U.S. patent application number 13/443541 was filed with the patent office on 2012-10-11 for overhead ventilation system incorporating a downwardly configured rear supply plenum with upward configured directional outlet and including baffle plates and dampeners incorporated into the plenum for evenly distributing an inlet airflow through the plenum outlet.
Invention is credited to Greg Kolecki.
Application Number | 20120255539 13/443541 |
Document ID | / |
Family ID | 46965124 |
Filed Date | 2012-10-11 |
United States Patent
Application |
20120255539 |
Kind Code |
A1 |
Kolecki; Greg |
October 11, 2012 |
OVERHEAD VENTILATION SYSTEM INCORPORATING A DOWNWARDLY CONFIGURED
REAR SUPPLY PLENUM WITH UPWARD CONFIGURED DIRECTIONAL OUTLET AND
INCLUDING BAFFLE PLATES AND DAMPENERS INCORPORATED INTO THE PLENUM
FOR EVENLY DISTRIBUTING AN INLET AIRFLOW THROUGH THE PLENUM
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 including a perforated plate mounted to an
inside face thereof in proximity to a bottom closed edge of said
plenum and in order to introduce intake air to a side location of
the appliance in order to equalize internal pressure and to
facilitate upward movement of heated air from the appliance.
Inventors: |
Kolecki; Greg; (Ann Arbor,
MI) |
Family ID: |
46965124 |
Appl. No.: |
13/443541 |
Filed: |
April 10, 2012 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
12272089 |
Nov 17, 2008 |
|
|
|
13443541 |
|
|
|
|
11531987 |
Sep 14, 2006 |
|
|
|
12272089 |
|
|
|
|
Current U.S.
Class: |
126/299D |
Current CPC
Class: |
F24C 15/2042
20130101 |
Class at
Publication: |
126/299.D |
International
Class: |
F24C 15/20 20060101
F24C015/20 |
Claims
1. A ventilation system for use with a heat generating appliance
which maintains an atmospheric pressure balance existing within an
enclosed space surrounding the 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 further including a perforated plate
mounted to an inside face thereof in proximity to a bottom closed
edge of said plenum and in order to introduce intake air to a side
location of the appliance in order to equalize internal pressure
and to facilitate upward movement of heated air from the
appliance.
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, said perforated plate extending at least partially along
a width of said plenum and including a plurality of individual and
inner extending perimeter defining apertures.
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, said plenum outlet extending in substantially lengthwise
fashion between said ends.
5. The ventilation system as described in claim 1, further
comprising a vacuum generating blower incorporated into an exterior
location of said exhaust.
6. 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.
7. The ventilation system as described in claim 1, further
comprising a grease filter mounted in angular fashion within said
hood enclosure, between first and second sides, and proximate a
forward end of said hood.
8. The ventilation system as described in claim 7, 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.
9. The ventilation system as described in claim 8, further
comprising said exhaust being located along a forward edge of said
hood in communication with an outlet side of said grease
filter.
10. The ventilation system as described in claim 1, further
comprising an incandescent light fixture secured to an interior
location associated with said hood.
11. A ventilation system for use with a heat generating appliance
which maintains an atmospheric pressure balance existing within an
enclosed space surrounding the 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; 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 further including a perforated plate
mounted to an inside face thereof in proximity to a bottom closed
edge of said plenum and in order to introduce intake air to a side
location of the appliance in order to equalize internal pressure
and to facilitate upward movement of heated air from the appliance;
a grease filter mounted in angular fashion within said hood
enclosure, between first and second sides, and proximate a forward
end of said hood; and said exhaust being located along a forward
edge of said hood in communication with an outlet side of said
grease filter.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This Application is a Continuation-in-part of application
Ser. No. 12/272,089 filed on Nov. 17, 2008, which in turn is a
Continuation-in-part of Application Ser. No. 11/531,987 filed on
Sep. 14, 2006.
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, this including the incorporation of interior
baffling elements for slowing down an intake velocity of air into
the supply plenum, including evenly distributing the air along the
width of the plenum.
[0003] In a further variant, inlet airflow from the supply plenum
passes through a vertically mounted perforated plate mounted
proximate to a closed bottom location of the inlet and so that the
perforated plate is positioned aside the interior cooking appliance
below its top surface. The exhaust ductwork is further moved to a
forward most location of the hood, in communication with an upper
outlet side of the baffle type grease filters and, in combination
with the perforated inlet supported plate and the regulation of the
operating speed of the inlet and exhaust fans, ensures that the
flow patterns created by the exhaust do not interfere with the
capture of thermal heat rising from the cooking equipment.
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. A further problem associated with the prior art
is the tendency of the makeup air to be unevenly introduced through
its associated supply plenum, such as in terms of intake velocity
as well as lateral distribution (or spread) across the width of the
plenum and prior to introduction into the interior environment at
which the cooking equipment is located.
SUMMARY OF THE PRESENT INVENTION
[0006] 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.
[0007] 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.
Balancing dampeners are incorporated into a location of each intake
branch, for regulating an intake airflow into a first elongated and
downwardly extending manifold or passageway.
[0008] A further pair of elongate and widthwise extending baffle
plates are mounted within the first downwardly extending
passageway, each of the baffle plates being arranged in a generally
widthwise extending and spaced apart fashion. The baffle plates
each exhibit pluralities of apertures, such as establishing a
varying percentage by surface area of open space for admittance of
an intake airflow.
[0009] In one application, a first (upper) of the baffle plates
exhibits a 48%, by area, of open space defined by the flow through
apertures, with a second lower spaced apart baffle plate reducing
the flow through area to 40% (such as by smaller or fewer dispersed
apertures defined in the baffle plate).
[0010] The downwardly extending passageway communicates with a
second, shorter, and upturned passageway terminating in a
lengthwise extending outlet. The extended length of the intake
supply plenum, combined with the provision and arrangement of the
balancing dampers and the baffle plates, establish a reduced
velocity and evenly distributed inlet flow for introduction at the
lengthwise and upturned outlet relative to the side of the cooking
appliance.
[0011] The arrangement and configuration of the hood further 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 which
is facilitated by the 1) heating, 2) slowed velocity and 3) more
evenly distributed intake flow from the plenum, thereby preventing
loss of additional volumes of quality AC or heat conditioned air,
from within the enclosed space, and which may otherwise be vacuum
drawn and expelled by the overhead hood.
[0012] The length and depth of the supply plenum, in cooperation
with the balancing dampers and internal baffling plates, further
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.
[0013] 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 again further serves to reduce the need for mechanical
makeup air treatment devices (e.g. again heaters or chillers) to
replace other quality internal conditioned air associated with the
environment within which the cooking appliance is maintained.
[0014] In a further variant, inlet airflow from the supply plenum
passes through a vertically mounted perforated plate mounted
proximate to a closed bottom of the inlet and so that the
perforated plate is positioned to the side of the interior cooking
appliance in length extending fashion and at some point between the
top and bottom surfaces of the appliance. The exhaust ductwork is
further moved to a forward most location of the hood, in
communication with an upper outlet side of the baffle type grease
filters and, in combination with the perforated inlet supported
plate and the regulation of the operating speed of the inlet and
exhaust fans, ensures that the flow patterns created by the exhaust
do not interfere with the capture of thermal heat rising from the
cooking equipment.
BRIEF DESCRIPTION OF THE DRAWINGS
[0015] 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:
[0016] 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;
[0017] FIG. 2 is a backside rotated environmental view of the
ventilation system of FIG. 1 and further illustrating the manner
and extent to which the rear supply plenum module extends relative
to a backside of the cooking equipment, as well as illustrating the
arrangement and configuration of the upper balancing dampers
incorporated into the intake branches of the manifold, as well as
the widthwise extending baffle plates for additionally slowing and
evenly distributing the admitted intake flow prior to introduction
into the cooking appliance environment;
[0018] FIG. 3 is an exploded view of the ventilation system as
illustrated in FIG. 2;
[0019] FIG. 4 is a sectional inner facing view of the supply plenum
module according to the present inventions;
[0020] FIG. 5 is a cutaway view, taken along line 5-5 of FIG. 4,
and illustrating a side profile of the supply plenum module;
[0021] 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;
[0022] FIG. 7 is an enlarged view taken from FIG. 2 and further
showing the pivotal opening/closing nature of the selected
balancing damper associated with an intake branch of the
manifold;
[0023] FIG. 8 is a partial perspective of a plenum configuration
according to a further preferred embodiment and illustrating a
further possible reconfiguration in which the a selected baffle
plate can be repositioned along the upturned and widthwise
extending outlet;
[0024] FIG. 9 is a side view of a ventilation system according to a
further preferred embodiment in which a perforated plate is mounted
along a lower horizontally extending and otherwise closed end of an
inlet plenum and which is below a top surface of the cooking
equipment, as well as showing the forward edge located outlet
exhaust; and
[0025] FIG. 10 is an enlarged partial view in perspective and
illustrating, in partial end cutaway, the configuration of the
perforated plate.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0026] Referring now to FIG. 1, a first environmental view is
generally shown at 10 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 (this
defining a three dimensional and elongated 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 the same. In particular, the plenum
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.
[0027] 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.
[0028] 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.
[0029] 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).
[0030] 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 plenum
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
12 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.
[0031] 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. A pair of balancing dampers, see at 51 and 53,
are provided in each of the intake branches 50 and 52,
respectively.
[0032] The balancing dampers 51 and 53 capable of being
individually (or alternatively) manipulated/pivoted to varying
opening/closing positions (see also enlarged illustration of FIG. 7
illustrating selected damper 51 associated with intake branch 50)
and operate in a first intake stage to equalize the intake flow and
velocity of the air drawn from the exterior vent 46, prior to
introduction into the 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.
[0033] As further illustrated throughout the several views, 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.
Additional to the balancing dampers 51 and 53 associated with the
intake branches 50 and 52, a further pair of elongate and widthwise
extending baffle plates 55 and 57 are mounted within the first
downwardly extending and interior passageway.
[0034] Each of the baffle plates 55 and 57 are arranged in a
generally widthwise extending and vertically spaced apart fashion
within the plenum interior and as shown in each of FIGS. 2, 3 and
6. The baffle plates 55 and 57 can extend in a parallel or
angularly fashion, and each further exhibits an individual
plurality of apertures, such as establishing a varying percentage
by surface area of open space for admittance of an intake
airflow.
[0035] In one application, a first (or upper) of the baffle plates,
previously identified at 55 exhibits a 48%, by area, of open space
defined by a plurality of flow through apertures 59. A second lower
spaced apart baffle plate, previously identified at 57, includes a
further plurality of apertures 61, these reducing the flow through
area to 40% (this also capable of being accomplished both by the
provision of smaller apertures or the use of fewer dispersed
apertures defined in the baffle plate). The above example is
understood to provide only one possible selection of flow through
percentages associated with one desired operational variant, and it
envisioned and understood that the relative percentages of
available flow through area defined in each of the baffle plates
can be adjusted, such as according to any range of constriction
between 1-99%. It is further understood that, while the relative
flow through passage of the upper baffle plate 55 is typically some
percentage greater than that associated with the lower baffle plate
57, other variants can contemplate the upper baffle plate being
more restrictive as between the two.
[0036] As shown in FIGS. 2, the combination of the balancing
dampers 51 and 53 and the baffle plates 55 and 57 serve to regulate
(i.e. typically to slow down the intake velocity) and evenly
distribute (such as in a laterally spread out direction) the intake
airflow from the intake 48. This is further represented by airflow
indicator arrows 63, 65 and 67, with arrows 63 representing a first
regulation or reallocation of intake air from the balancing dampers
51 and 53 to the first/upper baffle plate 55, arrows 65
representing a further step-down of velocity, as well as additional
widthwise equalization of air flow between the upper baffle plate
55 and the second lower baffle plate 57.
[0037] A second (shorter) and reverse angled with 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 and
upwardly facing outlet 64. The additional plurality of arrows 67
represented in FIG. 2 illustrates the manner in which the outlet
air flow from the second/lower baffle plate 57 is finally regulated
in a most evenly distributed and desirous velocity profile prior to
being discharged through the outlet 64.
[0038] As again shown, the outlet 64 is disposed in a generally
inner/upwardly facing manner and, in an alternative embodiment as
best shown in FIG. 6, can further include a perforated plate 66
secured thereover, the plate 66 including additional apertures 69.
The plate 66 can operate as a third additional baffle plate (as
shown in FIG. 6) or the plate 66 can substituted for one or both of
the plates 55 and 57 (see as further shown in FIG. 8) for reducing
the velocity and equalizing the flow pattern established across the
interior profile of the supply plenum 14.
[0039] In this fashion, the raw intake air drawn into the
(typically stainless steel) plenum is caused to be warmed, and
regulated in its velocity and directional profile, this again by
virtue of the extending lengths of the associated passageways,
primarily downward with balancing dampers and baffle plates and, to
a lesser extent, reverse upwardly and out through the outlet 64.
The intake air is directed so that it is discharged through the
outlet 64 in a position generally at or below the cooking equipment
12 and in a spaced fashion along a rear side of the equipment 12.
The arrangement and direction of distribution of the outlet airflow
is further such that it will not cause to impact the cooking
equipment 12 (thereby adding to the heat content of the air) and,
as a result, is rather caused to rise and to be entrapped within
the defined inner perimeter of the hood 16 along with the heat
rising from the cooking equipment 12, and further so as not to
inadvertently (such as vacuum) draw in conditioned interior air
from the environment surrounding the cooking equipment and which
may otherwise be drawn out through the hood.
[0040] 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).
[0041] 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.
[0042] 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.
[0043] 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.
[0044] Referring now to FIG. 9, a further variant of ventilation
system is generally depicted at 70 and, similar to FIG. 1,
discloses a four sided and open underside hood enclosure 72
positioned a spaced overhead distance above a typical piece of
cooking equipment, such as previously depicted at 12. The hood
enclosure 72 is supported in overhead fashion again by such as
hangers 74 and 76 and includes an air inlet 78 which feeds a
rectangular shaped supply plenum 80. Although shown in side plan
cutaway, the general dimensions of the hood and plenum relative to
the appliance 12 are similar to that depicted in perspective in
FIG. 1.
[0045] A perforated and air introduction plate 82 is mounted along
an inside surface of the plenum 80 a minimal spaced distance from
its closed bottom edge 84. The plate exhibits a given height and
extends partially to entirely along the running width of the plenum
(similar to the outlet 64 and/or the spaced baffle plates 55 and 57
in the preceding embodiment).
[0046] As shown in FIG. 9, the introduction plate 82 is positioned
to the side of the interior cooking appliance 12 at some point
below its top and typically halfway between the top and bottom of
the appliance 12. The perforated plate 82 as further shown in FIG.
10 further exhibits a plurality of individual perimeter enclosing
apertures 86 according to a desired pattern and which provides for
metered air intake into the conditioned air enclosure aside the
appliance 12 and as depicted by air currents 87, these mixing with
the heated sides and top of the appliance 12 and resulting in
internal pressure equalization facilitating upward billowing of the
heated plume from the appliance. Upper and lower brackets 88 and 90
are also shown and provide for seating of the perforated plate
82.
[0047] As further shown in FIG. 9, an angled baffle type grease
filter 92 is shown at a forward location of the hood interior 72
and is positioned by upper 94 and lower 96 brackets. Although not
clearly shown, the filter 92 extends between first and second ends
of the hood 72, as well as proximate its forward edge as shown.
Grease and other particulate entrained air such as associated with
a rising heat plume associated with the operation of the appliance
12 is caused to pass through the baffle filter 92 (such further
including a grease entrapment and removal container, in phantom at
97, as previously described) and into an outlet region 98 in
communication with a forward end located exhaust conduit 100 for
facilitating outflow of the exhaust air. Other features include
such as provision of an incandescent or other suitable light
fixture 102 mounted to the interior ceiling of the hood 72.
[0048] Although not shown, it is again understood that inlet and
outlet fans are provided and, in combination with the perforated
plate 82, the angled baffle filter 92 and the forward located
outlet 100, serve to equalize the interior pressure condition
associated with the operation of the exhaust hood, and further in
order to minimize losses of quality conditioned inner air.
[0049] 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.
* * * * *