System and method for managing air from a cooktop

Abstract

A kitchen ventilation system includes a sensor for detecting a chemical composition over an active zone of a cooktop. The system also includes an air moving device for displacing air including the chemical composition and an air flow direction control device for directing air displaced by the air moving device between exhaust and recirculation flow paths. A control circuitry is coupled to the sensor, to the air moving device and to the air flow direction control device for regulating operation of the air moving device and a position of the air flow direction control device based upon signals from the sensor.

Description

BACKGROUND [0001] The invention relates generally to systems for moving, treating and venting air in a space and, more particularly, to ventilating systems, such as those used with cooktops and the like. [0002] Various types of systems have been designed and are in use for venting and circulating air in environments such as kitchens. In general, ventilating and circulating systems serve to remove and recirculate, or to vent air from above or adjacent to a stove, cooktop or other device. The systems draw in air and vapors that may be laden with grease and odors, clean the air, and either recirculate the air to the room or vent the air to the outside. Because the vapors and hot air rise, the systems are typically situated above the cooking surface and associated with a hood, although other systems may be located adjacent to or even in the cooking system itself. [0003] Such kitchen ventilating systems typically include, without limitation, fans, filters for grease removal and a control...

AI Technical Summary

Benefits of technology

[0006] Briefly, in accordance with one aspect of the present invention a kitchen ventilation system includes a sensor for detecting a chemical composition over an active zone of a cooktop. The system also includes an air moving device for displacing air including the chemical composition and an air flow direction control device for directing

Problems solved by technology

However, in many cases a user of the cooking apparatus performs the cooking activities using only a limited number of burners among the available number of burners in the cooking apparatus.

Such conventional systems thus result in relatively high energy consumption and noise generation.

In a conventional kitchen ventilating apparatus limited flexibility is provided to the users in terms of setting the apparatus in exhaust or ventilation modes.

However, usage of these limited options may result in situations where insufficient or excess fan power is delivered, resulting in either poor capture of flumes or excess energy consumption and noise generated, respectively.

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