SYSTEM AND METHOD FOR PROVIDING INDIVIDUALIZED CLIMATE CONTROL

Abstract

A system and method for providing individualized climate control for guests seated at a table. Air flows from vents in the table, providing either warming, cooling, or fresh air as appropriate. The vents include means of adjustment so that each guest may personalize the amount of air flow as well as the direction of air flow. The air is provided from a centralized heating and/or cooling system and is piped through the floor. The air is directed up from the floor to the table through one or more pipes located in the table base. The floor includes a plurality of air vents that can be used to connect the underfloor air system to the table bases. The system allows for easy reconfiguration, as tables can be easily repositioned and connected at other ports.

Description

FIELD OF THE INVENTION

This invention relates generally to a system and method for providing individualized climate control for guests seated at a table or outdoor dining location.

BACKGROUND OF THE INVENTION

Outdoor dining has always been a popular option with guests to restaurants and other entertainment venues. This has been particularly true during the global COVID-19 pandemic, as diners avoided indoor spaces for fear of sharing air in a confined space with infectious persons. In response to this, the number of restaurants and entertainment venues providing outdoor dining and seating has dramatically increased.

One of the key challenges of outdoor dining is climate. In many places, it gets too hot to sit comfortably outside, particularly on sunny days. Similarly, outdoor dining is often constrained by cold.

Many establishments that have outdoor dining use gas, electric or other outdoor heating devices to keep guests comfortable. For example, portable propane-based systems are particularly common. These systems are wildly inefficient, with only a small fraction of the energy consumed reaching the guests. Because of this, they are expensive to run. They are also bad for the environment, and some communities are seeking to ban their use. Another challenge with current systems is that they do not provide mechanisms for personal control. Typically, a single heater will serve multiple people, with those nearer the device getting much warmer than those further away.

Current heaters also present operational challenges for restaurants. Propane tanks must be constantly refilled. Changing propane tanks in a crowded restaurant is highly undesirable. Often, restaurants reconfigure table arrangements on the fly to accommodate larger or smaller parties. When using heaters, this often means moving the bulky heaters around to better serve the new arrangement. Even when not moving them around, the heaters can take up valuable space that would be better used for additional tables. Often, they are awkward obstacles for servers to work around. Current heaters often present numerous safety issues. The hot surfaces can cause burns if touched and can even start fires when debris accidentally comes in contact.

Providing cooling for outdoor dining, like providing heating, is extremely challenging. Most places do little more than provide shade. In some instances, fans are employed. However, fans are of limited use when temperatures exceed body temperature. In rare instances, misters and other mechanisms may be employed that use evaporative cooling. Misters require a water supply and have limited effectiveness.

The global COVID-19 pandemic has focused attention on indoor air quality. Most restaurants employ ventilation systems that move air across their space, going from one table to the next. Early in the pandemic, this was recognized as an important disease transmission mechanism, bringing infected air downwind.

In indoor dining spaces, climate is typically controlled at the room level. This requires a restaurant to compromise on the temperature, invariably leaving some guests complaining that it is too warm, while others feel it is too cold.

It is therefore desirable to provide a system and method capable of accommodating individual climate preferences for each guest and to provide safe, inexpensive, and easy to maintain, energy efficient heating and/or cooling outside.

It is further desirable to provide a system and method that will allow for easy reconfiguration of tables and provide clean air to diners to prevent the spread of disease.

Before proceeding to a detailed description of the invention, however, it should be noted and remembered that the description of the invention which follows, together with the accompanying drawings, should not be construed as limiting the invention to the examples (or embodiments) shown and described. This is so because those skilled in the art to which the invention pertains will be able to devise other forms of this invention within the ambit of the appended claims.

SUMMARY OF THE INVENTION

The present invention is a system and method for providing individualized climate control for guests seated at a table. Air flows from vents in the table, providing either warming, cooling or simply fresh air as appropriate. The vents include means of adjustment so that each guest may personalize the amount of air flow as well as the direction of air flow. The air is provided from a centralized heating and/or cooling system and is piped through the floor. The air is directed up from the floor to the table through one or more pipes located in the table base. The floor includes a plurality of output ports that can be used to connect the underfloor air system to the table bases. The system allows for easy reconfiguration, as tables can be easily repositioned and connected at other ports

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 depicts a perspective view of a system for providing individualized climate control constructed in accordance with an exemplary embodiment.

FIG. 2 depicts a partial cross sectional perspective view of the system depicted in FIG. 1.

FIG. 3 depicts a perspective view of a table constructed in accordance with an exemplary embodiment.

FIG. 4 depicts a cross sectional view of the connection between the table and the floor of the system depicted in FIG. 1.

FIG. 5 depicts a close-up perspective view of an air supply vent constructed in accordance with an exemplary embodiment.

DETAILED DESCRIPTION OF THE INVENTION

While this invention is susceptible of embodiment in many different forms, there is shown in the drawings, and will herein be described hereinafter in detail, some specific embodiments of the instant invention. It should be understood, however, that the present disclosure is to be considered an exemplification of the principles of the invention and is not intended to limit the invention to the specific embodiments or algorithms so described.

This invention relates generally to a system and method for providing individualized climate control for guests seated at a table or outdoor dining location. Referring to the figures of the drawings, wherein like numerals of reference designate like elements throughout the several views and as generally illustrated in FIGS. 1 through 5, there is provided a system and method for providing air to guests at various event venues.

FIGS. 1 and 2 generally depict a system 100 for providing individualized climate control at a dining location. The system 100 includes a modular floor 102, which may include a plurality of individual floor tiles 104 connected to form the modular floor 102. Each floor tile 104 may include a subfloor 106 containing floor piping 108 configured to distribute conditioned air (warmed, cooled, or simply fresh air) from a central HVAC unit 110 through the floor piping. The floor piping 108 provides easy connection to floor piping in adjacent floor tiles 104. Finishing pieces (not depicted) may be placed on any edges of the modular floor 102 or floor tiles 104 to close the ends of the floor piping 108. One or more of the ends of the floor piping 108 may be connected to the HVAC unit 110. It will be understood that the modular floor 102 may alternatively be a unitary floor instead of individual floor tiles as depicted. The modular floor 102 may also include one or more ramps (not depicted) to provide a transition from ground to the top of the modular floor 102 to improve handicap accessibility.

As further shown in FIG. 1, the floor tiles 104 may include upward facing output ports 112 that are connected through the floor tiles 104 to the floor piping 108 in the subfloor 106 and extending upward to the top of the floor tiles 104. The output ports 112 are configured to connect to a table 114 that may be placed on the top of a floor tile 104 to connect the air flow from the floor piping 108 to the table 114. The output ports 112 are designed such that a table 114 may be easily lifted, detaching the output port connection. The table may then be repositioned over a different output port, again connecting the table to the air supply. The output port 112 may include a flap (not depicted) that may automatically lift when the table is inserted into the output port 112 and automatically close when the table 114 is lifted. Alternatively, other known connecting means may be provided to allow the output ports 112 to be manually covered and uncovered, such as through the use of end caps. It will be understood that a floor tile 104 may have multiple output ports 112 for connecting multiple tables 114 or a table with multiple bases 120. In some embodiments, floor tiles without output ports may be connected to the modular floor 102 to provide additional space or tables and other furniture. In some embodiments, the tables 114 are fixed to the floor tiles 104 and not removable.

Turning now to FIG. 3, depicted therein is an exemplary table 114. The table 114 may include a base 120, a leg 122, a tabletop 124, and a top support 126 connecting the leg 122 to the underside of the tabletop 124. As further depicted in FIGS. 3-5, the table 114 includes table piping 128 inside the table leg 120 (as depicted in FIG. 4), which may be connected to a table input port 124. In an alternative embodiment, the table piping 122 and the table input port 124 are a unitary pipe. The output ports 112 are configured to allow for easy insertion and removal of the table input ports 124 while maintaining a tight seal to prevent air from escaping at the base 120 of the table 114.

As further depicted in FIGS. 4 and 5, the top support 126 includes at least one air supply vent 132 with a plurality of air ducts 134. The air ducts 124 may include a control mechanism 126 for controlling airflow (amount and/or direction). Such a control mechanism may be similar to those found in an automobile for controlling in-cabin ventilation. As depicted in FIG. 5, the air control mechanism 136 is a slide that controls a shutter 138 which opens and shuts the air ducts 134. The air control mechanism could also be a knob or could use an electronic control (remote or fixed on the table 114) capable of shutting and opening the shutter 138. It will be understood that the air supply vents 132 may be located in other locations including inside the edge of the tabletop 124, in a raised central platform of the table 114, in the table base 120, or in the table leg 122, such that the airflow is distributed towards a guest of the establishment.

To supply air from the HVAC unit 110 to the table 114, the floor piping 108 is connected to the HVAC unit 110 and is also connected to at least one of the output ports 112. A table 114 is then inserted into and connected to the output port 112 via the table input port 130. When the HVAC unit 110 is turned on, air (hot, cold, or fresh) may be distributed from the HVAC unit 110 through the floor piping 108 into the table piping 128 and then may exit through the air ducts 134 of the supply vent 132 to the guest.

The present invention provides numerous advantages over current practice. It is particularly useful for outdoor dining, providing guests a way to stay warm or cool at their personal level of preference.

Compared with the use of propane heaters, the present invention is far safer—removing the risk of accidental burns or igniting a fire. Because it is connected to a central HVAC unit, there is no need to fill and replace propane tanks. The invention is easy to maintain. It is also far more energy efficient because it only heats the guests, and not the surrounding area. Unlike propane heaters, the present invention does not take up precious floor space. It is completely unobtrusive and does not get in the way of staff and guests.

For restaurants, the ability to reconfigure table arrangements is critical. Restaurants frequently need to push tables together to accommodate larger parties, and then separate them for smaller groups. With many ports on the floor, many different table arrangements can be accommodated. By carefully spacing ports one table width apart, tables can be placed proximate to one another without a gap. In the preferred embodiment, ports are placed to allow arrangements where tables can abut.

The invention is also useful indoors. Not only does it provide the advantage of individualized climate control, but it can also provide fresh, filtered air directly to the breathing space of each guest. This prevents the problem that conventional cross ventilation systems have, where guests may be downwind of other guests spreading airborne infections. It should be understood that an HVAC system is a generic term for a system that is able to provide cooled air, warmed air or ambient temperature air. A particular HVAC unit may only provide one of these or might include means for providing some combination of these options. For example, the HVAC system might be used to provide cool air during a hot day and warm air during a cold night. In another example, the HVAC system may only provide ambient temperature air flow.

While the present invention has been described via particular embodiments, there are many alternative embodiments that fall within the spirit and scope of this invention. For example, the invention may be reasonably employed anywhere people gather around a table-like furnishing, such as at bars, conference tables, gaming tables, or any of a host of other circumstances that could reasonably be envisioned by one knowledgeable in the state of the art. While the invention was described with respect to seated guests, the invention is also applicable to other circumstances, such as when guests stand or kneel around a table.

Whereas the devices and methods have been described in relation to the drawings and claims, it should be understood that other and further modifications, apart from those shown or suggested herein, may be made within the scope of the invention.

Claims

1. A system for providing localized airflow comprising: a floor with at least one output port providing connection to an HVAC system;a table with an input port that can be attached to the at least one output port; anda vent capable of delivering air flow from the HVAC system to a guest in proximity of the table.

2. The system of claim 1, wherein the table may be moved from one of the at least one output ports to a second output port of the at least one output ports.

3. The system of claim 1, wherein the floor is comprised of a plurality of modular floor tiles capable of being connected.

4. The system of claim 1, wherein the vent incorporates means for controlling the amount of air flow.

5. The system of claim 1, wherein the air flow from the HVAC system is cooled air.

6. The system of claim 1, wherein the air flow from the HVAC system is warm air.

7. The system of claim 1, wherein the air flow from the HVAC system is fresh air.

8. The system of claim 2, wherein the at least one output port incorporates means for covering the output port when no table input port is attached.

9. The system of claim 2, wherein the at least one output ports are arranged to allow more than one table to be placed abutting each other.

10. A method of providing localized airflow from a table comprising: providing a connection from an HVAC system to a floor via a plurality of output ports;attaching a table to a one of the plurality of output ports via an input port; anddelivering air to a guest in proximity of the table via a vent.