Oy Halton Group Ltd.

Halton Company

Philip J Meredith

Andrey V Livchak

Derek W Schrock

Rick A Bagwell

Andrew C Faller

Darrin W Beardslee

Jimmy Sandusky

Olli Sipila

Kyle Sunderlin

Gregory A Lyons

Christian Hirschmann

Nicholas Harlow

Paul Smith

Derek K Schrock

An exhaust hood may have an exhaust inlet; a shroud having a lower edge and being movable, the shroud being configured to define an enclosed space over and adjacent a cooking surface, the enclosed space being in communication with the exhaust inlet. The shroud is movable to a first position providing clearance between the cooking surface and the shroud lower edge and a second position providing substantially less than the clearance provided by the first position. A vertical jet at the lower edge is aimed upwardly and along an inside of the shroud when the shroud is in the second position and the vertical jet is in the enclosed space. A horizontal jet is provided at a top of the shroud and aimed along an inside of the shroud when the shroud is in the second position and the vertical jet being in the enclosed space.

Exhaust hood

A fire safety system particularly adapted for commercial kitchen applications provides control of exhaust levels for energy efficiency and intelligently responds to fires or fire risks. In embodiments, systems may provide early warning of fire hazards or impending fires. Embodiments employ probabilistic estimates with alarms that can be canceled. Embodiments employ classifiers that can make use of alarm cancellations as a mechanism for supervised learning.

Fire safety devices methods and systems

A method of responding to a condition in an exhaust ventilation system that has an exhaust hood includes receiving, at a control module, an exhaust air temperature signal representing a temperature of the exhaust air in a vicinity of the exhaust hood, the exhaust air temperature signal being generated by a temperature sensor. The method also includes receiving a radiant temperature signal representing a temperature of a surface of a cooking appliance that generates the exhaust air, the radiant temperature signal being generated by a radiant temperature sensor. Further, the method includes receiving a pressure signal representing the pressure in the hood and determining a state of the cooking appliance based on the received exhaust air temperature signal, the received radiant temperature signal, and the received pressure signal. Finally, the method responds to the determined appliance state by outputting a control signal from the control module.

Fire suppression systems, devices, and methods

Low profile exhaust hood

A services supply device for a commercial kitchen includes multiple wall modules that are interconnectable to form a continuous wall. The continuous wall is defined by a pair of common substantially planar surfaces, one at the front side of the wall and one at the back side of the wall, spaced apart by some distance. The interior of the wall between the front and back sides forms a cavity. A portion of the cavity may be configured as an exhaust duct that conveys exhaust fumes away from a cooking appliance serviced by the services supply device, while another portion may be configured as a filter. The exhaust duct may have an inlet positioned on one of the sides of the continuous wall. The individual wall modules may be formed from functional units stacked on top of each other.

Modular services supply arrangement

Systems, devices and methods provide energy recover, modular systems to build and revise commercial kitchen services, closed circuit exhaust, and high efficiency capture and containment of fumes from cooking processes.

Recirculating exhaust system

Mini exhaust hood

An exhaust device for convection or combi ovens captures exhaust from opening side-opening oven doors with minimal energy waste.

Oven exhaust hood methods, devices, and systems

Systems, devices, and methods for determining whether a fire condition exists based on a status of a cooking appliance, and systems, devices, and methods for controlling an exhaust air flow rate in an exhaust air ventilation system based on the status of the cooking appliance. At least one sensor type generating a predefined signal is used to detect fire condition and appliance cooking state, the predefined signal being applied to a controller which differentiates, responsively the predefined signal, in combination with other sensor signals, at least two cooking states each of the cooking states corresponding to at least two exhaust flow rates which the controller implements in response to the controller's differentiation of the two states and which predefined signal is simultaneously used to differentiate a fire condition, in response to the differentiation of which, the same controller activates a fire suppression mechanism.

An exhaust hood () captures and contains a thermal plume () with a minimum of exhaust air by defining a short-throw vertical curtain jet () around a protected perimeter. The jet augments the formation of a vortex () within the hood which extends beyond the hood protected by the curtain jet. The effect is the extension of the buffer volume of the hood recess. This reduces the fluid strain that generates the turbulent eddies that cause breach of containment. Also, the curtain jet augments the vortical flow which is stable and contains less fluid strain than would otherwise occur. The hood recess is shaped to assist in defining the above vortex in terms of both its shape and its size. For example, the recess may be made smooth-walled according to an aspect of the invention.

Growing community of inventors

Alvaton, KY, United States of America

Philip J Meredith