Dual Airflow Plenum Layout for Energy-Saving Kitchen Makeup Air
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Solution Overview
Problem
In commercial kitchens, existing makeup air systems face challenges in efficiently controlling temperature in extreme climates, as conditioned air is often wasted by being immediately drawn into the exhaust system, rather than effectively heating or cooling the kitchen area.
Innovation Solution
A dual airflow plenum system is introduced, directing a conditioned air stream and an unconditioned air stream into the kitchen, with the unconditioned air stream being encouraged to enter the exhaust hood and the conditioned air stream used for heating or cooling, by controlling their velocities such that the conditioned air stream's velocity equals or exceeds that of the unconditioned air stream.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If makeup air is conditioned before being dispersed into the kitchen area, then the kitchen temperature can be controlled at a comfortable level, but the energy required to condition the air is wasted because a substantial portion is immediately induced into the exhaust system
Solution Approach 1:
The makeup air system is segmented into two separate streams: a tempered (conditioned) air stream and an untempered (unconditioned) air stream. The tempered stream is used for heating or cooling the kitchen area, while the untempered stream is directed toward the exhaust hood to be pulled through the exhaust system. This segmentation prevents waste of conditioning energy by ensuring that only the necessary portion of air is conditioned.
Solution Approach 2:
The harmful effect of energy waste is extracted and eliminated by separating the air streams before they enter the kitchen area. The untempered air stream is extracted from the conditioning process and directed separately toward the exhaust hood, while only the tempered air stream undergoes energy-intensive conditioning. This extraction ensures that conditioning energy is not wasted on air that will be immediately exhausted.
2Device complexity
If untempered makeup air is simply dispersed into the kitchen area, then the system is simple and cost-effective, but the temperature within the kitchen cannot be controlled at a comfortable level in extreme climates
Solution Approach 1:
The air distribution system is segmented into two distinct outlets: one for tempered air and one for untempered air. The tempered air outlet disperses conditioned air into the kitchen area for temperature control, while the untempered air outlet directs unconditioned air toward the exhaust hood. This segmentation provides temperature control capability without requiring a completely complex system redesign.
Solution Approach 2:
Different qualities of air are provided at different locations within the kitchen area. Tempered air is dispersed into the general kitchen area where occupant comfort is needed, while untempered air is directed locally toward the exhaust hood area where it will be pulled through the exhaust system. This local quality differentiation achieves temperature control without uniformly conditioning all makeup air.
3Temperature
If the velocity of the conditioned air stream is controlled to equal or exceed the velocity of the unconditioned air stream, then the conditioned air effectively heats or cools the kitchen area, but the system requires precise velocity control mechanisms
Solution Approach 1:
The system employs dynamic velocity control of the air streams through the dual airflow plenum. The plenum is designed to allow adjustment of air stream velocities to ensure that the tempered air stream velocity equals or exceeds the untempered air stream velocity. This dynamic control enables effective temperature control in the kitchen area while maintaining proper air stream interaction.
Solution Approach 2:
The system controls the velocity parameter of the air streams to achieve the desired effect. By adjusting the velocity of the tempered air stream to equal or exceed that of the untempered stream, the system ensures effective heating or cooling of the kitchen area. This parameter control is achieved through the dual airflow plenum design that facilitates velocity management.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach conserves energy by ensuring the unconditioned air is primarily used for exhaust purposes while the conditioned air effectively heats or cools the kitchen, optimizing air distribution and reducing energy costs.
Implementation Method 1
The velocity of one or both air streams is controlled such that the velocity of the conditioned air stream equals or exceeds the velocity of the unconditioned air stream
Implementation Method 2
air is pulled over the stove and up through the exhaust hood where the air, laden with smoke, cooking aromas, etc. is exhausted from the kitchen
Implementation Method 3
the tempered system or stream of air can be utilized to heat or cool the kitchen area
Implementation Method 4
a substantial portion of that air stream is utilized to be recirculated over the stove and out the exhaust systems
Data Source
AI summary
A system for directing two separate streams of air to a commercial or industrial kitchen environment. The system includes a dual airflow plenum that is normally disposed adjacent a kitchen exhaust hood. Typically one stream of air is a tempered, that is heated or cooled, and is directed through the dual airflow plenum to where it is exhausted at an area or point adjacent the exhaust hood. A second untempered, that is ambient air, air stream is directed through the same dual air flow plenum and is exhausted into an area adjacent the exhaust hood. Preferably the plenum is positioned with respect to the exhaust hood such that the outlet for the untempered air is disposed generally between the exhaust hood and the outlet for the tempered air. Moreover, the relative velocity of the two air streams is maintained or controlled such that the velocity of the tempered air stream is equal to or greater than the velocity of the untempered air stream.