U.S. patent number 3,766,906 [Application Number 05/223,902] was granted by the patent office on 1973-10-23 for dining arrangement.
Invention is credited to Louis Joseph Jenn.
United States Patent |
3,766,906 |
Jenn |
October 23, 1973 |
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.
Inventors: |
Jenn; Louis Joseph
(Indianapolis, IN) |
Family
ID: |
22838450 |
Appl.
No.: |
05/223,902 |
Filed: |
February 7, 1972 |
Current U.S.
Class: |
126/299R |
Current CPC
Class: |
A47J
37/0682 (20130101); F24C 15/2042 (20130101) |
Current International
Class: |
A47J
37/06 (20060101); F24C 15/20 (20060101); F24c
007/04 () |
Field of
Search: |
;126/299,300,301,25
;98/115K |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Favors; Edward G.
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.
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.
* * * * *