Oy Halton Group Ltd.

Other

Halton Company

Halton Oy

Rick A Bagwell

Andrey V Livchak

Derek W Schrock

Darrin W Beardslee

Philip J Meredith

Andrew C Faller

Pekka Kyllönen

Olli Sipila

Janne Summanen

Darren Beardslee

Darrin W Bearslee

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

Exhaust capture and containment are enhanced by means of automatic or manual side skirts, a sensitive breach detector based on interference effects, a combination of vertical and horizontal edge jets, and/or corner jets that are directed to the center diagonally from corners. Associated control functions are described.

Control of exhaust systems

A method of controlling exhaust flow includes receiving at a digital controller at least one signal pertaining to a state of cooking appliance, controlling an exhaust flow to increase responsively to the at least one signal at a first time, and controlling the exhaust flow to decrease at a later time responsively to at least another signal indicating another state of the cooking appliance.

Oven exhaust hood methods, devices, 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

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

A ventilation system includes a supply register with a displacement-type diffuser providing a flow of ventilation air at a non-mixing rate that maintains stratification of air in the occupied space. An first exclusive return register is positioned near the ceiling and a second exclusive return register is positioned near the floor. A control system controls the flow of heated or cooled air to the supply register and selectively controls the flow of air into the first or second return registers. During the cooling mode, cooled air flows through the supply register and air is withdrawn only through the first exclusive return register, while in the heating mode warm air flows through the supply register and air is withdrawn only through the second return register.

Automatic displacement ventilation system with heating mode

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

A flow control system for controlling exhaust flow can measure effluent escaping from the exhaust hood at a given flow rate. An interferometric detector can measure fluctuations in fluid properties external to and/or in the vicinity of the exhaust hood. The flow control system may vary a flow rate of the exhaust hood and/or control exhaust hood structures responsive to the measurements to contain the effluent while minimizing the exhaust of air from the occupied space.

Real-time control of exhaust flow

A chilled beam system may incorporate a terminal unit to provide additional heating and cooling capacity including latent cooling. In a system, terminal units may be distributed and connected to cooperate with a primary air stream from a central air handling unit. The chilled beam and/or terminal units may employ features for enhancing heating mode operation. Control embodiments take advantage of the additional capabilities described.

Chilled beam devices, systems, and methods

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 includes a top wall extending in a horizontal direction, a convexly curved front wall extending in a vertical direction from the top wall. The hood also includes a filter support plate that holds a grease filter under the top wall and horizontally spaced from the front wall. The support plate is angled such that a bottom edge of the plate is farther in the horizontal direction from the front wall than a top edge of the plate proximal to the top wall. Surfaces of the top wall, the front wall, the filter support panel, and of a baffle under the support plate bound a chamber through which fumes flow to the grease filter. A free end of the front wall can be closer to the top wall than a portion of the front wall between the first end and the free end of the front wall.

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Scottsville, KY, United States of America

Rick A Bagwell