U.S. patent application number 11/531987 was filed with the patent office on 2008-04-24 for overhead ventilation system incorporating a downwardly configured rear supply plenum with upward configured and reverse bended directional outlet.
Invention is credited to Greg Kolecki.
Application Number | 20080092874 11/531987 |
Document ID | / |
Family ID | 39316735 |
Filed Date | 2008-04-24 |
United States Patent
Application |
20080092874 |
Kind Code |
A1 |
Kolecki; Greg |
April 24, 2008 |
OVERHEAD VENTILATION SYSTEM INCORPORATING A DOWNWARDLY CONFIGURED
REAR SUPPLY PLENUM WITH UPWARD CONFIGURED AND REVERSE BENDED
DIRECTIONAL OUTLET
Abstract
A ventilation system for use with a cooking appliance to
maintain an atmospheric pressure balance existing within an
enclosed space surrounding the cooking appliance. A hood
establishes a three-dimensional and interiorly recessed
configuration and which is supported above the appliance. A filter
within the hood communicates with a vacuum driven exhaust extending
from the enclosed space. A supply plenum secures in downwardly and
opposing fashion relative to a side of the cooking appliance. An
air intake communicates the supply plenum with an exterior
environment, the plenum terminating in an upwardly angled outlet
for introducing intake air along the side of the appliance,
resulting in heating and elevating the intake air within a
perimeter defined by the hood and thereby minimizing loss of
conditioned air existing within the enclosed space.
Inventors: |
Kolecki; Greg; (Ann Arbor,
MI) |
Correspondence
Address: |
GIFFORD, KRASS, SPRINKLE,ANDERSON & CITKOWSKI, P.C
PO BOX 7021
TROY
MI
48007-7021
US
|
Family ID: |
39316735 |
Appl. No.: |
11/531987 |
Filed: |
September 14, 2006 |
Current U.S.
Class: |
126/299D ;
454/66 |
Current CPC
Class: |
F24C 15/2042
20130101 |
Class at
Publication: |
126/299.D ;
454/66 |
International
Class: |
F24C 15/20 20060101
F24C015/20; F24F 7/007 20060101 F24F007/007 |
Claims
1. A ventilation system for use with a cooking appliance which
maintains an atmospheric pressure balance existing within an
enclosed space surrounding the cooking appliance, said system
comprising: a hood establishing a substantially three-dimensional
and interiorly recessed configuration and which is supported in
generally elevated fashion above the appliance, said hood
incorporating a filter communicating with a vacuum driven exhaust
extending from said hood and the enclosed space; and a supply
plenum secured in downwardly and opposing fashion relative to a
side of the cooking appliance, an air intake communicating said
supply plenum with an exterior environment, said plenum terminating
in an upwardly angled outlet for introducing intake air along the
side of the appliance, resulting in heating and elevating the
intake air within a perimeter defined by said hood thereby
minimizing loss of conditioned air existing within the enclosed
space.
2. The ventilation system as described in claim 1, said hood
exhibiting a specified shape and size and further comprising a
generally rectangular shape.
3. The ventilation system as described in claim 2, said plenum
exhibiting a specified shape and size and further comprising a
three-dimensional and elongated module secured along a side edge of
said hood.
4. The ventilation system as described in claim 3, further
comprising a pair of elongated and substantially planar skirts
secured in downwardly extending fashion from first and second ends
of said hood, said skirts overlaying associated ends of said supply
plenum.
5. The ventilation system as described in claim 4, said plenum
outlet extending in substantially lengthwise fashion between said
ends.
6. The ventilation system as described in claim 5, further
comprising an elongated and perforated plate secured over said
plenum outlet.
7. The ventilation system as described in claim 5, said plenum
exhibiting a specified shape and size and further comprising a
first downwardly extending passageway in communication with said
air intake, a second reverse angled and upwardly extending
passageway communicating with said first passageway and terminating
in said outlet.
8. The ventilation system as described in claim 1, further
comprising a vacuum generating blower incorporated into an exterior
location of said exhaust.
9. The ventilation system as described in claim 1, further
comprising a plurality of elongated support hangers extending from
a ceiling location of the enclosed space and securing to respective
top face locations associated with at least one of said support
plenum and said hood.
10. The ventilation system as described in claim 1, said filter
exhibiting a specified shape and size and further comprising a
baffle filter secured in angled fashion between first and second
interior defining ends of said hood.
11. The ventilation system as described in claim 10, said hood
interior further comprising respective upper and lower lengthwise
extending supports for securing said baffle filter in communication
with said vacuum driven exhaust, a grease collection trap
associated with a tilted end location providing for disposal of
liquid based contaminants collected by said filter.
12. The ventilation system as described in claim 1, further
comprising an incandescent light fixture secured to an interior
location associated with said hood.
13. The ventilation system as described in claim 3, said air intake
further comprising first and second branches communicating with
individual locations associated with said elongated module.
14. A ventilation system for use with a cooking appliance which
maintains an atmospheric pressure balance existing within an
enclosed space surrounding the cooking appliance, said system
comprising: a hood establishing a substantially three-dimensional
and interiorly recessed configuration overlaying the appliance, a
vacuum driven exhaust extending from said hood and the enclosed
space; and an elongated supply plenum extending downwardly from an
associated side of the cooking appliance and which is supplied by
an air intake communicating with an exterior environment, said
plenum terminating in an upwardly angled outlet for introducing
intake air along the side of the appliance, resulting in heating
and elevating the intake air within a perimeter defined by said
hood thereby minimizing loss of conditioned air existing within the
enclosed space.
15. The ventilation system as described in claim 15, further
comprising an elongated and perforated plate secured over said
plenum outlet.
16. The ventilation system as described in claim 14, said plenum
exhibiting a specified shape and size and further comprising a
first downwardly extending passageway in communication with said
air intake, a second reverse angled and upwardly extending
passageway communicating with said first passageway and terminating
in said outlet.
17. The ventilation system as described in claim 14, further
comprising a vacuum generating blower incorporated into an exterior
location of said exhaust.
18. The ventilation system as described in claim 14, said air
intake further comprising first and second branches communicating
with individual locations associated with said elongated
module.
19. A supply plenum module for use with a hood filter assembly for
a cooking appliance and which maintains an atmospheric pressure
balance existing within an enclosed space surrounding the cooking
appliance, comprising: the hood establishing a substantially
three-dimensional and interiorly recessed configuration and which
is supported in generally elevated fashion above the appliance, a
filter being disposed within an interior of the hood and
communicating with a vacuum driven exhaust extending from the
enclosed space; and said supply plenum further comprising a
three-dimensional and elongated module secured in downwardly
extending fashion along a side of the hood and in order to be
arrayed in opposing fashion to a corresponding side of the cooking
appliance, an air intake communicating said supply plenum with an
exterior environment, said plenum terminating in an upwardly angled
outlet for introducing intake air along the side of the appliance,
resulting in heating and elevating the intake air within a
perimeter defined by said hood, thereby minimizing loss of
conditioned air existing within the enclosed space.
20. The module as described in claim 19, said air intake further
comprising first and second branches communicating with individual
locations associated with said elongated module.
Description
BACKGROUND OF TEE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention relates generally to an overhead
ventilation system, such as is utilized in combination with
commercial cooking appliances or industrial oven processes. More
particularly, the present invention teaches a ventilation system,
such as in use with a commercial pizza or other food related
cooking process and by which products of such process include
heated air, grease and/or other contaminants. The present invention
is an improvement over prior art oven hood designs, and by which an
associated inlet plenum is reconfigured to assist in introducing
air from an exterior, while reducing the requirement for oversized
air conditioning or heated makeup air units,
[0003] 2. Description of the Prior Art
[0004] The prior art is well documented with examples of oven hood
and makeup air devices, such as which are utilized in the removal
of heat and airborne particulates (i.e., grease, other solids,
etc.) associated with an oven and cooking equipment process of some
type. A common objective of such makeup devices is both the removal
and concurrent replacement of qualified/conditioned air within an
interior location in which the oven process and cooking equipment
is located and which may include both commercial restaurants,
bakeries, pizzerias, and the like.
[0005] A common problem in the prior art is the tendency of such
devices to introduce significant volumes of untreated air,
requiring further significant capacity from such as air
conditioning and heated makeup air units. The cost of maintaining a
desired interior air temperature can therefore be greatly
increased, both in terms of heating or conditioning volumes of
makeup introduced. As is known, the location at which intake air is
introduced affects the capture and containment of the associated
ventilation system.
[0006] A first example selected from the prior art is set forth in
U.S. Pat. No. 4,011,802, issued to Molitor et al., and which
teaches a makeup air device capable of being positioned overhead
relative to a piece of cooking equipment and which may include a
front chamber, which is adapted to force rising smoke and the like
into an intake of a grease extraction ventilator. A depending
passage at the lower front of the device includes an air outlet
which discharges air toward the ventilator intake. An adjustment
baffle having a forwardly slanted lower flange is moved in the
outlet between a position of maximum flow and a position of no
flow. Louvers in the chamber above the passage are adjustable, so
that different amounts of fresh air may flow into the room in which
the cooking equipment is placed. In this fashion, airflow likely
will be required to be tempered (e.g. heated or cooled) in many
locations associated with the Molitor design.
[0007] U.S. Pat. No. 5,906,195, issued to Georgaras, teaches a
ventilation system having a hood located above cooking equipment
and which generates heat and fumes due to cooking. The hood has an
inclined air filter at the back of the hood which rests on a flange
extending along the length of tie hood at the top thereof and the
bottom of the inclined air filter rests on a grease collector
extending along the length of the hood. The grease collector is
located at a given distance downwardly from the top of the
hood.
[0008] The back of the inclined air filter defines an exhaust area,
and the hood also includes an exhaust duct being in direct
communication with the exhaust area and a fan for drawing the
contaminated air out of the exhaust area. The hood also has a fresh
air output that is connected to a fresh air duct including a fan
and located along the length of the hood at the front thereof, the
fresh air output being designed to inject fresh air into the
hood.
[0009] The combination system thus set forth discloses the capture
and containment effected by the front internal air inlet. The
invention in Georgaras is further characterized in that the fresh
air output of the hood is positioned to direct fresh air towards
the inclined air filter at an upwards angle with respect to
horizontal. A fresh air diffuser is further located behind the
cooking equipment and near the floor, connected to the fresh air
duct and being devised to diffuse air upwardly and downwardly. In
use, the fresh air output forces the contaminated air to exit
through the filter as it directs a steady stream of fresh air
towards the filter. The fresh air diffuser feeds fresh air
downwardly, which increases the burner efficiency of the cooking
equipment and upwardly at the back of the cooking equipment, which
creates air movement towards the hood, reducing the amount of stale
air that is present near the floor and behind the cooking
equipment.
[0010] U.S. Pat. No. 4,047,519, issued to Nett, teaches a
ventilating apparatus having an exhaust hood for mounting above a
stove, grill, or other apparatus. Ambient air from outside the room
being ventilated is forced into an insulated intake chamber within
the exhaust hood through a relatively narrow longitudinal slot at
the bottom of the intake chamber, thence directed rearwardly and
upwardly across a fume collection chamber, through a grease filter,
and into an exhaust chamber from which the fumes are exhausted to
the atmosphere by a fan. The outside air is forced through the slot
in a fast moving narrow stream to form an air curtain across the
fume collection chamber with minimal mixing of the fume laden air
and the air curtain. As stated previously in relation to the
Georgaras reference, the intake air is required to be tempered
(i.e., heated or cooled) at numerous locations and is introduced
into the room being ventilated adjacent the exhaust hood to provide
a minimum influx of tempered air from the room being ventilated
into the hood to prevent dissipation fumes into the room, and to
facilitate collection of such fume laden air by the exhaust
hood.
[0011] Finally, U.S. Pat. No. 4,922,385, issued to Strege et al.,
teaches an exhaust cleansing apparatus wherein an exhaust hood
includes a collection chamber with a converging inlet passageway
which directs the rising fume laden air downwardly toward a reverse
turning area from which a baffled cleansing chamber extends
upwardly. The collection chamber has a large top air capture pocket
above the inlet passageway. The cleansing chamber includes
alternating baffles on the opposite walls and generally a V-shaped
in cross section with a smooth apex. The baffles define a generally
serpentine for a mechanical cleansing path. The air cleansing
nozzles permit periodic washing of the cleansing chamber
surfaces.
[0012] A common wall between inlet passageway and cleansing chamber
is pivotally mounted for access to the chamber and a water bath may
form the bottom wall of the turning area. The stream angularly
engages the bath with bath effective agitation, atomization and
turbulence for mixing and removal of foreign matter from the air
which then turns and moves through the cleansing chamber. The inlet
passageway converges downwardly to a narrow discharge slot having a
short length with the end of the nozzle located close to the water
surface to direct the air to the water bath. The level of the water
bath changes the static pressure in the cleansing chamber. A
pressure sensor is preferably used to add water to the bath to
control the static pressure.
SUMMARY OF THE PRESENT INVENTION
[0013] The present invention discloses a supply plenum module
incorporated into an improved filter and ventilation system
associated with a cooking appliance and which maintains a desired
pressure balance, or equilibrium, within an enclosed space in which
the appliance is situated during filtration of the same. In
particular, the module operates in cooperation with the associated
ventilation system in order to introduce, from an exterior
location, a volume of raw untreated air for subsequent conditioning
and conveyance to the inner hood perimeter, the same balancing the
outflow of exhaust air drawn through an associated filter and
evacuated from the hood and in order to prevent or minimize the
loss of other conditioned air (heated or cooled) existing within
the enclosed space.
[0014] The intake associated with the plenum typically includes a
pair of individual branches for contacting the plenum at spaced
apart side locations, this better serving to distribute intake air
in balanced fashion along the entire length of the module. The
module further includes a first elongated and downwardly extending
manifold or passageway, which communicates with a second, shorter,
and upturned passageway terminating in a lengthwise extending
outlet.
[0015] The extended length of the intake supply plenum, combined
with the arraying of the outlet relative to the side of the cooking
appliance and the recessed interior of the hood, serves to better
warm and precondition the raw intake air for rising within the hood
interior. The configuration and arrangement of the plenum results
in a volume of intake air introduced generally equaling that
exhausted from the hood and, by virtue of establishing a pressure
equilibrium within the hood interior, preventing loss of additional
volumes of quality AC or heat conditioned air from within the
enclosed space.
[0016] It is further noted that the length and depth of the supply
plenum assists in maintaining an air velocity (i.e., speed of air)
out of the supply plenum. The maintenance of a desired air velocity
out of the supply plenum does not affect the exhaust air drawn and
evacuated. Further, the directional upward outlet of the present
invention introduces air flow as the heated (thermal) air flow of
the cooking device. As is known, heated air rises naturally off
cooking appliances, with the upwardly introduced air assisting in
the removing of heat, odor, grease, and gas by-products more
efficiently. In this fashion, the untreated air introduced by the
present ventilation system does not affect the air temperature of
the room and further serves to reduce the need for mechanical
makeup air treatment devices (e.g. again heaters or chillers).
BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Reference will now be made to the attached drawings, when
read in combination with the following detailed description,
wherein like reference numerals refer to like parts throughout the
several views, and in which:
[0018] FIG. 1 is a first environmental view, in perspective, of the
ventilation system according to the present inventions in operative
arrangement with respect to an item of conventional cooking
equipment;
[0019] FIG. 2 is a backside rotated environmental view of the
ventilation system of FIG. 1 and Anther illustrating the manner and
extent to which the rear supply plenum module extends relative to a
backside of the cooking equipment;
[0020] FIG. 3 is an exploded view of the ventilation system as
illustrated in FIG. 2;
[0021] FIG. 4 is a sectional inner facing view of the supply plenum
module according to the present inventions;
[0022] FIG. 5 is a cutaway view, taken along line 5-5 of FIG. 4,
and illustrating a side profile of the supply plenum module;
and
[0023] FIG. 6 is a partial view of a lower corner portion of the
supply plenum module and illustrating the inner and upturned
arrangement of the inlet face and upon which is disposed a
perforated plate.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0024] Referring now to FIG. 1, a first environmental view is
generally shown at 1 0 in perspective of a ventilation system
according to the present inventions in operative arrangement with
respect to an item of conventional cooking equipment 12. As will be
further described in additional detail, the present inventions
include both an overall system, as well as a supply plenum module
14 secured to an overhead hood 16 incorporated into the improved
filter and ventilation system, and which is associated with the
cooking appliance 12 to maintain a desired pressure balance, or
equilibrium, within an enclosed space in which the appliance 12 is
situated during filtration of tie same. In particular, the module
14 operates in cooperation with the associated ventilation system
in order to introduce, from an exterior location, a volume of raw
untreated air for subsequent conditioning and conveyance to an
inner hood perimeter, the same balancing the outflow of
exhaust/filtered air withdrawn from the hood 16 and in order to
prevent or minimize the loss of other conditioned air (heated or
cooled) existing within the enclosed space.
[0025] Referencing again FIG. 1, as well as the rotated view of
FIG. 2 and exploded illustration of FIG. 3, the hood 16 is
constructed of such as a stainless steel material and which defines
a generally rectangular and interiorly recessed three-dimensional
configuration positioned in overlaying and, typically, elevated
fashion above the piece of cooking equipment 12. The article of
equipment 12 in the illustrated variant is shown as a pizza oven,
however it is further understood that any type of cooking or heat
generating equipment, whether food industry related or otherwise,
is contemplated without limitation.
[0026] Features generally associated with the hood 16 include a
filter (see in phantom at 18 in FIG. 1) and typically consisting of
a baffle or other known type of filter for providing entrapment of
grease and other particulates. The filter 18 may include either a
single elongated element or a number of individual and attachable
sections (see at 18a, 18b, 18c, et seq., in FIG. 4) which are
secured at top 20 and bottom 22 locations associated with the hood
interior and in order to extend across its inner length between
first 24 and second 26 ends. A removable grease container 28, see
as further shown in FIG. 1, is arrayed at a slightly downwardly
sloped end of the bottom filter support 22, the support 22 further
being interiorly recessed in upwardly facing fashion in order to
collect grease and other liquid particulates captured by the filter
and collected in gravity flowing fashion within the cup for
subsequent emptying.
[0027] Pluralities of elongated support hangers 30 and 32 are
provided for securing typically both the hood 12 and associated
plenum 14 to a ceiling supporting location 34 (see FIGS. 1 and 2)
associated with the enclosed interior. A vacuum driven exhaust
secures to a communicating location 36 formed in a top surface of
the hood 12 and includes a length of ductwork 38 interconnected to
such as a blower 40 or other vacuum generating component located at
an exterior location from the enclosed interior space. An
incandescent light fixture 42 (see in phantom in FIG. 4) is secured
to an interior location associated with the hood 12 (typically its
inner top surface as shown).
[0028] Referring again to each of FIGS. 1-3, as well as to
succeeding views of FIGS. 4-6, the supply plenum 14 defines an
elongated and three-dimensional shaped module and which is capable
of either being secured in contacting fashion to the hood 12 or,
alternatively, secured in a similar arrayed and downwardly
depending fashion relative to the hood. As illustrated, the module
14 is secured along its upper lengthwise extending edge, see at 44,
in cooperating fashion along a corresponding and lengthwise defined
side edge of the hood 12 (this as shown in the drawings and
extending between hood ends 24 and 26). The plenum module 14 can be
secured mechanically (such as by welding or fasteners) to the hood
17 and, as is shown, is further supported by additional support
hangers 30 and 32 and in order properly balance the overall
assembly. Additional features, such as a pair of skirts 41 and 43,
are secured by associated fasteners 45 and 47 to ends of the hood
12 and such that the skirts overlay associated ends of the plenum
14.
[0029] An air intake is provided for supplying raw air from an
exterior location to the plenum 14 and includes an exterior vent 46
which is communicated through the ceiling 34, extends downwardly at
48 and then splits into branches 50 and 52 for subsequent
communication at two locations with the upper edge 44 of the supply
plenum module 14. The air intake assembly is designed to provide an
adequate volume of raw exterior air to the supply plenum 14, and it
is accordingly contemplated that other single or multiple manifold
configurations are envisioned by which an adequate input airflow
can be established.
[0030] As best further illustrated in the views of FIGS. 4-6, the
plenum 14 exhibits a generally three-dimensional and elongated
configuration including a flattened exterior and vertical extending
face, see at 56, and which in combination with an opposite interior
face 58 defines a first downwardly extending and main interior
passageway (or manifold) for communicating the raw air withdrawn
through the intake branches 50 and 52 and into the plenum body. A
second (shorter) and reverse angled aid upwardly extending
passageway 60 (see as further best generally shown in cutaway view
of FIG. 5) communicates with the first passageway via rounded
bottom 62, and terminates in a lengthwise extending outlet 64. The
outlet 64 is disposed in a generally inner/upwardly facing manner
and further includes a perforated plate 66 secured thereover.
[0031] In this fashion, the intake air drawn into the (typically
stainless steel) plenum is caused to be raw exterior air, and by
virtue of the extending lengths of the associated passageways
(primarily downward and to a lesser extent reverse upwardly and out
through the outlet 64). The intake air is arranged in a direction
whereby it will not cause to impact the cooking equipment 12
(thereby adding to the heat content of the air) and, as a result,
caused to rise and to be entrapped within the defined inner
perimeter of the hood 16.
[0032] As is known, and in order for a ventilation system to
properly operate, an amount of air exhausted must be balanced by an
equal amount of air introduced back into the room or enclosure and
to balance the system. The performance of the ventilation system
(i.e. its functionality) is to capture and contain such as heat,
odors, grease and the like while maintaining the proper volumetric
air balance (this again reducing the losses of pretreated quality
interior air not directly related to the cooking appliance).
[0033] As such, the ability to balance an intake volume of air,
through the supply plenum, across its outlet and in heat generated
fashion up into its hood perimeter, operates to replace similar
volumes of air exhausted through the hood, and without the
otherwise undesirable consequence of the conditioned internal air
(this being the air heated or air conditioned within the enclosed
space by such as AC condensers or air makeup units) being vented
through the hood as a result of an imbalanced atmospheric condition
created within the enclosure. The ability to draw upon a limitless
volume of raw intake air, as described herein, is intended to save
on the otherwise necessary expense of providing additional air
conditioning/heating capacity to the room enclosure and the
concurrent waste of additional energy dollars necessary to maintain
an internal room condition in which the quality air is being vented
through the hood along with the heated byproduct air associated
with the appliance.
[0034] In the above described fashion, the percentage of makeup air
required to balance the overall ventilation system is introduced
behind the conventional cooking appliance through the rear
positioned supply plenum with upward directional outlet, and
thereby in a direction towards the baffle filters 18. The advantage
with the upward directional outlet is that the introduced air
(again not requiring any pretreatment such as heating or cooling)
is maintained in the capture area (again defined as the inside
perimeter of the hood) and which will not otherwise affect the
quality and volume of the conditioned air (heated or cooled) within
the interior enclosed (kitchen) environment. Furthermore, the
operation of the present system does not affect the air temperature
within the room enclosure, nor does it affect the effectiveness of
the hood to capture and contain the byproducts of the cooking
operation.
[0035] As previously stated, the introduced air does not require
any other treatment. Any balance of required makeup air is
typically supplied by the existing heating and cooling equipment or
provided by smaller mechanical equipment than that which is
required in standard ventilation systems. The additional advantage
of the system is the ability to provide a properly balanced
ventilation system while concurrently operating to capture the
greases, odors, and gas byproducts associated with the cooking
appliance and vent its associated heat emanations. The outlet air
velocity may also be lower than that associated with the intake
and, combined with the introduction of the intake air flow in the
upward direction (same as the thermal/heated air) contributes to
the effectiveness and efficiency of the system.
[0036] Having described my invention, other and additional
preferred embodiments will become apparent to those skilled in the
art to which it pertains, and without deviating from the scope of
the appended claims.
* * * * *