JP7702607B2 - Ventilation system - Google Patents

Description

This disclosure relates to a ventilation system.

There is a known device that blows fresh air obtained from the air supply and exhaust function of a kitchen range hood upward from around the stove. For example, Patent Document 1 describes a device that efficiently collects oily smoke generated from the stove side and rising during cooking with a range hood by a wall of air blown out from around the stove. This device has nozzles with outlets for blowing out fresh outdoor air on the left, right, and rear sides of the stove except for the front, an inverted bowl-shaped range hood that opens downward above the stove and sucks in oily smoke, an exhaust fan motor provided in an air flow path that communicates between the hood intake port and the outdoors, and an intake fan motor that supplies kitchen air to the air flow path.

Japanese Patent Application Publication No. 2-93230

When cooking, the range hood exhausts air, and the same amount of air (intake air volume) is supplied from outside as the amount of air exhausted (exhaust air volume). In an airtight home, this can result in insufficient intake air from outside, leading to an imbalance between the exhaust and intake air volumes and creating negative pressure inside the room. When negative pressure occurs, problems can occur, such as poor suction by the exhaust fan, reduced efficiency in capturing oily smoke, abnormal noise, and increased drafts.

In order to increase the amount of air supplied and improve the collection efficiency, it is possible to provide an air inlet on the wall facing the outdoors, introduce outside air from this air inlet, and blow it out like an air curtain toward the range hood from three directions, the left and right sides and the rear side around the stove. In this case, non-air-conditioned air whose temperature and humidity are not adjusted will enter an air-conditioned room such as a living room. If non-air-conditioned air directly enters an air-conditioned room as in Patent Document 1, the air conditioning in the room may be disrupted, causing discomfort to the occupants. In addition, the non-air-conditioned air may directly hit the hands of a cooker cooking on the stove, causing discomfort to the cooker.

As described above, the exhaust device described in Patent Document 1 does not adequately address the issue of comfort for people in the room and for people cooking due to disruptions to air conditioning.

In order to solve the above problems, a ventilation system according to one aspect of the present disclosure includes an intake fan, an air intake device that sucks in air from an underfloor space by the intake fan and blows it out as an intake airflow from three directions around an area where a cooking appliance is installed, and an exhaust device that is installed above the area where the cooking appliance is installed, has an exhaust fan, and sucks in the intake airflow and exhausts it using the exhaust fan. The three directions are both left and right directions and the rear of the area where the cooking appliance is installed, excluding the front, and the air intake device operates in conjunction with the exhaust device.

In addition, conversions of the expressions of this disclosure between methods, devices, systems, recording media, computer programs, etc. are also valid aspects of this disclosure.

This disclosure provides a ventilation system that uses a range hood to ventilate without causing discomfort to people in the room and to the cook.

FIG. 1 is a side view showing a schematic configuration of a ventilation system according to a first embodiment; FIG. 1 is a front view showing the ventilation system. A top view showing the damper mechanism of the ventilation system FIG. 1 is a top view showing a cooking device installation section of the ventilation system and the cooking device; FIG. 13 is a side view showing a ventilation system according to a second embodiment of the present invention.

Hereinafter, the embodiments for carrying out the present disclosure will be described with reference to the accompanying drawings. In the embodiments and modified examples, the same or equivalent components and members are given the same reference numerals, and duplicated descriptions are omitted as appropriate. In addition, the dimensions of the members in each drawing are enlarged or reduced as appropriate for ease of understanding. In addition, some of the members that are not important for explaining the embodiments are omitted in each drawing.

In addition, terms including ordinal numbers such as first and second are used to describe various components, but these terms are used only for the purpose of distinguishing one component from another and do not limit the components.

The ventilation system disclosed herein has an air supply function that transports air from the underfloor space indoors, and an exhaust function that transports indoor air outdoors.

(Embodiment 1)
A ventilation system 100 according to an embodiment of the present disclosure will be described below with reference to Figs. 1 and 2. Fig. 1 is a side view illustrating the ventilation system of the present embodiment. Fig. 2 is a front view showing the ventilation system 100. As shown in Fig. 1, the ventilation system 100 is installed in a room 80 such as a kitchen having a cooking device installation section 82. The cooking device installation section 82 may be a stand on which a cooking device 84 such as a gas stove or an induction stove is installed, or may be a stand into which the cooking device 84 is built.

For the sake of convenience, the front-to-back direction of the cooking device installation section 82 will be referred to simply as the "front-to-back direction", the left-to-right direction of the cooking device installation section 82 as viewed from the user will be referred to simply as the "left-to-right direction", and the up-to-down direction of the cooking device installation section 82 will be referred to simply as the "up-to-down direction". The side on which the user of the cooking device 84 stands with respect to the cooking device installation section 82 will be referred to as the front side of the cooking device installation section 82, the opposite side will be referred to as the rear side, the left side as viewed from the user at the front side of the cooking device 84 will be referred to as the left side side, and the right side will be referred to as the right side side. The front side of the cooking device installation section 82 will be referred to as the "front side" or "forward", the rear side will be referred to as the "rear side" or "rear", the left side side will be referred to as the "left side" or "left side", and the right side side will be referred to as the "right side" or "right side". As shown in FIG. 1, the ventilation system 100 includes an air supply device 2 that supplies an air supply flow to the room 80, and an exhaust device 3 that exhausts air from the room 80.

The air supply device 2 will be described with reference to Figures 1 and 2. In this embodiment, the air supply device 2 is installed below the cooking device installation section 82. Specifically, as shown in Figure 1, the air supply device 2 is installed in the underfloor space. As shown in Figure 1, the air supply device 2 includes a main body 20, a transport duct 26, and an outlet nozzle 24. In this embodiment, the main body 20 is box-shaped and includes an intake port 22, an outlet port 23, an air supply fan 28, and a first control unit 50. The main body 20 is installed in the underfloor space of a room 80, such as a kitchen, having a cooking device installation section 82 where a cooking device 84, such as a gas stove or an induction stove, is installed. The main body 20 has a flange 29 provided on the upper surface of the main body 20 fixed to the floor material 88.

The intake port 22 is provided on one side of the main body 20, and the outlet port 23 is provided on the side of the main body 20 opposite the intake port 22. A filter 21 is disposed between the intake port 22 and the intake fan 28 to reduce the inflow of foreign matter into the intake air. The intake fan 28 has a motor 27. The intake fan 28 rotates integrally with the motor 27 under the control of the first control unit 50. When the intake fan 28 rotates, it draws in air from the intake port 22 according to its rotation speed and sends it out from the outlet port 23. The base end side of the conveying duct 26 is connected to the outlet port 23. A known fan mechanism such as a sirocco fan or a turbo fan can be used as the intake fan 28.

The transport duct 26 has a cross section that is flat in the front-to-rear direction and has a larger left-to-right dimension than a front-to-rear dimension. The transport duct 26 extends vertically in the vicinity of the cooking device installation section 82. The transport duct 26 is an air passage for transporting the air sent out from the air outlet 23 to the blow-out nozzle 24. The blow-out nozzle 24 is connected to the tip side of the transport duct 26.

The transport duct 26 branches into three near the connection position to the outlet 23, and at the ends of the branches are the first transport duct 26a, the second transport duct 26b, and the third transport duct 26c.

The first transport duct 26a has a cross section that is flat in the front-to-rear direction and has a larger left-to-right dimension than its front-to-rear dimension. The first transport duct 26a extends vertically on the rear side of the cooking device installation section 82.

The second transport duct 26b has a cross section that is flat in the left-right direction and has a larger front-to-back dimension than its left-to-right dimension. The second transport duct 26b extends vertically on the left side of the cooking device installation section 82.

The third transport duct 26c has a cross section that is flat in the left-right direction and has a larger front-to-back dimension than its left-to-right dimension. The third transport duct 26c extends vertically on the right side of the cooking device installation section 82.

The blowing nozzle 24 has a first blowing nozzle 24a provided on the back side of the cooking device installation section 82, a second blowing nozzle 24b provided on the left side of the cooking device installation section 82, and a third blowing nozzle 24c provided on the right side of the cooking device installation section 82. A first air supply flow A1a is blown out from the first blowing nozzle 24a, a second air supply flow A1b is blown out from the second blowing nozzle 24b, and a third air supply flow A1c is blown out from the third blowing nozzle 24c.

The air supply device 2 configured in this manner draws in air from the underfloor space (intake air) through the intake port 22 by the air supply fan 28, and blows it out as an air supply flow A1 from the outlet nozzle 24 into the room 80 through the rear side, left side side, and right side side of the cooking device installation section 82.

The first control unit 50 is composed of a microcomputer and the like, and mainly controls the on/off of the intake air flow A1 and the intake air volume of the intake air flow A1 through the rotation of the motor 27. In particular, the first control unit 50 in this example communicates with the second control unit 52 of the exhaust device 3, which will be described later, via wired or wireless communication means. By communicating in this manner, the intake air device 2 operates in conjunction with the exhaust device 3, and the intake air volume of the intake air device 2 changes in response to changes in the exhaust volume of the exhaust device 3.

That is, it is equipped with an intake fan 28, an intake device 2 that blows air sucked in from the underfloor space by the intake fan 28 out from the rear side and both left and right sides of the cooking device installation section 82 as an intake air flow A1, and an exhaust device 3 that is installed above the cooking device installation section 82 and has an exhaust fan 42 that sucks in the intake air flow A1 and exhausts it using the exhaust fan 42, and the intake device 2 is configured to operate in conjunction with the exhaust device 3.

Since the intake air flow A1 is blown out from three directions, the rear side, the left side side, and the right side side, excluding the front side, when a user of the cooking device 84 stands in front of the cooking device 84 and cooks, the intake air flow A1 is unlikely to hit the user's hands, making it less likely that the user will feel uncomfortable while cooking. In addition, the air in the underfloor space is often warmer than the outside air in winter and cooler in summer. Therefore, even if the air in the underfloor space enters an air-conditioned room, it causes little disruption to the air conditioning in the room, and discomfort can be reduced even if the intake air flow A1 hits the user's hands of the cooking device 84. This makes it possible to obtain a ventilation system that ventilates with a range hood without causing discomfort to occupants or the cook.

The first air supply flow A1a is directed to the rear side of the hood 36 of the exhaust device 3, the second air supply flow A1b is directed to the left side of the hood 36 of the exhaust device 3, and the third air supply flow A1c is directed to the right side of the hood 36 of the exhaust device 3.
6. In this case, steam and oily smoke, etc. (hereinafter referred to as "oil smoke, etc. S") generated by cooking utensils 86 can be drawn in and efficiently guided to exhaust device 3. Even in the case of an induction stove, which is less likely to generate an updraft than a gas stove, intake air flow A1 pushes oily smoke, etc. S upward in the same way as an updraft, so that hood 36 of exhaust device 3, which will be described later, can be positioned higher than in the case where intake air flow A1 is not present. Therefore, it is expected that the effect of improving the degree of freedom in construction with respect to the installation height of exhaust device 3 can be achieved.

The exhaust device 3 will be described with reference to Figures 1 and 2. The exhaust device 3 is installed above the cooking device installation section 82. The exhaust device 3 draws in the intake air flow A1 together with the surrounding air and exhausts it. When cooking on the cooking device 84 using cooking utensils 86 such as pots and frying pans, the exhaust device 3 draws in the intake air flow A1 and air containing oily smoke S generated from the cooking utensils 86 together with the surrounding air and exhausts it as exhaust air flow A2. The exhaust device 3 is sometimes called a range hood.

The exhaust device 3 in this example includes a baffle plate 32, an exhaust fan 42, a fan box 34, a hood 36, and a second control unit 52. The hood 36 has an intake port 33, a hood outlet 38, and a hood front surface 43. The hood 36 has a rectangular outer shape in a plan view, is an inverted bowl-shaped member that is flat from top to bottom, and has an opening on the bottom. The baffle plate 32 has a flat rectangular shape, and is provided above the cooking device installation section 82, within the opening of the hood 36, or below the bottom surface of the hood 36.

The suction ports 33 are formed in the hood 36 between the opening of the hood 36 and the baffle plate 32. In this example, the suction ports 33 are formed in front, behind, left, and right of the baffle plate 32. The suction ports 33 suck in the oily smoke S and other gases generated by the cooking utensils 86 and the intake air flow A1 together with the surrounding air. The suction ports 33 communicate with the internal space 41 partitioned by the baffle plate 32 and the hood 36.

The hood outlet 38 is provided on the top surface of the hood 36. The hood outlet 38 communicates with the inlet side of the exhaust fan 42 via a duct (not shown).

The fan box 34 is installed on the top of the hood 36. Specifically, the fan box 34 is provided above the hood 36, i.e., on the ceiling side, on the rear side of the baffle plate 32, i.e., on the opposite side to the side where the user stands. The fan box 34 communicates with the internal space 41 through the hood outlet 38.

The exhaust fan 42 is disposed near the hood outlet 38 of the fan box 34. The exhaust fan 42 has a motor 37. The exhaust fan 42 rotates integrally with the motor 37 under the control of the second control unit 52. When the exhaust fan 42 rotates, it draws in air from the intake port 33 according to its rotation speed, and sends the air drawn in from the intake port 33 out through the exhaust port 35 to the outdoors via a duct (not shown). A known fan mechanism such as a sirocco fan or turbo fan can be used as the exhaust fan 42.

In the exhaust device 3, air containing oil smoke and other contaminants S and the supply air flow A1 are sucked in through the intake port 33 by the operation of the exhaust fan 42 and expelled from the exhaust port 35.

The hood front part 43 is disposed in front of the hood 36, i.e., on the side where the user stands. The hood front part 43 is provided with an operation part 45 having a switch for selecting the operation type of the exhaust device 3. In the example of FIG. 2, the operation part 45 includes four buttons B0, B1, B2, and B3.

The second control unit 52 is composed of a microcomputer and the like, and mainly controls the on/off of the exhaust flow A2 and the exhaust volume of the exhaust flow A2 through the rotation of the motor 37. The second control unit 52 controls the operation of the exhaust fan 42 in response to a button selected on the operation unit 45. The second control unit 52 in this example also communicates with the first control unit 50 via a wired or wireless communication means C. In particular, the second control unit 52 transmits operation information related to the selection of buttons B0, B1, B2, and B3 of the operation unit 45 to the first control unit 50 via the communication means C.

The coordinated operation of the ventilation system 100 configured as above will now be described. In the ventilation system 100, the air intake device 2 operates in conjunction with the exhaust device 3 to reduce the imbalance between the exhaust volume and the intake volume. In other words, when the exhaust device 3 is operating, the air intake device 2 also operates, and when the exhaust device 3 is stopped, the air intake device 2 is also stopped.

In addition, if the air intake volume of the air intake device 2 is constant when the exhaust volume of the exhaust device 3 changes, the imbalance between the exhaust volume and the air intake volume increases. Therefore, in this embodiment, the air intake volume of the air intake device 2 is controlled to reduce the imbalance between the exhaust volume and the air intake volume in response to changes in the exhaust volume of the exhaust device 3. In other words, the air intake volume of the air intake device 2 is controlled to approach the exhaust volume of the exhaust device 3.

An example of the interlocking operation will be described. When the user selects a push button on the operation unit 45 while the air supply device 2 and the exhaust device 3 are stopped, the second control unit 52 causes the exhaust fan 42 to generate an exhaust flow A2 with an air volume corresponding to the selected button. For example, the second control unit 52 generates a small air volume exhaust flow A2 when button B1 is operated, generates a medium air volume exhaust flow A2 when button B2 is selected, generates a large air volume exhaust flow A2 when button B3 is selected, and stops the exhaust fan 42 to stop the generation of the exhaust flow A2 when button B0 is selected. Note that, in terms of the air volume of the exhaust flow A2, the small air volume exhaust flow A2 < the medium air volume exhaust flow A2 < the large air volume exhaust flow A2.

The second control unit 52 controls the exhaust fan 42 and at the same time transmits operation information regarding the operation of the operation unit 45 to the first control unit 50 via the communication means C. This operation information includes, for example, information on which of the buttons B0, B1, B2, and B3 was selected.

The first control unit 50 causes the intake fan 28 to generate an intake airflow A1 with an air volume corresponding to the operation indicated in the operation information received from the second control unit 52. For example, when the operation information includes information that the button B1 is selected, the first control unit 50 generates an intake airflow A1 with a small air volume. When the operation information includes information that the button B2 is selected, the first control unit 50 generates an intake airflow A1 with a medium air volume. When the operation information includes information that the button B3 is selected, the first control unit 50 generates an intake airflow A1 with a large air volume. When the operation information includes information that the button B0 is selected, the first control unit 50 stops the intake fan 28 to stop the generation of the intake airflow A1. Note that, in terms of the air volume of the intake airflow A1, the intake airflow A1 with a small air volume < the intake airflow A1 with a medium air volume < the intake airflow A1 with a large air volume.

In other words, when the exhaust volume of the exhaust device 3 increases, the supply volume of the air intake device 2 also increases to approach the increased exhaust volume. When the exhaust volume decreases, the supply volume also decreases to approach the decreased exhaust volume. When the exhaust fan 42 is stopped, the supply fan 28 is also stopped.

In other words, the amount of air supplied by the air supply device 2 changes in response to changes in the amount of exhaust air from the exhaust device 3.

By operating in this manner, the amount of air supplied by the air supply device 2 changes (increases or decreases) in response to changes (increases or decreases) in the amount of exhaust air from the exhaust device 3, thereby reducing the imbalance between the amount of exhaust air and the amount of air supplied.

The first blowing nozzle 24a is connected to the tip side of the first transport duct 26a and is a linear nozzle extending in the left-right direction of the cooking device installation section 82. As shown in FIG. 1, the first blowing nozzle 24a opens upward and blows out the first supply air flow A1a upward. Therefore, the first supply air flow A1a blown out from the first blowing nozzle 24a forms an air curtain that is thin in the front-to-back direction and wide in the left-to-right direction.

The second blowing nozzle 24b is a linear nozzle that is connected to the tip side of the second transport duct 26b and extends in the front-to-rear direction of the cooking device installation section 82. As shown in FIG. 1, the second blowing nozzle 24b opens upward and blows out the second supply air flow A1b upward. Therefore, the second supply air flow A1b blown out from the second blowing nozzle 24b forms an air curtain that is thin from side to side and wide from front to back.

The third blowing nozzle 24c is a linear nozzle that is connected to the tip side of the third transport duct 26c and extends in the front-to-rear direction of the cooking device installation section 82. As shown in FIG. 1, the third blowing nozzle 24c opens upward and blows out the third supply air flow A1c upward. Therefore, the third supply air flow A1c blown out from the third blowing nozzle 24c forms an air curtain that is thin from side to side and wide from front to back.

In a plan view, the rear ends of the second blow-out nozzle 24b and the third blow-out nozzle 24c are in contact with the first blow-out nozzle 24a.

That is, the blowing nozzle 24 includes a first blowing nozzle 24a, a second blowing nozzle 24b, and a third blowing nozzle 24c. The first blowing nozzle 24a is provided behind the cooking device installation section 82 and is a linear nozzle extending in the left-right direction of the cooking device installation section 82. The second blowing nozzle 24b is provided to the left of the cooking device installation section 82 and is a linear nozzle extending in the front-rear direction of the cooking device installation section 82. The third blowing nozzle 24c is provided to the right of the cooking device installation section 82 and is a linear nozzle extending in the front-rear direction of the cooking device installation section 82. The ends of the first blowing nozzle 24a, the second blowing nozzle 24b, and the third blowing nozzle 24c are connected without any gaps, and the supply air flow A1 forms an air curtain.

In order to reduce the amount of oil smoke S flowing out into a space such as a living room, it is desirable that the oil smoke S is sucked into the exhaust device 3 without dispersing around the cooking device installation section 82. If there is a gap between the first air supply flow A1a, the second air supply flow A1b, and the third air supply flow A1c, the oil smoke S may disperse around the cooking device installation section 82 and not be sucked into the exhaust device 3. In this embodiment, in a plan view, the rear end of the second blowing nozzle 24b and the third blowing nozzle 24c are in contact with the first blowing nozzle 24a. This allows a U-shaped air curtain with no gaps to be formed, and the oil smoke S is sucked into the exhaust device 3 without dispersing around. This makes it possible to obtain a ventilation system that can more accurately capture steam, oil smoke, etc. generated from cooking utensils.
2, the left-right dimension of the first blowing nozzle 24a is larger than the left-right dimension of the cooking device 84, the front-rear dimension of the second blowing nozzle 24b is larger than the front-rear dimension of the cooking device 84, and the front-rear dimension of the third blowing nozzle 24c is larger than the front-rear dimension of the cooking device 84. This is expected to reduce the amount of oily smoke S that flows out into the space behind, to the left, and to the right of the cooking device installation section 82 and the cooking device 84. Also, as shown in FIG. 2, the left-right dimension of the first blowing nozzle 24a is smaller than the left-right dimension of the cooking device installation section 82, the front-rear dimension of the second blowing nozzle 24b is smaller than the front-rear dimension of the cooking device installation section 82, and the front-rear dimension of the third blowing nozzle 24c is smaller than the front-rear dimension of the cooking device installation section 82. This is expected to have the effect of reducing the possibility that the blow-out nozzle 24 will protrude from the left and right and the front and back of the cooking appliance installation section 82, causing noise in the appearance (spoiler in the appearance).

Figure 3 is a top view showing the damper mechanism of the ventilation system 100. Figure 4 is a top view showing the cooking device installation section and cooking device of the ventilation system 100.

As shown in FIG. 3, it is preferable that the transport duct 26 is provided with a damper mechanism 60 that adjusts the amount of air transported to each of the first transport duct 26a, the second transport duct 26b, and the third transport duct 26c.

As shown in FIG. 4, this type of cooking device 84 generally has three cooking areas 85 on the cooking device 84 where cooking utensils 86 such as pots and frying pans are placed. As shown in FIG. 4, there are two cooking areas 85 symmetrically arranged on the front side, and one on the rear side on the center line of the front. When cooking with cooking utensils 86 on the cooking device 84, the amount of oil smoke, etc. S generated from the three cooking utensils 86 varies depending on the cooking content. Therefore, if the air volume flowing through the first transport duct 26a, the second transport duct 26b, and the third transport duct 26c is the same, the air curtain cannot be fully effective, and problems such as a decrease in the efficiency of capturing oil smoke, etc. S arise.

The damper mechanism 60 is provided near the entrance of each of the three branches of the transport duct 26. The damper mechanism 60 includes a first damper 60a, a second damper 60b, and a third damper 60c that can be opened and closed. By adjusting the degree of opening and closing of the first damper 60a, the second damper 60b, and the third damper 60c, the amount of air transported (air volume) to each of the first transport duct 26a, the second transport duct 26b, and the third transport duct 26c can be adjusted. For example, the air volume to the first transport duct 26a is set to a small air volume, the air volume to the second transport duct 26b is set to a medium air volume, and the air volume to the third transport duct 26c is set to a large air volume. In addition, the air volume of the transport duct 26 is small air volume < medium air volume < large air volume. The operation of the damper mechanism is controlled by the third control unit 54.

The third control unit 54 controls the opening and closing of the damper mechanism 60 based on the operating status of the cooking device 84, the heat operation, etc. For example, when only the right side of the front side of the cooking device 84 is operating, the damper mechanism 60 is opened and closed to increase the ratio of airflow flowing through the third transport duct 26c. In addition, when the cooking device 84 stops, the damper mechanism 60 is opened and closed to make the ratio of airflow between the first transport duct 26a, the second transport duct 26b, and the third transport duct 26c equal.

That is, the air supply device 2 includes a transport duct 26 that transports air from the air supply fan 28 to the blowing nozzle 24, and the transport duct 26 branches into a first transport duct 26a, a second transport duct 26b, and a third transport duct 26c downstream of the air supply fan 28. The first transport duct 26a transports air to the first blowing nozzle 24a, the second transport duct 26b transports air to the second blowing nozzle 24b, and the third transport duct 26c transports air to the third blowing nozzle 24c. The device includes a damper mechanism 60 that adjusts the amount of air transported to each of the first transport duct 26a, the second transport duct 26b, and the third transport duct 26c. The operation of the damper mechanism 60 is controlled by the third control unit 54.

In other words, by adjusting the ratio of the air transport volume (air volume) to each of the first transport duct 26a, the second transport duct 26b, and the third transport duct 26c, the air volume ratio of the first air supply flow A1a, the second air supply flow A1b, and the third air supply flow A1c blown out from the first blowing nozzle 24a, the second blowing nozzle 24b, and the third blowing nozzle 24c also changes in conjunction. In this way, by providing the damper mechanism 60, it is possible to form an air curtain whose air volume ratio changes according to the cooking contents and the usage status of the cooking device, and it is expected to have the effect of reducing the amount of oil smoke, etc. S that flows out into the space such as a living room. This makes it possible to obtain a ventilation system that can more accurately capture steam, oil smoke, etc. generated by cooking utensils.

The third control unit 54 is incorporated in the cooking device 84 or the cooking device installation unit 82, and includes a determination unit 55 and an instruction unit 56.

The determination unit 55 determines which cooking location 85 on the cooking device 84 is in operation, determines the heat level of that cooking location 85, and transmits the determination result to the instruction unit 56.

The instruction unit 56 is connected to the damper mechanism 60 via a wired or wireless communication means D, and determines the degree of opening and closing of each of the first damper 60a, the second damper 60b, and the third damper 60c based on the judgment result sent from the judgment unit 55, and operates the damper mechanism 60 according to the determined result.

That is, the cooking device installation unit 82 is equipped with multiple cooking devices 84, such as gas stoves and induction stoves, and the third control unit 54 is equipped with a determination unit 55 that is incorporated into the cooking devices 84 or the cooking device installation unit 82 and that determines the operating status of the cooking devices 84, and an instruction unit 56 that instructs the operation of the damper mechanism 60 based on the result of the determination by the determination unit 55.

The above configuration automatically adjusts the ratio of the airflows flowing through the first transport duct 26a, the second transport duct 26b, and the third transport duct 26c according to the cooking contents of the user of the cooking device 84, and the ratio of the airflows of the first air supply flow A1a, the second air supply flow A1b, and the third air supply flow A1c blown out from the first blowing nozzle 24a, the second blowing nozzle 24b, and the third blowing nozzle 24c also changes accordingly. In this way, by providing the damper mechanism 60, an air curtain with an airflow ratio according to the cooking contents, etc., is formed, and it is expected to have the effect of reducing the amount of oily smoke, etc. S that flows out into a space such as a living room. This makes it possible to obtain a ventilation system that can more accurately capture steam, oily smoke, etc. generated from cooking utensils.

(Embodiment 2)
5 is a cross-sectional view of a ventilation system according to a second embodiment of the present invention. The same components as those in the first embodiment are given the same reference numerals, and detailed descriptions thereof will be omitted. The difference from the first embodiment is the configuration of the third control unit.

The third control unit 90 includes a heat detection means 91, a signal transmission means 92, a signal receiving means 93, and an instruction unit 94.

The heat detection means 91 is an infrared sensor provided in the exhaust device 3 and capable of analyzing the temperature distribution on the cooking device 84.

The signal transmitting means 92 is provided in the exhaust device 3 and is a wireless device capable of transmitting the analysis results of the heat detecting means 91 as a signal via wire or wirelessly.

The signal receiving means 93 is provided in the air supply device 2 and is a communication device capable of receiving the analysis results of the heat detection means 91 transmitted from the signal transmitting means 92 via a wired or wireless communication means (not shown).

The indicator 94 is provided in the air supply device 2, and determines the degree of opening and closing of the first damper 60a, the second damper 60b, and the third damper 60c based on the analysis results of the heat detection means 91 received by the signal receiving means 93, and operates the damper mechanism 60 according to the determined results.

An example of the operation of the damper mechanism 60 by the third control unit 90 is shown. For example, when only the right side of the front side of the cooking device 84 is operated and the temperature distribution on the right side becomes high, the heat detection means 91 analyzes the temperature distribution and transmits the analysis result to the signal transmission means 92. The signal transmission means 92 converts the analysis result into a signal and transmits it wirelessly to the signal receiving means 93. The signal receiving means 93 transmits the received signal to the instruction unit 94. Based on the analysis result of the heat detection means 91 transmitted as a signal, the instruction unit 94 opens and closes the damper mechanism 60 so as to increase the air volume ratio flowing through the third transport duct 26c. When the cooking device 84 stops and the temperature distribution becomes uniform, the damper mechanism 60 is opened and closed so that the air volume ratios of the first transport duct 26a, the second transport duct 26b, and the third transport duct 26c become uniform.

That is, the third control unit 90 includes a heat detection means 91 and a signal transmission means 92 provided in the exhaust device 3, and a signal receiving means 93 and an instruction unit 94 provided in the air supply device 2. The heat detection means 91 detects the temperature distribution of the cooking device 84 and sends information on the detection result to the signal transmission means 92. The signal transmission means 92 converts the information sent from the heat detection means 91 into a signal and transmits it to the signal receiving means 93. The signal receiving means 93 receives the signal transmitted from the signal transmission means 92 and transmits the information to the instruction unit 94, and the instruction unit instructs the operation of the damper mechanism 60 based on the information.

With the above configuration, the ratio of the airflows flowing through the first conveying duct 26a, the second conveying duct 26b, and the third conveying duct 26c is automatically adjusted according to the cooking contents of the user of the cooking device 84, and the airflow ratios of the first airflow A1a, the second airflow A1b, and the third airflow A1c blown out from the first blowing nozzle 24a, the second blowing nozzle 24b, and the third blowing nozzle 24c also change in conjunction with each other. In this way, by providing the damper mechanism 60, an air curtain with an airflow ratio according to the cooking contents, etc., is formed, and the effect of reducing the outflow amount of oil smoke, etc. S flowing out into a space such as a living room can be expected. This makes it possible to obtain a ventilation system that can more accurately capture steam, oil smoke, etc. generated from cooking utensils. In addition, the third control unit 90 of this embodiment is also beneficial in terms of ease of introduction of the ventilation system 100. Even if the cooking device installation unit 82 and cooking device 84 that are already installed or will be newly installed are configured in such a way that the third control unit 54 of embodiment 1 cannot be incorporated, the third control unit 90 of this embodiment makes it possible to introduce the ventilation system 100 of the present invention, thereby making it possible to obtain a ventilation system that is easier to introduce.

The exhaust device disclosed herein can be used as a ventilation system equipped with an air intake device and an exhaust device.

2 Air supply device 3 Exhaust device 20 Main body 21 Filter 22 Intake port 23 Delivery port 24 Blow nozzle 24a First blow nozzle 24b Second blow nozzle 24c Third blow nozzle 26 Transport duct 26a First transport duct 26b Second transport duct 26c Third transport duct 27 Motor 28 Air supply fan 29 Flange 32 Straightening plate 33 Intake port 34 Fan box 35 Exhaust port 36 Hood 37 Motor 38 Hood outlet 41 Internal space 42 Exhaust fan 43 Hood front portion 45 Operation unit 50 First control unit 52 Second control unit 54 Third control unit 55 Determination unit 56 Instruction unit 60 Damper mechanism 60a First damper 60b Second damper 60c Third damper 80 Room 82 Cooking device installation section 84 Cooking device 85 Cooking location 86 Cooking utensils 88 Flooring 90 Third control section 91 Heat detection means 92 Signal transmission means 93 Signal reception means 94 Instruction section 100 Ventilation system A1 Intake air flow A1a First intake air flow A1b Second intake air flow A1c Third intake air flow A2 Exhaust air flow B0 Button B1 Button B2 Button B3 Button C Communication means D Communication means S Oil smoke, etc.

Claims (5)

A supply fan,
an air supply device that blows air drawn in from the underfloor space by the air supply fan out from the rear side and both left and right side sides of the cooking appliance installation section as an air supply current;
an exhaust device that is installed above the cooking device installation section, has an exhaust fan, and draws in the supply air flow and exhausts it by the exhaust fan;
The air intake device operates in conjunction with the exhaust device ,
The air drawn in from the underfloor space by the air supply fan is warmer in winter and cooler in summer than the outside air,
The exhaust device has a hood that opens downward,
the air supply device has a blow-out nozzle that opens upward to blow out the supply air flow,
The blowout nozzle includes a first blowout nozzle, a second blowout nozzle, and a third blowout nozzle,
The first blowing nozzle is a linear nozzle provided behind the cooking device installation section and extending in the left-right direction of the cooking device installation section,
The second blowing nozzle is a linear nozzle provided to the left of the cooking device installation section and extending in the front-rear direction of the cooking device installation section,
The third blowing nozzle is a linear nozzle provided to the right of the cooking device installation part and extending in the front-rear direction of the cooking device installation part,
the air supply device includes a conveying duct that conveys air from the air supply fan to the blow-out nozzle,
the transport duct is branched into a first transport duct, a second transport duct, and a third transport duct downstream of the air supply fan,
the first transport duct transports air to the first blow-out nozzle;
the second conveying duct conveys air to the second blowing nozzle;
the third transport duct transports air to the third blowing nozzle;
a damper mechanism for adjusting an amount of air conveyed to each of the first conveying duct, the second conveying duct, and the third conveying duct;
A ventilation system , wherein the operation of the damper mechanism is controlled by a third control unit . the first blow-out nozzle, the second blow-out nozzle, and the third blow-out nozzle have ends connected to each other without any gaps;
2. The ventilation system according to claim 1, wherein the supply air flow forms an air curtain. The cooking device installation section is equipped with a plurality of cooking devices such as a gas stove and an induction stove,
The third control unit is
Incorporated into the cooking device or the cooking device installation part,
A determination unit that determines an operating status of the cooking appliance;
The ventilation system according to claim 1 , further comprising an instruction unit that instructs an operation of the damper mechanism based on a result of the judgment by the judgment unit. The cooking device installation section is equipped with a plurality of cooking devices such as a gas stove and an induction stove,
The third control unit is
a heat detection means and a signal transmission means provided in the exhaust device;
A signal receiving means and an instruction unit provided in the air supply device;
Equipped with
The heat detection means detects the temperature distribution of the cooking appliance and transmits information of the detection result to the signal transmission means;
The signal transmitting means converts the information sent from the heat detecting means into a signal and transmits it to the signal receiving means;
the signal receiving means receives the signal transmitted from the signal transmitting means and transmits the information to the instruction unit;
The ventilation system according to claim 1 , wherein the instruction unit instructs an operation of the damper mechanism based on the information. 5. The ventilation system according to claim 1 , wherein the amount of air supplied by the air supply device varies in response to a change in the amount of air exhausted by the exhaust device.

Images