US20170227237A1

US20170227237A1 - Odor-free kitchen

Info

Publication number: US20170227237A1
Application number: US15/018,808
Authority: US
Inventors: Ataollah Yazdani
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-02-08
Filing date: 2016-02-08
Publication date: 2017-08-10

Abstract

Methods and articles of manufacture are disclosed for more efficient ventilation of fumes and odor laden air from the kitchen. Flexible or three dimensionally moveable auxiliary ducts are used to further connect the kitchen's permanent/existing ventilation system to the pots and pans during the cooking or frying processes to suck the fume or odor laden air at the time it leaves the cooking container. In various embodiments the auxiliary ducts are permanently, semi-permanently, or detachably connected to the kitchen's existing ventilation system and/or to the pots and pans. In some embodiments the auxiliary ducts may have their own active suction component(s) and/or filter(s).

Description

TECHNICAL FIELD

This application relates generally to kitchen appliances. More specifically, this application relates to an apparatus for the ventilation of smoke and odor in the kitchen.

BRIEF DESCRIPTION OF THE DRAWINGS

The drawings, when considered in connection with the following description, are presented for the purpose of facilitating an understanding of the subject matter sought to be protected.

FIG. 1 shows a typical kitchen ventilation system.

FIG. 2 shows an example retrofitted kitchen ventilation system.

FIGS. 3A, 3B, 4, 5, 6 and 7 show examples of retrofit devices for kitchen ventilation systems.

FIG. 8 shows an example of a filter system for retrofit devices of the kitchen ventilation systems.

FIG. 9 shows an example retrofitted kitchen ventilation system wherein the auxiliary duct air inlet completely covers the cookware.

DETAILED DESCRIPTION

While the present disclosure is described with reference to several illustrative embodiments described herein, it should be clear that the present disclosure should not be limited to such embodiments. Therefore, the description of the embodiments provided herein is illustrative of the present disclosure and should not limit the scope of the disclosure as claimed. In addition, while the following description often references a flexible hose as the main retrofit conduit for ventilation of cooking generated gases and steam, it will be appreciated that the disclosure may include other types of channels, pipes, and ducts for this purpose. In this disclosure, only flexible hoses are discussed for simplicity.
In most kitchen environments ventilation systems are used for removal of cooking fumes, such as grease, smoke and/or odors laden air, which are unavoidably produced from cooking processes and combustion of cooking gas. A widely practiced ventilation system (e.g., ventilation ceiling or range hood) generally comprises an extraction device for extracting (and filtering) the cooking fumes from the kitchen environment, an exhaust duct system for exhausting air resulting from filtering of the extracted cooking fumes outside the building, and one or more motorized blowers providing forced ventilation for promoting the extraction and exhaustion processes. This practice is important for sanitary and safety considerations among other factors such as the reduction of offensive odors. If airborne grease is not vented out of the kitchen it will readily result in a conflagration which will readily destroy the kitchen if not the entire building in which the kitchen is located.
A typical implementation comprises a fixed-in-place extraction device and a filter assembly. In operation, the forced ventilation induced by a blower causes the cooking fumes to pass through the filter(s) and the corresponding discard air is exhausted/expelled outside to the ambient atmosphere exterior to the building, through an exhaust duct system.
The typical hoods over cooking stations such as stoves are at a distance of higher than three (3) feet from the surface of the cooking stations, which allow some of the smoke and odor laden air to escape from the ventilation system and enter and remain in the kitchen. There is a need for more efficient ventilation system in almost all kitchens.
Briefly described, methods and articles of manufacture are disclosed for more efficient ventilation of fumes and odors in the kitchen. Flexible or three dimensionally moveable auxiliary ducts are used to further connect the kitchen ventilation system to the pots and pans and other cookware during the boiling, bakink or frying processes to suck the fume or odor laden air while leaving the cooking containers. In various embodiments the auxiliary ducts are permanently, semi-permanently, or detachably connected to the kitchen's permanent/existing ventilation system and/or to the pots and pans. In some embodiments the auxiliary ducts may have their own active suction apparatus and/or filter(s). In other embodiments the auxiliary duct may be motorized and/or equipped with odor and/or smoke sensors enabling it to discover the source of the odor/smoke and autonomously move the auxiliary duct inlet toward the source.
FIG. 1 shows a traditional kitchen ventilation system 115 that includes a hood 110 and a duct 120 and, in many cases, a vacuum/suction mechanism that is not shown in FIG. 1, for active movement of the air through the system. In some ventilation systems the hood 110 acts as a funnel for gathering of the incoming air and directing it to the duct 120 and in some ventilation systems the hood 110 has multiple inlets and creates multiple entrances for the duct 120.
FIG. 2 shows a retrofitted kitchen ventilation system 205 that includes a hood 215 and a duct 210 and, in many cases, a vacuum/suction mechanism, which is not shown in FIG. 2, for active movement of the air through the system. In the ventilation system 205, shown in FIG. 2, the hood 215 also acts as a funnel for gathering of the incoming air and directing it to the duct 210. In this example retrofitted system, hood 215 has multiple inlets 270 which form multiple air entrances for duct 215. The ventilation system 205 is retrofitted with an example flexible hose 240 that acts as an auxiliary conduit between the odor source 230 and an air entrance 270 of hood 215. At the air-exit opening 260, hose 240 may be attached to an air entrance 270 by a magnet, adhesive, screw, or the like and at the inlet opening 250, hose 240 may rest on or be kept close to the rim of the cookware 230 by a magnet, a hook, a stand or any other mechanism.
FIG. 3A illustrates a simple example flexible auxiliary duct 310 with an air entrance 320 and an air exit 330. The air entrance 320 may be equipped with a mechanism 340 for attaching the air entrance 320 to an edge of the cookware or even to the handle of the pots and pans and other cooking containers. Mechanism 340 may be a magnet, a hook, a clip, and the like. At the other end, the air exit 330 may be equipped with, for example a loop magnet 350, for attaching the inlet of a kitchen ventilation system. FIG. 3B shows an example mechanism 340 for placing the air entrance of the flexible auxiliary duct 310 at the edge of pan 360. FIG. 4 shows an additional example mechanism 430, in the form of a hook, for placing the air entrance of the flexible auxiliary duct 420 at the edge of pan 410.
FIG. 5 shows an example embodiment in which the air inlet 540 of the auxiliary duct 520 is permanently or temporarily attached to a lid 530 of the pot 510. In such embodiments cover 530 is simply placed on the pan during the cooking process of an odor generating food such as meat. Cover 530 may be made of transparent materials, such as glass, or non-transparent materials, such as stainless steel. In some embodiments, a flat lid 530 may be used to be able to cover pots of different sizes and diameters. In various embodiments the auxiliary duct 520 is permanently attached to a lid 530 and are attached to and detached from the permanent ventilation system as needed.
FIG. 6 illustrates an example embodiment in which the air inlet 640 of an auxiliary ventilation duct 620 is supported at an adjustable-height stand 630. Such a stand may be placed over the surface of any stove to position the air inlet 640 close to the rim of a desired cooking container 610. In such embodiments the cooking container 610 may be moved on and off the stove without the need to attach and detach duct 620 to and from the cooking container 610. In various embodiments different style stands, whether adjustable or non-adjustable, may be used to keep the inlet 640 at a desired position.
FIG. 7 shows an example embodiment in which the auxiliary duct 740 is moved around over the stove top by a 3D positioning arm 730. In the embodiment of FIG. 7, the air inlet of duct 740 is temporarily or permanently attached to the 3D positioning arm 730 and can be manually or automatically positioned over the pots and pans 720 anywhere on the stove 710. In other embodiments the auxiliary duct 740, attached to the 3D positioning arm 730, may be equipped with odor and/or smoke sensors enabling it to discover the source of the odor/smoke and autonomously move the auxiliary duct air inlet to the source of the odor/smoke. In other embodiments the base 750 of the 3D positioning arm 730 may be either connected to the stove 710 or to the ventilation system.
FIG. 8 shows a longitudinal cross-section of an example auxiliary duct 810 that includes an example filter 820 to filter out the oil and moisture and other similar particles lodged within the air that passes through duct 810. In some embodiments a suction fan or vacuum mechanism 830 may be similarly placed in the auxiliary duct 810, or placed at its air entrance and/or its air exit to facilitate ventilation of the odor laden air through the auxiliary duct 810.
FIG. 9 shows an example retrofitted kitchen ventilation system wherein the auxiliary duct air inlet completely covers the cookware. As illustrated in FIG. 9, an auxiliary duct 930 is attached to the hood 910 of an existing kitchen ventilation system 900, substantially under the existing duct 920. In this embodiment the air inlet 950 of the auxiliary duct 930 has significantly covered the top portion of the cookware 940 for maximum efficiency. In various embodiments extra weight may be attached to the air inlet 950 to keep the air inlet 950 tightly over the cookware 940 and in other embodiments magnets, hooks, clamps, and the like may be used to retain the air inlet 950 tightly over the cookware 940.
In various embodiments the auxiliary ducts are configured to extended in length during use and to return to a shorter length while not in use. In some embodiments the auxiliary ducts have characteristics similar to those of extension coil springs.
Changes can be made to the claimed invention in light of the above Detailed Description. While the above description details certain embodiments of the invention and describes the best mode contemplated, no matter how detailed the above appears in text, the claimed invention can be practiced in many ways. Details of the system may vary considerably in its implementation details, while still being encompassed by the claimed invention disclosed herein.
Particular terminology used when describing certain features or aspects of the invention should not be taken to imply that the terminology is being redefined herein to be restricted to any specific characteristics, features, or aspects of the invention with which that terminology is associated. In general, the terms used in the following claims should not be construed to limit the claimed invention to the specific embodiments disclosed in the specification, unless the above detailed description section explicitly defines such terms. Accordingly, the actual scope of the claimed invention encompasses not only the disclosed embodiments, but also all equivalent ways of practicing or implementing the claimed invention.
The above specification, examples, and data provide a complete description of the manufacture and use of the composition of the invention. Since many embodiments of the invention can be made without departing from the spirit and scope of the invention, the invention resides in the claims hereinafter appended. It is further understood that this disclosure is not limited to the disclosed embodiments, but is intended to cover various arrangements included within the spirit and scope of the broadest interpretation so as to encompass all such modifications and equivalent arrangements.
While the present disclosure has been described in connection with what is considered the most practical and preferred embodiment, it is understood that this disclosure is not limited to the disclosed embodiments, but is intended to cover various arrangements included within the spirit and scope of the broadest interpretation so as to encompass all such modifications and equivalent arrangements.

Claims

What is claimed is:

1. A cooking fume ventilation apparatus for removing cooking fume and odor-laden air while leaving a cookware, the ventilation apparatus comprising:

an auxiliary duct having an air entrance end and an air exit end, wherein at least a part of the cooking fume and the odor-laden air leaving the cooking container enters the air entrance end and, after passing through the auxiliary duct, leaves the duct from the air exit end into a permanent or existing kitchen ventilation system;

an air entrance attachment component for attaching the air entrance end of the auxiliary duct to the cookware or for placing the air entrance end of the auxiliary duct close to the cookware; and

an air exit attachment component for attaching the air exit end of the auxiliary duct to a permanent or existing kitchen ventilation system or for placing the air exit end of the auxiliary duct close to the existing kitchen ventilation system.

2. The ventilation apparatus of claim 1, wherein the auxiliary duct is a flexible hose.

3. The ventilation apparatus of claim 1, wherein the auxiliary duct has an auxiliary suction mechanism to suck the cooking fume and odor-laden air inside the duct and expel the cooking fume and odor-laden air outside the duct and into the existing kitchen ventilation system.

4. The ventilation apparatus of claim 1, wherein the cooking fume and odor-laden air is sucked into the duct by the existing kitchen ventilation system.

5. The ventilation apparatus of claim 1, wherein the air entrance attachment is a permanent attachment component, a magnet, a clip, a hook, a stand, or a linkage or a combination thereof.

6. The ventilation apparatus of claim 1, wherein the exit attachment is a permanent attachment component, a magnet, a clip, a hook, a stand, or a linkage or a combination thereof.

7. The ventilation apparatus of claim 1, wherein the auxiliary duct is attached to a positioning arm for positioning the air entrance of the duct at any desired position over a cooking surface of a stove.

8. The ventilation apparatus of claim 1, further including an air filter, an air suction mechanism or both.

9. The ventilation apparatus of claim 1, further including smoke and/or odor sensors and an automatic stirring mechanism to automatically detect a source of smoke and/or odor and move the air entrance of the auxiliary duct to a close vicinity of the smoke and/or odor source.

10. The ventilation apparatus of claim 1, further including a specific or a universal cookware top permanently or detachably attached to the auxiliary duct air entrance.

11. The ventilation apparatus of claim 1, wherein the permanent or existing kitchen ventilation system has or does not have an active suction mechanism.

12. A cooking smoke and/or odor ventilation method comprising:

attaching a first end of an auxiliary duct to an air entrance of a permanent or existing kitchen ventilation system;

placing a second end of the auxiliary duct desirably close to a source of smoke and/or odor generation on a stove top; and

causing at least a part of odor and/or smoke laden air to pass through the auxiliary duct.

13. The ventilation method of claim 12, wherein the second end of the auxiliary duct substantially covers the source of smoke and/or odor.

14. The ventilation method of claim 12, wherein the auxiliary duct has an auxiliary suction mechanism to suck the cooking fume and odor-laden air inside the duct and expel the cooking fume and odor-laden air outside the duct and into the existing kitchen ventilation system.

15. The ventilation method of claim 12, wherein the cooking fume and odor-laden air is sucked into the duct by the existing kitchen ventilation system.

16. The ventilation method of claim 12, wherein the second end of the auxiliary duct is permanently or detachably attached to a source of smoke and/or odor by a magnet, a clip, a hook, a stand, or a linkage or a combination thereof.

17. The ventilation method of claim 12, wherein the first end of the auxiliary duct is permanently or detachably attached to the air entrance of a permanent or existing kitchen ventilation system by a magnet, a clip, a hook, a stand, or a linkage or a combination thereof.

18. The ventilation method of claim 12, wherein the auxiliary duct is attached to a positioning arm for positioning the second end of the duct at any desired position over a cooking surface of a stove.

19. The ventilation method of claim 12, wherein the auxiliary duct further includes an air filter, an air suction mechanism or both.

20. The ventilation method of claim 12, wherein the auxiliary duct further includes smoke and/or odor sensors and an automatic stirring mechanism to automatically detect a source of smoke and/or odor and move the second end of the auxiliary duct to a close vicinity of the smoke and/or odor source.