A commercial cooking equipment exhaust hood system includes a hood structure including an inlet opening to an exhaust flow path through the hood. A filter unit is positioned along the exhaust flow path. An electrostatic precipitator unit is downstream of the filter unit. The electrostatic precipitator includes an ionizing section upstream of a collecting section. The ionizing section includes a plurality of ionizing flow paths having side profile patterns that vary in width between at least one wide section and at least one narrow section. The collecting section includes a plurality of collecting flow paths with side profile patterns of substantially uniform width and a repeating undulating side profile pattern. A UV light source may also be provided within the hood, with a controller operatively connected to control the UV light source via a dimmer to enable selective production various UV levels.

An exhaust hood cleaning system for commercial kitchen installations, having a wash control cabinet connected to one or more exhaust hoods over cooking appliance ranges, where each exhaust hood includes a spraying array subsystem within the exhaust hood and a fogging subsystem within the connected flue for the exhaust hood. The exhaust hood cleaning system is electronically controlled, receiving input instructions from any one or combination of an operator interface, fire suppression systems of the building in which the system is installed, and environmental control systems of the building in which the system is installed.

An open top tank assembly and process for performing forced immersion oscillatory cleaning of products, parts, assemblies or other materials with or without non-line of sight (NLOS) features, wherein the process is repeated during application of pressure gradients to the fluid in the tank to develop a consistent rhythmic oscillation that creates movement of product in a center cavity of the tank to repeatedly transfer the fluid through the product to clean the product.

A method for cleaning a cooking range exhaust system includes, in response to receipt of a start signal at a control box of a cooking range exhaust cleaning system to initiate a cleaning operation, causing a cleaning solution comprising a mixture of detergent and water having a ratio based on a target mixing ratio to be provided to a supply line, and causing an electronically-controlled valve to open to facilitate provision of the cleaning solution to a nozzle coupled to the electronically-controlled valve via a conduit for a predetermined period of time, wherein the nozzle is arranged to spray a zone of the cooking range exhaust system.

An oily smoke purification device includes a holder, a main housing, a mixing mechanism, a filter and an exhaust fan. The holder is filled with purification solution, the exhaust fan is started to cause a negative pressure inside the main housing, oily smoke enters the purification solution from a gap between the holder and the main housing and is mixed with the purification solution under an action of the mixing mechanism to absorb dirt in the oily smoke into the purification solution, and the oily smoke is filtered by the filter to generate clean air which is sucked by the exhaust fan. The hazardous substance including oil, dust and other impurities in the contaminated air is filtered and the air is purified, thereby protecting the environments and ensuring the heath of people.

A method and system for degreasing a kitchen ventilation system includes determining degreasing setpoint(s) for a degreasing time interval, injecting degreasing agent within the kitchen ventilation system during the degreasing time interval and operating subsystem(s) of the kitchen ventilation system in accordance with the degreasing set point(s). The method and system can also include sensing operating condition(s) within the kitchen ventilation system, determining degreasing parameter(s) based on the sensed operation(s) and injecting degreasing agent with the kitchen ventilation system according to the degreasing parameter(s). Operating condition(s) can also be tracked over time to schedule degreasing at a future time. Safe degreasing conditions can also be detected prior to any injection of the degreasing agent.

A commercial cooking equipment exhaust hood system includes a hood structure including an inlet opening to an exhaust flow path through the hood. A filter unit is positioned along the exhaust flow path. An electrostatic precipitator unit is downstream of the filter unit. The electrostatic precipitator includes an ionizing section upstream of a collecting section. The ionizing section includes a plurality of ionizing flow paths having side profile patterns that vary in width between at least one wide section and at least one narrow section. The collecting section includes a plurality of collecting flow paths with side profile patterns of substantially uniform width and a repeating undulating side profile pattern. A UV light source may also be provided within the hood, with a controller operatively connected to control the UV light source via a dimmer to enable selective production various UV levels.

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.

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.

A method and a ventilation system includes ventilation ducts, a control system and at least one spray nozzle. The at least one spray nozzle is configured to spray a liquid mist onto at least one portion of an inner surface of the ventilation system. The liquid mist contains a culture of microorganisms adapted for biologically treating fat, oil and grease present on at least one portion of the inner surface of the ventilation system, thereby providing for partial biodegradation of the fat, oil and grease present on the at least one portion of the inner surfaces of the ventilation system.