening / closing members 21a and 21b are shown in the closed position, thereby closing the suction port 20. The open positions of the opening / closing members 21a and 21b are shown by dashed lines.

[0025] On the other hand, the opening / closing member 21c is shown in a state where it has rotated clockwise around the x-axis about the hinge portion 22 from the closed position, which is the initial position indicated by the broken line, to the open position. 2 shows a state in which opening / closing member 21c has moved from the closed position, which is the initial position, to the open position, thereby opening suction port 20. In Fig. 2, the direction in which opening / closing member 21c rotates is indicated by a bold black arrow.

[0026] The angle θ formed by the multiple opening / closing members 21a-21h in the open position and the multiple opening / closing members 21a-21h in the closed position is, for example, 0°≦θ≦180°, where, for example, the closed position is 0° and the open position is 180°. In the open position, the opening / closing members may be stationary with a predetermined angle, and as shown in Fig. 2, the angle θ in the open position of opening / closing member 21c may be 120°.

[0027] The same applies to the multiple open / close members 21d-21h and the hinge portion 22 provided on the multiple open / close members 21d-21h, which are not shown in Fig. 2. That is, the multiple open / close members 21a-21h rotate clockwise around the x-axis around the hinge portion 22, and move from the closed position, which is their initial position, to the open position, thereby opening the air inlet 20. When the use of the heating unit that is currently in use is stopped, the multiple open / close members 21a-21h rotate counterclockwise around the x-axis around the hinge portion 22, and move from the open position to the closed position, thereby closing the air inlet 20. Details of the open / closed states of the multiple open / close members 21a-21h according to the use state of the heating unit will be described later using Figs. 5-11.

[0028] Return to Figure 1. The adjacent surface 12 of the housing 10 is a surface (xz plane on the negative side of the y axis) that is adjacent to the cooking equipment 2.

[0029] The non-working surface 13 of the housing 10 is the surface opposite to the adjacent surface 12 (the xz plane on the positive side of the y-axis). The non-working surface 13 is the surface on which the worker does not perform work such as cooking. The non-working surface 13 is also the surface that does not contact the wall of the house or the like. The non-working surface 13 side is the living room or dining room side, and is the side where the worker's family or guests are located.

[0030] The left side surface 14 (yz plane on the negative side of the x-axis) and the right side surface 15 (yz plane on the positive side of the x-axis) of the housing 10 are surfaces that do not contact the wall of the house if the facing kitchen is an island kitchen. If the facing kitchen is a peninsula kitchen, either the left side surface 14 or the right side surface 15 is a surface that contacts the wall of the house.

[0031] The cooking equipment 2 used adjacent to the cooking exhaust device 1 includes a cooking casing 30. The cooking casing 30 has, for example, a substantially rectangular parallelepiped shape. The cooking casing 30 includes a cooking equipment top surface 31, an adjacent surface 32, a work surface 33, a left side surface 34, and a right side surface 35. The cooking equipment top surface 31 includes a cooking appliance 40. The cooking casing 30 may further include a storage section 36. The storage section 36 may include doors 37a and 37b.

[0032] Cooking machine 40 has two or more heating sections 41. Cooking machine 40 may be any of a gas stove, an electric cooker, and an induction cooker. As an example, cooking machine 40 is a three-burner stove with three heating sections. For example, as shown in FIG. 1, cooking machine 40 has three heating sections 41, namely, first heating section 41a, second heating section 41b, and third heating section 41c. First heating section 41a, second heating section 41b, and third heating section 41c are sections that heat cooking utensils such as pots placed on first heating section 41a, second heating section 41b, and third heating section 41c.

[0033] The first heating section 41a, the second heating section 41b, and the third heating section 41c are arranged in the same manner as a typical three-burner stove. For example, the first heating section 41a is arranged on the work surface 33 side and on the negative side of the x-axis of the cooking device 40, and the third heating section 41c is arranged on the work surface 33 side and on the positive side of the x-axis of the cooking device 40. The second heating section 41b is arranged on the adjacent surface 32 side and in a central position between the first heating section 41a and the third heating section 41c.

[0034] Adjacent surface 32 is a surface (xz plane on the positive side of the y-axis) that is adjacent to adjacent surface 12 of cooking exhaust device 1.

[0035] Work surface 33 is the surface (xz plane on the negative side of the y axis) on which an operator uses cooking device 40 to perform work such as cooking.

[0036] The left side surface 34 (yz plane on the negative side of the x-axis) and the right side surface 35 (yz plane on the positive side of the x-axis) are the same as the left side surface 14 and the right side surface 15 of the cooking exhaust device 1. In other words, if the counter-style kitchen is an island kitchen, the left side surface 34 and the right side surface 35 are surfaces that do not contact the wall of the house. If the counter-style kitchen is a peninsula kitchen, either the left side surface 34 or the right side surface 35 is a surface that contacts the wall of the house.

[0037] The storage section 36 is a storage space for storing cooking utensils such as pots and frying pans. The storage section 36 may have double doors 37a and 37b. However, the storage section 36 does not have to be provided. If the storage section 36 of the cooking equipment 2 is an open shelf, the left side surface 34, the right side surface 35, and the double doors 37a and 37b do not have to be provided.

[0038] Next, referring to Fig. 3, the positional relationship of the components provided in the cooking exhaust device 1 and the cooking equipment 2 will be described. Fig. 3 is a plan view showing the cooking exhaust device 1 and the cooking equipment 2 according to an embodiment. The heights of the cooking exhaust device 1 and the cooking equipment 2 in the z-axis direction are approximately the same. That is, by arranging the adjacent surface 12 of the cooking exhaust device 1 adjacent to the adjacent surface 32 of the cooking equipment 2, the surfaces in the z-axis direction of the housing top surface 11 and the cooking equipment top surface 31 are arranged on approximately the same plane (xy plane). Therefore, by arranging the adjacent surface 12 of the cooking exhaust device 1 adjacent to the adjacent surface 32 of the cooking equipment 2, the cooking appliance 40 and the air inlet 20 are arranged close to each other on approximately the same plane.

[0039] 3, air inlet 20 is disposed at a predetermined distance W1 (distance in the y-axis direction) from the end of housing top surface 11 on the side of adjacent surface 12 (end on the negative side of the y-axis). Distance W1 is, for example, greater than 0 cm and up to 5 cm.

[0040] The end of the air inlet 20 on the negative side of the y-axis and the position of the diameter along the x-axis direction of the first heating section 41a and the third heating section 41c of the cooking appliance 40 (the center position of each heating section) are disposed at a predetermined distance W2 (the distance in the y-axis direction). The end of the air inlet 20 on the negative side of the y-axis and the position of the diameter along the x-axis direction of the second heating section 41b of the cooking appliance 40 (the center position of the second heating section 41b) are disposed at a predetermined distance W3 (the distance in the y-axis direction). When the distance W1 is greater than 0 cm, for example, 0.5 cm, the air inlet 20 is disposed closest to the cooking appliance 40. The distance W2 may be greater than the distance W3, for example. In other words, the cooking appliance 40 is a typical three-burner stove arranged in a triangular shape in a plan view, with two burners (the first heating section 41a and the third heating section 41c) on the working surface 33 side and one burner (the second heating section 41b) on the adjacent surface 32 side.

[0041] 3, the adjacent surface 12 of the housing 10 is viewed from the front from the work surface 33 side of the cooking equipment 2, with the adjacent surface 12 of the housing 10 adjacent to the cooking equipment 2. In this front view, of the multiple opening / closing members 21a-21h, the multiple opening / closing members 21a-21h located in the area behind the heating unit 41 in use (positive side of the y-axis) are moved from their initial closed positions to their open positions to open the air inlet 20. In contrast, the multiple opening / closing members 21a-21h located in the area behind the heating unit 41 not in use (positive side of the y-axis) are not moved from their initial closed positions, keeping the air inlet 20 closed.

[0042] The rear side area of ​​the first heating unit 41a and the rear side area of ​​the second heating unit 41b, and the rear side area of ​​the second heating unit 41b and the rear side area of ​​the third heating unit 41c are overlapping areas when viewed from the front. Although there are overlapping regions, the heating unit 41 in use is given priority in the open position in the overlapping region. The opening / closing members located in the rear region of the first heating unit 41a are multiple opening / closing members 21a, 21b, 21c, and 21d. The opening / closing members located in the rear region of the second heating unit 41b are multiple opening / closing members 21c, 21d, 21e, and 21f. The opening / closing members located in the rear region of the third heating unit 41c are multiple opening / closing members 21e, 21f, 21g, and 21h. That is, the multiple opening / closing members 21c and 21d are located in both the rear region of the first heating unit 41a and the rear region of the second heating unit 41b, and overlap when viewed from the front. Similarly, the multiple opening / closing members 21e and 21f are located in both the rear region of the second heating unit 41b and the rear region of the third heating unit 41c, and overlap when viewed from the front.

[0043] When the rear-side regions of the heating units 41 overlap, the heating unit in use is given priority. More specifically, when the first heating unit 41a is in use and the second heating unit 41b and the third heating unit 41c are not in use (as in the case of FIG. 5 described later), the multiple opening / closing members 21a, 21b, 21c, and 21d located in the rear-side region of the first heating unit 41a are moved from their initial closed positions to their open positions. That is, when either the first heating unit 41a or the second heating unit 41b is in use, the multiple opening / closing members 21c and 21d located in both the rear-side region of the first heating unit 41a and the rear-side region of the second heating unit 41b are moved to the open position rather than the closed position.

[0044] As described above, when the multiple opening / closing members 21c, 21d located in the overlapping rear side region are moved from the initial closed position to the open position, the opening area of ​​the suction port 20 becomes an appropriate opening area corresponding to the size of the first heating section 41a in use, compared to when the multiple opening / closing members 21c, 21d located in the overlapping rear side region are maintained in the initial closed position and suction port 20 is closed. When the opening area of ​​suction port 20 becomes smaller, the suction air velocity above suction port 20 increases. This increase in suction air velocity can improve the capture rate of air containing oily smoke and odors generated during cooking.

[0045] Here, we will explain the interlocking control between the heating unit 41 and the multiple opening / closing members 21a-21h when the first heating unit 41a, the second heating unit 41b, and the third heating unit 41c are electric cookers or induction cookers. Heating by the heating unit 41 is started by turning on a heating button or the like, and stopped by turning off the heating button or the like. The cooking exhaust device 1 may also include a control unit (not shown) that interlocks and controls the on / off of the heating buttons for the first heating unit 41a, the second heating unit 41b, and the third heating unit 41c and the switching of the multiple opening / closing members 21a-21h between the open and closed positions. For example, the first heating unit 41a, the second heating unit 41b, and the third heating unit 41c may be connected to the multiple opening / closing members 21a-21h via a wired or wireless network.

[0046] When the heating button of the first heating unit 41a is turned on, the multiple opening / closing members 21a, 21b, 21c, and 21d move from the closed position, which is their initial position, to the open position. That is, turning on the heating button of the first heating unit 41a is linked to the multiple opening / closing members 21a, 21b, 21c, and 21d moving from the closed position, which is their initial position, to the open position.

[0047] When the first heating unit 41a is stopped from being used, i.e., when the heating button is turned off, the multiple opening / closing members 21a, 21b, 21c, and 21d move from the open position to the closed position. That is, turning off the heating button of the first heating unit 41a and the multiple opening / closing members 21a, 21b, 21c, and 21d move from the open position to the closed position in unison. Because air A1 containing oily smoke and odors may remain immediately after the heating button is turned off, the multiple opening / closing members 21a, 21b, 21c, and 21d may move to the closed position upon turning off the heating button after a predetermined time has elapsed since the heating button was turned off. The predetermined time is the time required to inhale the remaining air A1 containing oily smoke and odors.

[0048] When the heating button of the second heating unit 41b is turned on, the multiple opening / closing members 21c, 21d, 21e, and 21f move from the closed position, which is their initial position, to the open position. That is, turning on the heating button of the second heating unit 41b is linked to the multiple opening / closing members 21c, 21d, 21e, and 21f moving from the closed position, which is their initial position, to the open position.

[0049] When the second heating unit 41b is stopped from being used, i.e., when the heating button is turned off, the multiple opening / closing members 21c, 21d, 21e, and 21f move from the open position to the closed position. That is, turning off the heating button of the second heating unit 41b and the multiple opening / closing members 21c, 21d, 21e, and 21f move from the open position to the closed position in unison. Because air A1 containing oily smoke and odors may remain immediately after the heating button is turned off, the multiple opening / closing members 21c, 21d, 21e, and 21f may move to the closed position upon turning off the heating button after a predetermined time has elapsed since the heating button was turned off. The predetermined time is the time required to suck in the remaining air A1 containing oily smoke and odors.

[0050] When the heating button of the third heating unit 41c is turned on, the multiple opening / closing members 21e, 21f, 21g, and 21h move from the closed position, which is their initial position, to the open position. That is, turning on the heating button of the third heating unit 41c and the multiple opening / closing members 21e, 21f, 21g, and 21h move from the closed position, which is their initial position, to the open position are linked to each other.

[0051] When the third heating unit 41c is stopped from being used, i.e., when the heating button is turned off, the multiple opening / closing members 21e, 21f, 21g, and 21h move from the open position to the closed position. That is, turning off the heating button of the third heating unit 41c and the multiple opening / closing members 21e, 21f, 21g, and 21h move from the open position to the closed position in unison. Because air A1 containing oily smoke and odors may remain immediately after the heating button is turned off, the multiple opening / closing members 21e, 21f, 21g, and 21h may move to the closed position upon turning off the heating button after a predetermined time has elapsed since the heating button was turned off. The predetermined time is the time required to inhale the remaining air A1 containing oily smoke and odors.

[0052] As described above, by controlling the heating section 41 and the multiple opening / closing members 21a to 21h in conjunction with each other, the operator using the cooking appliance 40 can open and close the multiple opening / closing members 21a to 21h without having to operate the multiple opening / closing members 21a to 21h separately manually or by using buttons or the like corresponding to the opening and closing of the multiple opening / closing members 21a to 21h.

[0053] If the first heating unit 41a, the second heating unit 41b, and the third heating unit 41c are gas stoves, the ignition dial (ignition knob) is turned clockwise to ignite the stove and turned counterclockwise to extinguish the stove. Turning the ignition dial clockwise to ignite the stove corresponds to turning on the heating button on the electric cooker or induction cooker. Turning the ignition dial counterclockwise to extinguish the stove corresponds to turning off the heating button on the electric cooker or induction cooker.

[0054] Fig. 4 is a side cross-sectional view taken along line AA in Fig. 3. Fig. 4 shows a side cross-sectional view of the cooking exhaust device 1 and cooking equipment 2 placed adjacent to each other on the floor F inside a room. The internal structure of the housing 10 will be explained using Fig. 4. In Fig. 4, the flow of air A1 containing oily smoke and odors discharged from the cooking appliance P is indicated by thick black arrows. Furthermore, the flow of air A2 around the cooking appliance 40 is indicated by hollow arrows.

[0055] The housing 10 includes an exhaust air passage 16, an exhaust fan 17, an exhaust duct 18, and an intake air volume adjustment unit 19. The intake port 20 and the outdoor OT are in communication with each other via the exhaust air passage 16, the exhaust fan 17, and the exhaust duct 18.

[0056] Exhaust airflow duct 16 is a cylindrical member extending in the vertical direction (z-axis direction). Exhaust airflow duct 16 is connected to air inlet 20 at its upper vertical side (z-axis positive side) and to exhaust fan 17 at its lower vertical side (z-axis negative side).

[0057] Exhaust fan 17 is a blower that generates a flow that exhausts air A1 containing oily smoke and odors emitted from cooking appliance P indoors, as well as air A2 around cooking appliance 40, to the outdoor OT. Exhaust fan 17 may be equipped with an oily smoke collection unit (not shown) that collects oily smoke emitted from cooking appliance P and a deodorization unit (not shown) that performs deodorization. The oily smoke collection unit and the deodorization unit may be provided in either exhaust air passage 16 or exhaust duct 18.

[0058] The exhaust duct 18 is a cylindrical member having one end connected to the exhaust fan 17 and the other end connected to the outdoor OT. The exhaust duct 18 may extend vertically (in the z-axis direction) inside the housing 10, and may be bent in a direction that allows exhaust to the outdoor OT when located under the floor below the floor surface F (negative side of the z-axis).

[0059] The shape of the exhaust air passage 16 and the exhaust duct 18 may be a square tube or a cylindrical shape as long as the air A1 and the air A2 can pass through them.

[0060] When power is supplied to cooking exhaust device 1 and exhaust fan 17 starts operating, air A1 and air A2 are drawn in through intake port 20. The oily smoke, odor, and air drawn in through intake port 20 pass through exhaust air duct 16, exhaust fan 17, and exhaust duct 18 and are discharged to the outdoor OT.

[0061] Intake air volume adjustment unit 19 is a structure having a function of adjusting the power supplied to exhaust fan 17 and adjusting the volume of intake air of air A1 and air A2 drawn in through intake port 20. Intake air volume adjustment unit 19 adjusts the volume of intake air based on the proportion of multiple opening / closing members 21a-21h that have been switched to the closed position. In this specification, "multiple opening / closing members 21a-21h that have been switched to the closed position" includes "not moving the multiple opening / closing members 21a-21h from the closed position, which is the initial position."

[0062] When the ratio of the plurality of opening / closing members 21a to 21h switched to the closed position increases, the opening area of ​​the air inlet 20 decreases. When the ratio of the plurality of opening / closing members 21a to 21h switched to the closed position increases, the air intake volume adjuster 19 reduces the air intake volume. [Air intake velocity (m / s)] = [Air intake volume (m 3 / h)] / [opening area of ​​suction port 20 (m 2 ) suction air volume adjustment unit 19 adjusts the suction air volume in accordance with the proportion of multiple opening / closing members 21a-21h that have been switched to the closed position, i.e., the opening area of ​​suction port 20, thereby making it possible to maintain a predetermined suction air speed even when the number of heating units 41 in use is changed. In other words, suction air volume adjustment unit 19 adjusts the suction air volume, making it possible to maintain a predetermined collection efficiency even when the number of heating units 41 in use is changed.

[0063] Intake air volume adjustment unit 19 can adjust the intake air volume by changing the voltage, and more specifically, is, for example, a transformer. Intake air volume adjustment unit 19 may be disposed in exhaust fan 17, for example. Intake air volume adjustment unit 19 may be disposed in either exhaust air passage 16 or exhaust duct 18.

[0064] Hereinafter, the switching between the open and closed positions of the plurality of opening and closing members 21a to 21h will be described in detail with reference to FIGS.

[0065] 5 is a schematic plan view showing the open / close state of the opening / closing member when the first heating part 41a is used. In FIG. 5, the diagonal lines slanting upward to the right on the first heating part 41a indicate the state when the first heating part 41a is used. 5, the diagonal lines drawn on the opening / closing members 21e, 21f, 21g, and 21h are intended to indicate that the opening / closing members 21e, 21f, 21g, and 21h are in the closed position, and are not intended to indicate a cross section.

[0066] In Figure 5, the first heating section 41a is in use. That is, the first heating section 41a is heating a cooking utensil (not shown) placed on the first heating section 41a. The second heating section 41b and the third heating section 41c are not in use. That is, the second heating section 41b and the third heating section 41c are not heating a cooking utensil.

[0067] When first heating section 41a is in use, multiple opening / closing members 21a, 21b, 21c, and 21d located in the area on the back side of first heating section 41a are moved from their initial closed positions to their open positions to open air inlet 20. Meanwhile, multiple opening / closing members 21e, 21f, 21g, and 21h located in a part of the area on the back side of second heating section 41b and in the area on the back side of third heating section 41c, which are not in use, are not moved from their initial closed positions, keeping air inlet 20 closed. In other words, the open and closed positions are switched depending on the state of use of heating section 41.

[0068] Here, we will explain the difference in suction wind speed between (1) when all of the multiple opening / closing members 21a to 21h are moved to the open position and all of the suction port 20 is opened, and (2) when, as shown in Figure 5, the multiple opening / closing members 21a, 21b, 21c, and 21d are moved to the open position and part of the suction port 20 is opened, and the multiple opening / closing members 21e, 21f, 21g, and 21h are not moved from their initial closed position and part of the suction port 20 is closed.

[0069] (1) Intake wind speed when all of the opening / closing members 21a to 21h are moved to the open position and all of the intake ports 20 are opened For example, the intake air volume set by the cooking exhaust device 1 is 540 m 3 / h, the opening area of ​​the suction port 20 is 100 cm 2Set to [Intake air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 ) the average suction wind speed above the suction port 20 is 15 m / s.

[0070] (2) The suction wind speed when the plurality of opening / closing members 21a, 21b, 21c, and 21d are moved to the open position to open a portion of the suction port 20, and the plurality of opening / closing members 21e, 21f, 21g, and 21h are not moved from the closed position, which is the initial position, to close a portion of the suction port 20. For example, the intake air volume set by the cooking exhaust device 1 is 540 m 3 The opening area of ​​the suction port 20 when part of the suction port 20 is closed by the four opening / closing members 21e, 21f, 21g, and 21h is 50 cm, which is four-eighths, or half, of the opening area of ​​the suction port 20 when the suction port 20 is fully open. 2 [Suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 ) the average suction wind speed above the suction port 20 is 30 m / s.

[0071] Therefore, based on (1) and (2) above, even if the intake air volume set by the cooking exhaust device 1 is the same, by closing part of the intake port 20 with the multiple opening / closing members 21e, 21f, 21g, 21h, the intake air speed can be increased compared to when all of the intake ports 20 are open.

[0072] Here, when all of the opening / closing members 21a to 21h are moved to the open position and all of the air inlets 20 are open, that is, when the case (1) is mentioned above, the amount of air intake required to make the average air intake speed above the air inlets 20 30 m / s, the same as the case (2) above, is calculated. 2 , [Suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 )], the suction volume is 1080m 3 / h. In other words, When all of the air inlets 20 are open, the amount of air intake set by the cooking exhaust device 1 needs to be increased compared to when only a portion of the air inlets 20 is closed.

[0073] The suction air volume adjusting unit 19 may reduce the suction air volume while maintaining a predetermined suction air velocity based on the ratio of the opening / closing members 21a to 21h that are switched to the closed position, that is, the opening area of ​​the suction port 20. For example, in the case of (2) above, if the average suction air velocity is not 30 m / s but 15 m / s as in the case of (1) above, the suction air volume adjusting unit 19 may reduce the suction air volume while maintaining a predetermined suction air velocity. 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 )], the suction volume is 270m 3 / h. If you want to increase the airflow velocity while decreasing the airflow rate to improve the collection efficiency, you should set the airflow rate to 270 m 3 / h over 540m 3 It may be set to less than / h.

[0074] Fig. 6 is a schematic plan view showing the open / close states of the opening / closing members when the second heating unit 41b is in use. In Fig. 6, the diagonal lines extending upward to the right on the second heating unit 41b indicate that the second heating unit 41b is in use and that a cooking utensil placed on the second heating unit 41b is being heated, and do not represent a cross section. Similarly, in Fig. 6, the diagonal lines extending downward to the right on the multiple opening / closing members 21a, 21b, 21g, and 21h indicate that the multiple opening / closing members 21a, 21b, 21g, and 21h are in the closed position, and do not represent a cross section.

[0075] In Figure 6, the second heating section 41b is in use. That is, the second heating section 41b is heating a cooking utensil (not shown) placed on the second heating section 41b. The first heating section 41a and the third heating section 41c are not in use. That is, the first heating section 41a and the third heating section 41c are not heating a cooking utensil.

[0076] When second heating section 41b is in use, multiple opening / closing members 21c, 21d, 21e, and 21f located in the area on the back side of second heating section 41b are moved from their initial closed positions to their open positions to open air inlet 20. Meanwhile, multiple opening / closing members 21a, 21b, 21g, and 21h located in the area on the back side of a portion of unused first heating section 41a and a portion of third heating section 41c are not moved from their initial closed positions, keeping air inlet 20 closed. In other words, the open and closed positions are switched depending on the state of use of heating section 41.

[0077] Here, we will explain the difference in suction wind speed between (1) when all of the multiple opening / closing members 21a to 21h are moved to the open position and all of the suction port 20 is opened, and (2) when, as shown in Figure 6, the multiple opening / closing members 21c, 21d, 21e, and 21f are moved from their initial closed position to their open position and part of the suction port 20 is opened, and the multiple opening / closing members 21a, 21b, 21g, and 21h are not moved from their initial closed position and part of the suction port 20 is closed.

[0078] (1) The suction wind speed when all of the plurality of opening / closing members 21a to 21h are moved to the open position and all of the suction ports 20 are opened is the same as that described with reference to FIG. 5, and therefore will not be described again.

[0079] (2) The suction wind speed when the plurality of opening / closing members 21c, 21d, 21e, and 21f are moved to the open position to open a portion of the suction port 20, and the plurality of opening / closing members 21a, 21b, 21g, and 21h are not moved from the closed position, which is the initial position, to close a portion of the suction port 20. For example, if the intake air volume of the cooking exhaust device 1 is set to 540 m 3 The opening area of ​​the suction port 20 when part of the suction port 20 is closed by the four opening / closing members 21a, 21b, 21g, and 21h is 50 cm, which is four-eighths, or half, of the opening area of ​​the suction port 20 when the suction port 20 is fully open. 2 [Suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 ) the average suction wind speed above the suction port 20 is 30 m / s.

[0080] Therefore, from the above (1) and (2), the intake air volume set by the cooking exhaust device 1 is the same. Even under these conditions, by closing a part of suction port 20 with multiple opening / closing members 21a, 21b, 21g, and 21h, the suction wind speed can be increased compared to when suction port 20 is entirely open.

[0081] The suction air volume adjusting unit 19 may reduce the suction air volume while maintaining a predetermined suction air velocity based on the ratio of the opening / closing members 21a to 21h that are switched to the closed position, that is, the opening area of ​​the suction port 20. For example, in the case of (2) above, if the average suction air velocity is not 30 m / s but 15 m / s as in the case of (1) above, the suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 )], the suction volume is 270m 3 / h. If you want to increase the airflow velocity while decreasing the airflow rate to improve the collection efficiency, you should set the airflow rate to 270 m 3 / h over 540m 3 It may be set to less than / h.

[0082] Fig. 7 is a schematic plan view showing the open / close states of the opening / closing members when the third heating unit 41c is in use. In Fig. 7, the diagonal lines extending upward to the right on the third heating unit 41c indicate that the third heating unit 41c is in use and is heating a cooking utensil placed on the third heating unit 41c, and do not represent a cross section. Similarly, in Fig. 7, the diagonal lines extending downward to the right on the multiple opening / closing members 21a, 21b, 21c, and 21d indicate that the multiple opening / closing members 21a, 21b, 21c, and 21d are in the closed position, and do not represent a cross section.

[0083] In Figure 7, the third heating section 41c is in use. That is, the third heating section 41c is heating a cooking utensil (not shown) placed on the third heating section 41c. The first heating section 41a and the second heating section 41b are not in use. That is, the first heating section 41a and the second heating section 41b are not heating a cooking utensil.

[0084] When the third heating unit 41c is in use, the multiple opening / closing members 21e, 21f, 21g, and 21h located in the area on the back side of the third heating unit 41c are moved from their initial closed positions to their open positions to open the air inlet 20. On the other hand, the multiple opening / closing members 21a, 21b, 21c, and 21d located in the area on the back side of the unused first heating unit 41a and second heating unit 41b are not moved from their initial closed positions to close the air inlet 20. In other words, the open and closed positions are switched depending on the state of use of the heating unit 41.

[0085] Here, we will explain the difference in suction wind speed between (1) when all of the multiple opening / closing members 21a to 21h are moved to the open position and all of the suction port 20 is opened, and (2) when, as shown in Figure 7, the multiple opening / closing members 21e, 21f, 21g, and 21h are moved to the open position and part of the suction port 20 is opened, and the multiple opening / closing members 21a, 21b, 21c, and 21d are not moved from their initial closed position and part of the suction port 20 is closed.

[0086] (1) The suction wind speed when all of the plurality of opening / closing members 21a to 21h are moved to the open position and all of the suction ports 20 are opened is the same as that described with reference to FIG. 5, and therefore will not be described again.

[0087] (2) The suction wind speed when the plurality of opening / closing members 21e, 21f, 21g, and 21h are moved to the open position to open a portion of the suction port 20, and the plurality of opening / closing members 21a, 21b, 21c, and 21d are not moved from the closed position, which is the initial position, to close a portion of the suction port 20. For example, the intake air volume set by the cooking exhaust device 1 is 540 m 3 The opening area of ​​the suction port 20 when part of the suction port 20 is closed by the four opening / closing members 21a, 21b, 21c, and 21d is 50 cm, which is four-eighths, or half, of the opening area of ​​the suction port 20 when the suction port 20 is fully open. 2 [Suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2) the average suction wind speed above the suction port 20 is 30 m / s.

[0088] Therefore, based on (1) and (2) above, even if the intake air volume set by the cooking exhaust device 1 is the same, by closing part of the intake port 20 with the multiple opening / closing members 21a, 21b, 21c, and 21d, the intake air speed can be increased compared to when all of the intake ports 20 are open.

[0089] The suction air volume adjusting unit 19 may reduce the suction air volume while maintaining a predetermined suction air velocity based on the ratio of the opening / closing members 21a to 21h that are switched to the closed position, that is, the opening area of ​​the suction port 20. For example, in the case of (2) above, if the average suction air velocity is not 30 m / s but 15 m / s as in the case of (1) above, the suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 )], the suction volume is 270m 3 / h. If you want to increase the airflow velocity while decreasing the airflow rate to improve the collection efficiency, you should set the airflow rate to 270 m 3 / h over 540m 3 It may be set to less than / h.

[0090] Fig. 8 is a schematic plan view showing the open / close states of the opening / closing members when the first heating unit 41a and the second heating unit 41b are in use. In Fig. 8, the diagonal lines extending upward to the right on the first heating unit 41a and the second heating unit 41b indicate that the first heating unit 41a and the second heating unit 41b are in use and that cooking utensils placed on the first heating unit 41a and the second heating unit 41b are being heated, and do not represent a cross section. Similarly, in Fig. 8, the diagonal lines extending downward to the right on the multiple opening / closing members 21g and 21h indicate that the multiple opening / closing members 21g and 21h are in the closed position, and do not represent a cross section.

[0091] In Figure 8, the first heating section 41a and the second heating section 41b are in use. That is, the first heating section 41a and the second heating section 41b are heating cooking utensils (not shown) placed on the first heating section 41a and the second heating section 41b. The third heating section 41c is not in use. That is, the third heating section 41c is not heating cooking utensils.

[0092] When the first heating unit 41a and the second heating unit 41b are in use, the multiple opening / closing members 21a, 21b, 21c, 21d, 21e, and 21f located in the area on the back side of the first heating unit 41a and the second heating unit 41b are moved from their initial closed positions to their open positions to open the air inlet 20. Meanwhile, the multiple opening / closing members 21g and 21h that are part of the opening / closing members located in the area on the back side of the unused third heating unit 41c are not moved from their initial closed positions to close the air inlet 20. In other words, the open and closed positions are switched depending on the state of use of the heating unit 41.

[0093] Here, we will explain the difference in suction wind speed between (1) when all of the multiple opening / closing members 21a to 21h are moved to the open position and all of the suction port 20 is opened, and (2) when, as shown in Figure 5, the multiple opening / closing members 21a, 21b, 21c, 21d, 21e, and 21f are moved to the open position and part of the suction port 20 is opened, and the multiple opening / closing members 21g and 21h are not moved from their initial closed position and part of the suction port 20 is closed.

[0094] (1) The suction wind speed when all of the plurality of opening / closing members 21a to 21h are moved to the open position and all of the suction ports 20 are opened is the same as that described with reference to FIG. 5, and therefore will not be described again.

[0095] (2) Intake air velocity when the plurality of opening / closing members 21a, 21b, 21c, 21d, 21e, and 21f are moved to the open position to open a portion of the suction port 20, and the plurality of opening / closing members 21g and 21h are not moved from the closed position, which is the initial position, to close a portion of the suction port 20. For example, the intake air volume set by the cooking exhaust device 1 is 540 m 3The opening area of ​​the suction port 20 when part of the suction port 20 is closed by the two opening / closing members 21g and 21h is 75 cm, which is six-eighths, or three-quarters, of the opening area of ​​the suction port 20 when the suction port 20 is completely open. 2 [Suction air volume (m 3 / h)] = [Suction speed (m / s)] × [Suction Opening area of ​​entrance 20 (m 2 ) the average suction wind speed above the suction port 20 is 20 m / s.

[0096] Here, when all of the opening / closing members 21a to 21h are moved to the open position and all of the air inlets 20 are open, i.e., when the above-mentioned case (1) is taken into account, the suction air volume required to make the average air inlet velocity above the air inlet 20 20 m / s is calculated. 2 , [Suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 )], the suction volume is 720m 3 / h. In other words, when all of the air inlets 20 are open, the air intake volume set by the cooking exhaust device 1 needs to be increased compared to when only some of the air inlets 20 are closed.

[0097] The suction air volume adjusting unit 19 may reduce the suction air volume while maintaining a predetermined suction air velocity based on the ratio of the opening / closing members 21a to 21h that are switched to the closed position, that is, the opening area of ​​the suction port 20. For example, in the case of (2) above, if the average suction air velocity is not 20 m / s but 15 m / s as in the case of (1) above, the suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 )], the suction volume is 405m 3 / h. If you want to increase the airflow velocity while decreasing the airflow rate to improve the collection efficiency, you need to set the airflow rate to 405 m 3 / h over 540m 3 It may be set to less than / h.

[0098] Fig. 9 is a schematic plan view showing the open / close states of the opening / closing members when the second heating unit 41b and the third heating unit 41c are in use. In Fig. 9, the diagonal lines extending upward to the right on the second heating unit 41b and the third heating unit 41c indicate that the second heating unit 41b and the third heating unit 41c are in use and that cooking utensils placed on the second heating unit 41b and the third heating unit 41c are being heated, and do not represent a cross section. Similarly, in Fig. 9, the diagonal lines extending downward to the right on the multiple opening / closing members 21a, 21b indicate that the multiple opening / closing members 21a, 21b are in the closed position, and do not represent a cross section.

[0099] In Figure 9, the second heating section 41b and the third heating section 41c are in use. That is, the second heating section 41b and the third heating section 41c are heating the cooking utensils (not shown) placed on the second heating section 41b and the third heating section 41c. The first heating section 41a is not in use. That is, the first heating section 41a is not heating the cooking utensils.

[0100] When the second heating unit 41b and the third heating unit 41c are in use, the multiple opening / closing members 21c, 21d, 21e, 21f, 21g, and 21h located in the area on the back side of the second heating unit 41b and the third heating unit 41c are moved from their initial closed positions to their open positions to open the air inlet 20. On the other hand, the multiple opening / closing members 21a and 21b located in part of the area on the back side of the unused first heating unit 41a are not moved from their initial closed positions to close the air inlet 20. In other words, the open and closed positions are switched depending on the state of use of the heating unit 41.

[0101] Here, we will explain the difference in suction wind speed between (1) when all of the multiple opening / closing members 21a to 21h are moved to the open position and all of the suction port 20 is opened, and (2) when, as shown in Figure 9, the multiple opening / closing members 21c, 21d, 21e, 21f, 21g, and 21h are moved to the open position and part of the suction port 20 is opened, and the multiple opening / closing members 21a and 21b are not moved from their initial closed position and part of the suction port 20 is closed.

[0102] (1) The suction wind speed when all of the plurality of opening / closing members 21a to 21h are moved to the open position and all of the suction ports 20 are opened is the same as that described with reference to FIG. 5, and therefore will not be described again.

[0103] (2) The suction wind speed when the plurality of opening / closing members 21c, 21d, 21e, 21f, 21g, and 21h are moved to the open position to open a portion of the suction port 20, and the plurality of opening / closing members 21a and 21b are not moved from the closed position, which is the initial position, to close a portion of the suction port 20. For example, the intake air volume set by the cooking exhaust device 1 is 540 m 3 The opening area of ​​the suction port 20 when part of the suction port 20 is closed by the opening / closing members 21a and 21b is 75 cm, which is six-eighths, or three-quarters, of the opening area of ​​the suction port 20 when the suction port 20 is fully open. 2 [Suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 ) the average suction wind speed above the suction port 20 is 20 m / s.

[0104] Therefore, based on (1) and (2) above, even if the intake air volume set by the cooking exhaust device 1 is the same, by closing part of the intake port 20 with multiple opening / closing members 21a, 21b, the intake air speed can be increased compared to when all of the intake ports 20 are open.

[0105] Here, when all of the multiple opening / closing members 21a to 21h are moved from the closed position, which is the initial position, to the open position, and all of the air inlets 20 are opened, that is, when the above-mentioned case (1) is taken into account, the suction air volume required to make the average air inlet velocity above the air inlet 20 20 m / s is calculated. 2 , [Suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 )], the suction volume is 720m 3 / h. In other words, when all of the air inlets 20 are open, the air intake volume set by the cooking exhaust device 1 needs to be increased compared to when only some of the air inlets 20 are closed.

[0106] The suction air volume adjusting unit 19 may reduce the suction air volume while maintaining a predetermined suction air velocity based on the ratio of the opening / closing members 21a to 21h that are switched to the closed position, that is, the opening area of ​​the suction port 20. For example, in the case of (2) above, if the average suction air velocity is not 20 m / s but 15 m / s as in the case of (1) above, the suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 )], the suction volume is 405m 3 / h. If you want to increase the airflow velocity while decreasing the airflow rate to improve the collection efficiency, you need to set the airflow rate to 405 m 3 / h over 540m 3 It may be set to less than / h.

[0107] As described above with reference to FIGS. 5 to 9 , when a portion of suction port 20 is closed by some of the multiple open / close members 21a-21h, the suction air velocity at suction port 20 increases. An increase in the suction air velocity at suction port 20 improves the capture efficiency of air containing oily smoke and odors generated during cooking. An increase in the capture efficiency of suction port 20 reduces the proportion of air A1 and air A2 that diffuses indoors rather than being exhausted outdoors. Therefore, by closing a portion of suction port 20 without moving some of the multiple open / close members 21a-21h from their initial closed positions depending on the operating state of heating unit 41, the capture efficiency of air containing oily smoke and odors generated during cooking can be improved without changing the suction air volume set by cooking exhaust device 1. Therefore, a cooking exhaust device 1 can be provided that can improve the capture efficiency of air containing oily smoke and odors generated during cooking while suppressing an increase in suction air volume.

[0108] Furthermore, when some of the multiple open / close members 21a-21h are used to close a portion of suction inlet 20, the same suction air velocity can be obtained with a reduced suction air volume compared to the suction air volume when all suction inlets 20 are open. In other words, even when the suction air volume of suction inlet 20 set by cooking exhaust device 1 is reduced, a capture efficiency equivalent to the capture efficiency when all suction inlets 20 are open can be achieved.

[0109] When the suction air volume is reduced so that it is smaller than the suction air volume when all of the opening / closing members 21a-21h are moved to the open position and all of the suction ports 20 are open, and the suction air volume is set so that the suction air velocity is greater than the suction air velocity when all of the opening / closing members 21a-21h are moved to the open position and all of the suction ports 20 are open, the collection efficiency can be improved while reducing the suction air volume. By having suction air volume adjustment unit 19 reduce the suction air volume of suction port 20, the power consumption required to suction air A1 and A2 can be reduced.

[0110] 10 and 11 show examples in which a portion of air inlet 20 is not closed, i.e., the entire air inlet 20 is open. Fig. 10 is a schematic plan view showing the open and closed states of the opening and closing member when first heating section 41a and third heating section 41c are in use. In Fig. 10, the diagonal lines extending upward to the right on first heating section 41a and third heating section 41c indicate that first heating section 41a and third heating section 41c are in use and that cooking utensils placed on first heating section 41a and third heating section 41c are being heated, and do not represent a cross section.

[0111] In Figure 10, the first heating section 41a and the third heating section 41c are in use. That is, the first heating section 41a and the third heating section 41c are heating cooking utensils (not shown) placed on the first heating section 41a and the third heating section 41c. The second heating section 41b is not in use. That is, the second heating section 41b is not heating cooking utensils.

[0112] When first heating unit 41a and third heating unit 41c are in use, multiple opening / closing members 21a-21h located in the area behind first heating unit 41a and third heating unit 41c are moved from their initial closed positions to their open positions to open air inlet 20. That is, all of air inlet 20 is opened. Of multiple opening / closing members 21c, 21d, 21e, and 21f located in the area behind second heating unit 41b, multiple opening / closing members 21c and 21d are located in the area behind first heating unit 41a, and multiple opening / closing members 21c and 21d are located in the area behind third heating unit 41c, and are therefore moved from their closed positions to their open positions.

[0113] Fig. 11 is a schematic plan view showing the open / close states of the opening / closing member when the first heating section 41a, the second heating section 41b, and the third heating section 41c are in use. In Fig. 11, the diagonal lines extending upward to the right on the first heating section 41a, the second heating section 41b, and the third heating section 41c indicate that the first heating section 41a, the second heating section 41b, and the third heating section 41c are in use and that cooking utensils placed on the first heating section 41a, the second heating section 41b, and the third heating section 41c are being heated, and do not represent a cross section.

[0114] In Figure 11, the first heating section 41a, the second heating section 41b, and the third heating section 41c are in use. That is, the first heating section 41a, the second heating section 41b, and the third heating section 41c are heating the cooking utensils (not shown) placed on the first heating section 41a, the second heating section 41b, and the third heating section 41c. There are no heating sections that are not in use. That is, there are no heating sections that are not heating the cooking utensils placed on them.

[0115] When first heating section 41a, second heating section 41b, and third heating section 41c are in use, multiple opening / closing members 21a-h located in the area on the back side of first heating section 41a, second heating section 41b, and third heating section 41c are moved from the closed position, which is the initial position, to the open position to open air inlet 20. In other words, all air inlet 20 is opened. Because there are no heating sections that are not in use, multiple opening / closing members 21a-h are moved from the closed position to the open position.

[0116] <Modification (cooking exhaust device)> 12 is a schematic plan view showing the open and closed states of multiple open / close members provided in a cooking exhaust device 1a according to a modified example when the first heating section 41a is used. In the description of the modified example, the same components as those in the first embodiment are denoted by the same reference numerals as those in the first embodiment, and description thereof will be omitted.

[0117] 12, cooking exhaust device 1a according to the modified example includes housing 50, housing top surface 51, adjacent surface 52, non-working surface 53, left side surface 54, and right side surface 55. Adjacent surface 52, non-working surface 53, left side surface 54, and right side surface 55 have the same configuration as adjacent surface 12, non-working surface 13, left side surface 14, and right side surface 15 of embodiment 1, and therefore their description will be omitted.

[0118] Housing top surface 51 has air inlet 20. Air inlet 20 has an opening / closing section 61. Opening / closing section 61 has a plurality of opening / closing members 61a, 61b, 61c, 61d, 61e, 61f, 61g, and 61h (hereinafter also referred to as a plurality of opening / closing members 61a to 61h).

[0119] 12, the diagonal lines extending upward to the right on the first heating section 41a indicate that the first heating section 41a is in use and is heating a cooking utensil placed on the first heating section 41a, and do not represent a cross section. Similarly, the diagonal lines extending downward to the right on the multiple opening / closing members 61e, 61f, 61g, and 61h in FIG. 12 indicate that the multiple opening / closing members 61e, 61f, 61g, and 61h are in the closed position, and do not represent a cross section.

[0120] The multiple opening / closing members 61a to 61h are arranged in the internal space of the housing 10 on the negative side of the z-axis from the housing top surface 51, and are plate-like members that can open or close the air inlet 20 by moving in the y-axis direction inside the air inlet 20 (the space on the negative side of the z-axis). Of the multiple opening / closing members 61a to 61h, the multiple opening / closing members 61a, 61b, 61c, and 61d are shown in the open position, and the multiple opening / closing members 61e, 61f, 61g, and 61h are shown in the closed position.

[0121] As in the first embodiment, the multiple opening / closing members 61a, 61b, 61c, and 61d located in the area behind the first heating unit 41a in use are moved from their initial closed position to their open position to open the air inlet 20. Because the multiple opening / closing members 61a, 61b, 61c, and 61d are located in the area behind the first heating unit 41a in use, they have moved from the closed position to the open position, opening the air inlet 20. The movement direction (positive direction of the y-axis) of the multiple opening / closing members 61a, 61b, 61c, and 61d is indicated by a black arrow. The multiple opening / closing members 61a, 61b, 61c, and 61d that have moved to the open position move in the positive direction of the y-axis from the closed position and are stored in the internal space of the housing 10.

[0122] In contrast, the multiple opening / closing members 61e, 61f, 61g, and 61h are shown moving from the open position to the closed position. The movement direction (negative y-axis direction) of the multiple opening / closing members 61e, 61f, 61g, and 61h is indicated by a black dashed arrow. The multiple opening / closing members 61e, 61f, 61g, and 61h move in the negative y-axis direction from the open position, and the xz plane on the negative y-axis side of the multiple opening / closing members 61e, 61f, 61g, and 61h come into contact with a plane in the internal space of suction port 20 (the xz plane on the negative z-axis side and negative y-axis side from housing top surface 51), thereby closing at least a portion of suction port 20.

[0123] Fig. 13 is a partial side cross-sectional view taken along line BB in Fig. 12. Fig. 13 shows the case where the opening / closing member 61b is in the open position.

[0124] The opening / closing unit 61 includes rotating units 62a and 62b as an opening / closing mechanism for the multiple opening / closing members 61a to 61h. The rotating units 62a and 62b are members that are rotatable around the x-axis and are disposed in the internal space of the housing 10 at the end of the air inlet 20 on the positive side of the y-axis and on the negative side of the z-axis from the housing top surface 51. The rotating units 62a and 62b support the multiple opening / closing members 61a to 61h so that they can move along the y-axis. As shown in FIG. 14, the rotating units 62a and 62b rotate counterclockwise around the x-axis, causing the multiple opening / closing members 61a to 61h to move from the closed position to the open position.

[0125] Figure 14 is a partial side cross-sectional view taken along line CC in Figure 12. Figure 14 shows the case where the opening / closing member 61g is in the closed position. The open position of the opening / closing member 61g is indicated by a dashed line. The movement of the opening / closing member 61g from the open position to the closed position is indicated by a hollow arrow. As shown in Figure 14, the rotating portions 62a and 62b rotate clockwise around the x-axis, causing the multiple opening / closing members 61a to 61h to move from the open position to the closed position.

[0126] <Modification (heating unit provided in cooking device)> In this embodiment, the cooking device 40 includes a first heating section 41a, a second heating section 41b, and Although the opening and closing of the multiple opening / closing members has been described in the case where the arrangement of the heating units 41c is symmetrical in a plan view, this is not limiting. For example, the size and arrangement of the heating units do not have to be symmetrical in a plan view, and the multiple opening / closing members can be switched between the open position and the closed position as appropriate depending on the arrangement of the heating units.

[0127] A modified example of the arrangement of multiple heating units included in a cooking device will be described with reference to Fig. 15. Fig. 15 is a plan view showing a cooking equipment 2a according to the modified example. A cooking device 40 included in the cooking equipment 2a according to the modified example includes a first heating unit 42a, a second heating unit 42b, and a third heating unit 42c.

[0128] 15, the first heating section 42a, the second heating section 42b, and the third heating section 42c may have different sizes. For example, the diameter D3 of the third heating section 42c may be smaller than the diameter D1 of the first heating section 42a. The diameter D1 of the first heating section 42a and the diameter D2 of the third heating section 42c and the second heating section 42b may be smaller.

[0129] Central axis 43 refers to a center line passing through the center of the width of cooking device 40 in the x-axis direction on the negative side of the y-axis and the center of the width of cooking device 40 in the x-axis direction on the positive side of the y-axis. First heating unit 42a may be arranged adjacent to or close to central axis 43. In contrast, third heating unit 42c may be arranged at a predetermined distance W4 from central axis 43. Second heating unit 42b may be arranged so that the center of second heating unit 42b and central axis 43 are spaced a predetermined distance W5 apart.

[0130] In this embodiment, the case where the number of opening / closing members provided in the opening / closing unit 21 is eight has been described as an example, but this is not limited to this. This can be changed as appropriate depending on the number of cooking units provided in the cooking appliance, and in the case of a two-burner stove provided with two heating units, for example, six opening / closing members may be provided.

[0131] Note that cooking exhaust device 1 according to this embodiment may be a circulation-type cooking exhaust purification device when it is placed adjacent to cooking equipment 2 equipped with an electric cooker or an induction cooker as cooking appliance 40. A circulation-type cooking exhaust purification device is a device that sucks in oily smoke, odors, etc. along with the air, purifies the air within the device, and supplies the purified air indoors. In other words, a circulation-type cooking exhaust purification device is a device that does not exhaust air from indoors to outdoors, or supply air from outdoors to indoors. A circulation-type cooking exhaust purification device may have an air outlet in housing 10, an air path connecting the intake and outlet, and a deodorizing unit and an oily smoke collection unit on the air path.

[0132] <Embodiment 2> In the second embodiment, a description will be given of another configuration of the cooking exhaust device 1 according to the first embodiment. In the description of the second embodiment, the same components as those in the first embodiment will be denoted by the same reference numerals as those in the first embodiment, and the description thereof will be omitted.

[0133] FIG. 16 is a plan view showing a cooking exhaust device 3 and cooking equipment 2 according to the second embodiment. In FIG. 16, cooking utensil P1 is placed on first heating section 41a, cooking utensil P2 is placed on second heating section 41b, and cooking utensil P3 is placed on third heating section 41c, but only first heating section 41a is in use. Therefore, multiple opening / closing members 21a, 21b, 21c, and 21d move from their initial closed positions to their open positions, partially opening air inlet 20, while multiple opening / closing members 21e, 21f, 21g, and 21h remain in their initial closed positions, partially closing air inlet 20. The cooking exhaust device 3 according to the present embodiment further includes a detector 70 in addition to the components of the cooking exhaust device 1 according to the first embodiment.

[0134] The detection unit 70 is a structure that detects the height of the cooking utensils P1, P2, and P3 placed on the cooking appliance 40. The detection unit 70 includes detectors 71a, 71b, and 71c. Detector 71a , 71b, and 71c may use any detection method, such as infrared, ultrasonic, or millimeter wave. When air inlet 20 is located at a predetermined distance W1 (distance in the y-axis direction) from the end of housing top surface 11 on the side of adjacent surface 12 (the end on the negative side of the y-axis), detectors 71a, 71b, and 71c are each located at a predetermined distance on housing top surface 11 within the distance W1. Detector 71a is located in an area behind first heating section 41a to detect the height of cooking utensil P1 placed on first heating section 41a. Detector 71b is located in an area behind second heating section 41b to detect the height of cooking utensil P2 placed on second heating section 41b. Detector 71c is located in an area behind third heating section 41c to detect the height of cooking utensil P3 placed on third heating section 41c. Hereinafter, cooking utensils P1, P2, and P3 are collectively referred to as cooking utensils P.

[0135] Here, "height of cooking utensil P" refers to the length in the z-axis direction between the top surface (xy plane) of heating unit 41 and the opening surface of cooking utensil P (xy plane on the positive side of the z-axis). Based on the height of cooking utensil P acquired by detection unit 70, suction air volume adjustment unit 19 adjusts the suction air volume. Here, as the height of cooking utensil P increases, the distance between the opening surface of cooking utensil P and suction port 20 increases, and the collection efficiency of air A1 decreases. To maintain the collection efficiency of air A1, it is necessary to maintain predetermined collection efficiencies of air A1 and air A2. There is a correlation between the collection efficiency and suction air speed. [Suction air volume (m 3 / h)] = [Suction wind speed (m / s)] × [Opening area of ​​suction port 20 (m 2 ) ), in order to maintain a predetermined collection efficiency of air A1 and air A2, it is necessary to adjust the suction air volume so that the suction air velocity above the suction port 20 increases.

[0136] When the height of the cooking utensil P detected by the detection unit 70 exceeds a predetermined reference height, the suction airflow adjustment unit 19 increases the suction airflow. More specifically, for example, the predetermined reference height of the cooking utensil P is set to 150 mm. When the height of the cooking utensil P detected by the detection unit 70 exceeds 150 mm, the suction airflow adjustment unit 19 adjusts the suction airflow to increase it. Here, the suction airflow when the cooking utensil P is at the predetermined reference height of 150 mm is defined as the reference suction airflow. Furthermore, the suction airflow when all of the opening / closing members 21a-21h are moved to the open position and all of the suction ports 20 are open is defined as the maximum suction airflow. When the cooking utensil P exceeds the predetermined reference height, the increased suction airflow exceeds the reference suction airflow and is less than the maximum suction airflow.

[0137] More specifically, for example, when the opening area of ​​the suction port 20 is 100 cm 2 The reference suction air volume is 270 m when the suction air velocity is 15 m / s, the plurality of opening / closing members 21a, 21b, 21c, and 21d are moved from the closed position, which is the initial position, to the open position to open a portion of the suction port 20, and the plurality of opening / closing members 21e, 21f, 21g, and 21h are not moved from the closed position, which is the initial position, to close a portion of the suction port 20. 3 When all of the opening / closing members 21a to 21h are moved from the closed position, which is the initial position, to the open position, and all of the air inlets 20 are opened, the suction air volume is set to 540 m 3 / h. When the cooking utensil P is above the specified reference height of 150 mm, the increased intake air volume is, for example, 270 m 3 / h over 540m 3 / h.

[0138] When the height of the cooking utensil P detected by the detection unit 70 exceeds a predetermined reference height, the suction air volume adjustment unit 19 adjusts the suction air volume to increase it, thereby maintaining a predetermined suction air velocity. By maintaining a predetermined suction air velocity, the collection efficiency can be maintained. Therefore, by providing the detection unit 70, a decrease in the collection efficiency of the air A1 can be suppressed even when the height of the cooking utensil P exceeds the predetermined height.

[0139] In contrast, when the height of the cooking utensil P detected by the detection unit 70 is below a predetermined reference height, the air collection rate of the air A1 is unlikely to decrease due to the height of the cooking utensil P, and therefore the suction air volume adjustment unit 19 does not adjust the suction air volume according to the height of the cooking utensil P.

[0140] FIG. 17 is an enlarged view of a detector 71a provided in the cooking exhaust device 3 according to the second embodiment. Detector 71a will be described as a representative example in Figure 17, but detectors 71b and 71c also have a similar configuration. Detector 71a has a detection surface 72a. In Figure 17, detection surface 72a is indicated by diagonal lines slanting downward to the right, but this figure is not a cross-sectional view. Detection surface 72a is a surface inclined with respect to the horizontal direction (xy plane) and perpendicular to the yz plane. The detection angle of detection surface 72a may be an angle of inclination that allows the height of a typical cooking utensil to be obtained. The lower limit of the height of a cooking utensil that detector 71a can detect is determined by the inclination angle of detection surface 72a, the height from the upper surface (xy plane) of first heating unit 41a to detection surface 72a (height in the z-axis direction), and the distance from the center of first heating unit 41a to detector 71a (distance in the y-axis direction).

[0141] The detection surface 72a includes a transmitter 73a and a receiver 74a. Here, a plane that vertically divides the width (width in the x-axis direction) of the detection surface 72a at the center is referred to as a division plane S. The division plane S is a plane parallel to the yz plane. The division plane S is a virtual plane shown for the purpose of explanation and is not an actual plane. The transmitter 73a and the receiver 74a are disposed on either side of the detection surface 72a divided by the division plane S. The transmitter 73a is disposed, for example, on the detection surface 72a on the negative side of the x-axis of the detection surface 72a divided by the division plane S. The transmitter 73a is disposed, for example, on the detection surface 72a on the positive side of the x-axis of the detection surface 72a divided by the division plane S. The transmitter 73a has the function of transmitting a signal to the cooking utensil P1 placed on the heating unit 41a. The signal transmitted to the cooking utensil P1 may be any type of signal, such as infrared, ultrasonic, or millimeter wave, as long as the signal has properties that allow it to be reflected by the surface of the cooking utensil P1 when transmitted toward the heating unit 41a. The receiving unit 74a has a function of receiving signals transmitted from the transmitting unit 73a and reflected by the surface of the cooking utensil placed on the heating unit, the signals being reflected in the direction of the detection surface 72a.

[0142] Next, using Figures 18 and 19, we will explain using a specific example how the detection unit 70 detects the height of the cooking utensil P placed on the heating cooking appliance 40, and how the intake air volume adjustment unit 19 adjusts the intake air volume based on the acquired height of the cooking utensil P.

[0143] Figure 18 is a partial side cross-sectional view taken along line DD in Figure 16 when height H1 of cooking utensil P1a is higher than a predetermined reference height. In Figure 18, the thick black arrow indicates the direction of travel of a signal transmitted from transmitter 73a on detection surface 72a of detector 71a. Furthermore, the outline arrow indicates the direction of travel of a signal transmitted from transmitter 73a of detection surface 72a of detector 71a and reflected by the surface of cooking utensil P1a placed on first heating section 41a, but reflected toward receiver 74a on detection surface 72a.

[0144] The predetermined reference height is 150 mm, and height H1 of cooking utensil P1a shown in Figure 18 is 200 mm, so height H1 of cooking utensil P1a exceeds the predetermined reference height. Because height H1 of cooking utensil P1a exceeds the predetermined reference height, the signal transmitted from transmitter 73a is reflected by the surface of cooking utensil P1a, and receiver 74a included in detection surface 72a receives the reflected signal. Because height H1 of cooking utensil P1a detected by detector 71a included in detection unit 70 exceeds the predetermined reference height of 150 mm, suction airflow adjuster 19 adjusts to increase the suction airflow from suction port 20.

[0145] By setting the increased suction air volume to be greater than the reference suction air volume and less than the maximum suction air volume, a predetermined suction air velocity can be maintained. By maintaining a predetermined suction air velocity, the collection efficiency can be maintained. Therefore, by providing the detection unit 70, a decrease in the collection efficiency of air A1 can be suppressed even when the height of the cooking utensil P is higher than a predetermined height. Furthermore, by setting the increased suction air volume to be greater than the reference suction air volume and less than the maximum suction air volume, it is possible to reduce the power consumption required to draw air A1 and A2 when all of the multiple opening / closing members 21a-21h are moved to the open position and all of the suction ports 20 are open.

[0146] Figure 19 is a partial side cross-sectional view taken along line DD in Figure 16 when the height of the cooking utensil is lower than a predetermined reference height. In Figure 19, the thick black arrow indicates the direction of travel of the signal transmitted from transmitter 73a of detection surface 72a of detector 71a. The predetermined reference height is 150 mm, and height H2 of cooking utensil P1b shown in Figure 19 is 100 mm, so height H2 of cooking utensil P1b is below the predetermined reference height. Because height H2 of cooking utensil P1b is below the predetermined reference height, the signal transmitted from transmitter 73a continues to travel in the negative y-axis and positive z-axis direction without being reflected by the surface of cooking utensil P1b. Therefore, receiver 74a does not receive the signal reflected from the surface of cooking utensil P1b. Because height H2 of cooking utensil P1b detected by detector 71a of detection unit 70 is below the predetermined reference height of 150 mm, suction airflow adjuster 19 does not change the suction airflow from suction port 20.

[0147] In this embodiment, the detection unit 70 detects whether the height of the cooking utensil exceeds a predetermined reference height, and if the height exceeds the predetermined reference height, the intake air volume of the intake port 20 is increased. However, the detection unit 70 may also be configured to obtain the specific height of the cooking utensil and increase or decrease the intake air volume of the intake port 20 according to the obtained height.

[0148] In this embodiment, three detectors are provided as an example, but this is not limiting. It is sufficient that the height of the cooking utensil being heated on the cooking device 40 can be detected, and at least one detector may be provided.

[0149] In this embodiment, the detection units are arranged on the upper surface 11 of the housing (xy plane on the positive side of the z axis), but this is not limitative. For example, the detection units may be arranged on each of the opening / closing members 21a, 21b, 21c, 21d, 21e, 21f, 21g, and 21h.

[0150] The cooking exhaust device 1 according to the first embodiment and the cooking exhaust device 3 according to the second embodiment may each include a storage container (not shown) capable of storing the housing 10 and the housing 50. The storage container may have the same shape as the outer shape of the housing 10 and the housing 50, for example, a hollow, approximately rectangular parallelepiped shape.

[0151] The present invention is not limited to the above-described embodiment, and can be modified as appropriate within the scope of the invention.

[0152] One aspect of the present disclosure is as follows.

[0153] (Item 1) a housing having an adjacent surface for being adjacent to cooking equipment having a cooking device on an upper surface on which two or more heating units are arranged; an intake port disposed on an upper surface of the housing for drawing in air around the cooking appliance; an opening / closing unit having a plurality of opening / closing members configured to move between an open position where the suction port is open and a closed position where the suction port is closed; Equipped with By arranging the adjacent surface adjacent to the cooking equipment, the cooking device and the air inlet are disposed adjacent to each other on approximately the same plane, the opening / closing unit switches between the open position and the closed position depending on the usage state of the heating unit. Cooking exhaust system. (Item 2) When the adjacent surface of the housing and the cooking equipment are adjacent to each other and the adjacent surface of the housing is viewed from the front from the cooking equipment side, the opening / closing member located in the area on the back side of the heating unit in use is moved to the open position to open at least the air inlet. Item 1. A cooking exhaust system according to item 1. (Item 3) an intake air volume adjustment unit that adjusts an intake air volume, which is the volume of air that the intake port draws in; The suction air volume adjustment unit adjusts the suction air volume based on the percentage of the opening / closing member that has been switched to the closed position. Item 2. A cooking exhaust system. (Item 4) When the ratio of the opening / closing members switched to the closed position increases, the amount of suction air is reduced. Item 3. The cooking exhaust device according to item 3. (Item 5) A detection unit is provided to detect the height of the cooking utensil placed on the heating unit, The suction air volume is adjusted based on the height of the cooking utensil acquired by the detection unit. Item 3 or 4. The cooking exhaust device according to item 3 or 4. (Item 6) When the height of the cooking appliance exceeds a predetermined reference height, the suction air volume is increased. Item 5. The cooking exhaust device according to item 5. [Explanation of symbols]

[0154] 1. Cooking exhaust system 2 Cooking equipment 3. Cooking exhaust system 10. Cabinet 11 Top of the case 12 Adjacent Surface 13 Non-working surface 14 Left side 15 Right side 16 Exhaust air duct 17 Exhaust fan 18 Exhaust duct 19 Intake air volume adjustment section 20 Intake port 21 Opening and Closing Section 21a Opening and closing member 21b Opening / closing member 21c Opening / closing member 21d Opening and closing member 21e Opening and closing member 21f Opening and closing member 21g opening / closing parts 21h Opening / closing parts 22 Hinge part 30 Cooking cabinet 31 Top surface of cooking equipment 32 Adjacent Surface 33 Work surface 34 Left side 35 Right side 36 Storage area 37a Door 37b Door 40 Cooking machine 41 Heating section 41a 1st heating section 41b 2nd heating section 41c 3rd heating section 42 Heating section 42a 1st heating section 42b 2nd heating section 42c 3rd heating section 43 Central axis 50 cabinets 51 Top of the case 52 Adjacent Surface 53 Non-working surface 54 left side 55 Right side 56 Exhaust air duct 61 Opening and closing section 61a Opening and closing member 61b Opening and closing member 61c Opening and closing member 61d Opening and closing member 61e Opening and closing member 61f Opening and closing member 61g Opening and closing member 61h Opening and closing member 62a Rotating part 62b Rotating part 70 Detector 71a detector 71b detector 71c detector 72a Detection surface 73a Transmitter 74a Receiving unit A1 Air A2 Air OT Outdoor P cooking utensils P1 Cookware P1a Cookware P1b Cookware P2 cooking utensils P3 Cookware S split plane W1 spacing W2 spacing W3 spacing W4 spacing W5 spacing

Claims

1. a housing having an adjacent surface for being adjacent to cooking equipment having a cooking device on an upper surface thereof, the cooking device having two or more heating units disposed thereon; an intake port disposed on an upper surface of the housing for drawing in air around the cooking appliance; an opening / closing unit having a plurality of opening / closing members configured to move between an open position where the suction port is open and a closed position where the suction port is closed; Equipped with By arranging the adjacent surface adjacent to the cooking equipment, the cooking device and the air inlet are disposed adjacent to each other on approximately the same plane, the opening / closing unit switches between the open position and the closed position depending on the usage state of the heating unit. Cooking exhaust system.

2. When the adjacent surface of the housing and the cooking equipment are adjacent to each other and the adjacent surface of the housing is viewed from the front from the cooking equipment side, the opening / closing member located in the area on the back side of the heating unit in use is moved to the open position to open at least the air inlet. The cooking exhaust system of claim 1.

3. an intake air volume adjustment unit that adjusts an intake air volume, which is the volume of air that the intake port draws in; The suction air volume adjustment unit adjusts the suction air volume based on the percentage of the opening / closing member that has been switched to the closed position. The cooking exhaust system according to claim 2.

4. When the ratio of the opening / closing members switched to the closed position increases, the amount of suction air is reduced. The cooking exhaust system according to claim 3.

5. A detection unit is provided to detect the height of the cooking utensil placed on the heating unit, The suction air volume is adjusted based on the height of the cooking utensil acquired by the detection unit.

5. The cooking exhaust device according to claim 3 or 4.

6. When the height of the cooking appliance exceeds a predetermined reference height, the suction air volume is increased.

6. The cooking exhaust system according to claim 5.

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