System and method for providing individualized climate control
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Solution Overview
Problem
Current outdoor dining climate control systems are inefficient, expensive, and unsafe, as they fail to provide individualized temperature control and often compromise on air quality, posing operational and safety challenges for restaurants.
Innovation Solution
A system that uses a centralized HVAC unit to distribute conditioned air through the floor to adjustable vents under tables, allowing guests to personalize airflow direction and intensity, enabling easy reconfiguration and improved air quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If portable propane-based heating devices are used for outdoor dining, then guests can be kept warm, but energy efficiency deteriorates and operating costs increase
Solution Approach 1:
The heating system is segmented into individual table-level units rather than a single large heater. Each table has its own heating element that can be independently controlled, ensuring heat is delivered only where needed rather than being wasted in the surrounding environment.
Solution Approach 2:
The system provides localized heating at each table location rather than general area heating. The heating elements are positioned directly at the table level, creating localized thermal zones that match the spatial distribution of guests, thereby improving energy efficiency by concentrating heat where it is actually needed.
2Temperature
If portable propane-based heating devices are used for outdoor dining, then guests can be kept warm, but safety deteriorates due to burn risks and fire hazards
Solution Approach 1:
The system uses water-filled tubes as an intermediary heat transfer medium instead of direct flame or hot surfaces. The water absorbs heat from the heating element and transfers it through the table structure to the guests, eliminating direct contact with hot surfaces and open flames, thereby removing burn and fire hazards.
Solution Approach 2:
The system replaces the mechanical combustion process (propane burning) with an electrical heating element that heats water. This substitution eliminates the open flame and hot combustion byproducts, replacing a high-risk mechanical thermal system with a controlled electrical-thermal system that has inherent safety advantages.
3Temperature
If centralized HVAC systems are used for indoor dining, then climate control is provided, but individual guest preferences cannot be accommodated
Solution Approach 1:
The centralized HVAC system is segmented into independent table-level control units. Each table has its own heating element and water circulation system that can be independently adjusted, allowing each guest or party to control their own thermal environment rather than being subject to a single room-wide temperature setting.
Solution Approach 2:
The system introduces dynamic, real-time adjustability at each table through controls that allow guests to modify heating intensity according to their personal preferences. This transforms the static, uniform temperature distribution of traditional HVAC into a dynamic, adaptable system that responds to individual needs.
4Temperature
If propane tanks are used for heating, then outdoor dining can be maintained, but operational complexity increases due to constant refilling and tank changes
Solution Approach 1:
The system replaces the mechanical propane storage and distribution system with an electrical power system. Instead of requiring physical tank handling, refilling, and safety checks, the heating elements are powered by standard electrical outlets, eliminating all operational complexities associated with propane management.
Solution Approach 2:
The electrical heating system is self-sufficient and requires no external fuel delivery or tank replacement. The system automatically operates as long as electrical power is available, eliminating the need for staff intervention for fuel management and thereby simplifying operations.
5Temperature
If bulk heaters are used for outdoor dining, then multiple guests can be served, but space utilization deteriorates due to valuable space being occupied by heater equipment
Solution Approach 1:
The heating system is divided into distributed table-level units rather than a single bulk heater. This segmentation allows heat to be delivered at the point of need (each table) without requiring large equipment that occupies valuable dining space. The modular approach maintains group heating capability while minimizing space consumption.
Solution Approach 2:
The heating function is integrated into the vertical dimension of the table structure rather than occupying horizontal floor space. Heating elements are positioned within or beneath tables, utilizing the vertical space above the floor level, thereby preserving 100% of the floor area for dining purposes.
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
The system provides safe, energy-efficient, and customizable heating and cooling, reducing energy consumption and operational hassles while preventing the spread of airborne infections by ensuring fresh, filtered air directly reaches each guest.
Implementation Method 1
The system includes a centralized heating unit positioned to supply warm air to tables
Implementation Method 2
The system includes a centralized cooling unit positioned to supply cool air to tables
Data Source
AI summary
A system and method for providing individualized climate control for guests seated at a table. Air flows from vents in the table, providing either warming, cooling, or fresh air as appropriate. The vents include means of adjustment so that each guest may personalize the amount of air flow as well as the direction of air flow. The air is provided from a centralized heating and/or cooling system and is piped through the floor. The air is directed up from the floor to the table through one or more pipes located in the table base. The floor includes a plurality of air vents that can be used to connect the underfloor air system to the table bases. The system allows for easy reconfiguration, as tables can be easily repositioned and connected at other ports.