EP0000782B1 - Hood system for cooking equipment - Google Patents
Hood system for cooking equipment Download PDFInfo
- Publication number
- EP0000782B1 EP0000782B1 EP78100625A EP78100625A EP0000782B1 EP 0000782 B1 EP0000782 B1 EP 0000782B1 EP 78100625 A EP78100625 A EP 78100625A EP 78100625 A EP78100625 A EP 78100625A EP 0000782 B1 EP0000782 B1 EP 0000782B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- air
- hood
- cooking surface
- filter
- space
- 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.)
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Classifications
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- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S55/00—Gas separation
- Y10S55/36—Kitchen hoods
Definitions
- This invention relates to the capture and exhaust of smoke, grease-laden fumes, etc., emanating from cooking equipment, and particularly to hood systems positioned above a cooking surface for exhausting such fumes, smoke, etc.
- a system for the capture and withdrawal of cooking vapors from above a cooking surface disposed in a room or the like is known from DE A 19 63 456 and includes hood means disposed above the cooking surface, the hood means being substantially equal in horizontal cross-sectional area to the horizontal cross-sectional area of said cooking surface and being spaced apart from said cooking surface whereby there is defined an open spaced between the hood means and the cooking surface, a source of air located remotely of the room, air inlet means located adjacent a substantial portion of the peripheral edge of said hood means and defining an opening through which air in introduced to the space between the hood means and the cooking surface, first conduit means connecting the source of air in fluid communication with the air inlet means, first blower means disposed in position to move air from the source of air to and through the air inlet means, filter means disposed within the space between the hood means and the cooking surface at a vertical height above the cooking surface less than the vertical height of the air inlet means, the filter means being disposed substantially across the hood means from the air inlet means
- US A 3285 154 is disclosed a system for the capture and withdrawal of cooking vapors from above a cooking surface disposed in a room, in which system the air inlet is positioned lower that the exhaust filter.
- the inlet is formed with a plurality of arcuate louvers which define a plurality of openings through which air is introduced in a plurality of streams to the space between the hood means and the cooking surface.
- a system for the capturing and withdrawing of cooking vapors from above a cooking surface disposed in a room or the like comprising a hood disposed above the cooking member.
- the hood has a horizontal cross-sectional area at least substantially equal to the horizontal cross-sectional area of the cooking surface so that the hood substantially covers the area of the cooking surface.
- the hood is spaced .apart from the cooking surface so that there is defined between the hood and cooking surface an open space.
- a substantial portion of the peripheral edge of the hood defines an air inlet through which air is introduced to the space between the hood and the cooking surface. The air for introduction into this space is drawn from outside the room, and preferably from the ambient atmosphere outside the building.
- a filter at a vertical height that is less than the height of the air inlet means above the cooking surface.
- the air introduced into the space through the air inlet is directed in a diffuse manner toward the filter without being routed first to the cooking surface.
- the air in injected into the space along an inwardly and downwardly oriented path toward the filter. The velocity of the air entering the space is not sufficient to allow the air to reach the cooking surface before it is withdrawn from the hood through the filter by an exhaust fan.
- the quantity of air exhausted from the hood through the filter is greater than the quantity of air entering via the air inlet the space between the hood and cooking surface by at least about 10 per cent and not more than 50 per cent.
- FIGURE 1 there is disclosed a typical appliance 10 having a cooking surface 12 from which vapors emanate during a cooking operation.
- the appliance is disposed within a room 14 such as a kitchen or the like.
- hood means 16 comprising a housing 18 of generally rectangular horizontal cross- section.
- the horizontal cross-sectional area of the hood 16 is substantially equal to or greater than the corresponding cross-sectional area of the cooking surface 12 so that the hood substantially covers the cooking surface 12.
- the hood 16 generally comprises a cover 22 (see FIGURE 2) a rear wall 24, side walls (23 and 25) and a forward wall 26, the bottom of the hood being open.
- a partition 28 comprising a first perforated planar panel 30 that extends from a point of attachment with the bottom surface 32 of the cover 22 vertically downwardly to join a second planar panel 34 which is angled from the first panel outwardly of the hood as best seen in FIGURE 2.
- the angle formed between the panels 30 and 34 i.e. angle "A"
- the lower edge 36 of the panel 34 joins a further and non-perforated planar panel 38 which in turn is joined to a still further non-perforated planar panel 40 that is joined to the bottom edge 42 of the front wall 26 of the hood.
- a plenum 44 there is formed along the forward edge of the hood a plenum 44.
- This plenum 44 is connected through an opening 46 to a duct 48 (see FIGURE 1), which in turn is connected through ducts 50 and 52 to an intake fan and filter assembly 54 that is disposed exteriorally of the room 14 for collecting and moving air from outside the room through the ducts 52, 50, and 48 into the plenum 44.
- the panels 30 and 34 of the partition 28 are provided with a plurality of perforations 56 so that these panels define an inlet 57 for the introduction of air from outside the room 14 to the space 20 between the hood and the cooking surface 12.
- the size of the individual perforations 56 is exaggerated for purposes of illustration. In a preferred embodiment, the individual perforations are circular and about 4.76 mm. in diameter.
- the plenum 44 is divided into an upper portion 43 and a lower portion 45 as by an opposed blade damper 47 of the type available from Reliable Metal Products of Geneva, Alabama.
- an opposed blade damper 47 of the type available from Reliable Metal Products of Geneva, Alabama.
- the incoming air flow is redirected toward the space 20 and selected portions thereof are caused to exit the plenum through the perforations in each of the panels 30 and 34. That is, more or less air is caused to exit through each panel.
- the individual blades of the damper are adjustable in groups along the length of the damper to adjust the volume of air entering the space 20 from one end of the hood to the other end thereof.
- a further partition 58 comprising a first panel 60 that depends from the lower surface 32 of the cover 22 generally vertically downwardly within the hood so that in combination with the cover 22 and the rear wall 24 of the hood, there is defined an exhaust plenum 62 that extends along the rear wall of the hood.
- the bottom of this plenum 62 is closed as by one or more filters 64 that are mounted in this bottom opening.
- the filter 64 is preferably inclined at an angle "B" with respect to the vertical so that the exposed face 65 of the filter receives thereagainst the incoming air as admixed with tempered air from the room and with entrained vapors from the cooking surface.
- the vertical height of the perforated panels 30 and 34 of the partition 28 is greater than the vertical height of the filter 64. This positions the inlet 57 higher than the filter 64.
- the angular disposition of these panels is chosen such that air entering through the perforations 56 in the panel 34 is directed inwardly and downwardly of the hood into the space 20 between the hood and the cooking surface and generally toward the filter 64.
- the angular disposition of the filter 64 is such as to receive the incoming air against the face of the filter 64. Simultaneously, outside air enters the top interior area of the hood through the perforations 56 in thq panel 30 to fill and sweep this area of vapors.
- the exhaust plenum 62 is connected through an opening 65 to a duct 66, thence to an exhaust fan 68 that preferably is disposed exteriorally of the room 14 to exhaust the air from the hood to the atmosphere outside the room.
- the system shown in the figures is a "wall-type” system in which the rear wall 24 of the hood lies against the room wall and the hood projects from the wall in a cantilevered fashion over the cooking equipment. It will be readily recognized by a person skilled in the art that two of the hood systems shown in the figures and described herein can be placed back to back and suspended from the ceiling or the like to provide an "island style" system. The function and operation of the system is identical in either the wall style or island style system, the island style merely comprising a duplication of components.
- the present system accomplishes essentially complete entrainment of the cooking vapors without their escape into the adjacent room while minimizing the withdrawal of tempered air from the room. Contrary to the prior art devices which employ the use of "make-up" air from outside the room, the present system does not interfere with the accessibility to the cooking surface by an employee nor does the flow of the make-up air create a discomfort to the employee.
- these advantages are accomplished in the present system by positioning the filter, hence the exhaust outlet of the hood, relatively close to the cooking surface and at a location across the cooking surface from the position of a user of the equipment so that the filter is relatively close to the cooking surface where the vapors are generated but out of the way of the cooking operation and/or the user.
- the make-up air is introduced into the space between the hood and the cooking surface in a diffuse manner, i.e., through a plurality of perforations 56, and along a path that is oriented inwardly of the hood and downwardly across the cooking surface with the path terminating at the filter that is disposed at a lower vertical height above the cooking surface than the height of air inlet.
- This velocity of the flow of the tempered air from the room reduces precepitiously as the distance increases away from the hood and cooking equipment.
- the result has been found to be an almost immediate entrainment of cooking vapors as they emanate from the cooking surface, with the entrained vapors being conveyed quickly to the filter before the greases, etc., in the vapors can cool and deposit on the walls of the hood etc. Rather, the greases are trapped in the filter as is desired and the other vapors are exhausted from the hood to the atmosphere outside the room.
- a hood 1.8 m. in length and 1.22 m. from its front wall to its rear wall was positioned above a cooking surface with the filter of the system being spaced approximately 60-96 cm. above the cooking surface.
- the inlet 57 for the make-up air in this embodiment comprised the panel 30 having an area of 5574-18 s. cm., and the panel 34 having an area of 6967-73 sq. cm. The angle "A" between these two panels was 135 degrees.
- the lower edge of the panel 34 was 104.14 cm. above the cooking surface.
- the straight line distance between the center of the panel 34 and the center of the filter 64 was 132-08 cm.
- the make-up inlet 46 to the plenum 44 was 30-48 cm. wide and 66-04 cm. long.
- a supply fan having a capacity of about 35.68 cu.m. per minute was connected to the duct 52 to supply air to the plenum 44. It will be recognized that the velocity of the air moved into the hood by the supply fan was substantially reduced as the air entered the plenum 44 and was distributed along the length thereof prior to its exiting the plenum 44 through the perforations 56.
- the exhaust fan 68 had a capacity of about 50-97 cu.m. per minute of air flow and was connected through the duct 62 to the exhaust opening 65 which was 25.4 cm. wide and 45.7 cm. long.
- a 60.7 centimeter x 30.5 centimeter filter having an exposed face area of 1858.1 sq. cm. was mounted in the open end of the exhaust plenum at an angle "B" of 45 degrees with respect to the vertical.
- the volume of air introduced via the air inlet into the space between the hood and cooking surface was about 70 per cent of the total volume of air exhausted by the exhaust fan 68.
- the make-up air entered the space 20 in a plurality of streams through the perforations 56 in the panels 30 and 34.
- the perforations 56 occupied about 60 percent of the area of these two panels, each perforation being about 4.76 mm. in diameter.
- the static pressure loss through the hood was about 2.54 cm. water gauge.
Description
- This invention relates to the capture and exhaust of smoke, grease-laden fumes, etc., emanating from cooking equipment, and particularly to hood systems positioned above a cooking surface for exhausting such fumes, smoke, etc.
- It has long been desired that all smoke, fumes, etc., emanating from a cooking surface such as in a commercial kitchen or the like be captured and exhausted from the kitchen or other room within which the cooking surface is disposed, with minimum escape of the fumes, etc. into the kitchen area. Heretofore, there have been provided hoods with exhaust fans that pull air from the kitchen or other room, into the hood where the moving air entrains the smoke, fumes, etc., emanating from the cooking surface, with the air and the entrained fumes being thereafter exhausted to the atmosphere externally of the room. This prior art concept is of simple construction, thereby involving relatively low costs for initial manufacture of the equipment, its installation and operation. In this prior art device, however, all of the air passing through the hood is drawn from the interior of the room so that if this air has been tempered, i.e. heated or cooled, there is a substantial energy loss, and resultant economic loss, by reason of this tempered air being pulled from the room and exhausted to the atmosphere.
- To minimize the loss of tempered air, it has been suggested that the volume of air pulled from the room and through the hood be minimized. This economy measure has been found to result in inadequate velocities such that grease entrained in the flowing air is not completely exhausted, but rather, the grease deposits on the interior walls of the hood and/or ductwork due to the low velocity of the air flow. This, among other things, has led to the establishment of minimum air flows through hoods. For example, various fire protection agencies have established a minimum standard of air flow through a hood of 2.8 cu.m. of air per sq.m (cfm/sq.m.) of hood face entrance area for wall mounted hoods and 4.25 cfm/sq.m. of hood face entrance area for island style hoods. Employing the prior art concept of pulling air from the room through the hood to the atmosphere, at a velocity that will meet the minimum standards referred to above, the result is a flowing air stream that uses enormous amounts of energy.
- It has also been suggested heretofore to bring in air from outside the room or building ("make-up" air curtain) and introduce the same into the space surrounding the hood and the cooking surface in an attempt to reduce the amount of tempered air extracted from the room. One of the major problems involved in this concept is inadequate entrainment of the smoke, fumes, etc., emanating from the cooking surface. One concept has proposed to jet the incoming air toward the cooking surface from whence it is withdrawn through the hood. This and similar concepts have resulted inordinate cooling of the cooking surface by reason of the air passing thereover. Other problems associated with this concept involve slow and/or indirect movement of the vapors to the filter such that grease in the vapors cooled and deposited on the walls of the hood, etc. thereby developing a situation that is unsanitary, unsightly and a potential fire hazard. Still further, these prior art devices tended to blow the make-up air onto a user of the equipment with resultant discomfort.
- Commercial or industrial cooking facilities such as ovens and steamers are termed "high profile" cooking equipment, and ranges, char broilers, and deep fat fryers are termed "low profile" cooking equipment in that the latter commonly introduce relatively greater volumes of grease and smoke into the atmosphere. Hence heretofore it has been common to position a hood closer to the cooking surface of the equipment in the case of the "low profile" equipment to ensure capture of the exhaust gases without their escape into the room that contained the equipment. In those prior art devices, known to applicant, that were used with low profile cooking equipment, it is not common to use make-up air due to the problems associated with the introduction of the air, from a physical standpoint i.e. size and shape of equipment, from an air flow control standpoint, etc. Also there has existed the problem of user discomfort due to the flowing air.
- A system for the capture and withdrawal of cooking vapors from above a cooking surface disposed in a room or the like is known from DE A 19 63 456 and includes hood means disposed above the cooking surface, the hood means being substantially equal in horizontal cross-sectional area to the horizontal cross-sectional area of said cooking surface and being spaced apart from said cooking surface whereby there is defined an open spaced between the hood means and the cooking surface, a source of air located remotely of the room, air inlet means located adjacent a substantial portion of the peripheral edge of said hood means and defining an opening through which air in introduced to the space between the hood means and the cooking surface, first conduit means connecting the source of air in fluid communication with the air inlet means, first blower means disposed in position to move air from the source of air to and through the air inlet means, filter means disposed within the space between the hood means and the cooking surface at a vertical height above the cooking surface less than the vertical height of the air inlet means, the filter means being disposed substantially across the hood means from the air inlet means and in the path of air entering the hood means through the air inlet means, second conduit means connected in fluid communication with the filter means and terminating exteriorly of the room, and second blower means disposed in position to move air through the second conduit means in a direction away from the filter means. The air inlet of DE A 19 63 456 includes a guide plate which allows an adjustment in the direction of flow of the air leaving the inlet.
- In US A 3285 154 is disclosed a system for the capture and withdrawal of cooking vapors from above a cooking surface disposed in a room, in which system the air inlet is positioned lower that the exhaust filter. The inlet is formed with a plurality of arcuate louvers which define a plurality of openings through which air is introduced in a plurality of streams to the space between the hood means and the cooking surface.
- It is stated in US A 3285 154 that slightly more air will be withdrawn through the exhaust duct than comes in through the intake duct, that the percentage for the excess of air is very small, that the intake duct supplies the greater percentage of air and that slightly more air will be withdrawn.
- In accordance with the present invention, there is provided a system for the capturing and withdrawing of cooking vapors from above a cooking surface disposed in a room or the like, comprising a hood disposed above the cooking member. The hood has a horizontal cross-sectional area at least substantially equal to the horizontal cross-sectional area of the cooking surface so that the hood substantially covers the area of the cooking surface. The hood is spaced .apart from the cooking surface so that there is defined between the hood and cooking surface an open space. A substantial portion of the peripheral edge of the hood defines an air inlet through which air is introduced to the space between the hood and the cooking surface. The air for introduction into this space is drawn from outside the room, and preferably from the ambient atmosphere outside the building. Within the hood and in the space between the hood and the cooking surface, there is provided a filter at a vertical height that is less than the height of the air inlet means above the cooking surface. The air introduced into the space through the air inlet is directed in a diffuse manner toward the filter without being routed first to the cooking surface. In the preferred embodiment, the air in injected into the space along an inwardly and downwardly oriented path toward the filter. The velocity of the air entering the space is not sufficient to allow the air to reach the cooking surface before it is withdrawn from the hood through the filter by an exhaust fan.
- In a preferred embodiment of the present system, the quantity of air exhausted from the hood through the filter is greater than the quantity of air entering via the air inlet the space between the hood and cooking surface by at least about 10 per cent and not more than 50 per cent. By this means, there is assurance that fumes will not escape capture and eventual exhaust through the hood. This relatively small quantity of air drawn from the room minimizes the economic loss and other undesirable effects such as drafts.
- It is therefore an object of this invention to provide an improved system for the capture and exhaust of vapors emanating from a cooking surface. It is another object to provide a system of the type disclosed wherein there is minimal removal of tempered air from the room that contains the cooking equipment. It is another object to provide a system of the type described wherein air is drawn from a source outside the room containing the cooking surface and directed into a space between a hood and a cooking surface along an inwardly and downwardly oriented path to a filter that is disposed at a vertical height above the cooking surface less than the vertical height of the inlet above the cooking surface. Other objects and advantages of the invention will be recognized from the following description, including the drawings in which:
- FIGURE 1 is a schematic representation of a system employing various features of the invention;
- FIGURE 2 is a schematic representation, partly fragmentary and partly cut-away, of a hood and cooking surface as employed in the disclosed system;
- FIGURE 3 is a front elevational view of a system as shown in FIGURE 2.
- Referring now to FIGURE 1, there is disclosed a
typical appliance 10 having acooking surface 12 from which vapors emanate during a cooking operation. In the depicted embodiment, the appliance is disposed within aroom 14 such as a kitchen or the like. - There is mounted above the cooking surface 12 a hood means 16 comprising a
housing 18 of generally rectangular horizontal cross- section. The horizontal cross-sectional area of thehood 16 is substantially equal to or greater than the corresponding cross-sectional area of thecooking surface 12 so that the hood substantially covers thecooking surface 12. - As shown in FIGURE 1, the hood is spaced above the cooking surface to define an
open space 20 therebetween. Thehood 16 generally comprises a cover 22 (see FIGURE 2) arear wall 24, side walls (23 and 25) and aforward wall 26, the bottom of the hood being open. - Internally of the hood, there is provided a
partition 28 comprising a first perforatedplanar panel 30 that extends from a point of attachment with thebottom surface 32 of thecover 22 vertically downwardly to join a second planar panel 34 which is angled from the first panel outwardly of the hood as best seen in FIGURE 2. In a preferred embodiment, the angle formed between thepanels 30 and 34, i.e. angle "A", is greater than 90 degrees and less than 180 degrees so that the panel 34 is inclined with respect to both the vertical and the horizontal. Thelower edge 36 of the panel 34 joins a further and non-perforatedplanar panel 38 which in turn is joined to a still further non-perforatedplanar panel 40 that is joined to thebottom edge 42 of thefront wall 26 of the hood. In this manner, there is formed along the forward edge of the hood aplenum 44. Thisplenum 44 is connected through anopening 46 to a duct 48 (see FIGURE 1), which in turn is connected throughducts filter assembly 54 that is disposed exteriorally of theroom 14 for collecting and moving air from outside the room through theducts plenum 44. Thepanels 30 and 34 of thepartition 28 are provided with a plurality ofperforations 56 so that these panels define aninlet 57 for the introduction of air from outside theroom 14 to thespace 20 between the hood and thecooking surface 12. In the drawings, the size of theindividual perforations 56 is exaggerated for purposes of illustration. In a preferred embodiment, the individual perforations are circular and about 4.76 mm. in diameter. - The
plenum 44 is divided into anupper portion 43 and alower portion 45 as by anopposed blade damper 47 of the type available from Reliable Metal Products of Geneva, Alabama. By means of this damper, the incoming air flow is redirected toward thespace 20 and selected portions thereof are caused to exit the plenum through the perforations in each of thepanels 30 and 34. That is, more or less air is caused to exit through each panel. In one embodiment, the individual blades of the damper are adjustable in groups along the length of the damper to adjust the volume of air entering thespace 20 from one end of the hood to the other end thereof. - Still further, interiorally of the hood there is provided a
further partition 58 comprising afirst panel 60 that depends from thelower surface 32 of thecover 22 generally vertically downwardly within the hood so that in combination with thecover 22 and therear wall 24 of the hood, there is defined an exhaust plenum 62 that extends along the rear wall of the hood. The bottom of this plenum 62 is closed as by one ormore filters 64 that are mounted in this bottom opening. As seen in the several figures, thefilter 64 is preferably inclined at an angle "B" with respect to the vertical so that the exposedface 65 of the filter receives thereagainst the incoming air as admixed with tempered air from the room and with entrained vapors from the cooking surface. - In the preferred embodiment, and as illustrated in the several figures, the vertical height of the
perforated panels 30 and 34 of thepartition 28 is greater than the vertical height of thefilter 64. This positions theinlet 57 higher than thefilter 64. Further, as noted above, the angular disposition of these panels is chosen such that air entering through theperforations 56 in the panel 34 is directed inwardly and downwardly of the hood into thespace 20 between the hood and the cooking surface and generally toward thefilter 64. As further noted above, the angular disposition of thefilter 64 is such as to receive the incoming air against the face of thefilter 64. Simultaneously, outside air enters the top interior area of the hood through theperforations 56 inthq panel 30 to fill and sweep this area of vapors. - The exhaust plenum 62 is connected through an
opening 65 to aduct 66, thence to anexhaust fan 68 that preferably is disposed exteriorally of theroom 14 to exhaust the air from the hood to the atmosphere outside the room. - It will be recognized that the system shown in the figures is a "wall-type" system in which the
rear wall 24 of the hood lies against the room wall and the hood projects from the wall in a cantilevered fashion over the cooking equipment. It will be readily recognized by a person skilled in the art that two of the hood systems shown in the figures and described herein can be placed back to back and suspended from the ceiling or the like to provide an "island style" system. The function and operation of the system is identical in either the wall style or island style system, the island style merely comprising a duplication of components. - It has been found that the present system accomplishes essentially complete entrainment of the cooking vapors without their escape into the adjacent room while minimizing the withdrawal of tempered air from the room. Contrary to the prior art devices which employ the use of "make-up" air from outside the room, the present system does not interfere with the accessibility to the cooking surface by an employee nor does the flow of the make-up air create a discomfort to the employee. Among other things, these advantages are accomplished in the present system by positioning the filter, hence the exhaust outlet of the hood, relatively close to the cooking surface and at a location across the cooking surface from the position of a user of the equipment so that the filter is relatively close to the cooking surface where the vapors are generated but out of the way of the cooking operation and/or the user. Contrary to the prior art devices, in the present system the make-up air is introduced into the space between the hood and the cooking surface in a diffuse manner, i.e., through a plurality of
perforations 56, and along a path that is oriented inwardly of the hood and downwardly across the cooking surface with the path terminating at the filter that is disposed at a lower vertical height above the cooking surface than the height of air inlet. By reason of this arrangement of the elements of the present system, the velocity of the tempered air drawn from the room into the space between the hood and the cooking surface and eventually exhausted through the filters is relatively great in the area immediately adjacent the hood and cooking equipment by reason of the minimizing of the open area between the hood and cooking surface. This velocity of the flow of the tempered air from the room, however, reduces precepitiously as the distance increases away from the hood and cooking equipment. This produces the desirable result of being able to use relatively low volumes of make-up air and low volumes of tempered air while the respective velocities of the make-up air and the tempered air are maintained relatively high. The result has been found to be an almost immediate entrainment of cooking vapors as they emanate from the cooking surface, with the entrained vapors being conveyed quickly to the filter before the greases, etc., in the vapors can cool and deposit on the walls of the hood etc. Rather, the greases are trapped in the filter as is desired and the other vapors are exhausted from the hood to the atmosphere outside the room. - It further appears that in the present system the introduction of make-up air into the space between the hood and cooking surface and through differently oriented
perforated panels 30 and 34 generates different air flow patterns within the space such that the upper interior area of thespace 20 is filled with make-up air and the same area is swept clear of vapors etc., such sweeping action apparently tending to prevent vapors from accumulating in the upper interior of the hood where they have time to cool and condense grease, etc. onto the hood walls. The second flow path of the air, i.e. the air entering thespace 20 through the perforations in the panel 34, is along a path directed inwardly of the hood and downwardly across the cooking surface with the path intercepting the face of thefilter 64. This flow of air appears to develop a type of air curtain that intersects the upwardly flowing vapors from the cooking surface to entrain the vapors and sweep them toward thefilter 64. These desirable results have been found to occur when the filters are within about 91-4 cm. above the cooking surface and the air inlet is at a greater height from the cooking surface, e.g. about 104-1 cm from the cooking surface to the lower edge of theair inlet 57. Not only does this physical arrangement provide for desired air flow, it also provides for ready and unobstructed accessability to the cooking surface by a user. As noted hereinabove, by means of thedamper 47, the relative quantities of air exiting theplenum 44 through thepanels 30 and 34 is selectable to effect the desired air flow patterns within thespace 20. The selection of these air flows is accomplished in the field after installation of the system to accommodate the extant room air flow patterns and either actual or anticipated vapor generation. - In one specific embodiment, a hood 1.8 m. in length and 1.22 m. from its front wall to its rear wall was positioned above a cooking surface with the filter of the system being spaced approximately 60-96 cm. above the cooking surface. The
inlet 57 for the make-up air in this embodiment comprised thepanel 30 having an area of 5574-18 s. cm., and the panel 34 having an area of 6967-73 sq. cm. The angle "A" between these two panels was 135 degrees. The lower edge of the panel 34 was 104.14 cm. above the cooking surface. The straight line distance between the center of the panel 34 and the center of thefilter 64 was 132-08 cm. The make-upinlet 46 to theplenum 44 was 30-48 cm. wide and 66-04 cm. long. A supply fan having a capacity of about 35.68 cu.m. per minute was connected to theduct 52 to supply air to theplenum 44. It will be recognized that the velocity of the air moved into the hood by the supply fan was substantially reduced as the air entered theplenum 44 and was distributed along the length thereof prior to its exiting theplenum 44 through theperforations 56. - In this specific embodiment, the
exhaust fan 68 had a capacity of about 50-97 cu.m. per minute of air flow and was connected through the duct 62 to theexhaust opening 65 which was 25.4 cm. wide and 45.7 cm. long. A 60.7 centimeter x 30.5 centimeter filter having an exposed face area of 1858.1 sq. cm. was mounted in the open end of the exhaust plenum at an angle "B" of 45 degrees with respect to the vertical. - The volume of air introduced via the air inlet into the space between the hood and cooking surface was about 70 per cent of the total volume of air exhausted by the
exhaust fan 68. The make-up air entered thespace 20 in a plurality of streams through theperforations 56 in thepanels 30 and 34. Theperforations 56 occupied about 60 percent of the area of these two panels, each perforation being about 4.76 mm. in diameter. The static pressure loss through the hood was about 2.54 cm. water gauge. - In this embodiment, relatively heavy smoke emanating from the cooking surface was quickly and effectively captured without escape into the room and was fully exhausted through the filter. No user dicomfort due to drafts was experienced. No substantial quantities of grease or other condensibles were noted to collect on the hood or duct walls, but rather such were collected by the filter.
- While a preferred embodiment has been shown and described, it will be understood that there is no intention to limit the invention by such disclosure, but rather, it is intended to cover all modifications and alternate constructions falling within the scope of the invention as defined in the appended claims.
Claims (5)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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US05/822,727 US4146017A (en) | 1977-08-08 | 1977-08-08 | Hood system for cooking equipment |
US822727 | 1977-08-08 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0000782A1 EP0000782A1 (en) | 1979-02-21 |
EP0000782B1 true EP0000782B1 (en) | 1981-09-30 |
Family
ID=25236798
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP78100625A Expired EP0000782B1 (en) | 1977-08-08 | 1978-08-08 | Hood system for cooking equipment |
Country Status (3)
Country | Link |
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US (1) | US4146017A (en) |
EP (1) | EP0000782B1 (en) |
DE (1) | DE2861231D1 (en) |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4372195A (en) * | 1980-11-17 | 1983-02-08 | John Dorius | Mass flow thermal compensator |
US4346692A (en) * | 1980-11-26 | 1982-08-31 | Mccauley Lewis C | Make-up air device for range hood |
US4467782A (en) * | 1981-08-19 | 1984-08-28 | Russell Robert E | Ventilating system for use with devices which produce airborne impurities |
GB8432539D0 (en) * | 1984-12-21 | 1985-02-06 | Johnson Matthey Plc | Fume-destroying extractor |
FI71831C (en) * | 1985-04-12 | 1987-02-09 | Halton Oy | FRAONLUFTSANORDNING. |
SE464224B (en) * | 1989-09-05 | 1991-03-25 | Soederhamn Architect Ab | EQUIPMENT TYPE VENTILATION |
PL1778418T5 (en) | 2004-07-23 | 2014-09-30 | Oy Halton Group Ltd | Improvements for control of exhaust systems |
US20080274683A1 (en) | 2007-05-04 | 2008-11-06 | Current Energy Controls, Lp | Autonomous Ventilation System |
US20090061752A1 (en) | 2007-08-28 | 2009-03-05 | Current Energy Controls, Lp | Autonomous Ventilation System |
US8323389B2 (en) * | 2008-03-24 | 2012-12-04 | Brookman David L | Kitchen hood vent and scrubber |
CA2721763C (en) | 2008-04-18 | 2017-10-24 | Oy Halton Group Ltd. | Exhaust apparatus, system, and method for enhanced capture and containment |
DK2370744T3 (en) | 2008-12-03 | 2019-05-20 | Oy Halton Group Ltd | Extraction flow control system and method |
CN109268900B (en) * | 2018-11-18 | 2019-11-19 | 台州展兴机械股份有限公司 | A kind of fume removal unit for kitchen environment-protecting kitchen ventilator |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3131688A (en) * | 1962-10-08 | 1964-05-05 | Gen Electric | Air treatment means for domestic cooking appliances |
US3285154A (en) * | 1964-02-24 | 1966-11-15 | Henry S Drive In Inc | Positive direct relief means for exhaust systems |
US3457850A (en) * | 1967-12-11 | 1969-07-29 | Elster S Air Conditioning | Air curtain ventilator |
US3530784A (en) * | 1968-06-03 | 1970-09-29 | Germain Courchesne | Smoke and vapor collecting hood |
DE1963456A1 (en) * | 1969-12-18 | 1971-06-24 | King Maschinen Gmbh & Co Kg | Extraction system for grill stations, stove systems and the like. |
US3645194A (en) * | 1970-03-16 | 1972-02-29 | Willard K Ahlrich | Baffled ventilating hood |
US3664255A (en) * | 1970-07-06 | 1972-05-23 | Irvin R Kuechler | Apparatus and method for removing fumes from the space above a cooking appliance |
US3890887A (en) * | 1974-01-16 | 1975-06-24 | Elsters Inc | Exhaust hood |
US3941039A (en) * | 1974-11-18 | 1976-03-02 | Air Distribution Associates, Inc. | Cooking fume removal |
US3978777A (en) * | 1975-02-24 | 1976-09-07 | Nett Louis A | Ventilating apparatus |
-
1977
- 1977-08-08 US US05/822,727 patent/US4146017A/en not_active Expired - Lifetime
-
1978
- 1978-08-08 EP EP78100625A patent/EP0000782B1/en not_active Expired
- 1978-08-08 DE DE7878100625T patent/DE2861231D1/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
US4146017A (en) | 1979-03-27 |
EP0000782A1 (en) | 1979-02-21 |
DE2861231D1 (en) | 1981-12-10 |
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