Method for frying of product

FIELD: food-processing industry, in particular, frying of sliced products.

SUBSTANCE: 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.

EFFECT: increased efficiency by preventing product slices from sticking together during frying procedure.

6 cl, 2 dwg

The invention relates to a device for frying in fat products such as slices, comprising: a vacuum tank with a container for oil, means for supplying said product, means for discharging said product, means the removal of water vapor, the means of centrifugation, located between the specified container for fat and specified by means of unloading in centrifugeuse camera with gateways to connect to the specified vacuum vessel and the atmosphere, but such means of centrifugation has an inlet near its upper end.

Such a device is known from U.S. patent 5988051 A.

The prior art process of frying under reduced pressure in a vacuum tank in which it is possible to work at lower temperatures of fat. On the one hand, due to this prolong the life of the fat, and on the other hand is limited by the absorption of fat. In the prior art it is known that after such treatment, fried slices subjected to mechanical vibration or similar effect used outside the vacuum tank to remove excess fat from the slices. In this process, the injected steam. One of the problems is that applied to the slices of mechanical energy must be limited. If this energy is excessive, brittle, hard, the, just baked the slices will break, which is undesirable. Another problem is that, in practice, the steam heats only the outer surface, and the fat will be removed there. For example, in the case of frying crispy potatoes, there is a method allows to achieve in it the fat content of about 24%.

U.S. patent 5988051 reveals the subsequent removal of fat from the product by centrifugation in a vacuumized centrifuge chamber. After the introduction of the product in the centrifuge lead her into action and fat are removed. Then block its connection to the vacuum source, and a centrifuge connected to the surrounding atmosphere. The centrifuge housing together with the product is removed from the centrifuge chamber, and the product is removed from the centrifuge.

It was found that, despite this treatment, the slices still tend to stick together, which leads to the rejection of the chips.

This invention is directed to the elimination of this disadvantage.

According to the invention the problem is solved by the above-described device, in which the means of centrifugation has an outlet in its lower end opening into the discharge pipe from the specified centrifuge chamber.

According to the invention, after the blocking of the vacuum tank and open the camera centrifuges in the atmosphere products are removed immediately if you want the NGOs, to avoid them sticking.

The adhesion material can be prevented also due to the fact that the rotating element of the centrifuge has an ongoing radial partitions. An additional measure to prevent sheets from sticking together and improve the quality of products, as well as to avoid breakage (slices) of the product lies in the fact that the products introduced during rotation of the centrifuge. Another advantage can be achieved through the removal of products at a rotating centrifuge.

In accordance with another preferred means of centrifugation and, in particular, rotating the container in which is placed the slices, is inclined relative to the vertical, preferably at an angle of about 30°. Due to this improved loading and unloading, especially if the centrifuge is still spinning.

Because centrifugation carry out periodic manner, it is preferable to provide two centrifuges working in sessions that will ensure continuous supply of chips and other material in the centrifuge.

In the vacuum tank can be a tool more uniform and precise regulation of the duration of the slices in the vacuum tank. For this purpose it is possible to provide combinations of conveyor belts and rotating wheels. It is also possible to provide separate the second tape, which delivers the slices in fat.

During frying many kinds of food products due to high temperature grease is formed a significant amount of water vapor at the time of receipt of the product in a vacuum tank. For this reason, the pressure in the tank increases. In the prior art it is proposed to use a large number of powerful vacuum pumps to remove water vapor and vacuum creation.

The present invention provides for the removal of steam, condensing the water vapor before entering the vacuum pump. Due to the removal of water by condensation of water vapor, the total volume of the vapor is significantly reduced, and this means no need to use a powerful vacuum pumps. Condensation can be achieved by slight compression of water vapor using a simple fan that direct flow to the cooled surface. It was found that when this happens the effective condensation. Of course, the same event can be applied in vacuum installations of the prior art.

The invention also relates to a method, in which the axis of centrifugation is angled about 30° relative to the vertical.

The invention is explained below in detail with reference to the drawings showing a preferred example of execution, on which:

Figure 1 - view of the device is as according to the invention, shown schematically in longitudinal section; and

Figure 2 is a view in section along II-II in figure 1.

The device 1 according to the invention consists of a vacuum tank 2 of considerable length. The reservoir has an inlet gateway design 3 and the outlet lock design 4. Fat is present and is indicated by the designation 5. Fat can be stored in a separate container. The fat level constant support through the container 8 for the storage of grease and line 9 of filing of fat. Provided circulation system fat (detail not shown), in which the fat is filtered and heated. For fat, usually used for frying potato chips, the optimum temperature does not exceed approximately 136°C.

Conveyor belt 6 is moved through the liquid fat. Metering/regulating rollers 7 accurately regulate the residence time of the product in the fat. There is another conveyor belt 16, and the arrow shows that it is made in such a way that presses the products below the level of body fat. Rise of 17 (continued conveyor belt 6) communicates with the conveyor belt 18. This rise comes on the transverse conveyor belt 30, which is made to move (as per Figure 2) and the left and right, either to the centrifuge 19, or to the centrifuge 20. In this embodiment, the centrifuges installed at an angle of about 30° relative to the vertical, to Mak the distribution panel is minimal use of space in the vacuum vessel and to facilitate loading/unloading of slices. Provided lock chambers 21 and 22 which can be closed by valves 23, 24. Each centrifuge includes a rotatable body 31 having a vertical branch 32. The lower part of the rotating buildings has cones 33, is arranged to move as a rotating body 31, and from him to function as the lower valve. On the left side of Figure 2 the lower valve 33 is open, but it closed in the right-hand side. There are drive motors 35 for rotation of the housing of the centrifuge.

The vacuum pump has position 13. Pipe for water vapor indicated by position 11. The vacuum pump 13 includes a pumping means in the form of the impeller. Applied pumps can be called pumps Rootes. (Approx. translation: pumps Roots contain a stator and two rotors in the form of impellers.) The capacitor 12 is connected to a side of the external heat exchanger 15. There is a water tank 14, which may be sealed to a vacuum, but the seal on the drawings in detail not shown. In a variant, the header can in one way or another to drain.

Described above, the device operates as follows.

Fry the slices, such as potatoes, is injected through the inlet gateway 3. They fall down a few tens of centimeters and get to level 5 fat. During the fall of the pores of the material of the slices otkryvaetsja the influence of vacuum and evaporating water. The pores are not clogged immediately when the slices begin to communicate with the fat 5. The temperature of the fat is around 120°C. the Products are then transported by the belt 6, with its stay in the body fat precisely regulate the rollers 7. The maximum time is about 360 seconds (as an example). Of course, this time depends on many parameters, in particular on the thickness of the slices and the temperature of the fat. The slices are pressed below the level of fat with the help of conveyor belt 16. The slices are then placed on the conveyor belt 30 and transported either to the centrifuge 19, or to the centrifuge 20. The bottom valve of the corresponding centrifuge is in the closed position. The centrifuge can be downloaded when it rotates at relatively low speed. Thanks to the outlets 32 in the rotating centrifuge housing slices evenly distributed across the volume of the body of the centrifuge. After downloading the appropriate centrifuge slices treated with centrifugation in the centrifuge 19 and 20. The diameter of the centrifuge is about 50 cm, and a speed of about 400 rpm, This diameter can be increased, and you can select a different speed of rotation. Processing by centrifugation should be performed within a maximum of 1 min During centrifugation in the adjoining gateway 21 or 22 creates a vacuum.

At the end of processing by centrifugation at Otkrytoye 23 (and the closed valve 34) of the lower valve 33 is open. Because of the presence of this lower valve slices can immediately be uploaded to the gateway 21, for example, without the risk of sticking together. Then the valve 23 is closed and the valve 34 open, unloading slices. While another centrifuge, such as a centrifuge 20, fill the new slices.

Using the described device allows full roasting slices and process them for removal of fat within a very short time. Detected that the temperature of the slices is hardly rises above 60° during frying due to the short residence time in the fat. The temperature of the slices is almost not reduced after frying during transportation conveyer belts 17 and 18 and at the time of filing in the centrifuge 19 and 20. The detected temperature reduction was about 5°C. This means that the slices remain relatively soft and have great mechanical strength; in other words, they will not easily break during processing by centrifugation. In addition, the vacuum prevents rapid aging used in the system of fat and does not allow the fat to solidify on slices.

Although the invention is described above with reference to its preferred embodiment of a means that it may be many modifications. Depending on the received product is economical and specified for these products technical conditions of possible relevant changes. Of course, you can also perform various operations in a separate vacuum tanks, one way or another connected with each other. These and other modifications are obvious to the person skilled in the art after reading this description and are within the scope of the attached claims.

1. Method of frying products providing exposure to product effects of heated fat under reduced pressure with the subsequent removal of fat from these products by introducing into a rotating centrifuge chamber and centrifugation in said centrifuge chamber at reduced pressure and the product discharge from the specified camera centrifuge through the bottom valve (33) centrifuge, the inlet valve (23) airlock (21, 22) at the bottom of the specified camera centrifuge and the exhaust valve (34) of the said airlock into the atmosphere, and at the end of processing by centrifugation, open the inlet valve (23), open the bottom valve (33), then close the inlet valve (23) and open the exhaust valve (34).

2. The method according to claim 1, characterized in that the axis of centrifugation tilted about 30° from the vertical.

3. The method according to claim 1 or 2, characterized in that during the introduction of these products specified centrifuge chamber rotates.

4. The method according to any one of claims 1 to 3, features resouses fact, when you first delete the products specified centrifuge chamber rotates.

5. The method according to any one of claims 1 to 4, characterized in that the pairs produced by the vacuum pump, and water vapor present in these pairs, condense before entering the vacuum pump.

6. The method according to claim 5, characterized in that the water vapor is compressed using a simple fan and direct cooling surface.