Dining Arrangement

Abstract

A table and dining arrangement, such as for a restaurant, wherein guest, in assembly around a table, may optionally at least partially serve themselves in the broiling of meats on a table top level open-air broiler provided with air exhaust means for drawing air across the broiler for collecting cooking smoke and odors rising therefrom for exhaustion, either directly or through a common or central exhaust ducting system, to exteriorly of the restaurant, or the like. The exhaust system is pressure balanced at a below atmospheric pressure for use with plural open-air broilers in a restaurant for collecting and expelling cooking smoke and odors to the atmosphere. The system comprises a main duct or ducts through which air is drawn by a power exhaust fan for maintaining said reduced pressure therein and for receiving cooking smoke and odors through discharge conduit from said broilers.

Description

BACKGROUND OF THE INVENTION

In present restaurant service, it is customary to broil steaks on individual order in a large kitchen on an open flame broiler above which is located an exhaust hood for collecting cooking smoke and odors for exhaustion to the atmosphere. Due to the vast volume of greases emitting onto open flame, thus causing more flame, such broiling actually burns the meat. Recently, question has arisen casting doubt on the medical advisability of cooking meat in direct exposure to open flame wherein the meat is actually partially consumed. Disclosures such as U.S. Pat. Nos. 3,444,805, 3,587,555 and 3,596,650 relate to electric broilers which at least to some extent reduce this possible health hazard by minimizing flame exposure and removing smoke and grease laden fumes.

The invention herein relates to a table and dining arrangement, such as for restaurants, wherein guest in assembly around a table, may optionally at least partially serve themselves in the broiling of meats on a table top level open-air broiler generally of the type disclosed above. The invention amounts to a new concept in dining wherein meat broiling, and the cooking of other foods as well, is in the presence of and optionally at least under partial control of guest at each table. Other foods, such as those already prepared or not requiring cooking may be provided at each table from serving carts or by other methods.

Each broiler is provided with an air exhaust arrangement for causing air to be drawn across the open-air broiler for collecting cooking smoke and odors from broiling meats for exhaustion to exteriorly of the room, either directly through a wall or into a common or central duct system in communication with a power exhauster.

SUMMARY OF THE INVENTION

Among the objects of my invention are:

1. To provide a novel table and dining arrangement, such as for a restaurant;

2. To provide a novel table and dining arrangement, such as for a restaurant, in which the table tops are provided with open-air broilers whereby guest, in assembly about the table, may at least partially serve themselves in the broiling of meats;

3. To provide such tables having open-air broilers, with a power driven air exhaust system for removing smoke and odors from adjacent the broiler caused by the broiling of meats;

4. To provide an air ducting system in a room, such as a room defining a restaurant, having a trunk in communication with a power driven air exhauster and having laterals leading to open-air broilers in table tops whereby air passing across the broilers collect smoke and odors for exhausting to exteriorly of the room; and

5. To provide such ducting system with pressure balancing means and controls for insuring proper exhaustion from each individual broiler without interference with other broilers in the arrangement, whether in operation or not.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention will be more fully understood and further objects and advantages thereof will become apparent when reference is made to the following detailed description of the preferred embodiments of the invention and the accompanying drawings in which:

FIG. 1 is a pictorial illustration, partly cut away in section, showing tables in dining arrangements, such as for a restaurant, and showing an air exhaust ducting system for removal of cooking smoke and odors;

FIG. 2 is a plan view of a dining table having a ventilated open-air broiler in the top at one side thereof for exhausting downwardly into ducting beneath the floor;

FIG. 3 is another plan view of two dining tables, on either side of a privacy wall or barrier, and having ventilated open-air broilers exhausting into ducting located in the wall;

FIG. 4 is a plan view of two dining tables arranged similarly to the showing in FIG. 3 and wherein the broilers are centrally located in the table tops;

FIG. 5 is a dining table arrangement similar to FIG. 2, but wherein the boiler is located at one end of the table;

FIG. 6 is a representation of a broiler vented directly through a building wall to the atmosphere;

FIG. 7 is a representation of plural broilers each vented into a common duct underneath the floor; and,

FIG. 8 is a representation of two broilers each vented into a common duct located in a privacy wall or barrier.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

Referring now to the drawing for details of my invention in its preferred forms, there is shown in FIG. 1 a plurality of tables which illustrate a typical restaurant layout 10. Inside and outside walls 12 and 14, respectively, enclose the room. Along one side of the room is located a plurality of free standing round top tables 16. In the middle of the room plural tables 18 are located on opposite sides of a privacy wall or barrier 20 from which they may be supported. Tables 22 are located along an outside wall 14 from which they may be likewise supported.

Typical table arrangements have been disclosed in FIG. 1; however, it will be obvious that numerous other arrangements are possible for use with the several embodiments of the invention. Round top tables 16 are provided with central recess means 24 in their top for receiving a ventilated open-air broiler 26 having a grill 28 and an air intake plenum to one side thereof over which lies a removable cover 30. The perimeter or peripheral portion of each table top 16 defines a guest dining surface in proximity to broiler 26. It will be noted in the cross-sectional view of the round table, FIG. 1, that a power driven air fan 32 is located beneath the broiler. The purpose of the fan is to draw air across the broiler into the air intake, thereby collecting cooking smoke and odors, for discharging downwardly through conduit 34 into duct 36. Near the entrance to duct 36, there is illustrated a pivotally mounted damper 38 which is spring or weight loaded in a manner for urging it toward a normally closed position. The other end of duct 36 is adapted to be connected to an exhaust fan for discharging outside the building room to the atmosphere. Air in being drawn through the ducts tends to pivot the damper to open position in opposition to the spring loading. The purpose of the damper is to aid in maintaining a relatively constant negative pressure within duct 36 to which the several ventilated broilers 26 exhaust their cooking smoke and odors. The function of damper 38 and its cooperation with other dampers will be discussed more fully later in the specification when detailed reference is made to FIGS. 7 and 8. A plurality of chairs 40 are arranged about the perimeter of table 16 whereby their occupants are in sufficient proximity to the broiler whereby at their option they may serve themselves in the broiling of meats.

Tables 18, located on either side of privacy barrier 20 from which they may also be supported, have open-air broilers located in their tops. Chairs 42 are adapted to be assembled about the perimeter of table, as described with reference to table 16, so that the occupants are in proximity to the broiler for personally serving themselves in the broiling of meat. Each broiler is ventilated through conduit 44 into trunk or main duct 46 so that smoke and odors are removed from the broiling area. Duct 46 is also adapted to be provided with a pressure responsive damper at one end or entrance as an aid in maintaining a relative constant negative pressure within the duct regardless of the number of broiler ventilating systems being discharged thereinto. Details of this arrangement will be discussed with reference to FIGS. 7 and 8.

On the right hand side of the room, against outside wall 14, tables 22 each carry open-air broilers which are vented directly through the wall to the outside as indicated by the arrows.

In FIGS. 2 through 5 there are shown several table layouts and arrangements. FIG. 2 illustrates a six place table 50 with a double grill open-air broiler 52 along one side. The broiler is adapted to be vented downwardly into a main duct located, for example, beneath the floor. This leaves the side of the table adjacent the broiler free as a working space for a waiter or one of the table guest. In the FIG. 3 arrangement, two six place tables 60 and 60'each have a single grill open-air broiler 61 or 61', are located on opposite sides of a privacy barrier 62 in which is located a main or trunk duct 64. In FIG. 4 there is illustrated two four place tables 70 and 70' located on opposite sides of a privacy barrier 72 through which extends a main or trunk duct 74. The single grill open-air broilers 71 and 71' are centrally located within the tops of tables 70 in a manner to be within easy reach of table guest occupying chairs 76. In FIG. 5, a seven place table 80 is illustrated having a double grill open-air broiler 81. This broiler is adapted to discharge cooking smoke and odors downwardly into a main duct beneath the floor, as in FIG. 2. This arrangement provides a broiler at one end of table 80 for a person, whether a waiter or table guest, to broil meat or perform other serving functions.

The table, broiler and eshaust ducting in FIGS. 2 through 5 are illustrative of arrangements where table guests are in proximity to a broiler at their table and may, at their option, serve themselves. On the other hand, the tables may be attended, as by a waiter, who can broil meats and serve other foods.

The single and double open-air broilers referred to herein, which are located in the table tops, are provided with power driven ventilating systems for removing cooking smoke and odors for normally discharging to exteriorly of the room. Such broilers are disclosed in U.S. Pat. Nos. 3,444,805; 3,587,555; and 3,596,650 and also in U.S. Pat. applications Ser. Nos. 201,436 and 201,437 both filed Nov. 23, 1971.

The several ventilating systems, illustrated in FIGS. 6, 7 and 8, will now be disclosed in detail. In FIG. 6 there is illustrated a table top located adjacent an outside wall 14 and having a broiler vented by conduit through the wall to the atmosphere. The conduit is normally provided with a one-way damper valve allowing outward passage of smoke and odor laden gases, but closing to reverse flow of outside air, as for example, when the broiler is not in service.

In FIG. 7 there are illustrated plural tables wherein a plurality of broilers are adapted to have their ventilating air collected in a common main duct, and from there expelled to the atmosphere through a central power exhauster. A plurality of broilers are each provided with power driven fans 32 which expell collected smoke and odor laden gases past damper valves 33, which are biased to a normally closed position, into trunk or main duct 36. This main duct is connected at one end with a large power exhaust fan 100 which expells the smoke and odor laden fumes to the atmosphere through a duct not shown but similar to vertical duct 21 shown in FIG. 1. The entrance to this main duct, preferably opening to the atmosphere outside the room rather than into the room, is provided with a biased pressure balancing damper 38, as also shown in FIG. 1. When fan 100 is running (assuming no broilers in operation) air is drawn into main duct 36 past spring biased damper 38. A relatively constant predetermined negative pressure is maintained within duct 36 by reason of damper 38 which moves toward a more open or closed position depending upon the demand. Dampers 33 in each broiler discharge conduit are spring loaded to an extent to insure their being closed when its broiler is not operative and fan 32 is not running. As soon as each broiler is energized and fan 32 becomes operative, damper 33 is forced open by a combination of positive air pressure created by fan 32 and the negative pressure within main duct 36. As more and more broilers are brought on line, damper 38 moves progressively toward a closed position since less air is required to be drawn in through the main entrance of duct 36. By this arrangement a predetermined negative pressure is maintained in main duct 36 into which exhaust air can be expelled. However, when a broiler is turned off, and its fan 32 no longer running, damper 33 closes. No more air is drawn across that broiler. Furthermore, smoke and exhaust gases from other broilers cannot back up through the exhaust conduit into the plenum of the broiler which has been turned off.

In the arrangement shown in FIG. 7, if a sufficient negative pressure is maintained within main exhaust duct 36, individual exhaust fans 32 with each broiler may be eliminated. Such is illustrated in FIG. 8 wherein main exhaust duct 46 is located in privacy barrier 20. The damper valves 90 shown in FIG. 8 may be either spring loaded and responsive to open and close at predetermined negative pressures in duct 46, or they may be operated by other control means such as a solenoid C which is selectively operable when the broiler heating elements are energized. Duct 46 is adapted to receive numerous conduits, such as exhaust conduit 44, along its length as shown in FIG. 1. As indicated by the dotted line in FIG. 8, main duct 46 is connected with a large exhaust fan 200 at one end which is adapted to draw air, mixed with cooking smoke and odors, therethrough and exhaust to the atmosphere, through a duct such as vertical duct 21. The main entrance to main duct 46 is adapted to be provided with a biased damper to function in the same manner as damper 38 in duct 36 of FIG. 7. In the event no exhaust fans are used with the broilers, as suggested in FIG. 8, the pressure maintained in duct 46 will need be considerably reduced below that maintained in the duct illustrated in FIG. 7. Energization of a broiler and associated solenoid C caused damper 90 to open thereby permitting a stream of air to pass across the broiler surface for collecting cooking smoke and gases. Whenever the broiler elements are deenergized and solenoid C returns damper 90 to closed position, no more passes across the broiler. Furthermore, no reverse flow or backdraft of air from duct 46 is possible. As with duct 36 in FIG. 7, it is preferable that the main entrance to duct 46 be open to the atmosphere outside the room so that air drawn thereinto does not lower the air pressure within the room.

In FIG. 7, the broilers are shown with individual exhaust fan as an aid in moving exhaust air into main duct 36. In FIG. 8, the exhaust fans have been eliminated in favor of a lower air pressure in main duct 46 which causes air to flow across the broiler in the same manner as with a fan. Auxiliary or individual exhaust fans 32 may be used with the conduit and ducting arrangements as shown respectively in FIGS. 7 and 8, or vice versa. An alternate arrangement provides for dampers such as 33 and 90 to be manually controlled. The objective in any arrangement is to maintain a chamber such as ducts 38 and 46 into which air, carrying cooking smoke and gases from the broilers, may be discharged for eventual exhaustion to the atmosphere exteriorly of the room.

I have disclosed a table and open-air broiler combination in conjunction with a system for removing cooking smoke and odors from the vicinity of the broiler and table so as to make possible a new concept in restaurant dining wherein table guest, at their option, may participate in the broiling of meats to be served at their table.

In accordance with the patent statutes I have disclosed my invention in its several preferred embodiments in a manner to enable any person skilled in the art to make and use the invention. It is obvious that various modification can be made to my invention without departing from the spirit thereof which is defined by the claims.

Claims

I claim:

1. A dining arrangement such as for a restaurant wherein dining tables are provided for optional partial self service by table occupants in the broiling of meats comprising:

tables spaced about a room and having open-air broiler means located in their tops,

a peripheral portion of each table top about the broiler means defining a dining surface around and under which chairs are adapted to be assembled,

a duct common to said dining tables and having an exit opening outside of the room,

said broiler means including air conduit means having an air intake at one side of the broiler and an air exit opening into said common duct.

power driven fan means fluid associated with the conduit means and common duct for drawing a stream of air laterally across the broiler surface into the intake for collecting smoke and odor laden gases caused by broiling meat on the broiler, moving the air through the conduit means and common duct and exhausting the air through said common duct air exit exteriorly of the room.

2. The invention according to claim 1 wherein said common duct includes a portion extending at least partially across the room between adjacent ones of said tables, and adjacent the floor thereof.

3. The invention according to claim 2 wherein the duct is located beneath the floor.

4. The invention according to claim 2 including a privacy barrier extending at least substantially the entire height between the table tops and floor, and having therein at least a portion of said common duct, and said privacy barrier having on either side said tables.

5. The invention according to claim 1 wherein said power driven fan means are within said conduit means and further including second power driven fan means to draw air through the common duct for maintaining a lower than atmospheric air pressure within the common duct for receiving smoke and odor laden gases thereinto from the broilers and exhausting such to the atmosphere exteriorly of the room.

6. The invention according to claim 5 wherein an entrance to the common duct is provided in communication with the atmosphere outside the room.

7. The invention according to claim 6 wherein the entrance is provided with damper means for maintaining a relatively constant negative pressure within the common duct over a varied number of broilers exhausting thereinto.

8. The invention according to claim 1 including means for preventing reverse flow of air through the conduit intake into a room room.

9. A dining arrangement such as for a restaurant wherein dining tables are provided for optional partial self service by table occupants in the broiling of meat comprising:

a room,

a plurality of tables spaced about the room,

air duct means common to said dining tables and disposed near the room in the vicinity of said tables, and power driven exhaust fan means for drawing air through said common air duct means and exhausting to the atmosphere,

said tables having tops with a portion receiving an open-air broiler for the broiling of meat thereon,

a portion of each table top disposed about the broiler defining a dining surface around and under which chairs are adapted to be assembled,

air conduit means and power driven air moving means associated with each open-air broiler and including an air intake disposed to one side of a broiling surface thereof for drawing a stream of air laterally across the broiling surface for entrapping smoke and odor laden gases caused by broiling meat thereon and exhausting into said common duct.

10. The invention according to claim 9 wherein said air duct means has an entrance open to the atmosphere.

11. The invention according to claim 10 wherein said air duct entrance is provided with damper means for maintaining a relatively constant negative pressure within the duct independent of the number of broilers exhausting into said duct.

12. The invention according to claim 9 wherein the air duct means is disposed adjacent the floor.

13. The invention according to claim 9 including means in the conduit means for preventing reverse flow of air from the air duct.

14. In a restaurant having tables adapted for optional self service in broiling meat by guest at each table comprising:

a plurality of dining tables having open-air broiling means located in the tops thereof and dining surfaces around the perimeters thereof in proximity to the broiling means whereby table guest may serve themselves in the broiling of meat on the broiling means,

a duct common to said dining tables and having an exit exteriorly of the restaurant,

air ventilating means associated with each broiling means and having conduit means and an air intake opening disposed adjacent and to one side of each broiling means for drawing air across the broiling surface for collecting cooking smoke and fumes through said intake opening for exhaustion through said conduit means into said common duct communicating with exteriorly of the restaurant,

power driven fan means associated with the common duct for drawing air, smoke and fumes therethrough for exhaustion to the atmosphere.

15. The invention according to claim 14 including means preventing back draft through the ventilating means of the broiling means from the common duct.

16. The invention according to claim 14 wherein an entrance to the main duct is open to the atmosphere and includes damper means therein which opens in response to air drawn therethrough by said fan so as to maintain a relative constant lower than atmospheric pressure in said duct independent of the number of broiling means being ventilated thereinto.

17. In an arrangement of a plurality of open-air broilers located in a room for the broiling of meat, the improvement residing in smoke and odor removal means comprising:

ventilating air conduit means associated with each broiler and having an air intake disposed adjacent thereto for collecting smoke and odors caused by broiling meat,

common elongate duct means having an intermediate portion into which the broiler conduit means are connected,

one end of said duct means being open and having a damper openable progressively in response to lowering air pressure within the duct,

the other end of said duct means having power driven fan means for expelling air from said duct through said other end,

damper means in each said broiler conduit means selectively openable for permitting air flow therepast into said duct means with collected smoke and odor laden gases for exhaustion through said other end,

said damper at the duct means one end opening admitting sufficient air into the duct to maintain therein a relatively constant lower than atmospheric pressure independent of the number of broilers discharging into the duct at any time.

18. The invention according to claim 17 wherein the dampers are spring loaded and biased toward a normally closed position and openable in response to air pressure thereagainst.

19. The invention according to claim 17 wherein the duct means damper is biased toward a normally closed position and openable in response to air pressure thereagainst and the dampers in the broiler conduit means are openable selectively upon energization of electric heating elements in respective broilers.

20. The invention according to claim 17, wherein said duct means one end and other end each opens to the atmosphere outside of said room.

21. The invention of claim 1, including flow control means in each of said conduit means,

said power driven fan means being operable to maintain a lower than atmospheric air pressure within the common duct adjacent the conduit means air exits for drawing in smoke and odor laden gases from the broilers and further exhausting the thus drawn-in air through said exit opening outside of the room,

said common duct futther having an entrance opening to the environment remote from said tables, with said conduit means air exits being between said common duct entrance and exit,

said power driven fan means further drawing air through the common duct entrance, mixing it with any air drawn through the conduit means as determined by the flow control means and exhausting the mixture through said exit opening outside of the room,

and flow restriction means in said common duct entrance.

22. The invention of claim 21, wherein said flow restriction means is variable to maintain a relatively constant negative pressure within said common duct over a varied number of broilers exhausting thereto as determined by said flow control means.