Abstract:
A stand-alone filtering apparatus for use with indoor barbecuing includes a base configured for the reception of a heating assembly and a filter unit which is selectively positionable in a vertical direction relative to the base. The filter unit includes a filtering element for removing contaminants from a medium as the medium passes therethrough and a ventilation system for creating an air flow for drawing the medium and the contaminants through the filtering element.

Description:
BACKGROUND 
     1. Field of the Disclosure 
     The present disclosure relates generally to smoke filters and more particularly to a free-standing, smoke and fume filtering device for use in connection with indoor grills and rotisseries. 
     2. Description of the Related Art 
     Outdoor charcoal or gas barbecuing is a popular method of cooking and preparing various foods such as meats, poultry, fish and vegetables and manufacturers have enjoyed great commercial success providing outdoor barbecues and accessories in the United States and elsewhere. Part of the popularity of outdoor barbecuing can be attributed to the unique blend of smell, flavor and look the briquettes convey to the meat, fish, and/or vegetables which is often referred to as “barbecue”, “smoke” or “charcoal” flavor. However, due to the obvious safety concerns of burning briquettes indoors, barbecuing has typically been recognized as an outdoor cooking activity. 
     Recently, however, manufacturers have been looking for ways to manufacture grills for barbecuing indoors which imitate the various cooking advantages of outdoor barbecues, e.g., the smell, taste and look of barbecued food. For example, electric indoor barbecues provide one method of safely barbecuing indoors and some of these designs include electric hotplates with grill-like surfaces for conveying a grill-like look to the food and for allowing the fat/grease to drip from the food onto the heating element to flavor and/or “smoke” the food. 
     However, since the amount of dripping fat differs among various food types, e.g., chicken versus sausage, the amount of smoke emanating from the heating elements is often difficult to control which can quickly spoil the charm of indoor barbeque grilling. Moreover and especially with indoor grilling, the smoke and/or fumes emanating off the heating elements should be filtered prior to introduction into the surrounding area. As a result and due to the convenience of other cooking methods and appliances such as ovens and stoves which offer a wider range of cooking options, e.g., baking, broiling, frying, etc., indoor barbecuing is not commonplace. 
     U.S. Pat. No. 5,404,801 to Holland discloses an outdoor barbecue unit which includes a replaceable filtration element for removing contaminants from the smoke as the smoke exits a smoke exhaust cylinder mounted atop the barbecue hood. U.S. Pat. No. 4,827,903 to Kim discloses a table mounted cooker which includes a filter which removes contaminants from the smoke exhaust as the smoke exhaust is drawn through a chimney or ventilation system. Movement of the filter relative to the cooking surface is limited to removal of the filter from the unit, i.e., the filter is not positionable relative to the cooking surface. 
     As can be appreciated, these units are somewhat complicated and may not be suitable for ordinary indoor use. Moreover, separate ventilation systems or exhaust connections may be required which, again, are typically not suitable for ordinary indoor use. Thus, there exists a need to develop a simple, smoke filtering system which can be easily and readily adapted for use with a variety of indoor grills. 
     SUMMARY 
     The present disclosure relates to a stand-alone filtering apparatus for use during indoor barbecuing which includes a base configured for the reception of a heating assembly, e.g., a grill plate and/or a rotisserie. Preferably, the filter unit is selectively positionable in a vertical direction relative to the base and includes a filtering element for removing contaminants from a medium, e.g., smoke or fumes, as the smoke and fumes pass therethrough. The filter unit also includes a ventilation system configured to draw the smoke and contaminants through the filtering element prior to dispersing the exhaust into the surrounding environment. The filtering element is preferably selectively removable for cleaning and/or replacement purposes. 
     In one embodiment, the base includes a post which extends upwardly therefrom and the filter unit includes a sleeve which telescopically engages to the post. A pair of opposing locking tabs may be associated with the post or the sleeve to allow a user to selectively position the filter unit in a desired vertical position relative to the base. Preferably, the filter unit includes a hinge which permits pivotable movement of the filter unit relative to the base. The base and post may also be connected by a hinge or pivot element to allow the base to pivot relative to the post for storage purposes. 
     In another embodiment, the base includes a frame-like support rack which is configured to support the grill and/or the rotisserie below the filter unit. Preferably, the filter unit includes a motor which operates at least one fan for creating an air flow to draw the smoke and contaminants through the filtering element prior to dispersing the same into the surrounding atmosphere. The motor may include a switch to regulate the speed of the fan and the resulting air flow of the smoke and contaminants through the filtering element. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     FIG. 1 is a top, perspective view of a smoke control filter unit according to the present disclosure showing a filter unit in cooking position; 
     FIG. 2 is a right side view of the smoke control filter unit of FIG. 1 showing angular movement of filter unit in phantom; 
     FIG. 3 is a top view of the smoke control filter unit of FIG. 1 with a smoke exhaust fan and a fan motor shown in phantom; 
     FIG. 4 is a bottom view of the smoke control filter unit of FIG. 1; 
     FIG. 5 is a rear view of the smoke control filter unit of FIG. 1 with fan motor shown in phantom; 
     FIG. 6 is a front view of the smoke control filter unit of FIG. 1 with opposing locking tabs shown in phantom; 
     FIG. 7 is a perspective view of the smoke control filter unit of FIG. 1 showing the filter unit in an open position; 
     FIG. 8A is a front view of the smoke control unit of FIG. 1 showing the filter unit positioned to accommodate a rotisserie grill; and 
     FIG. 8B is a front view of the smoke control unit of FIG. 1 showing the filter unit positioned over a grill plate. 
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     Referring now to the drawings, in which like reference numerals identify similar or identical components throughout several views, there is illustrated a stand-alone filtering apparatus  10  (hereinafter generally referred to as “smoke filter  10 ”) in accordance with the principles of the present disclosure. Smoke filter  10  includes a base  14  and a filter unit  12  which generally reside in opposing parallel relation to one another. 
     Base  14  is preferably dimensioned to perform a dual function: 1) to support the smoke filter  10  in a substantially upright configuration; and 2) to support a grill plate  200  or rotisserie  100  (See FIGS. 8A and 8B) below the filter unit  12 . More particularly and as best seen in FIG. 1, base  14  is generally hexagonal in shape and includes a top surface  16  which has an outer periphery  17  and an inner periphery  15 . The inner periphery  15  defines an aperture  20  disposed therethrough which gives base  14  an overall hexagonal frame-like appearance for receiving or seating the grill plate  200  and/or the rotisserie  100  therein such that the grill plate  200  and/or rotisserie  10  are positioned below the filter unit  12 . 
     As shown best in FIGS. 1 and 2, base  14  also includes a rear post  21  which extends upwardly from base  14 . Preferably, the rear post  21  includes a hinge  24  which allows post  21  to pivot at an angle α in relation to base  14 . It is envisioned that post  21  may be hollow such that an electrical power source, i.e., cord or battery (not shown) can be channeled therethrough or disposed therein. It is also envisioned that post  21  may include a knob or other mechanical actuator (not shown) which facilitates pivoting and/or securing the post  21  at a desired angle α relative to base  14 . 
     Filter unit  12  includes an intake hood  30  which is preferably divided into two discrete sections, namely, a ventilation housing  32  having a first flared dimension and a lower intake expansion  33  having a larger flared dimension which together define an internal intake chamber  48  (See FIG.  2 ). Filter unit  12  also includes an outer rim or lip  35  disposed about the outer periphery of lower intake expansion  33  and further defines intake chamber  48 . It is envisioned that the intake hood  30  can be of any geometric configuration, preferably having a flare-like appearance, which serves to capture the medium, i.e., smoke and fumes, and contaminants  300  (See FIGS.  8 A and  8 B) from the cooking surface and direct the smoke, fumes and contaminants  300  into a filtering element  50  disposed within filter unit  12  as described below. For the purposes herein, the term “contaminants” is defined as any natural by-product which may become airborne as a result of grill-style or rotisserie-style cooking, e.g., grease particles, oil splatter, etc. 
     As mentioned above and as best shown in FIG. 4, filter unit  12  also includes the filtering element  50  which is disposed within chamber  48  of the ventilation housing  32 . Preferably, filtering element  50  includes a plurality of grooves  52  which capture and filter the smoke, fumes and contaminants  300  (See FIGS. 8A and 8B) as the smoke, fumes and contaminants are drawn therethrough as described below. It is envisioned that the filtering element  50  may be selectively removed and/or replaced for cleaning and/or replacement purposes. Further, it is also envisioned that the filter unit  12  may include a variety of different filtering elements  50  which may be easily and quickly interchanged depending upon the type of food being cooked and/or the style of cooking, e.g., grilling or rotisserie. For example, a charcoal-based filtering element  50  may be inserted within chamber  48  to diffuse the smoke, fumes and contaminants  300  resulting from grilling fish. 
     Filter unit  12  also includes a ventilation system  60  which has a rotating fan  70  and motor  65  (both shown in phantom) disposed within the ventilation housing  32  of intake hood  30  (See FIG.  3 ). As can be appreciated, fan  70  is rotated so as to create a negative air flow which draws the smoke, fumes and contaminants  300  into and through the filtering element  50 . The filtered and decontaminated exhaust is then dispersed through a diffuser  55  disposed on the outside of hood  30 . As best shown in FIG. 5, motor  65  may include a switch  23  which adjusts the rotational speed of fan  70  to control the negative airflow through the filtering element  50 . 
     Filter unit  12  also includes a sleeve  22  which connects to the ventilation housing  32  of hood  30  and extends downwardly therefrom (See FIGS. 2,  5  and  6 ). Preferably, sleeve  22  is dimensioned for telescopic engagement with post  21  such that the filter unit  12  may be selectively vertically positioned relative to base  14  at various locations along line “A”. It is envisioned that the filter unit  12  can readily be raised or lowered for storage purposes or according to the type of cooking style, e.g., grilling (See FIG. 8B) versus rotisserie (See FIG.  8 A). Preferably, a pair of opposing locking tabs  40   a  and  40   b  may be associated with sleeve  22  and/or post  21  to facilitate movement of the filter unit  12  along line “A”. It is envisioned that various mechanical and/or electrical mechanisms may be employed to selectively position and lock the filter unit  12  at desired positions relative to the base  14 , e.g., knobs, levers, rack and pinion, etc. 
     As best shown in FIG. 7, filter unit  12  may be connected to sleeve  22  by a hinge  25  which allows the filter unit  12  to be pivoted relative to the base  14 . As can be appreciated, the pivotal movement of the filter unit  12  facilitates removal of the filtering element  50  from chamber  48  and also allows the smoke filter  10  to be folded for storage purposes. As mentioned above, base  14  can also be folded against post  21  for storage purposes. 
     FIGS. 8A and 8B show the smoke filter  10  with the filter unit  12  positioned for two different styles of cooking. More particularly, FIG. 8A shows the filter unit  12  raised to position A′ to accommodate the height of the rotisserie unit  100 . As can be appreciated, a roast  150  can be placed onto a skewer  130  and positioned directly below filter unit  12  atop cradles  120   a  and  120   b . A rotating mechanism  110  can be actuated to rotate the skewer  130  and the roast  150  over the heating element (not shown) for cooking and the resulting smoke, fumes and contaminants  300  are drawn upwardly into intake hood  30 . Thereafter, the smoke, fumes and contaminants  300  are filtered via filtering element  50  prior to being dispersed into the surrounding environment. 
     FIG. 8B shows the filter unit  12  adjusted to position A″ to accommodate for grill-style cooking. More particularly, opposing tabs  40   a  and  40   b  are depressed simultaneously to lower sleeve  22  along post  21  to position A″. Release of opposing tabs  40   a  and  40   b  lock filter unit  12  at position A″ above grill plate  200 . Thereafter, grill plate  200  is heated via gas or electricity and the food is placed atop grill surface  210 . As fat drips from grill surface  210  onto the heating element (not shown) the resulting smoke, fumes and contaminants  300  are drawn upwardly into intake hood  30  and through filtering element  50  as described above. 
     From the foregoing and with reference to the various drawings, those skilled in the art will appreciate that certain modifications may be made to the present disclosure without departing from the scope of the same. For example, it is contemplated that aperture  20  may be dimensioned in a variety of different geometric shapes and sizes which will accommodate a wide variety of different cooking appliances, e.g., frying pans, roaster pans, woks, steamers, rotisseries, baking trays, etc. It is also contemplated aperture  20  may be dimensioned to seat a specific grill or rotisserie which is sold or specifically manufactured for use with the smoke filter  10 . Also, base  14  may be open at the front end so that it assumes a three-sided configuration whereby side “legs” are provided to slide under or around the various cooking appliances. 
     Although the drawings do not show a specific electrical connection for the ventilation system  60  of the filter unit  12 , it is contemplated that the filter unit  12  may be either battery operated, rechargeable and/or require connection to an electrical power source. 
     There have been described and illustrated herein several embodiments of an indoor smoke filter and while particular embodiments of the disclosure have been described, it is not intended that the disclosure be limited thereto, as it is intended that the disclosure be as broad in scope as the art will allow and that the specification be read likewise. Therefore, the above description should not be construed as limiting, but merely as exemplications of preferred embodiments. Those skilled in the art will envision other modifications within the scope and spirit of the claims appended hereto.