초록 ▼

For abating odor and smoke emissions from e.g., a fast food restaurant broiling grill, the grilling is conducted using (a) higher temperature radiating surfaces such as thinner ceramic briquettes in order to incinerate more potential emissions at the source, (b) an oxidizer/water scrubber in the exh

For abating odor and smoke emissions from e.g., a fast food restaurant broiling grill, the grilling is conducted using (a) higher temperature radiating surfaces such as thinner ceramic briquettes in order to incinerate more potential emissions at the source, (b) an oxidizer/water scrubber in the exhaust gas stream, and/or (c) blower means for mixing the exhaust gas stream with ambient air prior to discharge of the exhaust gas stream. The preferred oxidizer is hydrogen peroxide. The temperature of the radiating surfaces facing the food being cooked is preferably between 600°and 800°F. And the material bearing the radiating surfaces is preferably about one-half inch thick. The oxidizer may be operated in response to signalling from an automated smoke or odor detection device. The exhaust gas/ambient air mixing device is most useful when the grain loading of the exhaust gas stream is less than 0.03 (GR/DSCF).

대표청구항 ▼

In a restaurant meat broiling method for a restaurant having a property line bounding the restaurant, in which method meat slabs are to be supported on a grill and cooked from below by heat radiating from a layer of heat radiating bodies which, in turn, are heated from beneath, typically by a gas bu

In a restaurant meat broiling method for a restaurant having a property line bounding the restaurant, in which method meat slabs are to be supported on a grill and cooked from below by heat radiating from a layer of heat radiating bodies which, in turn, are heated from beneath, typically by a gas burner, and wherein the rising cooking vapor exhaust stream is collected in a hood which connects with a stack for discharging the cooking vapor exhaust stream to the atmosphere, a method for abating odor and smoke emissions in the cooking vapor exhaust stream, comprising: running the grill with the heat radiating bodies at a temperature, at the surfaces thereof which are presented toward the meat patties, between 600°F. and 800°F., in order to more completely incinerate meat juices which drop from the meat slabs onto the heat radiating bodies; and spraying into the cooking vapor exhaust stream, after the said stream iS collected in the hood but before said stream is discharged to the atmosphere sufficient quanta of oxidizer for the odorous aldehydes released by char-broiling meat, to render the discharged stream substantially odorless as sensed at the boundary of the restaurant property, wherein sufficiency of quanta is determined by initially running the grill at various degrees of saturation expected during meat broiling at the restaurant, for each of several degrees of increasing saturation, adding to the rate of said spraying until, from the boundary of the restaurant property, the discharged stream is sensed as being substantially odorless, sensing the degree of opacity of the cooking vapor exhaust stream as it enters the hood, tabulating the spraying rate for achieving substantially odorless discharge at said boundary versus the degree of saturation of the grill for each of said several degrees and ranking the degree of opacity with the corresponding degrees of increasing saturation of the grill, and utilizing the tabulation during operation of the grill to select the rate of spraying of oxidizer corresponding to the particular degree of saturation being experienced on the grill and the degree of opacity being experienced as the cooking vapor exhaust stream enters the hood.