CA2236136A1 - Ventilator intake panel for improved filtration of cooking fumes - Google Patents
Ventilator intake panel for improved filtration of cooking fumes Download PDFInfo
- Publication number
- CA2236136A1 CA2236136A1 CA 2236136 CA2236136A CA2236136A1 CA 2236136 A1 CA2236136 A1 CA 2236136A1 CA 2236136 CA2236136 CA 2236136 CA 2236136 A CA2236136 A CA 2236136A CA 2236136 A1 CA2236136 A1 CA 2236136A1
- Authority
- CA
- Canada
- Prior art keywords
- hood
- cooking
- ventilator
- intake panel
- exhaust hood
- 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.)
- Abandoned
Links
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/20—Removing cooking fumes
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Ventilation (AREA)
Abstract
In an exhaust hood for removal of cooking fumes from a cooking area, improved extraction of fumes is realized by employing a ventilator intake panel attached to the hood. Typically, the ventilator intake panel is adapted to hold removable filter cartridges. The ventilator intake panel may be removeable attached to the hood for ease of cleaning and replacement of filter cartridges.
Description
Title of the Invention Ventilator Intake Panel for Improved Filtration of Cooking Fumes Field of the Invention This invention is in the field of exhaust equipment for cooking fumes and the like, and in particular for the modification of fume hoods to increase efficiency.
Background of the Invention In both commercial and industrial cooking areas, there is a need to capture and remove grease and particulates from cooking fumes. The object is to remove such substances using equipment of the minimal size and cost possible.
Different types of cooking equipment produce different volumes of grease, steam and particulates which require different filtering and exhaust equipment for efficient removal. Typically, equipment like broilers and woks produce a large volume of steam, grease, and particulates. Equipment like stoves, griddles and fryers produce a medium volume of such substances; while equipment like ovens produce the lowest volumes.
The greater the volume of cooking air containing grease and particulates generated by the cooking equipment, generally the faster the intake velocity of the fume extraction unit required.
Background of the Invention In both commercial and industrial cooking areas, there is a need to capture and remove grease and particulates from cooking fumes. The object is to remove such substances using equipment of the minimal size and cost possible.
Different types of cooking equipment produce different volumes of grease, steam and particulates which require different filtering and exhaust equipment for efficient removal. Typically, equipment like broilers and woks produce a large volume of steam, grease, and particulates. Equipment like stoves, griddles and fryers produce a medium volume of such substances; while equipment like ovens produce the lowest volumes.
The greater the volume of cooking air containing grease and particulates generated by the cooking equipment, generally the faster the intake velocity of the fume extraction unit required.
In order to remove grease from cooking air, two principal effects are employed.
The first, the impact effect, it is the tendency of grease in fumes to stick to surfaces upon which it impinges, mainly by reason of weak van der Vilaal's forces. An example of this effect in operation is cigarette smoke floating in room air which adheres to walls., windows and curtains. The second, the inertial filtration effect, involves changes in air velocity and direction. By varying the direction of airflow and its velocity, particles of grease may be accelerated onto surfaces to encourage them to stick upon collision, or may be slawed down to allow them to fall out of the air onto surfaces below. The length of the path over which thc: exhaust air must travel will have an effect upon the amount of grease removal caused by both impact and inertial filtration effects. The greater the length of travel, the greater the surface area and the greater the opportunity to create changes in air direction and velocity.
Several different techniques of grease and particulate removal from cooking fumes have been employed. All such units have a fume hood with a fan to exhaust air from the cooking area to another location. In general, it is desirable to use the smallest, most energy-efficient motor and fan possible consistent with removing the cooking fumes. Accordingly, it is desirable to reduce the volume of exhaust air so as to reduce the :load on the fan.
Extraction pods are rather large units which employ a long travel path for the cooking fumes and multiple changes in air speed and direction, typically with high velocity air intake, to produce the highest efficiencies of grease removal from a single unit.
The first, the impact effect, it is the tendency of grease in fumes to stick to surfaces upon which it impinges, mainly by reason of weak van der Vilaal's forces. An example of this effect in operation is cigarette smoke floating in room air which adheres to walls., windows and curtains. The second, the inertial filtration effect, involves changes in air velocity and direction. By varying the direction of airflow and its velocity, particles of grease may be accelerated onto surfaces to encourage them to stick upon collision, or may be slawed down to allow them to fall out of the air onto surfaces below. The length of the path over which thc: exhaust air must travel will have an effect upon the amount of grease removal caused by both impact and inertial filtration effects. The greater the length of travel, the greater the surface area and the greater the opportunity to create changes in air direction and velocity.
Several different techniques of grease and particulate removal from cooking fumes have been employed. All such units have a fume hood with a fan to exhaust air from the cooking area to another location. In general, it is desirable to use the smallest, most energy-efficient motor and fan possible consistent with removing the cooking fumes. Accordingly, it is desirable to reduce the volume of exhaust air so as to reduce the :load on the fan.
Extraction pods are rather large units which employ a long travel path for the cooking fumes and multiple changes in air speed and direction, typically with high velocity air intake, to produce the highest efficiencies of grease removal from a single unit.
At the other end of the grease removal efficiency scale, shallow baffle filters are small units mounted in an exhaust: hood on an angle to allow grease to drip away by gravity. Baffle filters use one or two changes in air speed and direction over a short path of travel in order to capture a much smaller percentage of grease and particulates in the exhaust: air than is possible with an extraction pod.
Typically, baffle filters are used where relatively slow air intake speeds are permissible.
Thirdly, filter cartridges are sometimes employed. Such cartridges are relatively small, like baffle filters, but are typically packed with some sort of mesh or other material to create a considerably larger surface axea fo; contact with grease than is possible with a baffle filter. Also, filter cartridges typically employ a faster intake airflow than is possible with baffle filters. Thus, filter cartridges are cheaper than extraction pods given their smaller size, yet more efficient than baffle filters given the increased surface area and faster intake airflow.
A further advantage of a cartridge over a baffle filter is that it is designed to fit into a rack for easy insertion and removal from the exhaust hood with a higher grease removal efficiency than is possible with a baffle filter of the same dimensions.
Typically, baffle filters are not easily removable for cleaning. Filter cartridges, on the other hand, are designed to be easily removable for cleaning in a dishwasher, in a sink under running hot water, or by the application of steam.
Extraction pods, of course, are not removable at all and must be accessed where they are mounted for cleaning purposes.
Typically, baffle filters are used where relatively slow air intake speeds are permissible.
Thirdly, filter cartridges are sometimes employed. Such cartridges are relatively small, like baffle filters, but are typically packed with some sort of mesh or other material to create a considerably larger surface axea fo; contact with grease than is possible with a baffle filter. Also, filter cartridges typically employ a faster intake airflow than is possible with baffle filters. Thus, filter cartridges are cheaper than extraction pods given their smaller size, yet more efficient than baffle filters given the increased surface area and faster intake airflow.
A further advantage of a cartridge over a baffle filter is that it is designed to fit into a rack for easy insertion and removal from the exhaust hood with a higher grease removal efficiency than is possible with a baffle filter of the same dimensions.
Typically, baffle filters are not easily removable for cleaning. Filter cartridges, on the other hand, are designed to be easily removable for cleaning in a dishwasher, in a sink under running hot water, or by the application of steam.
Extraction pods, of course, are not removable at all and must be accessed where they are mounted for cleaning purposes.
For contractual, regulatory, sanitary, or other reasons, different levels of grease removal from cooking fumes are required for different locations. In some locations, the approximately 30% grease removal achievable with a baffle filter system is acceptable. In other locations, the approximately 50% grease removal achievable with a cartridge filter is required. In yet qther situations, the approximately 70% grease removal achievable using a pod extractor is required.
In many applications, at the far end of the exhaust duct, there is further downstream equipment to control the air quality. Typically, such equipment is much more expensive to operate and maintain than the upstream pod extractor, baffle filter, or cartridge filter systems. Such downstream equipment for removal of grease aerosol and smoke includes electrostatic precipitators and odour removal apparatus. The more effluent that reaches this downstream equipment, the more expensive the entire operation.
Accordingly, it would be very desirable to reduce the amount of grease heading to the downstream equipment in t:he most cost-effective manner.
A further consideration is the possibility of fire. Some government regulations require that fume hood air intake openings be a certain distance from cooking surfaces. The greater the distance which the cooking fumes travel from the cooking surface to the fume hood, the lower the temperature of the fumes and the less the risk of fire. Splashing grease may cause flames to leap upward and sparks may also rise in hot air currents. Accordingly, the distance of the fume intake from the cooking surface is~ important.
In many applications, at the far end of the exhaust duct, there is further downstream equipment to control the air quality. Typically, such equipment is much more expensive to operate and maintain than the upstream pod extractor, baffle filter, or cartridge filter systems. Such downstream equipment for removal of grease aerosol and smoke includes electrostatic precipitators and odour removal apparatus. The more effluent that reaches this downstream equipment, the more expensive the entire operation.
Accordingly, it would be very desirable to reduce the amount of grease heading to the downstream equipment in t:he most cost-effective manner.
A further consideration is the possibility of fire. Some government regulations require that fume hood air intake openings be a certain distance from cooking surfaces. The greater the distance which the cooking fumes travel from the cooking surface to the fume hood, the lower the temperature of the fumes and the less the risk of fire. Splashing grease may cause flames to leap upward and sparks may also rise in hot air currents. Accordingly, the distance of the fume intake from the cooking surface is~ important.
Particularly in locations with low ceilings, it is extremely difficult to have a sufficient distance between the cooking surface and the air intake. One solution to this problem has been to add a metal plate to shield the intake from the cooking fumes and to force the fumes to travel around the plate and back to the air intake. This effectively increases the distance from the cooking surface to they air intake by increasing the length of the path which the fumes must travel before reaching the air intake.
Given that cartridge filters require significant maintenance, the mounting of such filters at a considerable height above the cooking surface makes it more difficult to remove the cartridges for cleaning. If, on the other hand, these cartridges are mounted at the end of a pathway created, by the added plate required to increase the distance between the cooking surface and the air intake, the' access to the cartridges becomes much more difficult.
In order to improve the upstream efficiency of grease removal, it would be possible to use a lower efficiency grease removal means initially followed by one or more higher efficiency means. Accordingly, placing a baffle filter in front of a Food extractor could result in approximately 79% grease removal;
alternatively, using a cartridge filter in front of a :pod extractor could result in approximately 85"/o grease removal. But adding a standard baffle filter at the front end of an extraction pod would mean considerable added cost. For example, additional structural strength would have to be built into the hood to support the additional weight of the baffle filters. Also, a rack assembly to hold the filters must be added and the filters must: be installed. If a plate is added to increase the distance from the cooking surface to the air intake, access to the baffle filters will also be extremely difficult.
It would be most desirable to have a system with improved grease extraction efficiency to any desired level whiles maintaining low exhaust air volumes.
The ability to vary the air velocity apart: from factory preset specifications would be helpful in situations where different: cooking applications are present. It is also irr~portant to be able to increase they distance of the air intake from the cooking surface while maintaining easy access to baffle or cartridge filters for maintenance or cleaning. It would be additionally desirable to be able to add modules for specific purposes such as specialized filters, spark arresters, or other media to supplement the main unit.
It would be particularly advantageous to be able to apply the new technology to all existing types of grease extraction ventilators including pod extractors, filter cartridges, or baffle filters.
In addition, it would be beneficial to be able to remove the entire system for easy access and cleaning, or for modification if cooking requirements changed.
Brief Description of the Invention It has been found that all of the above listed advantages can be obtained through use of the invention hereinafter disclosed.
Accordingly, in a central aspect of the invention, there is provided an exhaust hood for removal of cooking fumes from a cooking area, the improvement comprising a ventilator intake panel attached to the hood, said panel being ad;~pted to assist in the extraction of fumes.
In a further aspect of the invention, the ventilator intake panel is adapted to hold removeable filter cartridges.
In a further aspect of the invention, the ventilator intake panel comprises a structural element adapted to create non-laminar air flow.
In a further aspect of the invention, the ventilator intake panel is removeably attached to the hood.
In a further aspect of the invention, the ventilator intake panel comprises means to adjust the intake air velocity.
In a further aspect of the invention, the means to adjust the intake air velocity co mprises a hinged extension of the ventilator intake panel adjacent the air intake opening.
In a further aspect of the invention, the ventilator intake panel is hingeably attached to the hood and adapted to be fixed in a variety of positions to vary the air intake opening.
_8_ In a further aspect of the invention., a bank of filter cartridges is provided, each cartridge being adapted to suit the cooking fume characteristics of the cooking equipment located below it.
S In a further aspect of the invention, a bank of removable filter cartridges is provided, each cartridge being separately accessible and removeable.
In a further aspect of the invention., multiple filter cartridges are mounted above one or more cooking stations.
In a further aspect of the invention, each cartridge is selected to produce a desired grease extraction efficiency.
In a further aspect of the invention, the ventilator intake panel comprises a re:moveable flame arrestor.
Brief Description of the Drawines~
Figure 1 illustrates a cut-away view of the ventilator intake panel of the invention attached to a conventional hood.
Figure 2 illustrates a cut-away view of a detail of means to adjust the air intake velocity.
Detailed Description of Illustrative Embodiments of the Invention Re~:erring to Figure 1, a ventilator intake panel 1 is attached to a conventional fume hood 3. The attachment may be permanent or may be removeable. For example, mounting bracket 5 may serve to mate the ventilator intake panel to a portion of the hood. The ventilator intake panel may be hingeable, for example, at hinge 7 to allow it to be raised and lowered for cleaning or maintenance purposes.
An extension 9 of the ventilator intake panel may be made to any suitable length. At the distant end of the extension 9 is an air intake control element 11 which permits adjustment of the intake air velocity. This element may be fixed during construction or may be hingeably attached to extension 9 to allow the control element to be varied i.n the field. For example, as illustrated in Figure 2, the control element section may be rotatably moved from position A ~:o position B depending upon the cooking requirements.
O~~tionally, a fin 13 can be added to the interior facing surface of extension in order to increase air motion or turbulence following the intake of cooking fumes. One or more supplementary elements 15 may be mounted between the conventional hood and the ventilator intake panel for particular purposes. For example, special filters, cartridges, flame arrestors or the like could be included within one or more elements 15.
In operation, cooking air or fumes rise from the cooking surface and are drawn pa~~t the end of control element 11 into the space between the conventional hood 3 and the ventilator intake panel extension 9. The air is drawn past the supplementary element or elements 15 and enters the hood in a conventional m;~nner.
The term comprising in this patent specification is to be interpreted as specifying the presence of the stated features, integers, steps or components as rel:erred to in the claims, but does root preclude the presence or addition of one or more other features, integers, steps, components, or groups thereof.
Although an illustrative embodiment of the invention has been shown, changes to the structure within the scope of the invention will be apparent to those skilled in the art. The invention is~ not to be interpreted as being restricted to the illustrated embodiment.
G:\GJZ\GARLAND\VENTILAT\INVENTIO.PAP
Given that cartridge filters require significant maintenance, the mounting of such filters at a considerable height above the cooking surface makes it more difficult to remove the cartridges for cleaning. If, on the other hand, these cartridges are mounted at the end of a pathway created, by the added plate required to increase the distance between the cooking surface and the air intake, the' access to the cartridges becomes much more difficult.
In order to improve the upstream efficiency of grease removal, it would be possible to use a lower efficiency grease removal means initially followed by one or more higher efficiency means. Accordingly, placing a baffle filter in front of a Food extractor could result in approximately 79% grease removal;
alternatively, using a cartridge filter in front of a :pod extractor could result in approximately 85"/o grease removal. But adding a standard baffle filter at the front end of an extraction pod would mean considerable added cost. For example, additional structural strength would have to be built into the hood to support the additional weight of the baffle filters. Also, a rack assembly to hold the filters must be added and the filters must: be installed. If a plate is added to increase the distance from the cooking surface to the air intake, access to the baffle filters will also be extremely difficult.
It would be most desirable to have a system with improved grease extraction efficiency to any desired level whiles maintaining low exhaust air volumes.
The ability to vary the air velocity apart: from factory preset specifications would be helpful in situations where different: cooking applications are present. It is also irr~portant to be able to increase they distance of the air intake from the cooking surface while maintaining easy access to baffle or cartridge filters for maintenance or cleaning. It would be additionally desirable to be able to add modules for specific purposes such as specialized filters, spark arresters, or other media to supplement the main unit.
It would be particularly advantageous to be able to apply the new technology to all existing types of grease extraction ventilators including pod extractors, filter cartridges, or baffle filters.
In addition, it would be beneficial to be able to remove the entire system for easy access and cleaning, or for modification if cooking requirements changed.
Brief Description of the Invention It has been found that all of the above listed advantages can be obtained through use of the invention hereinafter disclosed.
Accordingly, in a central aspect of the invention, there is provided an exhaust hood for removal of cooking fumes from a cooking area, the improvement comprising a ventilator intake panel attached to the hood, said panel being ad;~pted to assist in the extraction of fumes.
In a further aspect of the invention, the ventilator intake panel is adapted to hold removeable filter cartridges.
In a further aspect of the invention, the ventilator intake panel comprises a structural element adapted to create non-laminar air flow.
In a further aspect of the invention, the ventilator intake panel is removeably attached to the hood.
In a further aspect of the invention, the ventilator intake panel comprises means to adjust the intake air velocity.
In a further aspect of the invention, the means to adjust the intake air velocity co mprises a hinged extension of the ventilator intake panel adjacent the air intake opening.
In a further aspect of the invention, the ventilator intake panel is hingeably attached to the hood and adapted to be fixed in a variety of positions to vary the air intake opening.
_8_ In a further aspect of the invention., a bank of filter cartridges is provided, each cartridge being adapted to suit the cooking fume characteristics of the cooking equipment located below it.
S In a further aspect of the invention, a bank of removable filter cartridges is provided, each cartridge being separately accessible and removeable.
In a further aspect of the invention., multiple filter cartridges are mounted above one or more cooking stations.
In a further aspect of the invention, each cartridge is selected to produce a desired grease extraction efficiency.
In a further aspect of the invention, the ventilator intake panel comprises a re:moveable flame arrestor.
Brief Description of the Drawines~
Figure 1 illustrates a cut-away view of the ventilator intake panel of the invention attached to a conventional hood.
Figure 2 illustrates a cut-away view of a detail of means to adjust the air intake velocity.
Detailed Description of Illustrative Embodiments of the Invention Re~:erring to Figure 1, a ventilator intake panel 1 is attached to a conventional fume hood 3. The attachment may be permanent or may be removeable. For example, mounting bracket 5 may serve to mate the ventilator intake panel to a portion of the hood. The ventilator intake panel may be hingeable, for example, at hinge 7 to allow it to be raised and lowered for cleaning or maintenance purposes.
An extension 9 of the ventilator intake panel may be made to any suitable length. At the distant end of the extension 9 is an air intake control element 11 which permits adjustment of the intake air velocity. This element may be fixed during construction or may be hingeably attached to extension 9 to allow the control element to be varied i.n the field. For example, as illustrated in Figure 2, the control element section may be rotatably moved from position A ~:o position B depending upon the cooking requirements.
O~~tionally, a fin 13 can be added to the interior facing surface of extension in order to increase air motion or turbulence following the intake of cooking fumes. One or more supplementary elements 15 may be mounted between the conventional hood and the ventilator intake panel for particular purposes. For example, special filters, cartridges, flame arrestors or the like could be included within one or more elements 15.
In operation, cooking air or fumes rise from the cooking surface and are drawn pa~~t the end of control element 11 into the space between the conventional hood 3 and the ventilator intake panel extension 9. The air is drawn past the supplementary element or elements 15 and enters the hood in a conventional m;~nner.
The term comprising in this patent specification is to be interpreted as specifying the presence of the stated features, integers, steps or components as rel:erred to in the claims, but does root preclude the presence or addition of one or more other features, integers, steps, components, or groups thereof.
Although an illustrative embodiment of the invention has been shown, changes to the structure within the scope of the invention will be apparent to those skilled in the art. The invention is~ not to be interpreted as being restricted to the illustrated embodiment.
G:\GJZ\GARLAND\VENTILAT\INVENTIO.PAP
Claims (12)
1. In an exhaust hood for removal of cooking fumes from a cooking area, the improvement comprising a ventilator intake panel attached to the hood, said panel being adapted to assist in the extraction of the fumes.
2. The exhaust hood of Claim 1, wherein the ventilator intake panel is adapted to hold removeable filter cartridges.
3. The exhaust hood of Claim 1, wherein the ventilator intake panel comprises a structural element adapted to create non-laminar air flow.
4. The exhaust hood of Claim 1, wherein the ventilator intake panel is removably attached to the hood.
5. The exhaust hood of Claim 1, wherein the ventilator intake panel comprises means to adjust the intake air velocity.
6. The exhaust hood of Claim 5, wherein the means to adjust the intake air velocity comprises a hinged extension of the ventilator intake panel adjacent the air intake opening.
7. The exhaust hood of Claim 1, wherein the ventilator intake panel is hingeably attached to the hood and adapted to be fixed in a variety of positions to vary the air intake opening.
8. The exhaust unit of Claim 2, wherein a bank of filter cartridges is provided, each cartridge being adapted to suit the cooking fume characteristics of the cooking equipment located below it.
9. The exhaust unit of Claim 2, wherein a bank of removable filter cartridges is provided, each cartridge being separately accessible and removable.
10. The exhaust hood of Claim 2, wherein multiple filter cartridges are mounted above one or more cooking stations.
11. The exhaust hood of Claim 10, wherein each cartridge is selected to produce a desired grease extraction efficiency.
12. The exhaust hood of Claim 1, wherein the ventilator intake panel comprises a removable flame arrestor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2236136 CA2236136A1 (en) | 1998-04-29 | 1998-04-29 | Ventilator intake panel for improved filtration of cooking fumes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2236136 CA2236136A1 (en) | 1998-04-29 | 1998-04-29 | Ventilator intake panel for improved filtration of cooking fumes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2236136A1 true CA2236136A1 (en) | 1999-10-29 |
Family
ID=29275612
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2236136 Abandoned CA2236136A1 (en) | 1998-04-29 | 1998-04-29 | Ventilator intake panel for improved filtration of cooking fumes |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2236136A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104456678A (en) * | 2014-11-28 | 2015-03-25 | 上海理工大学 | Range hood |
| CN114060886A (en) * | 2021-12-15 | 2022-02-18 | 杭州老板电器股份有限公司 | Range hood control method and device and electronic equipment |
-
1998
- 1998-04-29 CA CA 2236136 patent/CA2236136A1/en not_active Abandoned
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104456678A (en) * | 2014-11-28 | 2015-03-25 | 上海理工大学 | Range hood |
| CN114060886A (en) * | 2021-12-15 | 2022-02-18 | 杭州老板电器股份有限公司 | Range hood control method and device and electronic equipment |
| CN114060886B (en) * | 2021-12-15 | 2024-03-22 | 杭州老板电器股份有限公司 | Control method and device for range hood and electronic equipment |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Dead |