a range hood

Abstract

The invention discloses a range hood, which comprises a fume collecting hood, and the fume collecting hood includes a retaining wall forming an annular structure, and is characterized in that an upwardly recessed first collection hood is formed inside the space surrounded by the retaining wall. A smoke chamber and a second smoke collection chamber, the first smoke collection chamber is located at the front side of the second smoke collection chamber. Compared with the prior art, the present invention has the advantages of: by setting two smoke collecting chambers at the front and rear, the oil fume can be surrounded and controlled by the two smoke collecting chambers and secondly inhaled by the fan system, effectively preventing the oil fume from escaping to the smoke collecting hood Outside: By ensuring sufficient depth and slope of the smoke collecting chamber, a better wall attachment effect can be formed, so that the negative pressure can cover the entire oil fume area.

Description

technical field [0001] The invention relates to a cooking fume purifying device, in particular to a range hood. Background technique [0002] Range hoods have become one of the indispensable kitchen appliances in modern families. The range hood uses the principle of fluid dynamics to work, sucks and exhausts the range hood through a centrifugal fan installed inside the range hood, and uses a filter to filter some grease particles. The centrifugal fan includes a volute, an impeller installed in the volute and a motor that drives the impeller to rotate. When the impeller rotates, a negative pressure suction is generated in the center of the fan, and the oil fume under the range hood is sucked into the fan, and after being accelerated by the fan, it is collected by the volute and guided out of the room. [0003] For commercial range hoods used in restaurants, hotels, etc., due to the installation height, the air inlet is far from the stove top, and the fan is placed behind, t...

AI Technical Summary

Problems solved by technology

[0003] For commercial range hoods used in restaurants, hotels, etc., due to the installation height, the air inlet is far from the stove top, and the fan is placed behind, the negative pressure area formed is small and cannot effectively envelop the entire area above the stove. area

That is to say, the common problems at present are: 1. The depth of the smoke collecting cavity is not enough to form an ideal smoke collection effect; 2. The distance between the air inlet and the stove is too large to form a sufficient negative pressure area

[0004] In contrast, the installation position of household range hoods is lower, and the negative pressure area is closer to the stove. The effect of range hood can be improved by precisely adjusting the negative pressure position, and even adjusted by separately controlling the left and right negative pressure. The effect of oil suction, but usually the smoke collection cavity is shallow, which cannot solve the problem of smoke on both sides, especially when stir-frying, the amount of oil smoke is large, and all the oil smoke cannot be completely controlled by controlling the negative pressure alone

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