Patent Grant
11156368
The present invention relates to a cleaning system constructed within an exhaust hood, and in particular within appliances for commercial kitchen installations.
In a typical restaurant kitchen, a plurality of cooking appliances are lined up side by side in a row under a common exhaust hood. The cooking units may include, for example, ranges, griddles, fryers, and broilers. The cooking processes performed on such appliances all produce air laden with grease, smoke, fumes, moisture, heat, and other particles in varying amounts and temperatures that coalesces into a thermal plume. A hood is typically positioned above the cooking appliances to capture and contain a mixture of clean and dirty emissions that coalesce into a thermal plume, where an exhaust fan can then draw the thermal plume out of the hood, often through a grease extraction device, where it is filtered.
Generally, hoods that are used to vent commercial cooking appliances that produce grease and/or smoke are referred to as Type I (or “Type 1”) hoods, and hoods that are used to vent only heat and water vapor (and not grease or smoke) are referred to as Type II (or “Type 2”) hoods. The Type I hood is engineered to capture, contain, filter, and exhaust the mass of burned and unburned gases, as well as the cooking effluents such as grease and water vapor, generated during the cooking process that coalesce to form a thermal plume. National building and fire codes and standard generally require that a Type I Commercial Kitchen Ventilation Hood System be installed over cooking appliances that produce grease laden vapors. These codes and standards, such as the National Fire Protection Associates (NFPA) Standard 96, require that all hoods used in commercial cooking establishments installed over cooking appliances that create effluents other than heat and steam (e.g., grease) during the cooking process include grease removal devices. Such grease removal devices are further individually listed in accordance with Underwriters Laboratories (UL) Standard 1046, or as components of UL 710 listed hoods. This further standard requires grease removal devices to be able to prevent the spread of fire from the upstream face of the filter to an area downstream of the filter, and the filter demonstrates that four times more grease drains from the filter than the amount of grease that collects on the filter during the test.
Traditionally, cleaning the interior surfaces of a hood is a challenging or time-consuming endeavor. Some approaches require taking the front covers off of all the hoods over a range, a manually intensive process, taking all of the affected ranges out of service for the duration of cleaning, and at risk of misaligned reassembly by non-specialized operators (e.g., kitchen staff).
Other approaches have attempted to use a permanently installed static spraying system to clean the exhaust hood, and optionally a flue connected to the hood. U.S. Pat. No. 7,832,391 to Kellogg et al. discloses a system with a fluid spray conduit having set arrangements of spray openings running along the length of an exhaust hood and up the length of a flue. This system, however, and others like it, fail to completely or adequately cover the surface area of the exhaust hood, leading to incomplete cleanings. Further, the volume of water and other fluids used by such methods risk partially flooding the bottom of the exhaust hood, in which case even if the fluids are sufficiently drained, there is an increased risk of spreading grease and particulate matter residue across the full width of the exhaust hood.
There remains an unmet need to provide for an exhaust hood and flue cleaning system that can efficiently, thoroughly, and economically clean all of the necessary interior surfaces of an exhaust hood and flue.
The present disclosure is directed toward an exhaust hood cleaning system efficiently cleaning grease and various cooking plume effluent from cooking exhaust hoods. The system of the present disclosure can manage the cleaning of several exhaust hoods over a variety of commercial kitchen appliances, using sprayed water, fog, or a combination thereof.
As used herein, the term “cooking plume” generally refers to (but is not limited to) grease-laden and/or smoke-laden emissions generated during the cooking process. The cooking plume emissions tend to generate humidity and to have strong odors, in addition to carrying the heat of cooking. Cooking emissions, due to their heat, humidity, odor, and generally unclean character, will tend to cause the build-up of grease and residue in even the most robust of traditional exhaust fans and hoods.
Exemplary embodiments of present system include an exhaust hood cleaning system having: a wash cabinet in fluid communication with a hot water source and a cold water source, the wash cabinet further having a detergent injection system; an exhaust hood having a spraying array subsystem, where the spraying array subsystem includes a fluid conveyor mounted along the length of the exhaust hood and a motor arranged to rotate the fluid conveyor, and where the fluid conveyor has a plurality of nozzles, and where the spraying array subsystem is in fluid communication with the wash cabinet; a ventilation duct having a fogging subsystem in fluid communication with the wash cabinet, having one or more misting nozzles; and a computer-enabled control system configured to control the flow of fluids from the wash cabinet to the spraying array subsystem and the fogging subsystem.
Further exemplary aspects of the present exhaust hood cleaning system include variations of the fluid conveyor and the rotation of the fluid conveyor. In some aspects, the motor is configured to rotate the fluid conveyor at variable speeds. In particular aspects, the motor is configured to rotate the fluid conveyor at a cycling speed of rotation. In other aspects, the fluid conveyor includes a plurality of nozzles. In specific aspects, the plurality of nozzles can have elliptical openings. In other aspects, the plurality of nozzles can that emit a relatively flat or elliptical cone spray pattern. In further aspects, the plurality of nozzles can be aligned with each other, positioned along a single line (centerline or longitudinal axis) of the fluid conveyor. In some aspects, the plurality of nozzles can be arranged such that cones of sprayed fluid from adjacent nozzles overlap with each other by about 5%-10%.
Other exemplary embodiments of the present exhaust hood cleaning system include sensors in operational and informational communication with the computer-enabled control system. In particular, the exhaust hood cleaning system can further include various sensors located within the exhaust hood and within the ventilation duct, where those sensors communicate with the control system in order to provide measured data regarding the status of the exhaust hood and the ventilation duct to the control system. In specific aspects, these sensors can include, but are not limited to, temperature/thermal sensors, air pressure sensors, water pressure sensors, or a combination thereof. The microprocessor controller of the control system can be a non-transitory computer-readable medium configured to receive and optionally execute any or all of automated, programmed, and user-entered operational instructions. Moreover, the control system can include a remote user interface, in electronic communication with the controller, configured to display output data regarding the heat exchange system, and further configured to receive and relay input instructions to the controller to operate and control the heat exchange system. The controller of the control system can be electronic communication with either or both of pressure sensors and thermal sensors in the exhaust hood cleaning system.
Further exemplary embodiments of the present exhaust hood cleaning system are applied to a plurality of exhaust hoods all being in fluid communication with a wash cabinet, and accordingly, all being controlled by the control system. More specifically, such embodiments of present system include an exhaust hood cleaning system having: a wash cabinet in fluid communication with a hot water source and a cold water source, having a detergent injection system; two or more exhaust hood assemblies, where each exhaust hood assembly includes an exhaust hood having a spraying array subsystem, where the spraying array subsystem is in fluid communication with the wash cabinet as well as a fogging subsystem in fluid communication with the wash cabinet; and a computer-enabled control system configured to control the flow of fluids from the wash cabinet each respective spraying array subsystem and fogging subsystem of the two or more exhaust hood assemblies. In such aspects, each exhaust hood assembly of the exhaust hood cleaning system can further include sensors located within the respective exhaust hoods and the respective ventilation ducts, where those sensors are in operational communication with the control system and are configured to provide measured data to the control system. In some aspects, the sensors with in each exhaust hood assembly can include, but are not limited to, temperature/thermal sensors, air pressure sensors, water pressure sensors, or a combination thereof
In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the figures and by study of the following detailed description.
Illustrative aspects of the present disclosure are described in detail below with reference to the following drawing figures. It is intended that that embodiments and figures disclosed herein are to be considered illustrative rather than restrictive.
Throughout this description for the purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding of the many aspects and embodiments disclosed herein. It will be apparent, however, to one skilled in the art that the many aspects and embodiments may be practiced without some of these specific details. In other instances, known structures and devices are shown in diagram or schematic form to avoid obscuring the underlying principles of the described aspects and embodiments.
Commercial kitchen utilize cooking appliances that operate at very high cooking temperatures. Exemplary appliances include solid fuel or gas char broilers, pizza, and tandoori ovens which are a must to have for commercial kitchens in order to facilitate the cooking processes required to meet the publics food demand requirements. Such relatively high temperature appliances create additional challenges for a commercial kitchen, as compared to traditional appliances medium and low temperature commercial cooking appliances such as ranges, griddle, and ovens. In general, high temperature cooking appliances create more grease and an exhaust plume that is substantially hotter than traditional. The increased grease and higher temperature exhaust plumes place an extra burden on the exhaust hoods, making hood systems that reduce grease accumulation and the temperature of the exhaust plume advantageous.
Commercial kitchen ventilation hoods are required by building codes to ventilate cooking appliances in commercial cooking facilities. Hoods are engineered to capture, contain, filter, and exhaust the cooking plume created during the cooking process. The cooking plume is a mixture of gases, solid fuel creosotes, and/or and particulates released from proteins and other food matter during the cooking process, which mix together to form a collective substance often referred to as grease. The grease created during the cooking process accumulates in and on the inside of the hood canopy, filters, hood exhaust plenum, and exhaust duct as the cooking plume makes its way through the ventilation system. The collection of the grease on the hood exhaust plenum and duct are of particular concern as they are out of sight and often difficult to access for inspection and thorough cleaning. Grease accumulation can result in fire and other health and building issues. Previous attempts have been made to try to reduce the amount of grease accumulation in the hood plenum and duct, as well as attempts to wash out and or eliminate the grease accumulation. One of the most common techniques uses an installation of water nozzle(s) in the hood exhaust plenum, often referred to as a water wash system.
More specifically, national building, fire, and mechanical codes and standards generally mandate that a Type I hood system be installed over commercial cooking appliances that generate grease laden vapors during the cooking process. A typical Type I wall canopy hood requires approximately two hundred fifty cubic feet per minute of exhaust air volume for every linear foot of kitchen hood length (250 CFM/ft.). A twelve foot (12 ft.) long Type I wall canopy hood requires approximately three thousand cubic feet per minute (3,000 CFM) of exhaust air to ventilate a mixed line of cooking appliances. In such a mixed line of cooking appliances, it is typical to have as much as one hundred thirty-two inches (132″) of cooking appliance linear length covered by a one hundred forty-four inch (144″) hood. Any given mixed line of cooking appliances can include, for example tank fryers, griddles, hot tops, combination ovens, char broilers, pizza ovens, tandoori ovens, and the like.
Generally, the ventilation of a Type I exhaust hood includes a cooking emission exhaust duct is connected to a cooking emission exhaust fan, where the cooking emission exhaust fan draws cooking emissions through the cooking emission exhaust duct away from the Type I hood. These cooking emissions can include the cooking emissions after passing through filter structure, having a fraction of effluents removed from the overall cooking emission flow, thereby being relatively cleaner than initial cooking emissions, but still being substantively unclean and grease laden. Typically, the cooking emission exhaust fan is located on the roof or other exterior surface of a building in which the kitchen appliances are located. More specifically, as the cooking emissions rise up from the kitchen appliances into the plenum of the Type I hood, the draw generated by the cooking emission exhaust fan pulls the cooking emissions through the filter structure. In addition to the cooking emissions, ambient air from the interior environment (i.e. the kitchen) is also drawn into the Type I hood plenum and mixes with the cooking emissions as the air passes through the filter structure and out of the building through the cooking emission exhaust duct and cooking emission exhaust fan.
The current wash systems used in such exhaust hoods typically convey water and detergents to nozzle(s) placed in fixed “strategic” places throughout the plenum in an effort to spray areas that are most impacted by the grease accumulation. Other wash systems use fixed “overlapping” nozzle cone patterns spaced throughout the exhaust hood plenum in an attempt to have the fluid communicate with the entire plenum. Both of these known wash systems have severe deficiencies.
The strategic wash system designs are limited in that such systems are only able to clean the area of the plenum that the fluids communicate with. Specifically, the nozzle design of a strategic wash system will only communicate with the plenum area that is directly in front of the nozzle. Further, a strategic system is limited by nozzle design capabilities, often having an uneven disbursement of the water and detergent fluids within the spray cone of the nozzle. These deficiencies result in areas of the plenum that are in inconsistent or varying degrees of communication with the wash fluids, or not covered by wash fluids at all. The areas of the plenum that are not in communication, or have lesser communication, with the fluids will result in areas of the plenum that are not cleaned, or require excessive amounts of fluids to be supplied to clean the area as compared to an area that is in optimum communication with the fluids.
The overlapping wash system designs generally arrange their nozzles to be positioned in a pattern so that the nozzle cones overlap to form a continuous communication with the plenum. The overlapping design often requires an excessive number of fixed nozzles to be pointed in various directions to create an overlapping pattern that attempts to cover all target surfaces of the exhaust plenum. Exhaust plenums are usually made up of irregular shapes, and thus achieving equal fluid communication with fixed nozzles even if they are overlapping, throughout the plenum is not easily achievable if at all. In addition, each nozzle added to the overlapping system (and any wash system) increases the amount of pressure and volume of fluids that the wash system will need to deliver the nozzle to successfully spray the intended surfaces. Such additional fluid requirements add significant size and cost to the delivery and wasting systems of the wash system. Often the additional pressure and volume required for an overlap system will exceed the available resources of the facility and/or budget of the project.
The present disclosure generally relates to an exhaust hood washing and cleaning system for commercial kitchen cooking appliances that create thermal plumes, where the thermal plumes generally include grease laden air generated during the cooking process. The exhaust hood cleaning system includes a wash cabinet for controlling and routing fluids, an electronic control system for receiving and sending instructions to the wash cabinet, a spraying array subsystem for spraying cleaning fluids within one or more exhaust hoods, and a fogging subsystem for cleaning one or more ventilation ducts (flues) connected to respective exhaust hoods. This exhaust hood cleaning system can be configured to be installed in combination with both a Type I and a Type II commercial kitchen hood.
As used herein, the term “about” is used to provide flexibility to a numerical range endpoint by providing that a given value may be greater than or less than the value. Unless otherwise specified, about modifies a given value by ±10%. Further, the term “subsystem” as used herein refers to a portion or module of the overall exhaust hood cleaning system.
Spraying Array Subsystem
The preset disclosure is directed to a computer controlled, programmable exhaust hood cleaning system (alternatively referred to as a “wash system”) that includes a fluid conveyor mounted within the plenum of an exhaust hood, where the fluid conveyor is has a plurality of nozzles fixed to and spaced along the fluid conveyor, and where the fluid conveyor is movable via a motor. In particular, the motor is configured to rotate the fluid conveyor three hundred sixty degrees (360°) about the longitudinal axis of the fluid conveyor, in a clockwise or a counter-clockwise direction, and at varying speeds. The plurality of nozzles are arranged on the fluid conveyor in a pattern such that fluid that is sprayed out of the nozzles form a continuous and overlapping emission. The fluid conveyor itself can be mounted to the top or ceiling of the exhaust hood, with fluid supply pipes leading into the fluid conveyor (which can also be a pipe). The combination of the variable rotation of the fluid conveyor and the nozzle pattern allows the fluid emitted by the wash system to cover effectively the entire exhaust hood plenum area in relatively equal amounts, resulting a thorough cleaning of the plenum and without using excessive volumes of fluids.
The ability to rotate the plurality of nozzles along the fluid conveyor eliminates the deficiency of fixed nozzle system that are only able to communicate fluids in a predetermined spraying cone in front of those nozzles. Indeed, even only one nozzle with the ability to rotate 360° around its axis of rotation can provide unlimited coverage over the range of the its spraying cone. The motor rotating the fluid conveyor can be controlled and programmed to start at specific times or increments, stop at specific times or increments, increase the speed of rotation, decrease the speed of rotation, or have a varying speed of rotation among other operational controls, instructions, and programs. In some implementations, the rotation of the fluid conveyor can be configured to be proportional to the distance of the relative exhaust hood plenum wall the plurality of nozzles are directed towards. In other words, the fluid conveyor can have a cycling speed of rotation. For example, as the fluid conveyor rotates with the plurality of nozzles facing a relatively close wall of the exhaust hood plenum, such as the ceiling of the exhaust hood (e.g., when the fluid conveyor is mounted to the ceiling of the exhaust hood), the fluid conveyor can rotate at a relatively faster rate because the target surface areas will be sufficiently and efficiently cleaned at that relatively fast speed of spray coverage. In contrast, as the fluid conveyor rotates with the plurality of nozzles facing a relatively distant wall of the exhaust hood plenum, such as the bottom of the back wall of the exhaust hood, the fluid conveyor can rotate at a relatively slower rate to ensure that the target surface areas will be sufficiently and efficiently cleaned by the spray coverage. Such a cyclic rotation alternating between faster and slower movement of the fluid conveyor can be achieved, for example where the motor drives the fluid conveyor with an eccentric cam having a variable eccentricity.
The computer-controlled fluid wash conveyor allows for a system design that provides optimum fluid communication with the plenum for thorough cleaning of the entire plenum while delivering the minimum amount of fluids. In various aspects, the wash system control can vary the pressure of the fluid emitted through the plurality of nozzles, the volume of fluid delivered to the fluid conveyor, and the temperature of the fluids. In particular, the wash system control can deliver fluids at varying temperatures to achieve such things as a cold water fogging, a cold water rinse, a warm water wash, and a hot water cold thereby adding to the energy efficiency and operational flexibility of the wash system.
The exhaust hood cleaning system can include temperature sensor, air pressure sensors, or other sensors that detect different states in or around the exhaust hood, communicating those states to the computerized control system. Further, sensors can be located within or proximate to a flue connected to an exhaust hood, or to a ventilation fan drawing or pushing air through the flue (more generally referred to as a ventilation duct). Such sensors located within or proximate to the flue can similarly include temperature sensor, air pressure sensors, or other sensors that detect different states. In response to the sensor readings, the control system of the exhaust hood cleaning system can then proceed with programs or adjustments to ensure that the exhaust hood remains in an operational and functional state and that air flow through the flue adequately ventilates the exhaust hood.
Fogging Subsystem
As noted, high temperature cooking appliances create an exhaust plume that contains hotter temperatures and more grease than standard or traditional commercial cooking applicants. The increased temperature and grease both create challenges that must be addressed to deliver a safe and code compliant hood system. In particular, the high temperature exhaust plume, due to its physics, increases the potential of a fire starting in the hood system.
Municipalities and building owners have been implementing updated codes and restrictions to account for the greater amounts of grease that vent through the building duct systems and out of a building directly into the atmosphere. To meet the code requirements for grease exhaust, a pollution control unit (“PCU”), such as a triple filter system or electrostatic precipitator, is often installed as part of the ventilation system. The PCU can be positioned as part of the ventilation system up within or downstream of an exhaust hood flue. Many PCU have maximum operational temperature limits for the received exhaust plume. Thus, when cooking appliances generate an exhaust plume temperature that exceeds the temperature limit of the PCU, the exhaust plume must be cooled before entering the PCU.
Accordingly, the present disclosure is also directed to a the control of a fogging system that can be used to reduce the temperature of the exhaust plume. The fogging system can take a cold water supply and generate mist upward into a flue, reducing the temperature of the cooking plume within the flue. Similarly to the spraying array subsystem, the fogging subsystem can include temperature sensors, air pressure sensor, or other sensors that detect different states in or around the hood. For instance, if the control system is alerted to a high temperature in the area of the exhaust plenum or ventilation duct area, the control system can initiate a programmed response that turns on the fluid to the fogging system, thereby cooling the flue and/or plenum and exhaust plume passing through the flue and/or plenum.
The exhaust hood cleaning system includes a fluid conveyor comprising a water wash supply pipe 105 and a rotating wash nozzle 106 (e.g. a pipe with nozzle outlets) that, as shown, is mounted to the ceiling or top of the exhaust hood plenum. In other implementations, the fluid conveyor can be mounted to the back wall of the exhaust hood plenum. The fluid conveyor can be arranged to be generally parallel to the length of the exhaust hood in which it is mounted. Water supply pipes, carrying either or both of hot and cold water, are connected to the fluid conveyor, bringing the interior of the fluid conveyor into fluid communication with a water source. The exhaust hood plenum further includes a pitched grease trough 110 for collecting grease from the grease extraction filter 111, as well as a waste drain for collecting and routing away water (sprayed by the fluid conveyor) from the plenum. The presence of the grease trough in part prevents excess grease from collecting and aggregating within the waste drain which will tend to receive a larger volume of fluids. The fluid conveyor including rotating wash nozzle 106, as mounted to the exhaust hood plenum, is further connected to a motor that drives the fluid conveyor to rotate 360° about its longitudinal axis. Accordingly, when the fluid conveyor is rotated with washing fluid being pumped through the fluid conveyor, the sprayed fluids including detergent/water spray 107 will generally cover all interior surfaces of the exhaust hood plenum with a relatively equal distribution, sufficient to clean the interior of the plenum.
It should be appreciated that the fluid conveyors shown herein can be mounted and driven to rotate in either a “forward” or “backward” direction (if being viewed head on) or in a “clockwise” “or counter-clockwise” direction (if being viewed end on). Indeed, a given cleaning protocol may control the fluid conveyor to rotate in both directions during the course of the cleaning cycle, or at different or variable speed during the course of the cleaning cycle. In various embodiments, the fluid conveyor mounted within the exhaust hood plenum can rotate at a speed of one rotation per minute to sixty rotations per minute (1 rot/min-60 rot/min), and increments or gradients of speed within that range, or at a cyclically changing speed within that range.
It should be appreciated that each nozzle of the plurality of nozzles on a fluid conveyor can be arranged to provide for a specific area of coverage and distance of spray cone. It should be further appreciated that the distance between each nozzle of the plurality of nozzles on a fluid conveyor can be configured to provide for a specific degree of overlap between the spray cones emitted from each nozzle at the distances the spray cones reach a surface to be cleaned. In some aspects, the nozzles along a fluid conveyor are spaced an equal distance away from each other, and in particular about twelve inches (12 in.) distant from each other. In various other aspects, the nozzles are spaced about fifteen inches (15 in.), about eighteen inches (18 in.), about twenty-one inches (21 in.), or about twenty-four inches (24 in.) equidistant away from each other. In other aspects, the nozzles are spaced apart from each other at various lengths away from each other, the length between each nozzle varying from about six inches (6 in.) to about twenty-four inches (24 in.).
As shown, the wash cabinet includes two supply inlets for water (e.g., for hot water and cold water sources), each having a ball valve as well as a pressure and/or temperature gauge. The pressure and/or temperature gauge can further be a sensor that send water pressure and water temperature reads to the computerized control system, to allow for further modification and control. Each inlet is further coupled in line to a wye strainer, a backflow preventer, and a water hammer, providing for fluid control and structure to prevent fluids from moving backward through the system in an undesired manner. Each inlet further connected to a solenoid valve, configured to control the flow of fluid from the respective inlet to the downstream exhaust hood washing systems.
Past the solenoid valves, the two sources of fluid are joined at a single pipe within the wash cabinet. At this junction, a detergent reservoir, a variable speed detergent pump, an optional detergent flow switch, and a detergent check valve are connected to each other to feed into the joined stream of fluid. These components providing detergent into the stream of fluid within the wash cabinet can be referred to as a detergent injection system. Accordingly, through the controlled wash cabinet, either or both of hot and cold water can be received from source flows, the volume of the flows can be regulated to form an outlet flow, detergent can be added to the outlet flow, and the outlet flow proceeds to be routed to one or more exhaust hood wash systems downstream.
It can be appreciated that the selection and direction of hot water or cold water can be tailored to the functionality of different parts of the exhaust hood cleaning system. For example, hot water tends to help activate detergent, and accordingly the wash cabinet can be configured to use and direct hot water, adding detergent to that hot water, to a spraying array subsystem for cleaning the exhaust hood plenum. On the other hand, where the objective of providing fog into a flue is to cool the flue down to a target or operational temperature, the wash cabinet can be configured to use and direct cold water to the fogging subsystem such that misting nozzles generate a cooling fog (and not steam).
Generally, the control system can generally have monitoring equipment that works in coordination with sensors in the wash cabinet, exhaust hoods, and flues, where the sensors can include, but are not limited to, temperature sensors, air pressure sensors, water pressure sensors, optic sensors, and the like. These various sensor all feed data back to the control system. other heating and ventilation equipment. The control system can then make fluid flow adjustments via the wash cabinet to control the cleaning cycles for any given exhaust hood and flue combination. Other types or sensors or combinations thereof can also be used as monitoring equipment.
The control system can be further capable of working in concert with the fire suppression systems and/or the environmental monitoring system of the building in which the commercial kitchen and exhaust hood cleaning system are installed. In particular, the control system for the exhaust hood cleaning system can be connected to a building fire suppression system such that when certain fire alarms are triggered, the control system can automatically start or stop water flow though the exhaust hood cleaning system in order to provide water to the exhaust hoods, or to allow for water to be redirected to other areas of the building. Similarly,
The control system can have electronically connect to a direct controller interface which can be, for example, a touchscreen control within the commercial kitchen, a remote controller, or an intranet/internet accessible site that can be viewed on a general computer or mobile device. In various embodiments, the control system can receive input from a user, from a dynamic program (responsive to updated inputs or signals), or from an automated program (e.g., a cleaning protocol selected from a set of cleaning protocols), or a combination thereof.
Accordingly, exhaust hood cleaning and washing systems, and controls for such systems, as described herein can include a microprocessor can further be a component of a processing device that controls operation of the imaging instrumentation. The processing device can be communicatively coupled to a non-volatile memory device via a bus. The non-volatile memory device may include any type of memory device that retains stored information when powered off. Non-limiting examples of the memory device include electrically erasable programmable read-only memory (“ROM”), flash memory, or any other type of non-volatile memory. In some aspects, at least some of the memory device can include a non-transitory medium or memory device from which the processing device can read instructions. A non-transitory, computer-readable medium can include electronic, optical, magnetic, or other storage devices capable of providing the processing device with computer-readable instructions or other program code. Non-limiting examples of a non-transitory, computer-readable medium include (but are not limited to) magnetic disk(s), memory chip(s), ROM, random-access memory (“RAM”), an ASIC, a configured processor, optical storage, and/or any other medium from which a computer processor can read instructions. The instructions may include processor-specific instructions generated by a compiler and/or an interpreter from code written in any suitable computer-programming language, including, for example, C, C++, C#, Java, Python, Perl, JavaScript, etc.
The use of the terms “a” and “an” and “the” and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. The term “connected” is to be construed as partly or wholly contained within, attached to, or joined together, even if there is something intervening. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate or incremental value falling within the range, or gradients thereof, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate embodiments of the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.
Preferred embodiments of this invention are described herein, including the best mode known to the inventors for carrying out the invention. The invention is susceptible to various modifications and alternative constructions, and certain shown exemplary embodiments thereof are shown in the drawings and have been described above in detail. Variations of those preferred embodiments, within the spirit of the present invention, will be apparent to those of ordinary skill in the art upon reading the foregoing description. The inventors expect skilled artisans to employ such variations as appropriate, and the inventors intend for the invention to be practiced otherwise than as specifically described herein. Accordingly, it should be understood that there is no intention to limit the invention to the specific form or forms disclosed, but on the contrary, this invention includes all modifications and equivalents of the subject matter recited in the claims appended hereto as permitted by applicable law. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the invention unless otherwise indicated herein or otherwise clearly contradicted by context. Many other embodiments are possible without deviating from the spirit and scope of the invention. These other embodiments are intended to be included within the scope of the present invention, which is set forth in the following claims.
The present application is a Non-Provisional application, which claims the benefit of priority to U.S. Provisional Application No. 62/660,151 filed Apr. 19, 2018, which is incorporated by reference herein in its entirety.
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| Number | Date | Country | |
|---|---|---|---|
| 20190390859 A1 | Dec 2019 | US |
| Number | Date | Country | |
|---|---|---|---|
| 62660151 | Apr 2018 | US |
