JPH0516884B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a smoke evacuation system for commercial galleys.

``Prior Art'' In the past, odors emitted from commercial cooking rooms for yakitori, grilled eel, and other cooking facilities were a nuisance to neighbors. Therefore, a device for removing the odor from cooking exhaust air was devised, but sufficient deodorization was difficult because excessive deodorization occurred at the air outlet outside the exhaust fan (Japanese Patent Laid-Open No. 132529/1983).
For this reason, a system has been developed in which a water sprinkler section is interposed in the exhaust duct, a flat arc-shaped water tank is provided at the bottom, and the water stored in the tank is forced to overflow using rotary blades (Japanese Patent Publication No. 40-9914). However, since these rotary blades intermittently stop the exhaust from the exhaust duct and create ventilation resistance, it is difficult to exhaust cooking smoke powerfully and continuously.

"Problems to be Solved by the Invention" The purpose of the present invention is to prevent soot, oil particles, charcoal dust, odor, etc. from being discharged into the atmosphere and to perform powerful continuous smoke exhaustion generated in a commercial cooking room. It is something.

``Means for Solving the Problems'' The present invention provides a duct for lowering cooking exhaust gas that opens into the cooking chamber, connects a watering duct to the duct, and connects the watering duct to the end of the duct outside the cooking chamber. A smoke exhaust system for cooking, in which an exhaust fan is connected to the opposite side, a water receiving tank is formed in the water duct, a natural overflow weir is provided in the water tank, and a watertight drainage device for overflow water is provided outside the weir. It is composed of

``Function'' Therefore, when the exhaust fan is operated to suck smoke, gas, etc. generated from cooking on a charcoal stove etc. in the cooking room downward from the opening of the duct, the smoke, gas, etc. will be sucked out from the lower duct. Floating particulates such as smoke and odor enter the water duct and come into contact with countless water droplets and aggregate, or come into contact with the water droplets and descend into the water receiving tank. The sprayed water particles are dispersed due to the reduced pressure in the subducting duct and the water spraying duct, become a mist, and diffuse into the duct. The light particles float to the surface of the water stored in the water tank and become scum, while the ash particles with high specific gravity settle into the water and become slime. The above-mentioned scum is then discharged into the sewer or the like by a watertight drainage system along with the natural overflow of the overflow weir. Since the drainage device is watertight, the atmospheric pressure inside the lowering duct and the water sprinkling duct does not increase and is maintained at a reduced pressure. Also, both the ducts and the internal gas are cooled due to the water in the water tank and water spraying.

“Example” A charcoal furnace, electric stove,
A gas stove etc. 8 is provided, and a stainless steel lower exhaust duct 2 is installed between the gas stove etc. 8 and a wall 9 along the same wall 9. The upper end of the duct 2 has an opening 10 slightly above the stove 8, etc. Opening 1
0 is provided with a stainless steel glare 11 and an opening/closing lid 12. A horizontal water sprinkling duct 3 made of stainless steel is connected to the lower end of the duct 2 thus constructed, and this is placed on the ground or underground.
A rising part is provided at the tip, and a cooking chamber 1 is provided at the upper end.
This is to connect the exhaust fan 4 facing outside. A water sprinkling pipe 13 is arranged horizontally in the lower part of the water sprinkling duct 3, and a water sprinkling nozzle 14 is provided on the pipe 13 to protrude upward.
It is connected to a pump or water faucet and sprinkles water 15 into the water sprinkling duct 3 from the same nozzle 14. Further, a natural overflow weir 6 is provided at one end of the duct 3, and a water receiving tank 5 is formed between the weir 6 and the starting end surface of the sprinkler duct 3. A watertight drainage system 7 is provided outside the overflow weir 6.
will be established. As shown in FIG. 1, this drainage device 7 has one end of an upward U-shaped pipe 16 opened to the outside of the overflow weir 6, and an upward U-shaped pipe 17 connected to the other end to create a vertical meandering pipe. , and the bottom of the upward U-shaped tube 16 is formed into a downward U-shaped tube.
A bypass pipe 18 is connected to the discharge lower end of the double pipe 17,
The bypass pipe 18 is provided with an on-off valve 19. Therefore, the overflow water 20 of the overflow weir 6 flows upward
Water is stored in the tube 16 and the water level is maintained at the level of the upper end of the downward U-shaped tube 17, and overflow water 20 overflows the upper end of the downward U-shaped tube 17 and is discharged to maintain watertightness. overflow water 2
The scum 21 that has passed over the weir 6 due to the water droplet is floated and deposited on the water surface at the opening at one end of the upward U-shaped pipe 16. In that case, by stopping the exhaust fan 4 and opening the on-off valve 19 of the bypass pipe 18, the water level will fall to the level of the virtual line in Figure 1 and the scum 21 will float on the falling water surface. The water level in the upward U-shaped pipe 16 rises due to the overflow water 20, and half of the scum 21 that has descended during the rise rises to the other end of the U-shaped pipe 16 and is discharged from the downward U-shaped pipe 17. By repeating this process multiple times, the overflow scum 21 can be discharged. This discharge work may be carried out during business cooking suspension hours or on holidays, and the timing can be determined by looking at the amount of scum in the air discharged from the exhaust fan 4. Further, as shown in FIG. 2, overflow water 20 and scum 21 may be discharged at the same time by rotary valve 22. In the figure, reference numeral 23 indicates the food to be cooked, 24 indicates cooking exhaust gas, 25 indicates a settled slime and water storage discharge pipe, 26 indicates an on/off valve thereof, and 27 indicates a peep lid.

"Effects" Since the present invention is configured as described above, cooking smoke exhaust gas such as smoke, oil particles, coal dust, ash, and odor generated from cooking food and stoves discharged from commercial cooking rooms 2
This provides a smoke evacuation device for commercial use that not only removes the harmful substances 4 and is highly safe due to its strong and continuous suction.

[Brief explanation of the drawing]

FIG. 1 is a side view showing the cooking smoke evacuation device of the present invention, and FIG. 2 is a side view of another embodiment of a part of FIG. 1. 1...Cooking room, 2...Downward exhaust duct, 3...
Water duct, 4...Exhaust fan, 5...Water receiving tank,
6... Natural overflow weir, 7... Overflow water tight drainage device,
24...Cooking smoke exhaust.

Claims (1)

[Claims] 1. Provide a downward exhaust duct for cooking exhaust gas that opens into the cooking chamber, connect a sprinkler duct to the duct, connect an exhaust fan facing outside the cooking chamber to the end of the sprinkler duct, and connect the exhaust fan to the outside of the cooking chamber. A smoke evacuation device for cooking, which forms a water receiving tank, a natural overflow weir is provided in the water tank, and a watertight drainage device for overflow water is provided outside the weir.