| 摘要 |
<p>A technique for air discharge and local ventilation, where ventilation volume and air conditioning capacity are reduced as much as possible by reducing the amount of outside air, introduced by air supply, which becomes a load for air conditioning. The reduction in turn eliminates wasting of electric energy and enables the capacity of air conditioning and ventilation equipment to be reduced. The technique provides a method for discharging contaminated air around and in the vicinity of a combustion heating-type cooking appliance (1) producing the contaminated air in a kitchen. An upwardly directed suction discharge airflow (6) continuing from a position above the cooking appliance (1) to the outside of the kitchen is generated, and an upwardly directed blow guide airflow (21) flowing from a position in the vicinity at the side of the cooking appliance (1) to the suction discharge airflow (6) is generated. The contaminated air around and in the vicinity of the cooking appliance (1) is forcibly delivered to and collected by the suction discharge airflow (6) by induction effect of the blow guide airflow (21).</p> |
