JPH0767424B2 - Cooking system - Google Patents
Cooking systemInfo
- Publication number
- JPH0767424B2 JPH0767424B2 JP4174056A JP17405692A JPH0767424B2 JP H0767424 B2 JPH0767424 B2 JP H0767424B2 JP 4174056 A JP4174056 A JP 4174056A JP 17405692 A JP17405692 A JP 17405692A JP H0767424 B2 JPH0767424 B2 JP H0767424B2
- Authority
- JP
- Japan
- Prior art keywords
- air
- temperature
- cooking
- smoke
- fan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000010411 cooking Methods 0.000 title claims description 56
- 239000000779 smoke Substances 0.000 claims description 35
- 238000010438 heat treatment Methods 0.000 claims description 23
- 230000001877 deodorizing effect Effects 0.000 claims description 22
- 238000007664 blowing Methods 0.000 claims description 12
- 239000003054 catalyst Substances 0.000 claims description 11
- 238000006864 oxidative decomposition reaction Methods 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 3
- 230000002093 peripheral effect Effects 0.000 claims description 2
- 238000002485 combustion reaction Methods 0.000 description 12
- 238000004332 deodorization Methods 0.000 description 8
- 238000010586 diagram Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000003595 mist Substances 0.000 description 3
- KDLHZDBZIXYQEI-UHFFFAOYSA-N Palladium Chemical compound [Pd] KDLHZDBZIXYQEI-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000002144 chemical decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052763 palladium Inorganic materials 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
Landscapes
- Baking, Grill, Roasting (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、複数の調理器から発生
する調理時の煙を一本のダクト内に導く調理システムに
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking system that guides smoke generated from a plurality of cookers into a single duct during cooking.
【０００２】[0002]
【従来の技術】床下に配されたダクトを有する無煙調理
器（ロースター）は、焼肉等の外食産業を清潔で高級な
ものとして発展させ、自らを普及させてきた。このロー
スターを室内で複数使用する場合、ダクトを共有して床
下のスペースを有効に利用し、調理時に発生する煙を複
数の調理器から共有したダクトに導いて屋外に排出する
調理システムが採用されている。2. Description of the Related Art Smokeless cookers (roasters) having ducts placed under the floor have developed the food service industry such as yakiniku as clean and high-grade and have spread themselves. When using multiple roasters indoors, a cooking system is adopted in which the ducts are shared to make effective use of the space under the floor, and the smoke generated during cooking is guided to the shared ducts from multiple cookers and discharged outdoors. ing.
【０００３】そして、この調理システムでは、ダクト内
のファンにより複数の調理器における調理時に発生する
煙を吸引するとき、かなり大量の室内空気も同時に吸引
し、油滴，油煙は捕集するが、臭気成分は空気とともに
屋外に排出していた。In this cooking system, when a fan in a duct sucks smoke generated during cooking in a plurality of cooking devices, a large amount of indoor air is also sucked at the same time, and oil drops and oil smoke are collected. The odorous components were discharged outdoors along with the air.
【０００４】[0004]
【発明が解決しようとする課題】従来の調理システムに
おいては、大量の空気を吸引するため、ファンの駆動エ
ネルギーが大となり、大型のファンあるいは複数のファ
ンを必要としていた。また、臭気成分をそのまま屋外に
排出するため、相隣関係への配慮といつた煩わしさがあ
った。さらに、排気の温度が上がってもそのまま排出す
るため、ダクトの排出部付近に燃えやすい物でもある
と、火災を引き起こす可能性もあり、危険であった。In the conventional cooking system, since a large amount of air is sucked, the driving energy of the fan becomes large and a large fan or a plurality of fans are required. Further, since the odorous components are directly discharged to the outside, there is a need for consideration for the neighbor relationship and a lot of trouble. Further, even if the temperature of the exhaust gas rises, it is discharged as it is, and if it is an easily combustible material near the discharge part of the duct, it may cause a fire, which is dangerous.
【０００５】本発明は、上記に鑑み、調理時に発生した
煙を効率良く吸引し、吸引した煙に含まれる臭気成分を
脱臭処理する調理システムの提供を目的とする。In view of the above, an object of the present invention is to provide a cooking system that efficiently sucks smoke generated during cooking and deodorizes odorous components contained in the sucked smoke.
【０００６】[0006]
【課題を解決するための手段】本発明請求項１による課
題解決手段は、図１の如く、複数の調理器１が設けら
れ、各調理器本体５に、調理部６の外周部に形成された
吸気口９と、該吸気口９から吸引された調理時に発生す
る煙を脱臭する脱臭装置８と、脱臭された空気を調理器
本体５の外部に排出するための排気口１０と、調理器本
体５の上方から前記吸気口９に向かって空気を吹き出す
空気吹出手段１１とが設けられ、各調理器本体５の排気
口１０を連結する一本のダクト２と、前記吸気口９から
ダクト２に至る空気流を形成するためのファン３とが設
けられ、前記脱臭装置８は、煙を加熱して酸化分解させ
ることにより無臭化するための加熱手段１９と、該加熱
手段１９による煙の酸化分解温度を低くするための触媒
２０と、脱臭前の空気と脱臭後の空気との間で熱交換を
行わせる熱交換器１６とを備えたものである。The means for solving the problems according to claim 1 of the present invention is such that a plurality of cookers 1 are provided as shown in FIG .
Each cooker body 5 is provided with an intake port 9 formed on the outer peripheral portion of the cooking section 6, a deodorizing device 8 for deodorizing smoke that is sucked from the intake port 9 during cooking , and deodorized air . An exhaust port 10 for discharging the cooker body 5 to the outside and an air blowing means 11 for blowing air from above the cooker body 5 toward the intake port 9 are provided, and the exhaust port of each cooker body 5 is provided. A duct 2 for connecting 10 and a fan 3 for forming an air flow from the intake port 9 to the duct 2 are provided, and the deodorizing device 8 heats smoke to oxidize and decompose it.
Heating means 19 for deodorizing by heating
Catalyst for lowering the oxidative decomposition temperature of smoke by means 19
20 and heat exchange between the air before deodorization and the air after deodorization
And a heat exchanger 16 to be operated .
【０００７】請求項２による課題解決手段は、調理部６
の下方に配された調理用電熱器７の熱量を減少させてフ
ァン３の風量を増加させるよう前記調理用電熱器７の熱
量調節部７ａと前記ファン３の風量調節部３ａとを連動
する連動手段４０と、ダクト２から排出される排気の温
度を検出する排気温度検出部２１と、該排気温度検出部
２１により検出された温度が設定温度より高くなると前
記連動手段４０を熱量減少および風量増加の方向に駆動
して排気を適温に保つ排気温度調整手段２２とが設けら
れたものである。The means for solving the problem according to claim 2 is the cooking section 6
The heat quantity of the cooking electric heater 7 arranged below the
The heat of the cooking electric heater 7 is increased so as to increase the air volume of the fan 3.
The air volume adjusting section 7a and the air volume adjusting section 3a of the fan 3 are interlocked with each other.
Temperature of the exhaust gas discharged from the duct 2
Temperature detecting section 21 for detecting the temperature, and the exhaust temperature detecting section
When the temperature detected by 21 becomes higher than the set temperature,
Driving the interlocking means 40 in the direction of decreasing the heat quantity and increasing the air quantity
Then, the exhaust gas temperature adjusting means 22 for keeping the exhaust gas at an appropriate temperature is provided.
【０００８】[0008]
【作用】上記請求項１による課題解決手段において、各
調理器１から発生した煙は、上方へ散逸しようとする。
このとき、空気吹出手段１１により調理器本体５の上方
から吸気口９に向かつて吹き出した空気が傘状のエアカ
ーテンを形成する。このエアカーテンにより、煙を上方
に逃がさないようにすることができる。そして、ファン
３により吸気口９から吸引された煙は、熱交換器１６を
通って脱臭装置８に導かれて加熱手段１９により必要温
度まで上昇せしめられ、煙に含まれる臭気成分が酸化分
解されて清浄空気となる。このとき、触媒２０により酸
化分解温度 を低くすることができる。清浄空気は再び熱
交換器１６を通過し、このとき脱臭後の清浄空気の保有
熱を脱臭前の吸気に伝えて昇温させ、自身は降温する。
降温した清浄空気は、夫々の調理器１の排気口１０から
ダクト２に導かれて、排出される。In the means for solving the problem according to the above-mentioned claim 1, the smoke generated from each cooker 1 tends to dissipate upward.
At this time, the air blown out from above the cooker main body 5 toward the intake port 9 by the air blowing means 11 forms an umbrella-shaped air curtain. With this air curtain, smoke can be prevented from escaping upward. And fans
The smoke sucked from the intake port 9 by the 3 causes the heat exchanger 16 to
It is led to the deodorizing device 8 through the heating means 19 and the required temperature is reached.
The odor component contained in the smoke is oxidized.
It is understood as clean air. At this time, the catalyst 20 causes acid
The chemical decomposition temperature can be lowered. Clean air is heat again
Holding the clean air after passing through the exchanger 16 and deodorizing at this time
The heat is transferred to the intake air before deodorization to raise the temperature, and the temperature is lowered.
The cooled clean air is guided to the duct 2 from the exhaust port 10 of each cooking device 1 and discharged.
【０００９】請求項２によると、ダクト２内の排気の温
度が設定温度よりも高くなると、排気温度検出部２１が
これを検出し、検出結果に応じて連動手段４０が駆動
し、調理用電熱器７の熱量が減少してファン３の風量が
増加する。これにより、吸引空気の温度が下がり、しか
も吸引効率が高まるため吸引空気が加熱手段１９を通常
よりも早く通り過ぎるので、排気の温度を適温まで下げ
ることができる。 [0009] According to claim 2, the temperature of the exhaust gas duct 2 is higher than the set temperature, the exhaust gas temperature detection unit 21 detects this detection result interlocking means 40 driven in accordance with
However, the heat quantity of the electric heater 7 for cooking decreases and the air quantity of the fan 3 decreases.
To increase. This lowers the temperature of the sucked air,
Since the suction efficiency is increased, the suction air normally causes the heating means 19 to
Passes faster than it is, so lower the exhaust temperature to a suitable temperature
You can
【００１０】[0010]
【実施例】＜第一実施例＞ 図１は本発明の第一実施例に係る調理システムの構成
図、図２は調理器の一部破断平面図、図３は熱交換器の
斜視図である。Embodiments <First Embodiment> FIG. 1 is a configuration diagram of a cooking system according to a first embodiment of the present invention, FIG. 2 is a partially cutaway plan view of a cooker, and FIG. 3 is a perspective view of a heat exchanger. is there.
【００１１】第一実施例の調理システムは、図１の如
く、複数の調理器１と、各調理器１を連結する一本のダ
クト２と、該ダクト２内に設けられたファン３とを備え
ている。As shown in FIG. 1, the cooking system of the first embodiment comprises a plurality of cookers 1, a duct 2 connecting the cookers 1 and a fan 3 provided in the duct 2. I have it.
【００１２】前記調理器１は、焼肉用ロースターであ
り、図１，２の如く、テーブル４に内装された調理器本
体５と、該調理器本体５の上部に支持された円盤状の調
理部（ロストル）６と、該ロストル６の下方に配設され
調理物を加熱する調理用電熱器７と、調理器本体５内に
設けられ調理物から発生した臭気成分を含む煙を無煙無
臭化する脱臭装置８とを備えている。The cooking device 1 is a roaster for roasted meat, and as shown in FIGS. 1 and 2, a cooking device body 5 installed inside a table 4 and a disk-shaped cooking section supported on the cooking device body 5. (Rostol) 6, an electric heating device 7 disposed below the rostrtor 6 for heating a cooked product, and a smoke provided in the cooker main body 5 for deodorizing smoke containing odorous components generated from the cooked product. The deodorizing device 8 is provided.
【００１３】前記調理器本体５には、ロストル６の外周
部に形成された吸気口９と、該吸気口９から吸引された
調理時に発生する煙を調理器本体５の下部から前記ダク
ト２内に排出するための排気口１０とが形成され、調理
器本体５の上方から空気を吹き出す空気吹出手段１１が
設けられている。なお、前記吸気口９には、複数の長孔
が形成されたリング状の吸気盤９ａが取付けられ、図１
中の９ｂは、風防であり、煙の吸引効率を高めている。The cooker main body 5 has an intake port 9 formed on the outer periphery of the roastle 6 and smoke generated during cooking which is sucked from the intake port 9 from the lower part of the cooker main body 5 into the duct 2. And an air outlet 11 for discharging air from above the cooker body 5 is provided. A ring-shaped intake plate 9a having a plurality of elongated holes is attached to the intake port 9 as shown in FIG.
The inside 9b is a windshield, which enhances smoke suction efficiency.
【００１４】空気吹出手段１１は、ロストル６の裏側か
ら表側中央の上方に突出したＬ字形の空気吹出管１２
と、該空気吹出管１２に室内から空気を送風する小型の
ファン１３とからなる。前記空気吹出管１２の突出部に
は、その上端から空気を吹き出す第一吹出口１２ａと、
空気吹出管１２の中央付近から斜下方の吸気口９に向か
つて円環状に空気を吹き出す第二吹出口１２ｂとが形成
されている。そして、空気吹出管１２の第一吹出口１２
ａ側に、第一吹出口１２ａと第二吹出口１２ｂとの空気
の吹出量を調整するダンパ１４が内装されている。The air blowing means 11 is an L-shaped air blowing tube 12 protruding from the back side of the grate 6 to the upper center of the front side.
And a small fan 13 that blows air from the room to the air outlet pipe 12. The protruding portion of the air outlet pipe 12 has a first outlet 12a that blows out air from its upper end,
A second air outlet 12b is formed from the vicinity of the center of the air outlet pipe 12 toward the intake port 9 in an obliquely downward direction and blows out air in an annular shape. Then, the first outlet 12 of the air outlet pipe 12
A damper 14 that adjusts the amount of air blown from the first outlet 12a and the second outlet 12b is installed on the a side.
【００１５】前記脱臭装置８は、調理器本体５の吸気口
９と排気口１０とを連通する脱臭路１５と、該脱臭路１
５内に配された吸気昇温用の熱交換器１６と、同じく脱
臭路１５に配され熱交換器１６で昇温された吸気中に含
まれる臭気成分を酸化分解するための燃焼室１７とから
なる。The deodorizing device 8 is provided with a deodorizing passage 15 which connects the intake port 9 and the exhaust port 10 of the cooker main body 5, and the deodorizing passage 1.
5, a heat exchanger 16 for raising the temperature of the intake air, and a combustion chamber 17 for oxidatively decomposing odorous components contained in the intake air, which is also arranged in the deodorizing passage 15 and whose temperature is raised by the heat exchanger 16. Consists of.
【００１６】なお、前記吸気口９と熱交換器１６との間
の脱臭路１５には、油滴、油煙を除去する捕集性能の高
いセラミックフィルターが使用されたミストキャッチャ
ー１８が介在されている。A deodorizing passage 15 between the intake port 9 and the heat exchanger 16 is provided with a mist catcher 18 using a ceramic filter having a high trapping performance for removing oil droplets and oil smoke. .
【００１７】前記熱交換器１６は、図３の如く、伝熱率
の高いステンレス鋼製プレートフィン１６ａの配列が直
交する二層を一組として、これらを複数組重合したもの
が使用され、臭気を含む空気流Ｘと、燃焼室１７を通っ
た脱臭後の空気流Ｙとが直交するように構成されてい
る。そして、この熱交換器１６が脱臭路１５中に三個直
列に配され、図１の如く、全体として向流となるように
設置されている。As shown in FIG. 3, the heat exchanger 16 uses a combination of two layers of stainless steel plate fins 16a having a high heat transfer coefficient, which are orthogonal to each other. The air flow X including the air flow Y and the air flow Y after deodorization that has passed through the combustion chamber 17 are configured to be orthogonal to each other. Then, three heat exchangers 16 are arranged in series in the deodorizing passage 15 and are installed so as to be countercurrent as a whole as shown in FIG.
【００１８】前記燃焼室１７には、加熱手段（電熱器）
１９と触媒２０が設けられている。該触媒２０は、例え
ば、アルミナを担体として、その表面にプラチナやパラ
ジウム等を付着せしめたものであり、その特性は酸化分
解温度を低くすることができる。なお、燃焼室１７とロ
ストル６との間の燃焼室１７の上面が、前記電熱器１９
により加熱されて、調理用の輻射熱源として利用され
る。したがって、燃焼室１７の上面壁は、放熱性の良い
材料から構成される。The combustion chamber 17 has heating means (electric heater).
19 and a catalyst 20 are provided. The catalyst 20 is, for example, one having alumina, as a carrier, to which platinum, palladium, or the like is attached, and its characteristic is that the oxidative decomposition temperature can be lowered. The upper surface of the combustion chamber 17 between the combustion chamber 17 and the rustle 6 is the electric heater 19
More is heated, it is utilized as a radiant heat source for cooking. Therefore, the upper wall of the combustion chamber 17 is made of a material having good heat dissipation.
【００１９】前記ダクト２は、床下に配設され、各調理
器本体５の排気口１０と連通して、その端部が屋外に開
放されている。The duct 2 is disposed under the floor, communicates with the exhaust port 10 of each cooker main body 5, and its end is open to the outside.
【００２０】この調理器１には、調理用電熱器７の熱量
を調節するためのインバータ回路の出力電圧を変化させ
る熱量調節部（調節用ツマミ）７ａとファン３の風量調
節するためのインバータ回路の出力電圧を変化させる風
量調節部（調節用ツマミ）３ａとを連動する連動手段４
０が設けられている。The cooker 1 includes a heat quantity adjusting section (adjusting knob) 7a for changing the output voltage of the inverter circuit for adjusting the heat quantity of the cooking electric heater 7 and an inverter circuit for adjusting the air quantity of the fan 3. Interlocking means 4 for interlocking with an air volume adjusting section (adjustment knob) 3a for changing the output voltage of the
0 is provided.
【００２１】該連動手段４０は、前記調節用ツマミ７ａ
および３ａに取り付けられた歯車と、該歯車に離接自在
に噛み合う噛合歯を有する連結杆とを備え、該連結杆
は、調節用ツマミ７ａと調節用ツマミ３ａとの同期調節
時のみ外部機構により調節用ツマミ７ａ，３ａに同時に
噛み合う。The interlocking means 40 is provided with the adjusting knob 7a.
And gears attached to the gears 3a, and a connecting rod having meshing teeth that mesh with the gears so as to be able to come into contact with and detach from the gears. The adjustment knobs 7a and 3a are simultaneously engaged.
【００２２】また、調理システムには、ダクト２から屋
外に排出される排気の温度を検出する排気温度検出部２
１と、該排気温度検出部２１の検出結果により調理用電
熱器７の熱量およびファン３の駆動を制御して排気を１
００℃前後に保つ排気温度調整手段２２とが設けられて
いる。In addition, in the cooking system, an exhaust temperature detecting section 2 for detecting the temperature of the exhaust gas discharged from the duct 2 to the outside.
1 and the detection result of the exhaust gas temperature detector 21 to control the amount of heat of the cooking electric heater 7 and the drive of the fan 3 to exhaust the exhaust gas 1
Exhaust temperature adjusting means 22 for keeping the temperature around 00 ° C. is provided.
【００２３】前記排気温度検出部２１は、サーミスタ
で、前記排気温度調整手段２２は、サーミスタ２１に接
続されたマイクロコンピュータであり、サーミスタ２１
からの電気抵抗の変化による出力信号に基づいて連動手
段４０を駆動することにより、調理用電熱器７の調節用
ツマミ７ａおよびファン３の調節用ツマミ３ａを同期駆
動させる。[0023] The exhaust gas temperature detection unit 21, the exhaust temperature control unit 22 by the thermistor, is a microcomputer that is connected to the thermistor 21, thermistor 21
By driving the interlocking means 40 on the basis of the output signal due to the change in the electric resistance from, the adjustment knob 7a of the cooking electric heater 7 and the adjustment knob 3a of the fan 3 are synchronously driven.
【００２４】このマイクロコンピュータ２２は、排気の
温度が１００℃の設定温度より高くなると、調理用電熱
器７の熱量を下げ、ファン３の回転速度を上げるよう連
動手段４０を駆動する。このため、吸引空気の温度が下
がり、しかも、吸引効率が高まるため、吸引空気が燃焼
室１７を通常よりも早く通り過ぎるため、排気の温度が
下がることになる。When the temperature of the exhaust gas becomes higher than the set temperature of 100 ° C., the microcomputer 22 drives the interlocking means 40 to lower the heat amount of the cooking electric heater 7 and increase the rotation speed of the fan 3. For this reason, the temperature of the suction air is lowered, and further, the suction efficiency is increased, so that the suction air passes through the combustion chamber 17 earlier than usual, so that the temperature of the exhaust gas is lowered.
【００２５】また、調理システムには、脱臭装置８の電
熱器１９で加熱されたときの吸気の温度を検出する加熱
温度検出部２３と、該加熱温度検出部２３の検出結果に
より電熱器１９の加熱温度を制御して触媒２０での吸気
を酸化分解に適した温度領域である３５０℃前後に保つ
加熱温度調整手段２４とが設けられている。Further, in the cooking system, a heating temperature detecting portion 23 for detecting the temperature of the intake air when heated by the electric heater 19 of the deodorizing device 8 and a detection result of the heating temperature detecting portion 23 are used to detect the electric heater 19. The heating temperature control means 24 is provided to control the heating temperature and maintain the intake air in the catalyst 20 at around 350 ° C. which is a temperature range suitable for oxidative decomposition.
【００２６】前記加熱温度検出部２３は、排気温度検出
部２１と同様にサーミスタが使用され、加熱温度調整手
段２４は、サーミスタ２３に接続されたマイクロコンピ
ュータからなり、サーミスタ２３からの電気抵抗の変化
による電熱器１９の加熱温度を制御する。The heating temperature detecting section 23 uses a thermistor like the exhaust temperature detecting section 21, and the heating temperature adjusting means 24 comprises a microcomputer connected to the thermistor 23, and changes in the electric resistance from the thermistor 23. The heating temperature of the electric heater 19 is controlled.
【００２７】上記構成において、各調理器１のロストル
６の上面に載置された肉等の調理物は、調理用電熱器７
によりローストされる。In the above-mentioned structure, the cooked food such as meat placed on the upper surface of the roster 6 of each cooking device 1 is heated by the cooking electric heater 7.
Is roasted by.
【００２８】このとき、空気吹出手段１１の小型のファ
ン１３から送風された空気が空気吹出管１２に導かれ、
第一吹出口１２ａと第二吹出口１２ｂから排出される。
第二吹出口１２ｂから排出される空気は、斜下方の吸気
口９に向かつて、傘状のエアカーテンを形成する。この
エアカーテンにより、ロストル６の上方へ散逸する。特
に吸気口９から遠いロストル６の中心部の煙を逃がさな
いようにすることができる。At this time, the air blown from the small fan 13 of the air blowing means 11 is guided to the air blowing pipe 12,
It is discharged from the first outlet 12a and the second outlet 12b.
The air discharged from the second outlet 12b forms an umbrella-shaped air curtain toward the intake port 9 obliquely below. This air curtain disperses above the rustles 6 . In particular, it is possible to prevent the smoke in the central portion of the rustle 6 far from the intake port 9 from escaping.
【００２９】そして、調理物から立ち上がった煙は、フ
ァン３により空気とともに吸気口９に吸引されて脱臭路
１５に導かれ、ミストキャッチャー１８を上方から下方
へと通過することで油滴や油煙が除去されて、熱交換器
１６に達する。The smoke rising from the cooked food is sucked into the intake port 9 together with the air by the fan 3 and guided to the deodorizing passage 15, and passes through the mist catcher 18 from the upper side to the lower side, whereby oil drops and oil smoke are generated. It is removed and reaches the heat exchanger 16.
【００３０】次に、吸気は、燃焼室１７に導かれて、電
熱器１９により必要温度まで上昇せしめられ、煙に含ま
れる臭気成分（アルデヒド類等）は酸化分解される。こ
のとき、触媒２０により酸化分解温度を低くすることが
できる。Next, the intake air is introduced into the combustion chamber 17 and is raised to the required temperature by the electric heater 19, and the odorous components (aldehydes etc.) contained in the smoke are oxidatively decomposed. At this time, the oxidative decomposition temperature can be lowered by the catalyst 20.
【００３１】そして、無煙無臭化されて清浄空気となつ
た吸気は、再び熱交換器１６を通過する。ここで、燃焼
室１７で燃焼された燃焼排ガスの保有熱を脱臭前の吸気
に伝えて昇温させ、自身は降温する。その後、清浄空気
は、夫々の調理器１の排気口１０からダクト２に導かれ
て、屋外に排出される。The intake air, which has been made smokeless and odorless to become clean air, passes through the heat exchanger 16 again. Here, the heat of the combustion exhaust gas burned in the combustion chamber 17 is transferred to the intake air before deodorization to raise the temperature, and the temperature of the combustion apparatus 17 is lowered. Then, the clean air is guided to the duct 2 from the exhaust port 10 of each cooking device 1 and discharged to the outside.
【００３２】ここで、ダクト２内の排気の温度が１００
℃より高くなると、サーミスタ２１がこれを検知し、こ
の検出結果に応じて排気調整手段２２により連動手段４
０の連結杆を駆動する。これにより、調理用電熱器７の
調節用ツマミ７ａとファン３の調節用ツマミ３ａが同期
駆動して、調理用電熱器７の熱量およびファン３の回転
速度が変化し、排気温度を１００℃前後に保つ。Here, the temperature of the exhaust gas in the duct 2 is 100
When the temperature becomes higher than ℃, the thermistor 21 detects this, and the exhaust adjusting means 22 operates the interlocking means 4 according to the detection result.
Drives the 0 connecting rod. As a result, the adjusting knob 7a of the cooking electric heater 7 and the adjusting knob 3a of the fan 3 are synchronously driven, the heat amount of the cooking electric heater 7 and the rotation speed of the fan 3 are changed, and the exhaust temperature is around 100 ° C. Keep on.
【００３３】また、燃焼室１７内の電熱器１９による吸
気の加熱温度が３５０℃より高くなったり、低くなった
りした場合、サーミスタ２３がこれを検知し、この検出
結果に応じて加熱温度調整手段２４により電熱器１９へ
の出力電圧を変化させて、触媒２０での吸気を酸化分解
に適した温度領域である３５０℃前後に保つ。Further, when the heating temperature of the intake air by the electric heater 19 in the combustion chamber 17 becomes higher or lower than 350 ° C., the thermistor 23 detects this and the heating temperature adjusting means according to the detection result. The output voltage to the electric heater 19 is changed by 24 to keep the intake air in the catalyst 20 at around 350 ° C. which is a temperature range suitable for oxidative decomposition.
【００３４】このように、空気吹出手段１１による第二
吹出口１２ｂからのエアカーテンにより、ロストル３か
ら発生する煙の上方への散逸を防止し、少量の空気吸引
で煙を捕集できるため、ファン３の駆動エネルギーが抑
制でき、ファン３の小型化が可能となる。As described above, since the air curtain from the second outlet 12b by the air blowing means 11 prevents the smoke generated from the roster 3 from being scattered upward, the smoke can be collected by a small amount of air suction. The drive energy of the fan 3 can be suppressed, and the fan 3 can be downsized.
【００３５】また、煙の臭気成分を酸化分解することに
より清浄空気として外部に排出することができる。さら
に、排気の温度を１００℃前後に保つため、ダクト２か
らの排出時に高温のまま屋外に排出することがなく安全
であり、電熱器１９による吸気の加熱温度を３５０℃前
後に保つため、触媒２０での臭気成分の効率良い酸化分
解が行える。Further, by oxidizing and decomposing the odor component of smoke, it can be discharged to the outside as clean air. Furthermore, since the temperature of the exhaust gas is maintained at around 100 ° C., it is safe because it is not discharged outdoors as it is at a high temperature when discharged from the duct 2, and the heating temperature of the intake air by the electric heater 19 is maintained around 350 ° C. The oxidative decomposition of the odorous component at 20 can be performed efficiently.
【００３６】＜第二実施例＞ 図４は第二実施例に係る調理システムの構成図である。
なお、第一実施例と同様の機能を有する部材について
は、同符号を付す。<Second Embodiment> FIG. 4 is a block diagram of a cooking system according to a second embodiment.
The members having the same functions as those in the first embodiment are designated by the same reference numerals.
【００３７】第二実施例の調理システムは、第一実施例
の調理システムの脱臭機能をダクト２内に設けたもので
あり、図４中、３０は触媒、３１は電熱器である。The cooking system of the second embodiment is provided with the deodorizing function of the cooking system of the first embodiment inside the duct 2. In FIG. 4, 30 is a catalyst and 31 is an electric heater.
【００３８】上記構成において、第一実施例と同様に各
調理器１の吸気口９から吸引された煙は、ミストキャッ
チャー１８を上方から下方へと通過することで油滴や油
煙が除去されて、夫々の調理器１の排気口１０からダク
ト２に導かれる。この煙は、ダクト２内の電熱器３１に
より必要温度まで上昇せしめられ、煙に含まれる臭気成
分（アルデヒド類等）は酸化分解されて清浄空気とな
り、屋外に排出される。このとき、触媒３０により酸化
分解温度を低くする。その他の構成および動作は、第一
実施例と同様であるため省略する。In the above-mentioned structure, the smoke sucked from the intake port 9 of each cooking device 1 passes through the mist catcher 18 from the upper side to the lower side in the same manner as in the first embodiment, so that oil drops and oil smoke are removed. , Is guided to the duct 2 from the exhaust port 10 of each cooking device 1. This smoke is heated to the required temperature by the electric heater 31 in the duct 2, and the odorous components (aldehydes, etc.) contained in the smoke are oxidatively decomposed into clean air and discharged to the outside. At this time, the oxidative decomposition temperature is lowered by the catalyst 30. The other configurations and operations are the same as those in the first embodiment, and will be omitted.
【００３９】なお、本発明は、上記実施例に限定される
ものではなく、本発明の範囲内で上記実施例に多くの修
正および変更を加え得ることは勿論である。The present invention is not limited to the above embodiment, and it goes without saying that many modifications and changes can be made to the above embodiment within the scope of the present invention.
【００４０】例えば、上記実施例では、ダクト２内にフ
ァン３を設けているが、各調理器１に夫々設けて、ダク
ト２内に設けなくてもよい。For example, in the above embodiment, the fan 3 is provided in the duct 2, but it may be provided in each cooking device 1 and not in the duct 2.
【００４１】[0041]
【発明の効果】以上の説明から明らかな通り、本発明請
求項１によると、空気吹出手段によるエアカーテンによ
り、調理時に発生する煙の上方への散逸を防止し、少量
の空気吸引で煙を捕集できるため、ファンの駆動エネル
ギーが抑制でき、ファンの小型化が可能となる。また、
煙の臭気成分を酸化分解することにより清浄空気として
排出することができるため、相隣関係の配慮といった煩
わしさから解放される。さらに、熱交換器により加熱さ
れた脱臭後の空気の保有熱を加熱される前の脱臭前の空
気に与えて昇温させ、自身は降温するので、加熱手段の
負荷を少なくできて脱臭効率が向上し、しかもダクトか
ら排出される空気の温度を下げることができる。 As is apparent from the above description, according to claim 1 of the present invention, the air curtain by the air blowing means prevents the smoke generated during cooking from being dissipated upward, and the smoke is sucked with a small amount of air. Since it can be collected, the driving energy of the fan can be suppressed, and the fan can be downsized. Also,
As clean air by oxidative decomposition of odor components of smoke
Since it can be discharged, there is no need to worry about neighboring relationships.
Freed from forgiveness. Furthermore, it is heated by a heat exchanger.
Before deodorization before heating the retained heat of the air after deodorization
Since it raises the temperature by giving attention and lowering the temperature by itself, the heating means
The load can be reduced and the deodorization efficiency is improved.
The temperature of the air discharged from the air can be lowered.
【００４２】請求項２によると、排気の温度が設定温度
よりも高くなると、調理用電熱器の熱量が減少してファ
ンの風量が増加することで、効率良く排気の温度を下げ
ることができ、排気が高温のまま排出することがなく安
全である。According to claim 2 , the temperature of the exhaust gas is the set temperature.
If the temperature is higher than the
The exhaust air temperature can be lowered efficiently by increasing the air volume
It is safe because it does not exhaust at high temperature.
【図１】本発明の第一実施例に係る調理システムの構成
図FIG. 1 is a configuration diagram of a cooking system according to a first embodiment of the present invention.
【図２】調理器の破断平面図FIG. 2 is a cutaway plan view of the cooking device.
【図３】熱交換器の構造を示す斜視図FIG. 3 is a perspective view showing a structure of a heat exchanger.
【図４】第二実施例に係る調理システムの構成図FIG. 4 is a configuration diagram of a cooking system according to a second embodiment.
２ ダクト ３ ファン ３ａ 風量調節部 ５ 調理器本体 ７ 調理用電熱器 ７ａ 熱量調節部 ８ 脱臭装置 ９ 吸気口 １０ 排気口 １１ 空気吹出手段 １９ 加熱手段 ２０ 触媒 ２１ 排気温度検出部 ２２ 排気温度調整手段 ２３ 加熱温度検出部 ２４ 加熱温度調整手段 ４０ 連動手段 2 Duct 3 Fan 3a Air flow rate control unit 5 Cooker main body 7 Cooking electric heater 7a Heat control unit 8 Deodorizing device 9 Intake port 10 Exhaust port 11 Air blowing means 19 Heating means 20 Catalyst 21 Exhaust temperature detecting section 22 Exhaust temperature adjusting means 23 Heating temperature detector 24 Heating temperature adjusting means 40 Interlocking means
フロントページの続き (56)参考文献 特開 平２−267426（ＪＰ，Ａ) 特開 平２−161221（ＪＰ，Ａ) 特開 昭55−96821（ＪＰ，Ａ) 実開 平３−42917（ＪＰ，Ｕ) 実開 平３−48648（ＪＰ，Ｕ) 実開 昭63−46043（ＪＰ，Ｕ)Continuation of the front page (56) References JP-A-2-267426 (JP, A) JP-A-2-161221 (JP, A) JP-A-55-96821 (JP, A) Jitsukaihei 3-42917 (JP , U) Actual flat 3-48648 (JP, U) Actual 63-46043 (JP, U)
Claims (2)
に、調理部の外周部に形成された吸気口と、該吸気口か
ら吸引された調理時に発生する煙を脱臭する脱臭装置
と、脱臭された空気を調理器本体の外部に排出するため
の排気口と、調理器本体の上方から前記吸気口に向かっ
て空気を吹き出す空気吹出手段とが設けられ、各調理器
本体の排気口を連結する一本のダクトと、前記吸気口か
らダクトに至る空気流を形成するためのファンとが設け
られ、前記脱臭装置は、煙を加熱して酸化分解させるこ
とにより無臭化するための加熱手段と、該加熱手段によ
る煙の酸化分解温度を低くするための触媒と、脱臭前の
空気と脱臭後の空気との間で熱交換を行わせる熱交換器
とを備えたことを特徴とする調理システム。1. A plurality of cookers are provided, and an intake port formed in the outer peripheral portion of the cooking section in each cooker body, and a deodorizing device for deodorizing smoke that is sucked from the intake port and generated during cooking.
If, for discharging deodorized air to the outside of the cooking device body
And the exhaust port, and an air blowing means for blowing air toward the upper side of the cooking device body in the intake port is provided, and a single duct connecting the outlet of the cooker body, the duct from the inlet And a fan for forming an air flow to reach the deodorizing device for heating and oxidatively decomposing smoke.
And a heating means for deodorizing the
Catalyst for lowering the oxidative decomposition temperature of smoke
Heat exchanger that exchanges heat between air and deodorized air
And a cooking system characterized by having.
熱量を減少させてファンの風量を増加させるよう前記調
理用電熱器の熱量調節部と前記ファンの風量調節部とを
連動する連動手段と、ダクトから排出される排気の温度
を検出する排気温度検出部と、該排気温度検出部により
検出された温度が設定温度より高くなると前記連動手段
を熱量減少および風量増加の方向に駆動して排気を適温
に保つ排気温度調整手段とが設けられたことを特徴とす
る請求項１記載の調理システム。2. A cooking electric heater arranged below a cooking section.
The above-mentioned adjustment is performed to reduce the heat quantity and increase the fan air volume.
The heat quantity control section of the artificial electric heater and the air quantity control section of the fan
Temperature of exhaust gas discharged from duct and interlocking means
And an exhaust temperature detection unit for detecting
When the detected temperature becomes higher than the set temperature, the interlocking means
The exhaust gas to the appropriate temperature by driving
2. The cooking system according to claim 1, further comprising: an exhaust gas temperature adjusting means for keeping the exhaust temperature .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4174056A JPH0767424B2 (en) | 1992-07-01 | 1992-07-01 | Cooking system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4174056A JPH0767424B2 (en) | 1992-07-01 | 1992-07-01 | Cooking system |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0614840A JPH0614840A (en) | 1994-01-25 |
| JPH0767424B2 true JPH0767424B2 (en) | 1995-07-26 |
Family
ID=15971850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4174056A Expired - Fee Related JPH0767424B2 (en) | 1992-07-01 | 1992-07-01 | Cooking system |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0767424B2 (en) |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5596821A (en) * | 1979-01-20 | 1980-07-23 | Matsushita Electric Ind Co Ltd | Heating device with catalyst purifier |
| JPH0411641Y2 (en) * | 1986-09-16 | 1992-03-23 | ||
| JPH0830585B2 (en) * | 1988-09-12 | 1996-03-27 | リンナイ株式会社 | Firing device |
| JPH02267426A (en) * | 1989-04-05 | 1990-11-01 | Shinpo Kk | Exhaust device in roaster |
| JP3042917U (en) * | 1997-02-28 | 1997-11-04 | 明道株式会社 | Glass washer with flexible arm for washing |
| JP3048648U (en) * | 1997-11-06 | 1998-05-22 | カクイチ建材工業株式会社 | Tail processing tool for folded plate roof |
-
1992
- 1992-07-01 JP JP4174056A patent/JPH0767424B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0614840A (en) | 1994-01-25 |
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