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US 6,170,480 B2Granted
Commercial kitchen exhaust system
AssigneeMelink Corporation
InventorsStephen K. Melink, Darren L. Witter, Eric P. Bussy
Life of this patent
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AssigneeMelink Corporation
InventorsStephen K. Melink, Darren L. Witter, Eric P. Bussy
Estimating the term…
An air control system (33) for an exhaust system (32) of a commercial or institutional kitchen (12) of a facility (10) in which the volume rate of air exhausted may be increased to improve the comfort, health, and safety conditions in the kitchen (12) and the rest of the facility (10). Comfort, health or safety may be determined by sensing a parameter in the ambient air environment (28), such as temperature and/or gas level. With the exhaust system (32) operating at a first volume rate to handle the activity of the cooking units 18, the air control system (33) causes exhaust system (32) to increase the volume rate toward a second, higher volume rate to exhaust more air from the ambient air environment (28) thereby reducing the temperature or gas level in the facility (10) to improve comfort and reduce load on a HVAC system (30) or to improve air quality which has health and safety benefits as well. Advantageously, the air control system (33) monitors exhaust temperature for an exceedance of a heat threshold, in which case fire control measures are taken.
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the cooking unit being energized from an energy source, a method of fire control comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, a method of varying the volume rate of air exhaust comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, a method of varying the volume rate of air exhaust comprising:
An air control system for a kitchen forming part of a facility, the kitchen having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit, the air control system comprising:
An air control system for a kitchen forming part of a facility, the kitchen having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit, the air control system comprising:
An air control system for an exhaust system of a kitchen forming part of a facility, the kitchen having a cooking unit adapted to generate heat and cooking by-product, a hood over the cooking unit, and an exhaust system associated with the hood and adapted to exhaust air from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment defined outside the hood and spaced away from the air flow path and having at least one parameter characteristic of the ambient air environment, the air control system comprising:
An air control system for a kitchen having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit, the air control system comprising:
For a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, an air control system comprising:
For a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, an air control system comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen forming part of a facility and having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air at a plurality of volume rates from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the facility having an ambient air environment outside of the hood and spaced away from the air flow path, a method of varying the ambient air environment comprising:
In a kitchen having a cooking unit adapted to generate heat and cooking by-product and a hood over the cooking unit adapted to exhaust air from inside the kitchen to outside the facility along an air flow path defined between the cooking unit to outside the facility through the hood, the cooking unit being energized from an energy source, and the kitchen further including a fire suppression system, a method of fire control comprising:
Dependencies are inferred from the claim text.