Installation for frying doughnuts fried

IPC classes for russian patent Installation for frying doughnuts fried (RU 2165231):

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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Method for frying of product / 2269904

Method involves subjecting products to the action of heated fat under reduced pressure, followed by removal of fat from products by introducing said products into rotating chamber of centrifuge; providing centrifuging in said chamber under reduced pressure; discharging product from centrifuge chamber through lower valve of centrifuge, inlet valve of sluice chamber provided on centrifuge bottom, and discharge valve of sluice chamber into atmosphere; at the end of centrifuging processing, with inlet valve being open, opening lower valve, thereafter closing inlet valve and opening discharge valve.

(57) Abstract:

The unit is designed for frying doughnuts, fried and contains frying bath, formed by side walls and bottom are covered with insulation installed in the tub heater that sits in the tub, a vertical guide, a drain node, located in the bottom of the tub, cover the tub at the top and having a hole to release the finished doughnuts. The installation also contains a device for extracting the finished doughnuts, exhaust pipe, mechanism for forming dough pieces associated with frying bath through a hole in its bottom. Vertical hopper setup used for hosting reserve the test associated with shared bathrooms case and closed the top cover. Below the hopper is connected by a pipe with the mechanism of formation of the dough pieces. The latter has a plunger mounted with a possibility of vertical reciprocating movement in a vertical cylindrical glass fixed in the hole of the bottom of the bath and having the cooling system. The guide is made in the form of a vertical rod, the lower end of which is rigidly attached to the upper side of the plunger, and is displayed in the upper Central part Uversa the case in the area of the top edge of a high wall, and its other end loosely based on the low wall of the bath. This allows to simplify the design, installation, eliminate overheating of the test and to increase (improve) the accuracy of the orientation of donuts. 5 C.p. f-crystals, 6 ill.

The invention relates to the technical equipment intended for frying doughnuts fried.

The closest in technical essence and the achieved technical result of the claimed is the setting for frying doughnuts fried, comprising a housing, a hopper for the dough, the mechanism of formation of the dough pieces, insulated frying bath with an exhaust pipe and a drain node formed by the bottom, front, rear, side walls and a lid with a hole for the exit of the finished doughnuts, placed inside the bath heater shifts and vertical guide for guiding donuts in the frying process and device for the removal of the finished donuts (the description of the patent RF N 2129831 C1, class A 47 J 37/12, 10.05.1999).

However, the known device has a rather complex structure due to the presence in the frying bath two separate cavities: boot and frying, the possibility of overheating the dough in cumulative eat the Dima precision orientation of donuts by vertical guides, located on the lateral sides of the doughnuts.

The technical result from the use of the invention is to simplify the design of the facility, the elimination of overheating of the test and the improvements increase the accuracy of the orientation of donuts.

This is achieved by the apparatus for cooking doughnuts fried, comprising a housing, a hopper for the dough, the mechanism of formation of the dough pieces, insulated frying bath with an exhaust pipe and a drain node formed by the bottom, front, rear, side walls and a lid with a hole for the exit of the finished doughnuts, placed inside the bath heater shifts and vertical guide for guiding donuts in the frying process and device for the removal of the finished doughnuts, the mechanism of forming dough pieces has at least one vertical cylindrical Cup with a system of channels in the wall of its upper portion for flow of a coolant, reported its upper end with a frying bath through an opening in its bottom and connected with the hopper for the dough to the connecting pipe, and a plunger mounted within a vertical cylindrical Cup with a vertical reciprocating postm vertical guide for guiding the donuts are made in the form of a rod, the lower end of which is rigidly attached to the upper side of the plunger, and the upper is displayed in the Central part of the lid opening, the heater deep-frying can be done in the form of a spiral, installed with a clearance relative to the side walls and the bottom of the frying bath, cover the frying bath one end may be pivotally mounted on an axis that is installed on the casing in the zone of the upper edge of the high side walls of the tub and the other is loosely based on the low-side wall of the bath, overlapping the last around the contour of the top, the extraction device is ready donuts can be made in the form of passing through a longitudinal groove in the middle part covers the l-shaped lever rigidly mounted lower shoulder on the specified axis interoperable large shoulder from the top of a doughnut in the hopper can be installed in the lower level sensor test and/or spiral mixing device.

In Fig. 1 schematically shows an installation for frying doughnuts fried (longitudinal section);
in Fig. 2 - the process of forming dough pieces doughnut in an enlarged scale;
in Fig. 3 - installation for frying doughnuts fried (a top view of the extraction device is ready
in Fig. 5 - cross section a-a in Fig. 1 (when there are multiple mechanisms for forming dough pieces);
in Fig. 6 is a diagram of the movement of oil near fried dough pieces.

Installation for frying doughnuts fried contains frying tub formed of a high side wall 1, a low side wall 2 and a bottom 3. The walls 1, 2 are closed around the perimeter of the front and rear walls (as seen in Fig. 4) and covered on the outside with insulation 4. The bottom 3 limits the oven cavity filled with oil 5. The bath has a heater 6 for heating oil, made in the form of a spiral, placed in a tub with a gap relative to the side walls and the bottom. The free space of the bath is connected with an exhaust pipe 7. In the lower part of the tub is the drain node, combined with means for extracting the oil from the bath, educated vertical deduced from the bottom 3 baths pipe 8. On the tube installed a shut-off valve 9. Module to maintain a constant level of oil in the bath contains a capacity of 10 with cold oil, is connected by a pipe 11 with the pipe 8. At the outlet from the tank 10 has a shut-off valve 12, and in the middle part of the pipeline 11 device 13, which feeds cold what obosom 16. On top of the hopper 14 is closed loose (not tight) cover 17, and the bottom is communicated with the connecting pipe 18 with the mechanism 19 forming dough pieces connected by a rod 20 to the actuator 21. At the bottom of the hopper 14 includes a probe 22 of the lower test level. The mechanism of forming dough pieces has a plunger 23 mounted within a vertical cylindrical Cup 24 with the vertical reciprocating movement for forming dough pieces through the hole in the bottom of the frying bath. The Cup 24 reported its upper part with a frying bath through an opening in its bottom and connected with the hopper 14 of the connecting pipe 18. In the wall of the upper part of the Cup 24 is made of the system of channels 25 for flow of coolant. On the upper part of the plunger 23 is fixed the lower end of the rod 26 in the role of a vertical guide for guiding donuts. The upper end of the rod inserted in the Central hole 27 of the cover 28. One end of the cover is pivotally mounted on an axis 29 that is installed on the housing 16 in the area of the upper edge of the high wall 1 bath and the other end cap 28 is freely rests on the lower wall 2 baths, overlapping the last around the contour of the top. Ostroy, passing through a longitudinal groove 31 of the cover 28 and the fixed lower arm on the axis 29 through the sleeve 32. More shoulder in a free state parallel to the wall 1 bath. The length of the larger shoulder selected based contact him at turn of the lever with the top donut 33 located on the rod 26. The lever 30 is at the axis 29, the free end of which is affected by one of the known means (not illustrated).

To improve the performance of the installation can be used several mechanisms for forming dough pieces 19 with the vertical rods 26 connected by pipes 18, 34, 35 with the hopper test 14 (Fig. 5). In this case, the heater 6 is made in the oval plan (and its trailing branches in Fig. 5 not illustrated).

The unit is supplied located in the hopper 14 by a device for mixing dough, consisting of a helical mixing element 36, is rotated through the shaft 37 of the actuator 38.

The setting is as follows (see Fig. 6).

The 5 deep, fill the tub up to level 39, is heated by the heater 6 to a predetermined temperature, component for frying doughnuts...190 180^oC. the Temperature controller support in what appears through the system of channels 25 and cooling the glass 24, prevents the penetration of heat from the heated oil in the dough 15, the filling mechanism of the formation of the dough pieces 19.

The dough 15 from the hopper 14 through the pipe 18 through the mechanism of formation of the dough pieces 19 driven by the actuator 21, in the form of a test workpiece 40 is served in the lower part of the frying bath and place on the inner surface of the bottom 3. Forming dough pieces produced in such a way that it was strung on the rod 26. The density of the workpiece at the initial time more than the density of heated oil and therefore she did not pop up position I. the Density of the workpiece quickly (5-8) decreases and reaches a density of hot oil, and then it POPs up and takes an intermediate position II. Its further ascent stops the previous test blanks - position III.

The process of frying the dough pieces 40 begins immediately with all parties once it has been placed in a preheated oil, whose density of about 800 kg/m³and ends only after leaving it in the form of ready-made donut at its top edge 41 frying foam 42 - position V. When frying density blanks constantly mind the

On this particular (significant difference between the densities of oil and doughnut) built the whole principle of operation, in which all transport mechanisms replaced buoyancy. Moreover, the weight of donuts (or their number at a given dispenser weight of one doughnut), located above the level of the deep-frying 39 - provisions IV and V, is equal to the buoyancy force (the force of Archimedes) lower donuts - position III. Thus, the test workpiece 40, coming from below, hold in the volume of oil weight of the previous billet, and the top of the finished donuts position V been overtaken, even above the upper limit of 41 foam level shifts and squish around him.

The top of the finished doughnut 33, completely fried and freed from oil, is extracted by the lever 30 from the upper position V and rolls on the inclined surface of the cover 28 to the receiving capacity of finished products (not shown). In place of the extracted donut comes next. Thus, the workpiece successively held the positions I to III, in which they are fully immersed in the heated oil, intensely browned on all sides, then the position IV, the foam layer of the deep, where the roasting process almost precook in positions I-III remains constant, that provides the necessary time of their stay in the preheated oil until full Browning on all sides. Moreover, the mechanism of formation of the dough pieces 19, the lever 30 and the device 13 that supports the level of oil 39, agreed that this consistency is ensured at all times.

After placing the test workpiece 40, the initial temperature of about 25. . .30^oC in hot deep fat (180-190^oC), the surface layer is rapidly gaining a temperature of 100^oC, and it begins to evaporate water, and the internal volume of the preform continues to warm up inside. However, the selection of steam at the initial moment is more intense than at the final stage of roasting and almost completely stops when reaching the donut state of readiness.

Water vapor from all fried donuts in the form of bubbles 43 (Fig. 6) come in hot oil 5 and mingling with them, form a vapor-liquid mixture that is due to the gas lift effect of lifted up along the donuts in space frying bath. On the surface of the oil separation occurs at the liquid-vapor mixture at the bubbles that make up the foam snack baths down, and then again released by the vapor bubbles are fond from the bottom of the bath up. As a result of this process in the frying bath occurs is permanent and rather intensive recirculating movement of oil indicated in Fig. 1 and Fig. 6 solid arrows. This circulating for significantly intensifies the heat exchange process is then coated with a heater and a fully aligns field temperatures during frying tub and does not allow even the local overheating of the oil near the walls of the heater 6, which significantly reduces the rate of deterioration of the oil.

In addition to this main stream of oil, shown in Fig 1 and Fig. 6 solid arrows in the bath there is a weak but very important for deep-frying between donuts indicated in Fig. 6 the dotted arrows. The deep, rising up from the bottom, enters the annular gap 44 formed by the holes in the test billet position II-IV and the rod 26. This annular gap also be a process of frying donuts and steam release in the form of bubbles inside this volume. In contrast to the outer reaches, where there is free space of deep fried donuts around, interior is like trapped in the confined space of the annular gap in the performance communications gaps between 45 are pressed to each other by blanks.

When dosing panicaway workpiece 40 is formed garbage 46 - small pieces of dough. In typical installations, these pieces are fried on the surface of the frying 39 and sink to the bottom of the tub, where they continue to "burn" (char) throughout the time of installation, thereby causing accelerated damage to deep-frying. In the proposed apparatus, due to the intensive flow of oil from outside donuts "garbage" 46 does not settle on the bottom of the tub, and is involved in circulating for deep-frying and gets together with him in the inner annular gap 44, if not from the first attempt, with a tenth (see secondary for deep-frying in Fig. 6). From this annular gap, the oil seeps between donuts through horizontal gaps 45 and into the free space of the bath, and the "particles" garbage linger on the blanks and, failing to char, are carried away from the bath together with ready-made donuts, i.e. is semiilliteracy deep-frying in the frying process, resulting in substantially reduced the rate of deterioration of the oil.

In the process of cooking is the decline of the oil is carried away with the finished products. With the decline of oil below the "norm" is the operation of the device 13, resulting in cold oil from the tank 10 is AK mentioned above, formed foam layer 42 deep-frying, consisting of steam released from the dough pieces and separated by a film of hot oil. This foam layer is unstable, and its upper boundary 41 is prone to self-destruction by contact with cold air entering in the free space under the cover through the annular gap 47 formed by the peripheral boundary of the donut 33 and the outlet opening 27 in the cover 28. This air together with the steam released during the self-destruction of the foam is extruded from the unit through the exhaust pipe 7. Therefore, when the operation of the installation, there are no fumes from frying.

The air entering through the annular gap 47 in the cover, cools it. Thus, thanks to thermal insulation 4 on the side walls of the bath and cooled the cover 28, the entire outer surface of the installation becomes safe to touch.

Since the laying of dough in the hopper to its full use of time passes during which the dough continues to wander and to persists gas. For alignment consistency test periodically turns on the actuator 38, through which the shaft 37 rotates the helical mixing element 36, resulting in degassing of the dough. Vyravnivanie quality, and also the same size and weight.

The presence of the test 15 in the pipe 18 and the special design of the mechanism 19 forming dough pieces prevent leakage (breakthrough) hot oil 5 from the bath through the mechanism of formation of the dough pieces 19 in the pipe 18, and then into the hopper 14. When frying doughnuts is decreasing test 15 in the hopper 14, which can lead to the complete emptying of the mechanism of formation of the dough pieces from the dough and creates a danger of leaks. So at the bottom of the hopper 14 includes a probe 22 of the lower level of the dough, making the team for the automatic disconnection of the actuator 21 when emptying the bin.

The applicant conducted a large series of experiments when developing the design of the facility.

1. Installation for frying doughnuts fried, comprising a housing, a hopper for the dough, the mechanism of formation of the dough pieces, insulated frying bath with an exhaust pipe and a drain node formed by the bottom, front, rear, side walls and a lid with a hole for the exit of the finished donuts placed inside the bath heater shifts and vertical guide for guiding donuts in the frying process and device to retrieve least one vertical cylindrical Cup with a system of channels in the wall of its upper portion for flow of a coolant, reported its upper end with a frying bath through an opening in its bottom and connected with the hopper for the dough to the connecting pipe, and a plunger mounted within a vertical cylindrical Cup with a vertical reciprocating movement for forming dough pieces through the hole in the bottom of the frying bath, with a vertical guide for guiding the donuts are made in the form of rod, the lower end of which is rigidly attached to the upper side of the plunger, and the upper is displayed in the Central part of the lid opening.

2. Installation under item 1, characterized in that the oil heater is made in the form of a spiral, installed with a clearance relative to the side walls and the bottom of the frying bath.

3. Installation according to any one of paragraphs.1 and 2, characterized in that the cover frying bath one end pivotally mounted on an axis that is installed on the casing in the zone of the upper edge of the high side walls of the tub and the other loosely based on the low-side wall of the bath, overlapping the last around the contour of the top.

4. Installation according to any one of paragraphs.1 to 3, characterized in that the extraction device is ready donuts made in the form of Pahoa specified axis interoperable great shoulder with the top of the doughnut.

5. Installation according to any one of paragraphs.1 to 4, characterized in that the hopper has a lower level sensor test.

6. Installation according to any one of paragraphs.1 to 5, characterized in that the hopper is mounted a spiral mixing device.