Noise reduction in cooking system
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Solution Overview
Problem
Internal ventilation systems in cooking facilities, while reducing installation and maintenance costs, often produce noise due to high exhaust velocities and fan placement within the grill body, which can impact the dining experience, especially in open kitchen settings like teppanyaki restaurants.
Innovation Solution
The implementation of a curved exhaust duct connecting the fan to the muffler and a noise reduction screen, along with a tapered channel structure to mitigate low-frequency resonances, helps in reducing noise levels by increasing the exhaust path length and using sound-dampening materials within the system.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If a ventilation system is installed to remove cooking byproducts, then air quality is improved, but noise level increases
Solution Approach 1:
The noisy fan component is extracted from the main cooking appliance body and relocated to a separate housing unit. This physical separation allows the ventilation function to continue while isolating the noise source from the dining area, effectively reducing the noise impact on customers.
Solution Approach 2:
A duct system with curved configuration acts as an intermediary between the fan and the cooking environment. The duct includes a curved section that serves as a buffer zone, and the overall design functions as a mediator to transmit exhaust air while reducing noise transmission to the dining area.
2Productivity
If fan exhaust velocity is increased to improve ventilation efficiency, then air flow rate is improved, but noise level increases
Solution Approach 1:
The duct configuration incorporates curved sections instead of straight or sharp-angled transitions. The curved duct design smooths airflow transitions, reducing turbulence and associated noise while maintaining effective exhaust velocity for ventilation.
Solution Approach 2:
The high-velocity exhaust flow, which generates noise, is directed through a carefully designed duct path with curved sections. The curvature converts the potentially harmful high-velocity direct flow into a controlled, gradual flow pattern that reduces noise while maintaining ventilation effectiveness.
3Object-generated harmful factors
If muffler length is increased to reduce noise, then noise level is reduced, but device complexity increases
Solution Approach 1:
The curved duct configuration and the muffler are integrated into a unified design. The duct serves dual purposes: transporting exhaust air and providing noise attenuation through its curved path. This merging of functions reduces the need for separate, complex noise reduction components.
Solution Approach 2:
The exhaust duct is designed to perform multiple functions simultaneously: it transports exhaust air from the fan to the exterior, provides noise attenuation through its curved configuration and length, and serves as part of the overall ventilation system structure. This multi-functionality reduces the need for additional separate components.
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 configuration allows for effective noise reduction, enabling a longer muffler installation and minimizing audible noise from exhaust and impingement sources, thereby enhancing the dining experience without the need for structural modifications or increased maintenance access.
Implementation Method 1
an exhaust duct disposed within the body and connecting the fan to the muffler to carry the exhaust from the fan to the muffler, the exhaust duct having a curved configuration between an outlet of the fan and an inlet of the muffler
Implementation Method 2
a muffler configured to receive the exhaust from the fan
Data Source
AI summary
Examples are disclosed herein that relate to a ventilation system incorporated in a cooking apparatus. One example provides a cooking system including a body supporting a cooking surface, an air duct located within the body, and an air inlet disposed adjacent the cooking surface and in fluid communication with the air duct. The cooking system further comprises a fan disposed within the body and configured to pull exhaust from cooking through the air inlet and the air duct, a muffler configured to receive the exhaust from the fan, and an exhaust duct disposed within the body and connecting the fan to the muffler to carry the exhaust from the fan to the muffler, the exhaust duct having a curved configuration between an outlet of the fan and an inlet of the muffler.