Kitchen Vent Extender With Intake Air for Source-Capture Venting
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Solution Overview
Problem
Existing ventilation systems for kitchens require extended operation times to effectively remove cooking odors and grease, leading to increased energy costs and discomfort due to the loss of conditioned air and the spread of cooking vapors.
Innovation Solution
The vent extender system uses a combination of an adaptor and exhaust tube with optional intake air to direct suction power close to the odor source, minimizing the expulsion of clean air and enhancing air velocity, thereby reducing venting time and energy consumption without the need for more powerful fans or filters.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the exhaust fan operates at higher speed to eliminate odors faster, then the odor removal efficiency is improved, but the energy consumption and loss of conditioned air increase
Solution Approach 1:
The vent extender directs the exhaust fan's suction power locally to the immediate vicinity of the odor source rather than allowing diffuse suction across the entire kitchen. This concentrates the airflow where it is most needed, achieving effective odor removal with lower overall fan speed and reduced energy consumption
Solution Approach 2:
The invention adds a spatial dimension by positioning the exhaust intake close to the odor source (within 2-3 feet) rather than relying on the traditional overhead hood position. This dimensional change in airflow origin creates more effective odor capture with reduced fan power requirements
2Reliability
If the exhaust fan runs for extended periods to sufficiently eliminate cooking odors, then the odor elimination is improved, but the loss of conditioned air and heating/cooling costs increase
Solution Approach 1:
The vent extender captures odors at their source immediately as they are generated, preventing their spread throughout the kitchen. This preliminary capture action eliminates the need for extended fan operation to clear accumulated odors, thereby reducing the loss of conditioned air and associated heating/cooling costs
Solution Approach 2:
The system allows the exhaust fan to operate at lower speeds for shorter durations because the vent extender performs the preliminary work of concentrating and directing odors into the airflow path, making the overall system more efficient and reducing energy waste
3Ease of manufacture
If traditional overhead hood ventilation is used, then the system is simple to install, but the suction power does not reach close to the odor source
Solution Approach 1:
The vent extender acts as an intermediary component that connects the traditional overhead hood system to the odor source. It extends the airflow path downward to within 2-3 feet of the odor source while maintaining compatibility with existing hood installations, thus preserving ease of installation while dramatically improving air velocity at the critical location
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 solution significantly reduces energy consumption, minimizes the spread of cooking vapors, and maintains a cleaner kitchen environment by efficiently capturing and removing odors and grease-laden air, making it more cost-effective and comfortable.
Implementation Method 1
an exhaust fan or blower for sucking and blowing out the ambient air
Implementation Method 2
enhancing air velocity, thereby reducing venting time and energy consumption
Data Source
AI summary
One vent extender method comprises providing the underside of an over-the-range type vent hood with an exhaust enclosure having an outlet opening and at least one inlet opening. The outlet opening is disposed upstream to the existing exhaust fan. An exhaust ducting system comprises a tube having a downstream end attachable to an inlet opening and an upstream end attachable to a first canopy. The exhaust ducting system delivers the suction power of the exhaust fan closer to the fume and odor source and guides the vapors toward the outlet opening of the enclosure. An improved method comprises the use of an intake ducting system enveloping the exhaust ducting system for delivering intake air right to the periphery of the cooking vessel. Another improvement comprises the use of a double-walled canopy with two separate top openings for connecting to an exhaust power source and an intake air source.