EP0395730B1 - Kochgerät mit entlüftungsvorrichtung - Google Patents

Kochgerät mit entlüftungsvorrichtung Download PDF

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Publication number
EP0395730B1
EP0395730B1 EP89901910A EP89901910A EP0395730B1 EP 0395730 B1 EP0395730 B1 EP 0395730B1 EP 89901910 A EP89901910 A EP 89901910A EP 89901910 A EP89901910 A EP 89901910A EP 0395730 B1 EP0395730 B1 EP 0395730B1
Authority
EP
European Patent Office
Prior art keywords
air
ventilation system
forced air
cooking surface
evacuation
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 - Lifetime
Application number
EP89901910A
Other languages
English (en)
French (fr)
Other versions
EP0395730A1 (de
Inventor
Takatoshi Yano
James L. Tucker
Roy L. Turknett
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
YANO Corp
Original Assignee
YANO Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from US07/143,667 external-priority patent/US4821704A/en
Priority claimed from US07/144,054 external-priority patent/US4846146A/en
Application filed by YANO Corp filed Critical YANO Corp
Publication of EP0395730A1 publication Critical patent/EP0395730A1/de
Application granted granted Critical
Publication of EP0395730B1 publication Critical patent/EP0395730B1/de
Anticipated expiration legal-status Critical
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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B08—CLEANING
    • B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
    • B08B15/00—Preventing escape of dirt or fumes from the area where they are produced; Collecting or removing dirt or fumes from that area
    • B08B15/007—Fume suction nozzles arranged on a closed or semi-closed surface, e.g. on a circular, ring-shaped or rectangular surface adjacent the area where fumes are produced
    • 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
    • F24C15/2042—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47B—TABLES; DESKS; OFFICE FURNITURE; CABINETS; DRAWERS; GENERAL DETAILS OF FURNITURE
    • A47B2200/00—General construction of tables or desks
    • A47B2200/06—Desks with inlet and evacuation of air

Definitions

  • U.S. Patent no. 3,386,335 to Jensen suggests the use of an upwardly-angled mist-bearing airstream to entrain and remove fumes rising from a cooking surface.
  • the Jensen apparatus has a bulky ducting arrangement extending well above the cooking surface.
  • the upwardly-angled airstream requires a hood to receive the fume-laden air after its passage across the cooking surface.
  • Such a ducting arrangement is appropriate for use against a wall as is common in kitchens, but is too obtrusive and obstructive for use in restaurants at a customer's table.
  • the prior art exemplified by Moeller discloses a cooking apparatus ventilation system mounted in or usable with means defining a horizontal surface such as a table top, comprising: a cooking surface situated below the horizontal surface; evacuation means including one or more venting channels adjacent to one or more sides of the cooking surface, the evacuation means being arranged to remove air from above the cooking surface and to exhaust this air away from the cooking apparatus; and forced air means arranged to direct a blanket of forced air across the cooking surface in the direction of the evacuation means, to entrap smoke and vapors rising from the cooking surface and to direct the smoke and vapors into the evacuation means.
  • the present invention is characterised in that the or each venting channel is situated below or level with the horizontal surface, in that the evacuation means is arranged to remove air downwardly from the region directly above the cooking surface, in that the forced air means is arranged to direct forced air horizontally or downwardly across the cooking surface, and in that, in use of the system, more air is evacuated through the evacuation means than is provided by the forced air means, so that all of the forced air is removed by the evacuation means.
  • the present invention thus provides a ventilation system for use with an indoor cooking apparatus.
  • the cooking apparatus may be of any type that produces smoke or vapors during the cooking process, including grills, griddles, fryers or individual heating elements.
  • Forced air may be produced by a fan or a compressor.
  • a fan or other means is used to create a negative pressure in the venting channels such that the entire quantity of forced air, as well as some room air, is drawn into the venting channels and evacuated from the room in which the cooking apparatus is situated.
  • Figure 1 is an isometric view of the invention as contained in a table, with the forced air means and evacuation means represented by boxes.
  • Figure 2 is a cut-away view of a portion of the invention showing the relationship of the grill to the venting channels.
  • Figure 3 is a sectional view taken along line III-III of Figure 1, showing the forced air ingress means, the grill and the evacuation chamber.
  • Figure 4 is a sectional view similar to Figure 3, where a compressed air ingress means has been substituted for the forced air ingress means.
  • grill will be used throughout this specification to represent any cooking surface or device which produces smoke or vapors, including but not limited to grills, griddles, heating element or frying systems.
  • the invention is typically housed in a large table 90 such that three sides of the table can be used for individual dining.
  • the invention may be placed within any horizontal surface, or may be utilized independently of a table.
  • the invention comprises a grill cooking surface 80 bounded on three sides by two venting channels 70 and a receiving venting channel 72. The remaining side (a long side if the grill is not square) is bounded by the air ingress housing 60.
  • a deflector 71 is situated adjacent to the upper lip of the receiving venting channel 72.
  • the upper surface of the venting channels 70 and 72, and the air ingress housing 60 are level with the upper surface of table 90.
  • Forced air is supplied by a forced air means 50, which can be a fan, blower or compressor, represented by a box in Figure 1. Air is forced through inlet conduit 40 into the air chamber 41. The chamber 41 is connected to the bottom of air ingress housing 60. Smoke and vapors are removed by an evacuation fan 51 or similar means, represented by another box in Figure 1. The evacuation fan 51 draws air through outlet conduit 42 from evacuation chamber 30. Evacuation chamber 30 runs substantially the length of the receiving channel 72. In alternate design, the evacuation chamber 30 may be substantially shorter than the length of the receiving venting channel 72.
  • venting channels 70 and 72 The relationship of the venting channels 70 and 72 to the grill 80 is better seen in Figure 2.
  • the venting channels 70 perpendicular to the air ingress housing 60 are of a general "C" shape such that the short vertical leg becomes a support for the underside of grill 80.
  • the upper horizontal leg forms a lip which creates an ingress channel along the entire edge of the grill 80 and the shape of the venting channel 70 is such that a hollow, extended chamber is formed.
  • This chamber is connected to the evacuation chamber 30 by the receiving venting channel 72 opposite the air ingress housing 60.
  • This receiving venting channel 72 forms the upper portion of evacuation chamber 30.
  • the deflector 71 runs the length of receiving venting channel 72.
  • grill 80 (shown with burner components 81) spans the distance between evacuation chamber 30 and air ingress housing 60.
  • Air ingress housing 60 is an elongated chamber, closed on each end, Forced air is supplied through inlet conduit 40 and air chamber 41 into the central portion of air ingress housing 60, The only outlet for this forced air is through perforated plate 61, which runs the length of the air ingress housing 60. The perforations insure that the flow of forced air through plate 61 is equal over its entire length.
  • the upper lip of air ingress housing 60 directs the air horizontally across the surface of grill 80, entrapping any smoke or vapor created during cooking.
  • Deflector 71 creates a larger receiving channel in the direction of the air flow.
  • the smoke and vapors are drawn into evacuation chamber 30, through filters 31 and then through outlet conduit 42, where they are exhausted outside the room..
  • the force, height and direction of the blanket of forced air is such that all of this air is directed at and into the suction region of the venting channels 70 and 72.
  • FIG. 4 An alternate embodiment is illustrated in Figure 4. Instead of a forced air system created by a fan or blower, the blanket of air is created with compressed air.
  • Inlet conduit 40 is replaced by inlet pipe 20 and the air supply means is a compressor.
  • Inlet pipe 20 passes through the air ingress housing 60 and is joined to horizontal air pipe 21 to create a T-shape.
  • Air pipe 21 runs the length of air ingress housing 60, parallel to and a slight distance above the surface of grill 80. Apertures or nozzles 22 are positioned at spaced intervals along air pipe 21. The compressed air is thus directed over the surface of the grill 80, entrapping any smoke or vapors and forcing them into the venting channels 72 and 70.
  • the efficiency of the device is determined by the relationship between the evacuation fan 51 and the forced air means 50. Both are designed to be adjustable so that each can be independently increased or decreased in response to the situation. In order to insure that all smoke and vapors are removed, the amount of air evacuated through the device is set top be greater than the amount of air forced across the grill 80. Thus all of the forced air will be drawn into the venting channels 70 and 72, as well as some of the ambient room air. The larger the grill 80, the greater is the evacuation required, For a grill size of two feet by three feet (6 meters by .9 meters), the evacuation fan 51 should be capable of evacuating 1400 cubic feet (40 cubic meters) of air per minute. For a grill of two feet by five feet (.6 meters by 1.5 meters), the evacuation required is 2100 cubic feet (60 cubic meters) per minute.
  • the source of forced air should be external to the room, since the forced air will be exhausted after passing over the cooking surface, Likewise, the evacuated air should be exhausted externally, It is also beneficial to maintain the settings for the amount of air evacuated to be near the amount of air forced in, so that only so much of the air-conditioned internal air is evacuated as is necessary to maintain the efficacy of the system.
  • the design of the invention is such that a number of units may be connected to a single forced air means 50 and a single evacuation fan 51. Of course, the capacity of these must necessarily be increased to accommodate the multiple units.
  • the air is forced across the grill 80 in relation to table 90; As ia illustrated, the air is forced away from the person cooking. It is also envisioned that the air can be forced toward the cook.
  • Another embodiment of the invention allows for the vertical adjustment of the air ingress housing 60 relative to the surface of grill 80.
  • the air ingress housing 60 can be raised and angled downward. In this way the smoke and vapors are still directed into venting channels 70 and 72 by the blanket of air.
  • a small portion of the evacuated air is recycled by a fan and duct arrangement back across the cooking surface, to provide a means of enhancing the flavor of the food being cooked. This is accomplished by connecting a duct or conduit between the evacuation chamber 30 and the inlet conduit 40.
  • a small recycling fan may be used to draw roughly 20 percent of the air from the evacuation chamber 30 and direct it into inlet conduit 40, where it is directed back across grill 80.
  • the recycling duct is connected to air ingress housing 60 such that the recycled air is admitted below the compressed blanket of air.
  • the invention has been described as an integral cooking unit comprising both the cooking apparatus and the ventilation system.
  • Another embodiment of the invention has the cooking apparatus removable from the ventilation system.
  • various types of cooking surfaces can be interchanged by removing one cooking surface and replacing it with another cooking surface, such that the position of the second surface is properly situated with respect to the ventilation system.

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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)
  • Baking, Grill, Roasting (AREA)

Claims (14)

  1. Kochgerät mit Entlüftungsvorrichtung, welche angeordnet ist in oder angewendet wird mit Mitteln (90), die eine horizontale Fläche, etwa wie eine Tischfläche ausbilden, umfassend:
    eine Kochfläche (80), die unterhalb der horizontalen Fläche gelegen ist;
    Absaugmittel (51, 42, 30,70, 72) umfassend einen oder mehrere Lüftungskanäle (70,72) angrenzend an eine oder mehrere Seiten der Kochfläche (80), wobei die Absaugmittel (51, 42, 30, 70, 72) angeordnet sind, um Luft über der Kochfläche (80) abzuziehen und diese Luft aus dem Kochgerät abzusaugen; und
    Gebläseluftmittel (50,40,41,60), angeordnet um eine Gebläseluftschicht über die Kochfläche (80) in Richtung der Absaugmittel (51, 42,30,70,72) zu leiten, um von der Kochfläche (80) aufsteigende Dünste und Dämpfe zu umschließen und die Dünste und Dämpfe in die Absaugmittel (51,42,30,70,72) zu steuern;
    dadurch gekennzeichnet,
    daß der oder jeder Lüftungskanal (70,72) unterhalb oder in einer Ebene mit der horizontalen Fläche angeordnet ist,
    daß die Absaugmittel (51,42,30,70,72) angebracht sind, um Luft abwärts aus dem Bereich unmittelbar über der Kochfläche (80) abzuziehen,
    daß die Gebläseluftmittel (50,40,41,60) eingerichtet sind, um Gebläseluft horizontal oder abwärts über die Kochfläche (80) zu leiten, und
    daß während des Gebrauchs der Vorrichtung mehr Luft durch die Absaugmittel (51,42,30,70,72) abgezogen wird, als durch die Gebläseluftmittel (50,40,41,60) abgegeben wird, so daß die gesamte Gebläseluft durch die Absaugmittel (51,42, 30, 70, 72) entfernt wird.
  2. Entlüftungsvorrichtung nach Anspruch 1, dadurch gekennzeichnet, daß die Absaugmittel (51,42, 30, 70, 72) weiter eine Absaugkammer (30) und eine Auslaßleitung (42) umfassen, die unterhalb der horizontalen Fläche gelegen sind.
  3. Entlüftungsvorrichtung nach Anspruch 2, dadurch gekennzeichnet, daß der oder jeder Lüftungskanal (70,72) die Kochfläche (80) an ihrem Umfang stützt.
  4. Entlüftungsvorrichtung nach Anspruch 3, dadurch gekennzeichnet, daß die Lüftungskanäle (70,72) drei Seiten der Kochfläche (80) umgeben, wobei die Lüftungskanäle (70) einander im in wesentlichen C-förmiger Anordnung so zugekehrt sind, daß die Luft in den Lüftungskanal (72) gegenüber den Gebläseluftmitteln (50,40,41,60) geführt wird, der einen oberen Teil der Absaugkammer (30) bildet.
  5. Entlüftungsvorrichtung nach Anspruch 4, dadurch gekennzeichnet, daß sie weiter eine Leiteinrichtung (71) über dem Lüftungskanal (72) gegenüber den Gebläseluftmitteln umfaßt.
  6. Entlüftungsvorrichtung nach Anspruch 4, dadurch gekennzeichnet, daß die Gebläseluftmittel (50,40,41,60) ein Gebläse (50) umfassen.
  7. Entlüftungsvorrichtung nach Anspruch 4, dadurch gekennzeichnet, daß die Gebläseluftmittel (50,40,41,60) einen Kompressor umfassen.
  8. Entlüftungsvorrichtung nach Anspruch 4, dadurch gekennzeichnet, daß die Entlüftungsmittel (51,42,30,70,72) ein einstellbares Gebläse (51) umfassen.
  9. Entlüftungsvorrichtung nach Anspruch 4, dadurch gekennzeichnet, daß die Gebläseluftmittel (50,40,41,60) relativ zu der Kochfläche (80) vertikal verstellbar sind.
  10. Entlüftungsvorrichtung nach Anspruch 4, dadurch gekennzeichnet, daß die Kochfläche auswechselbar ist.
  11. Entlüftungsvorrichtung nach Anspruch 1, weiter gekennzeichnet durch Rückführmittel (55), die eingerichtet sind, um einen Teil der durch die Entlüftungsmittel (51,42,30,70,72) entfernten Luft abzuziehen und diesen Teil horizontal oder abwärts über die Kochfläche (80) in oder unter die Gebläseluftschicht zu leiten.
  12. Entlüftungsvorrichtung nach Anspruch 11, dadurch gekennzeichnet, daß die Rückführmittel (53,55) eine Leitung (55) umfassen, die die Absaugmittel mit den Gebläseluftmitteln (50,40,41,60) verbindet.
  13. Entlüftungsvorrichtung nach Anspruch 12, dadurch gekennzeichnet, daß die Rückführmittel (53,55) weiter ein Gebläse (53) umfassen.
  14. Entlüftungsvorrichtung nach Anspruch 13, dadurch gekennzeichnet, daß die Rückführmittel (53,55) ausgelegt sind, um annähernd 20% der abgeleiteten Luft in die Gebläseluftmittel (50,40,41, 60) zurückzuführen.
EP89901910A 1988-01-14 1989-01-17 Kochgerät mit entlüftungsvorrichtung Expired - Lifetime EP0395730B1 (de)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US07/143,667 US4821704A (en) 1988-01-14 1988-01-14 Cooking apparatus ventilation system
US07/144,054 US4846146A (en) 1988-01-15 1988-01-15 Cooking apparatus ventilation system with recycling air flow
US144054 1988-01-15
US143667 1998-08-31

Publications (2)

Publication Number Publication Date
EP0395730A1 EP0395730A1 (de) 1990-11-07
EP0395730B1 true EP0395730B1 (de) 1992-12-02

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Application Number Title Priority Date Filing Date
EP89901910A Expired - Lifetime EP0395730B1 (de) 1988-01-14 1989-01-17 Kochgerät mit entlüftungsvorrichtung

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EP (1) EP0395730B1 (de)
WO (1) WO1989006773A1 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4326837A1 (de) * 1993-08-10 1995-02-16 Paul Schacht Absaugvorrichtung
DE202010009195U1 (de) * 2010-06-17 2010-10-07 Exklusiv-Hauben Gutmann Gmbh Abzugsvorrichtung
SG2012063723A (en) * 2012-08-24 2014-03-28 Kim Lui So Apparatus for channelling cooking fumes
CN102937301A (zh) * 2012-10-23 2013-02-20 熊志红 壁挂式抽油烟机的进风油盒

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3386365A (en) * 1967-01-16 1968-06-04 Donald D. Jensen Apparatus and method for producing a fog curtain heat shield

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US338365A (en) * 1886-03-23 Den nachfolger
GB2083208B (en) * 1980-07-24 1984-06-06 Nihon Shokutu Co Ltd A smoke collecting and exhausting system for a cooking apparatus
FR2506432A1 (fr) * 1981-05-22 1982-11-26 Noe Jacques Unite d'apport d'air neuf a la peripherie d'un plan de cuisson

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3386365A (en) * 1967-01-16 1968-06-04 Donald D. Jensen Apparatus and method for producing a fog curtain heat shield

Also Published As

Publication number Publication date
WO1989006773A1 (en) 1989-07-27
EP0395730A1 (de) 1990-11-07

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