Installation for frying food in oil

IPC classes for russian patent Installation for frying food in oil (RU 2129831):

A47J37/12 - Deep fat fryers, including apparatus specially adapted for frying fish

A21B5/08 - Apparatus for baking in baking fat or oil, e.g. for making doughnuts

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(57) Abstract:

The unit is designed for frying food in oil. It contains a bath formed side walls and bottom. Bath divided by a partition into oven and the boot cavity. Cavity communicated with each other via the gap between the upper edge of the partition and the surface of the deep, and through the gap between the lower edge of the partition and the bottom. Tub cover is closed, between which and the surface of the deep space formed for the passage of the frying foam in the exhaust pipe. The nozzle has means defoaming and priorotaire. The lid has an outlet opening and a window. Cover is made with a funnel. In the oven cavity installed guides. Outside of rails installed electric heaters for heating oil. Inside of the bath has a temperature sensor. Window mounted dispenser associated with the drive having an actuator for flow through the spout portions of the original product. On the cover are located stopper and plunger. Installation design compact and ergonomic, improves the efficiency of the roasting process. 6 C.p. f-crystals, 2 Il.

The invention relates to the technical equipment prednaznachena the result claimed is a device for roasting food in the oven containing a bath formed of side walls and a bottom, and filled with deep, installed over the bath dispenser of the original product, to form portions of the original product, and a heater for heating the oil in the bath (see, for example, U.S. patent N 3283695 on CL 99-354 from 1966).

The disadvantages of this setup, frying the original product which is made in the surface layer of heated oil, are a means of transportation and extraction of the finished product from dosing to the point of unloading, which significantly complicates the design of the installation; low efficiency, since the two-sided roasting procurement of food product, you must first roasting it with one hand, and then, after turning implemented additional mechanism, on the other hand, increases the cooking time; low compactness due to the substantial longitudinal length of her frying bath; danger during operation because the frying bath has a large open surface of the heated oil; low ergonomics due to the fact that all vapours formed during frying enter the premises hosting the installation.

To achieve the technical result in the known installation for frying food in oil, containing a bath formed side walls and bottom and filled with oil, the dispenser is installed over the bath, to form portions of the original product, and a heater for heating the oil in the bath, the latter divided into the oven and boot cavity wall, the upper edge of which is located below the level of oil in the bath, and its bottom edge is above the floor for a message at the top and bottom of these cavities frying bath, closed top cover located above the level of the oil and forming a free space underneath for a smooth movement of the foam, released during frying, and having an outlet opening above the oven cavity for withdrawal of the finished product, and the window above the boot cavity to download portions of the original product, and in the oven cavity between the side walls and the partition is set vertical guides limiting themselves in the middle of this cavity space to move fry product, passing its upper part through crowdie the gap relative to the bottom of the side walls, when the dispenser is in alignment with the window, and above the lid in the area of the outlet is a device for extracting the finished product out of the bath, free space which is connected with an exhaust pipe having inside the defoaming means and priorotaire, and the heater is located inside the cavity frying frying tubs outside from the guide, and frying tub outside is covered with insulation, the dispenser can be installed in the window of the cover or over it, and the cover is made with a funnel bounding the hole to return to the bath of oil, flowing with the finished product, vertical guides can be mounted over and connected by connecting elements, resulting in a uniform structure in contact with the side walls and partition.

In Fig. 1 shows a longitudinal section of the installation for the cooking of food in oil.

In Fig. 2 shows the section a-a of Fig. 1.

The system includes a frying bath formed by side walls 1 and the bottom 2, which covered the outside of the insulation 3. Tub filled with oil 4 to level 5. In the bottom of the installed drain plug 6. Van each other via the upper gap "a" between the upper edge of the partition 7 and the surface of the deep 5 and the lower gap "b" between the bottom edge of the partition wall 7 and the bottom 2.

Top tub is closed by the cover 8, and between the cover and the surface of the deep there is a free space to move around in frying foam 9 formed when frying, in the exhaust pipe 10 that is associated with this space. Exhaust pipe provided with a means of defoaming and priorotaire 11. The lid has an outlet opening 12 above the cavity for passage of the finished product and box 13 above the cavity B to load portions of the original product. Cover 8 is made with a funnel 14, bounding the outlet 12 to return to the bath of oil, flowing with the finished product.

In the oven cavity And between the side walls and the partition is set vertical guides 15, limiting themselves in the middle of this cavity space to move roasting portions of the original product. The guides 15 are connected between the connecting elements 16, resulting in a unitary construction, the parts which come into contact with the side walls and partition. The guides 15 are its upper part through the funnel 14 and can be bonded with it, and the lower part of reach from the side wall to the bottom and have the gap "b" on the bottom outside the N) 17 for heating the oil to a predetermined temperature. Switching on and off of the Heaters (maintenance of the set temperature) is a temperature controller (not shown), a temperature sensor 18 which is installed inside the tub. Guides 15 can also be attached to the heating Elements 17.

The dispenser includes a storage capacity of the original product 19 and the dispensing mechanism 20 driven by the drive 21. The dispenser is installed in the window 13 (Fig. 1), but can also be installed over it. Above the lid in the area of the outlet 12 is located limiter 22 and the device for extracting the finished product out of the bath, for example, the plunger 23, which may be kinematically (not shown) associated with the actuator 21 of the dispenser.

To maintain a constant level of oil 5 in the install module has been provided, consisting of a vessel of cold deep 24 located above the level of deep-frying 5, and level regulator 25.

To prevent overflow of the bath oil is provided by compensating (expansion) tank 26 located below the level of the deep-frying 5, and which in some aspects of the installation can be filled with hot oil through an overflow pipe 27, the upper hole which is slightly above browsedata, in the storage tank 19, through the dispensing mechanism 20 driven by the drive 21, is formed, for example, test preparation doughnut 28. After separation of the blanks 28 from the dispenser it enters the cavity B of the frying bath. The density of the workpiece at the initial moment more density preheated deep-frying 4, so the test workpiece is drowning in it and in the process of immersion occupies an intermediate position I in the cavity B.

Frying 4, fill the tub, heated by the Heaters 17 to a predetermined temperature, component for frying doughnuts...190 180^oC. the Temperature is maintained by the regulator during the entire time of operation of the plant using its sensor 18.

The process of frying the dough pieces begins immediately after immersion in hot deep fat, and ends only when you exit it (in the form of the finished doughnut) from deep-frying, while its density continuously decreases with a simultaneous increase in volume. After placing the dough pieces, the initial temperature of which is about 25...30^oC in a preheated oil its surface layer is rapidly heated to a temperature of 100^oC and it begins to evaporate water, and the internal volume of the preform cont the target stage roasting and almost completely stops when reaching the donut state of readiness. Water vapor from all fried in the cavity And donuts in the form of bubbles 29 are received in a preheated frying 4, and mingling with them, form a vapor-liquid mixture that is due to the gas lift effect of lifted up free (donuts) space cavity And (outside of rails). On the surface of the oil separation occurs at the liquid-vapor mixture at the bubbles that make up the foam layer of the deep 9 in free space, and the heated oil is released from the bubbles, which is around the top wall 7 and the clearance "a" goes down by oral B deep-frying oil bath, and then, again, catching bubbles of steam through the gap "b" is fond up in cavity A. the result of this process in the frying bath occurs a constant circulating movement of oil indicated in Fig. 1 by arrows, which significantly intensifies the heat exchange process is then coated with the heating Elements 17.

From the intermediate position I due to its higher (relative to heated the oil) density and circulating movement shifts the workpiece is lowered down the cavity B, passes through the lower gap "b" (under the screen) and "in" (under the guides from the side walls) and delayed guides have not had aplaudida. During his dives and some time motionless in position II (donuts 5...15 seconds, depending on their size and type test) procurement increases its volume so that its density becomes almost equal to the density of the oil and it begins to emerge, occupying the first position III between the rails, which contributes to the circulating movement of oil and vapor bubbles, not yet detached from its surface, and then the position IV.

Dough pieces coming from bottom to hold in the volume of the oil cavity And the weight of the previous billet and limiter 22, and the upper workpiece position VI superseded by subsequent the above foamed oil 9 and squish around him. Excess oil flows first into the funnel 14, and then in the frying bath. The top of the finished doughnut 30, completely fried and freed from oil, is extracted by the plunger 23 from the upper position VI admission capacity of finished products (not illustrated). In place of the extracted doughnut 30 comes next. Thus the workpiece sequentially pass the first position IV in which they are fully immersed in the heated oil, intensely browned on all sides, then the position of V in the foam with the fried dough pieces in the provisions of the IV in the cavity And remains constant what creates the most necessary during their stay in the preheated oil until full Browning on all sides. Moreover, the operation of the dispenser 18 and the plunger 22 are coordinated so that the consistency is ensured at all times.

In the process of cooking, as mentioned above, is formed foam layer is then coated 9 consisting of a pair of separated from the dough pieces, separated by a film of hot oil. To prevent release of this foam in the hole 12 and the window 13 of the cover 8, in free space, by means of the exhaust pipe 10, creates negative pressure necessary for collecting it frying foam. At the entrance of the exhaust pipe tool is installed defoaming and priorotaire 11, designed to separate the foam on steam and oil, the latter is returned back to the frying bath.

In the process of cooking is the decline of the oil is carried away with the finished products. To replenish and maintain it constant level 5 to install a special module consisting of tank 24, from which the cold oil through the level regulator 25 as needed is added in the frying bath.

When heated, deep-frying 4, chimica pieces of donuts in positions I, II, III and IV, level shifts 5 rises above the level supported by the controller 25, and excess oil through an overflow pipe 27 fills the tank 26.

1. Installation for frying food in oil, containing a bath formed side walls and bottom and filled with oil, the dispenser is mounted above the bath to form portions of the original product, and a heater for heating the oil in the bath, wherein the bath is divided into oven and boot cavity wall, the upper edge of which is located below the level of oil in the bath, and its bottom edge is above the floor for a message at the top and bottom of these cavities frying bath, closed top cover located above the level of the oil and forming a free space underneath for a smooth movement of the foam, released during frying, and having an outlet opening above the oven cavity for withdrawal of the finished product, and the window above the boot cavity to download portions of the original product, and in the oven cavity between the side walls and the partition is set vertical guides, limiting themselves in the middle of this cavity space to move fry product, passing the new wall to the bottom and having a gap relative to the bottom of the side walls, when the dispenser is in alignment with the window, and above the lid in the area of the outlet is a device for extracting the finished product out of the bath, free space which is connected with an exhaust pipe having inside the defoaming means and priorotaire, and the heater is located inside the cavity frying frying tubs outside from the guide.

2. Installation under item 1, characterized in that the frying bath covered with insulation.

3. Installation under item 1, characterized in that the dispenser is installed in the window of the cover.

4. Installation under item 1, characterized in that the dispenser is mounted above the window cover.

5. Installation under item 1, characterized in that the cover is made with a funnel restricting the outlet to return in a bath of oil, flowing with the finished product.

6. Installation under item 1, characterized in that the vertical guides mounted on the funnel.

7. Installation under item 1, characterized in that the vertical guides connected with the connecting elements, resulting in a uniform structure in contact with the side walls and partition.