US3372692A

US3372692A - Cooking range ventilating system

Info

Publication number: US3372692A
Application number: US554040A
Authority: US
Inventors: Mcgirr Robert
Original assignee: Atlas Chemical Industries Inc
Current assignee: Zeneca Inc
Priority date: 1966-05-31
Filing date: 1966-05-31
Publication date: 1968-03-12
Anticipated expiration: 1985-03-12

Description

March 12, 1968 R. MMMM RR 3,

March 12, 1968 R. M GIRR 3,372,692 COOKING RANGE VENTILATING SYSTEM Filed May 31, 1966 3 Sheets-Sheet 2 00000000000 3 OOOOOOOOOOO 6) 00000000000 OOOOOOOOOOO OOOOOOOOOOO 00000000000 00000000000 00000000000 00000000000 00000000000 00000900000 00000000000 00000000000 00000000000 OOOOOOOOOOO INVEN'TOR. Roberr MGir|r BY ja'gd 3 Sheets-Sheet 5 INVENTOR. Robert M Girr BY z 14% March 12, 1968 R. M GIRR COOKING RANGE VENTILATING SYSTEM Filed May 31. 1966 FIG. 5

United States Patent O 3,372,692 COOKING RANGE VENTILATING SYSTEM Robert McGirr, Orwigsburg, Pa., assignor to Atlas Chemical Industries, Inc, Wilmington, Del., a corporation of Delaware Filed May 31, 1966, Ser. No. 554,040 6 Claims. (or. 126-299) ABSTRACT OF THE DISCLOSURE A ventilating system is disclosed which includes a plenum chamber having a perforated portion with perforations between about inch and inch in diameter spaced from about 1 to about inch apart center to center, opening or closing means at one end of the plenum chamber, and an air blowing unit operatively connected at the end opposite said opening or closing means. The ventilating system is desirably included as a component of a cooking range.

This invention relates to a ventilating system. More particularly, it relates to a ventilating system for stoves, rooms and working areas where it is desirable to expel cooking odors, smoke, greasy vapors and other noxious fumes directly, without the use of elongated ducts, filters or deodorizers to the atmosphere outside the cooking or working area. Alternatively, a device of the present invention may also be used to bring fresh air into a room or working area.

The cooking of food is constantly a source of water vapor, odors, smoke and greasy vapors. In addition, the heat generated during cooking operations is released into the kitchen causing discomfort, particularly during the warm summer months.

In modern kitchens, hoods in combination with exhaust fans are used to collect vapors, smoke and odors and discharge them to the atmosphere outside the kitchen. This type of system although used extensively is not considcred completely effective because it does not collect cooking vapors to a degree necessary for truly odorless cooking. In addition, the exhaust fans and wiring used in such exhaust apparatus after a short period of use become covered and impregnated with grease since the vapors being exhausted pass through the fan. Due to the deposit of grease, fire-hazard along with sanitation and deterioration problems result from the use of such apparatus. Because of the accumulation of grease on the motor and propeller blades of the exhaust apparatus it is necessary that this type unit be cleaned frequently. The cleaning of such exhaust fan units is a dirty and difiicult process since the exhaust fan is generally positioned in an opening of limited space.

Recirculating filter systems also referred to as ductless systems wherein the cooking vapors are passed through a filter and returned to the cooking area are also not completely satisfactory because of cleaning problems and their failure to absorb all of the vapors and odors generated during cooking.

It is an object of this invention to provide a ventilating system that can be used as an exhaust system or to supply fresh air to a room or working area.

It is another object of this invention to provide a cooking range possessing a ventilating system which removes cooking odors, smoke and greasy vapors directly from the kitchen range to the atmosphere outside without entering the kitchen atmosphere.

It is another object of this invention to provide a cooking range with a ventilating system in which the odors and vapors are removed from the kitchen and the cooking vessels on the said range to the atmosphere outside the kitchen without the use of elongated ducts, fans or filters through which the said odors and vapors must pass before being expelled to the outdoor atmosphere.

Other objects of this invention will become apparent to those skilled in the art upon reading of the following description.

The present invention is useful in all cooking operations but its effectiveness is particularly noticeable in expelling odors and vapors resulting from the cooking of foods such as cabbage, cauliflower, broccoli, Brussels sprouts and onions which are known to produce strong odors during cooking. A cooking appliance of the present invention is such that it may be readily cleaned of any accumulation of grease. More particularly, the blowing means of the present invention is placed in relation to the vent outlet so that the vapors and globules of fat which result from various cooking processes are expelled directly to the atmosphere outside the cooking area without passing through the fan unit or without first entering the kitchen atmosphere.

The present ventilation system is comprised of a plenum chamber provided with a perforated portion, an opening means at one end of said plenum chamber that can be suitably opened or closed and an air blowing means operatively connected to said plenum chamber at the end opposite said opening means.

Preferably, the present ventilation system in a cooking range unit comprises a heating unit arranged in a base means which is enclosed by a housing having an open front portion. A- perforated panel is positioned beneath the top portion of said housing so as to form a plenum chamber within the top portion of the said housing. The rear end portion of the plenum chamber extending to the outside atmosphere is provided with an opening means that can be opened and closed to any desired degree. Air blowing means is operatively connected to the frontal portion of the plenum chamber and directed toward the opening means in the rear of the said chamber so that vapors generated during cooking operations are exhausted from the said housing through the said plenum chamber to the outside atmosphere.

In the present invention the cooking appliance may be installed in an outside wall of the kitchen with a portion of or all of the heating units being within the interior of said kitchen wall. The multiple heating units of the present cooking appliance may be partially enclosed in a housing projecting from the outside of the kitchen wall to within the kitchen. The portion of the subject cooking appliance projecting from outside the kitchen wall or within the kitchen itself can be varied to meet demands of construction and design so long as the rear end of the plenum chamber is operatively connected with suitable opening means to the outside atmosphere. The walls of the housing can be made of any suitable material, for example, aluminum or steel. The side walls and top of the housing may be suitably insulated in order to reduce the escape of heat from within the housing to the kitchen. In order to have sufiicient light within the subject cooking appliance suitable lighting means may be disposed within the side Walls of said housing so as to illuminate the interior of the present cooking appliance.

The blowing or expelling means of the present invention may be mounted directly on the frontal portion of the plenum chamber or may be mounted on the rear portion of said plenum chamber and suitably connected by tubular means to the front portion of said plenum chamber, The blowing means of the present apparatus acts to blow air through the plenum chamber toward the opening means in the rear thereof so as to form a laminar flow over the holes in the perforated plate forming the base of the plenum chamber so as to create a vacuum in each of the said perforations. The blowing means of this invention may be, for example, comprised of small electric fans which may be used singly or in multiple to effect the desired expulsion of odors and vapors. Suitably, each of these fans are such that Will deliver approximately 100 c.f.m. of air. Another example of blowing means which may be used in the present invention is transverseflow fan. A suitable blower of this design is manufactured by the Torrington Manufacturing Co., Torrington, Conn. and sold under the trademark Cr-ossfio. Due to the fact that the heating elements in a preferred form of the present cooking appliance are enclosed on all sides except the front; wherein, the said blowing means is positioned there is no possibility of odors or vapors to enter the kitchen area. The blowing means of this invention is positioned in a manner so that a partial vacuum is created over the entire area above the burners of the subject cooking appliance. This apparaus differs from known cooking appliances where the vapors and smoke are released in the kitchen and exhaust systems are used in an attempt to recover and remove them from the cooking area.

In accordance with one embodiment of the present cooking range one or more small centrifugal fans are positioned in the top frontal portion of the housing so as to be operatively connected with the plenum chamber positioned above the cooking burners. The perforated plate forming the base of the plenum chamber is held in position by oppositely opposed supports suitably attached to the side walls of the stove housing. The perforated plate can therefore be removed when desired for cleaning and inspection. The number and size of the holes in the perforated plate may be suitably varied with the blowing means or fans and the size of the plenum chamber so long as the output of the fan or fans is sufficient to create a partial vacuum in each of the perforations in the perforated plate and the number of perforations in the plate is sufficient to create an exhaust system above the entire cooking area. When the subject exhaust ap paratus is not in use the opening means will normally be closed to prevent ingress of outside air and insects.

In one embodiment of the present invention as applied to a cooking range the perforated plate forming the bottom of the plenum chamber has a thickness of about 0.065 inch; however, this may be varied between 0.040 and 0.125 inch, The perforations or holes in the plate are about inch in diameter and spaced about 5 inch apart center to center throughout the entire area of the plate. The perforated plate is positioned below the top of the stove housing so as to form a plenum chamber having a depth of about 4 inches. However, the holes in the plate may be varied between about inch and 4 inch and spaced suitably from about to about inch apart center to center and the depth of the chamber may be varied between about and 6 inches when the outside dimensions of the perforated plate are no greater than about 30 inches by 42 inches and where at least one fan having an output of about 60 c.f.m. is used as the blowing means.

The present ventilating system may also be used for exhausting odors or fumes from a room or work area where it is desirable not to pass fumes through an exhaust fan because of chance of fire or explosion. A plenum chamber having one side suitably perforated is operatively connected on one end to a blowing means and on the other end (exit end) to the outside atmosphere. The exit end is provided with an opening means which can be suitably opened or closed as desired. When the opening means is in an open position the plenum chamber will act to exhaust gases from the room where it is located; whereas, when the opening means is closed the same device will act to bring air into the area where the plenum chamher is located. If the blowing means end is connected to the outside atmosphere fresh air will be brought into the room. The dimensions of the perforated portion of the ventilating system set forth above in relation to the present system in combination with a cooking range unit are equally applicable to this system.

The unique design of the present invention will be apparent from the following description of the invention taken in connection with the accompanying drawings which illustrate preferred embodiments of the present invention:

FIGURE 1 is a front elevation of a cooking range of the present invention.

FIGURE 2 is a sectional view of a cooking range of this invention along the lines AA of FIGURE 1.

FIGURE 3 is a side sectioned elevation of a cooking range of this invention.

FIGURE 4 is a plan view of a fragmentary portion of a perforated panel used in the present invention.

FIGURE 5 is a perspective view of a ventilation device of this invention in a room wherein the walls thereof are shown in section.

Referring now to the drawings in which like numerals are employed to designate like parts throughout, the numeral l1 refers to the cooking range which may be comprised of any size cooking surface, for example, a 22 /2", 30", 33" or greater Width unit containing one or more heating units. Housing 12 is constructed and dimensioned so as to enclose the cooking surface on all sides except the front, and includes

sidewalls

19 and 21 and rear panel 27. Housing 12 extends from inside kitchen 8 through wall 20 to the outside atmosphere designated 9. The heating units in the present cooking appliance are conventionally suitably either 6 inches or 8 inches in diameter for example, and are arranged in base means 16 in relation to one another in such a manner to allow for the most practical utilization of the cooking appliance under the conditions of its use. These heating units are designated 13, 13 and 15 respectively and may be powered by any suitable means such as gas or electricity. A perforated plate or panel 29, a fragmentary portion of which is shown in FIGURE 4, is positioned below the top portion 31 of housing 12 parallel to the surface of the

heating units

13, 13 and 15 to form a plenum chamber 33 noted in FIGURE 2 and plenum 37 noted in FIGURE 3. The inside of

side wall

19 and 21 are provided with a plurality of oppositely opposed supports 23 and 24 for supporting perforated plate 29 as shown in FIGURE 1. There are two such supports on each side wall indicated in FIGURES 2 and 3 as

supports

23 and 23. A fragmentary portion of plate 29 is shown in FIGURE 4 containing a plurality apertures 30 covering its entire surface. Fans 34 and are attached to the frontal portion of top portion 31 as shown in FIGURES 1 and 2. Air from

fans

34 and 35 is expelled in the direction of opening provided with damper 46 as shown in FIGURE 2.

FIGURE 3 illustrates an embodiment of this invention similar to FIGURES 1 and 2 except a blower means 50 is positioned outside the kitchen and is in operative contact with plenum 37 by means of duct 36. Plenum 37 opens to the outside atmosphere by means of opening 53 controlled by damper 55.

A control panel for the present cooking appliance is positioned on the front bottom portion of housing of cooking range 11. Such controls are applicable to the embodiments shown in both FIGURES 2 and 3. Control knobs 1, 2, 5 and .6 are the heating element controls which allows the heating elements to be turned on and off and adjusted to the desired heat intensity. Knob 3 controls the starting and stopping of

fans

34 and 35 or 50. The dampers means 46 and 55 used in FIGURES 2 and 3 respectively are such that can be opened and closed manually or by power means such as an electric motor. The opening and closing of such damper means is controlled by means of control knob 7.

In order to illuminate the interior of cooking range 11

lights

41 and 43 comprising a light source positioned behind a glass plate cover are positioned within the lower area of

side walls

19 and 21 respectively.

Lights

41 and 43 are turned on and off by means of control knob 4.

FIGURE shows an embodiment of the present invention which can be used to exhaust odor or vapors from a room or bring fresh air into the same room. Room 56 having

side walls

57 and 58 is provided with blower means 59 located outside room 56. Blower means 59 is connected to plenum chamber 63 by duct 61. Plenum chamber 63 has one side provided with perforated portion 65. Plenum chamber 63 is in communication with the area outside room 56 by means of damper 67 through opening 66.

What is claimed is:

1. A cooking range comprising a heating unit arranged in a base means,

a housing having an open front portion and enclosing said heating unit,

a perforated panel having a thickness between 0.040

and 0.125 inch and positioned beneath the top portion of said housing to form a plenum chamber within the top of said housing, said perforated panel having perforations between about inch and A inch in diameter spaced from about to about inch apart center to center,

opening means to permit vapors to pass from within said plenum chamber to the outside atmosphere and air blowing means operatively connected to said plenum chamber and directed toward said opening means,

by which vapors generated during cooking operations are exhausted from said housing through said plenum chamber to the outside atmosphere.

2. A ventilating device in combination with a cooking range comprising a plenum chamber having a perforated portion with perforations between about inch and A inch in diameter spaced from about to about A inch apart center to center,

an opening means at one end of said plenum chamber that can be opened or closed, and air blowing means operatively connected to said plenum chamber at the end opposite said opening means, whereby vapors are exhausted through said perforated portion. 3. A cooking range of claim 1 wherein the opening means is a damper.

4. A cooking range of claim 3 wherein the air blowing means is at least one fan.

5. A cooking range of claim 3 wherein the means is a centrifugal fan.

6. A cooking range of claim 3 wherein the air blowing means is a transverse-flow fan.

air blowing References Cited UNITED STATES PATENTS 2,893,807 7/ 1959 Earle. 2,908,212 10/1959 Bryant 98-115 X 2,971,451 2/1961 Feig 98-415 FOREIGN PATENTS 1,027,078 2/ 1953 France.

ROBERT A. OLEARY, Primary Examiner. M. A. ANTONAKAS, Assistant Examiner.