Roaster

FIELD: process equipment.

SUBSTANCE: proposed roaster comprises a water vessel, oil vessel arranged above the latter for roasting with contact between oil and water. It includes also the heater arranged in oil vessel oil layer and oil feed pipe. Oil is forced by pump into water vessel bottom wherein roasting oil goes up through water layer to get into oil layer lower part.

EFFECT: preventing oil quality deterioration, higher efficiency of device operation.

12 cl, 4 dwg

The technical field to which the invention relates.

The present invention relates to the roasting machine, mainly used for commercial purposes, and, more specifically, to a roasting apparatus, equipped with a device for automatic removal of heavily charred lumps of dough and device for automatic cleaning of oil for frying for the purpose of preservation oil for frying clean, prevent deterioration of its quality and, thus, prolong its useful life.

Background of the invention

Conventional roasting devices contain a certain amount of cooking oil in the tank for the oil and heat it with a gas or electric heater. While heating oil for frying to the set temperature, the roasting apparatus is ready for operation, and food is placed in it for frying. After the set time of frying fried food take out and put on paper or pan to drain the oil to remove excess oil. After the frying operation is complete.

Therefore, in the case of conventional roaster cooking oil is continuously at high temperatures, even when no operation is performed frying.

Conventional roaster cannot easily collect badly burned lumps of dough, which the Department is Auda from food ingredients in the cooking oil during the frying process, colloidal substance, moving away from a food product, which is fried, and mixtures containing water, odor and grease coming out of the food product. These undesirable substances, which remain for a long period of time in the oil for frying, causing premature deterioration of the oil and give it color, dark wash, which in turn contaminate the food product.

In addition, since the floating colloidal particles of oil and heavily charred lumps of dough stick to the food product and the side walls of the container for the oil, the oil should be filtered into a separate container every day to ensure that the floating substances are deposited over time, and the interior of the tank for oil was cleaned every day.

Typically, the temperature range of cooking oil during frying coincides with the temperature range, which accelerates premature deterioration and oxidation of the oil. In conventional deep fryer apparatus is necessary to heat a large amount of oil for frying to the set temperature in a short time and to prevent a drop in its temperature during the frying process, and, if there is a temperature drop, raise it to the set temperature in a short time. For this reason, the heater operates at a higher temperature is re, than the set temperature of the oil for frying. Therefore, the oil in contact with the surface of the heater is particularly exposed to a much higher temperature than the set temperature.

This accelerates the deterioration and oxidation of oil for frying, increases the smoke and oil evaporation and quickly changes the composition of the oil. As a result, in a conventional deep fryer apparatus requires frequent replacement of oil for frying that is causing the problem associated with high economic costs.

While cooking food often roll in liquid dough or bread crumbs for frying. During cooking a large amount of dough and crumb is separated from the food product into the cooking oil is heated and charred. This in turn makes the oil a dark and eventually degrades its quality. Therefore, to maintain quality oil for frying badly burned lumps of dough and other selected substances must often be removed. However, this removal is difficult, taking into account the convenience of the roasting process and the design of the roaster.

During the frying process water in the food product is replaced oil for frying. Large amounts of water and water vapor released from the product into the atmosphere and oil for frying. Water is released into the atmosphere, turning into smoke, and along the oil in the oil mist, polluting the inside part of the kitchen and equipment. In addition, water is allocated in the frying oil is mixed with oil over time, contributing to the oxidation and deterioration of the oil quality.

Water that is not mixed with cooking oil after extraction of the oil remains in the low-temperature oil layer between the underside of the heater and the bottom of the tank for oil. If the roaster continues to work for a long time, the temperature of the oil in the low-temperature oil layer increases, and the water remaining on the bottom of the tank for the oil begins to evaporate, moving up from the low-temperature oil layer in the high-temperature layer of oil for frying. When lifting water optional heated and continues to increase its volume up until it is released into the atmosphere from the surface of the oil. If this process continues, there is a risk of transfusion oil through the oil reservoir.

To remove small particles badly burned lumps of dough and lipid substances there is a device which removes the oil for frying, separated badly burned lumps of dough floating in oil, with filter paper and then cleaned with the cleaning device, when the oil is returned to the tank. However, with this device the water allocated in the oil, may not the be completely removed. It is also difficult to clean after each use roaster.

Patent document 1: the Description of Japanese patent No. 55-40249.

Patent document 2: Description of Japanese patent No. 60-9426.

Patent document 3: Description of Japanese patent No. 5-68440.

The above-described conventional roaster keeps oil for frying at high temperatures all the time, even when not in use, in order to be ready at any time to perform the operation frying. This degrades the quality of cooking oil and reduces its service life, leading to frequent replacement of oil. In addition, this mode of operation inevitably spends a totally useless heat energy for many hours.

Many big and small badly burned lumps of dough, which is separated from the food product, penetrates into the layers of the oil, and they are difficult to remove completely using existing removable grids. Even harder to remove them during the frying process. In the case of roaster gas type heater fixed and removable mesh cannot be inserted under the heater. Therefore, one possible way could be the use of cleaning apparatus of the suction type, or another method may include removing the cooking oil from the tank to the oil in the reservoir with removable grid and removes unwanted substances is STV. However, this takes time, and is almost impossible as a method, performed during the frying process. As a result, heavily charred lumps of dough remain in the oil for frying for many hours, reducing the service life of the oil.

While the food product is fried, smoke, oil mist and water vapor stand out from the surface of the oil in large quantities. Although the amount of their allocation decreases when the food is not fried, smoke and oil mist always rise. Designed exhaust system, set over a roasting apparatus, they cannot completely withdraw, leaving the smell and possible environmental pollution.

Badly burned lumps of dough, separated from the food product, colloidal substances, leaving him floating in the mass, and water and the smell exuded from the food product, distributed substantially throughout the oil during frying. In addition, there is a lot of small particles of these unwanted substances. Therefore, they cannot be quickly assembled, which in turn shortens the life of the oil, causing an economic problem. As described above, the presence of unwanted badly burned lumps of dough into hot oil for frying for many hours causes the formation of odors, smoke and oil that is Ana, which stick to the equipment and the human body, polluting the environment.

The present invention is made to overcome the above problems, and an object of this invention is to provide a roasting apparatus capable of preventing deterioration in the quality of cooking oil, to provide the optimal environment in the kitchen and to improve efficiency.

Brief description of the invention

Roaster of the present invention includes: a container 32, 82 for water for water content; capacity 9, 51 oil located above a water tank for oil for frying in contact with the contained water in the water tank; a heater 13, 52, located in the layer of oil in tanks for oil; and the pipe 10, 61 to feed oil through which moves the cooking oil contained in the oil layer under the action of the pump 29, 64 and fed to the bottom of the tank 32, 82 water; in which oil filed for frying rises through the water and passes into the lower part of the oil layer.

Here layer oil layer of oil formed above the heater 13, 52, is a high-temperature layer of cooking oil, and the oil layer formed under the heater 13, 52, is a low-temperature oil layer, which has a slight deterioration in the quality of oil.

The roasting apparatus according to the present invention, campocatino in figure 1, contains: capacity 32 for water for water content; capacity 9 for the oil, installed above the tank 32 to the water content of the oil for frying in contact with the contained water in the tank 32 for water; a heater 13, located in the layer of oil in tanks for oil; separating plate 15 located in the low-temperature oil layer beneath the heater 13, for the reception of impurities, such as heavily charred lumps of dough falling into the oil for frying; and a pipe 10 for supplying oil through which moves oil for frying over the separation plate together with these impurities under the action of pump 29 and is fed to the bottom of the tank 32 for water; where filed cooking oil rises through the water and passes into the lower part of the oil layer.

The roasting apparatus according to the present invention includes a tube 25 installed between the tank 9 for oil and capacity of 32 for water and passing bypassing the separation plate 15 for connection of the layers of the oil above and below the divider plate 15.

The roasting apparatus according to the present invention has a construction in which the heat exchange tube 16 that is installed in the oil layer beneath the heater 13, is connected to the device 22 for heat storage with its isolated periphery, and in which the outside air or air heated by the device for heat storage, upravliaetsa between the heat exchange tube and a device for heat storage by means of the fan 23 to adjust the oil temperature for frying.

In this construction, the heat absorbed by the heat exchange pipe 16 from the oil for frying in the oil layer, is accumulated and held at an elevated temperature in the device 22 for heat storage. When the frying operation must be performed again, the heater 13, 52 is activated to set the high temperature, and the heat accumulated in the device 22 for heat accumulation, served in the cooking oil, thereby obtaining oil for frying in a frying temperature in a short time.

In addition, when the frying operation is not performed, the switch in two directions (not shown) can be included for the installation of low temperature oil for frying. At the same time, outside air is supplied by fan 23 in heat exchange pipe 16 that is installed in the oil layer, and then is circulated to absorb heat oil for frying, thus lowering the temperature of the layer of cooking oil to a temperature range in which the oil is almost not oxidize or deteriorate.

The roasting apparatus according to the present invention contains electrostatic collecting contamination of the plate 14 installed in the oil layer, which absorbs small badly burned lumps of dough floating in the oil for frying.

Roaster in accordance with the present invention has a construction in which the cover 2 is installed in the top is the second part of the vessel 9 for oil and opened and closed using the hinge 5, has an internal part that is connected with the lower part of the layer 20 water purification capacity 8; and in which the gas containing the smoke, odor and oil mist formed on the surface of the oil is sucked in the suction fan 6 and is passed through the layer 20 of water removal from the gas of smoke, odor and oil, before it is released into the atmosphere through the venting tube 19.

Roaster in accordance with the present invention, as shown in figure 3 and figure 4, has a construction in which the tank 71 to filter water that contains the filter 80, installed next to the tank 82 for water; and in which impurities such as heavily charred lumps of dough are moved along with the water in the tank 71 to filter water from the inlet 74 of the tube for suction of water on the bottom of the tank 82 for water, and impurities such as heavily charred lumps of dough, left to precipitate at the bottom of the tank for water filtration, and water filtered out by the filter 80 is returned to the water layer from the hole 70 for supply of water provided in the tank 82 for water.

In this design heavily charred lumps of dough, colloidal substances released from food, water, and smell, all dissipated in the cooking oil during the frying operation, quickly move with the oil for frying in a layer of water in the bottom of the tank for the oil and pass the water. As a result, the oil is cleaned and cooled in the water when it rises through the water layer and then reaches the low-temperature oil layer.

Therefore, the cooking oil is maintained at a low temperature at which the oil is almost no damage. Simultaneously, the same amount that was moved to the low-temperature oil layer, moves up from the low-temperature oil layer into the layer of cooking oil over the heater 52 for heating oil, where it is heated. Therefore, the time during which the cooking oil remains hot, can be reduced, preventing the deterioration of oil quality and preserving the freshness and transparency of oil.

Roaster in accordance with the present invention has a construction in which the sensor is installed 75 temperature register the temperature of the water in the tank 82 for water; and in which the fan 76 for cooling water tank to reduce the temperature of the water in the tank 82 for water is installed at the bottom of the tank 82 for water; and the temperature sensor and the fan for cooling water tank is included to adjust the water temperature in the tank 82 to the water and, thus, to control the temperature of low-temperature oil layer beneath the heater 52.

Roaster in accordance with the present invention has a construction in which the decision is TKA 62 to prevent mixing, made of vertically spaced plate elements, are installed near the interface between the water layer and the layer of oil over it to separate layers of water and oil and thus prevent mixing of water and oil for frying, which otherwise would occur as a result of production of cooking oil from the pipe 61 to feed oil to the bottom of the tank 82 for water and the release of water from the inlet 70 to the feed water tank 71 to filter water.

Roaster in accordance with the present invention has a construction in which the dispersion plate 68 to dissipate around oil for frying, rising through the water layer, installed on the ways in which cooking oil produced from the bottom of the tank 82 to the water rises, so that the cooking oil is not directly accessible in the hot butter for frying.

Roaster in accordance with the present invention has a construction in which in addition to the heater 52, which operates at an elevated temperature, auxiliary heater 81 for adjusting the temperature of the heater is connected in series with the heater to work as a low-temperature heater; and in which the cylindrical inner housing 78 to prevent contamination of the inner surface of the side art is NOC tank 51 for oil is provided inside tanks for oil for closing the inner surface of the side walls of the container for oil.

Because roaster in accordance with the present invention has a construction in which the oil reservoir mounted above a water tank, in which the heater is installed in the oil layer in the tank for the oil, and in which the cooking oil in the oil layer is moved by the pump and delivered to the bottom of the water tank through a tube for the flow of oil, then filed cooking oil rises through the water and passes into the lower part of the oil layer. This design provides a forced cleaning of heavily charred lumps of dough and separate substances from the food product, generated during the frying process, with water along with oil for frying. This design can also provide a low-temperature oil layer. As a result, deterioration in the quality of cooking oil can be minimized, thus reducing the frequency of replacement of cooking oil on the new oil that is energy conserving. In addition, the working environment can be protected from contamination, providing an optimal environment during frying.

Furthermore, in addition to the main heater, which is operating at an elevated temperature, the auxiliary heater is connected in series with the main heater to adjust the temperature of the main heater. This also has the effect described above.

Dopolnenie to the benefits and effects as described above, the roasting apparatus of the present invention, which contains a separating plate in the low-temperature oil layer also provides the advantage of efficient collection of impurities, such as heavily charred lumps of dough falling into the oil for frying.

Roaster according to the present invention employs a construction in which the air heated by the device for heat accumulation connected with a heat exchange tube, served or given to the fan to control the temperature of oil for frying. This design provides a temperature drop of cooking oil to a low temperature within a short period of time, thereby preventing the deterioration of the oil quality, which is always ready for frying. Additionally, the heat accumulated in the storage device heat oil for frying cooking oil can be heated to a high temperature frying in a short time, facilitating the work and directing the heat for effective use.

In the case of the roasting apparatus according to the present invention, since the oil layer installed electrostatic dust collection plate, the fine solid particles are absorbed electrostatic dust collection plate. Cooking oil, refined,recycle in the layer of oil for frying. Thus, it is possible to minimize deterioration in the quality of cooking oil, thus reducing the frequency of oil change, which is economical.

In the case of the roasting apparatus according to the present invention, since the inner part of the lid of the tank for oil connected with cleaning capacity, and the smoke formed on the surface of the oil absorbed by the fan and passed through the layer of water that the air can efficiently be cleaned from smoke, air and oil mist, improving the working environment.

In the case of the roasting apparatus according to the present invention, as the water is cooled with a cooling fan installed on the bottom of the water tank, moves together with the impurities, such as heavily charred lumps of dough, the capacity to filter water from which the filtered water is returned to the water tank, the time during which the cooking oil is maintained at an elevated temperature, is reduced, thereby minimizing the deterioration of the oil quality, while maintaining transparency and freshness of the oil for frying. There is also the advantage that water can be filtered in the tank for filtering water with impurities.

In the case of the roasting apparatus according to the present invention, since the bars to prevent mixing is installed near the boundary IU the control of the water layer and the oil layer, the mixing of water and oil for frying, which otherwise would have been the result of rising oil for frying produced from the bottom of the tank for water, or the discharge water can be prevented.

In the case of the roasting apparatus according to the present invention, since the dispersion plate for scattering around oil for frying, rising through the water layer, installed on the ways in which cooking oil produced from the bottom of the tank for water rises, it can be prevented rapid rise of oil for frying, which has passed through the layer of water through the low-temperature oil layer in the layer of oil for frying. This provides an advantage in the ability to maintain an optimal environment during frying in butter.

Brief description of drawings

Figure 1 depicts a schematic side view of the deep fryer apparatus in accordance with the first embodiment of the present invention.

Figure 2 depicts a schematic top view of a deep fryer apparatus in accordance with the first embodiment of the present invention.

Figure 3 depicts a schematic side view of the deep fryer apparatus in accordance with the second embodiment of the present invention.

Figure 4 depicts a schematic top view of a deep fryer apparatus in accordance with the second variant of the m implementation of the present invention.

A detailed description of the preferred embodiments

Will be described the preferred embodiments of the present invention.

1 and 2 depict roaster in accordance with the first embodiment of the present invention. Figure 1 depicts an explanatory side view of the roaster. Reference number 9 identified capacity 9 for oil, the reference number 32 marked capacity 32 for water, and the reference number 13 marked the electric heater 13 for heating the cooking oil in the tank for oil. In the tank 9 to the oil formed a high-temperature layer (I) oil for frying over the heater 13 and the low-temperature layer (II) oil heater 13. Under low-temperature layer (II) oil installed separating plate 15. Under the tank 9 to the oil provided by the container 32 for water. Between the layer (IV) the water in the tank 32 to the water and the separating plate 15 is formed of the layer (III) content oil content oil.

A temperature sensor (not shown) installed in the layer (I) of cooking oil to maintain oil temperature. When the oil temperature drops below the set value, the heater 13 is switched on to start heating with the aim of maintaining the oil at a set temperature.

Capacity 9 oil separated by a dividing plate 15, set the Lenna slightly tilted in the oil layer beneath the heater 13. Separating plate 15 receives impurities such as heavily charred lumps of dough falling into the oil for frying.

Capacity 32 for water and the tank 9 for oil is connected by means of a tube 25 having an inlet opening 27 for the oil and the exhaust port 26 for the oil, so that it passes to bypass the separation plate 15.

Near the upper surface of the separating plate 15 is provided for the outlet 28 for the oil, through which the cooking oil that contains badly burned lumps of dough, about the upper surface of the separation plate 15 is removed by a pump 29 for the flow of oil driven by a drive motor 4 screw pump that is installed in the pipe 10 for supplying the oil. Thus, oil for frying, remote from the outlet opening 28 for oil, is fed through the three-way valve 35 located at the lower end of the pipe 10 for supplying oil, and through a pipe 34 for supplying oil to the bottom of the tank 32 for the water and drain the oil from the bottom of the tank 32 for water.

Oil for frying, filed on the bottom of the tank 32 to the water passes upwards through the layer (IV) water due to the difference between its own specific gravity in the layer (III) for oil content. At the same time water and heavily charred lumps of dough are moved to the lower part of the layer (IV) water, pushing the oil for frying in layer III) content of the oil to move from the inlet openings 27 for oil and an outlet 26 for oil in the layer (I) oil for frying.

Heat exchanger tube 16 and the device 22 for heat accumulation form a device for the accumulation and release of heat, which is shown in figure 2, depicting the top view.

When the oil temperature for frying drops to a specific value below the set temperature, at a time when a large number of food product is placed in the roaster, the temperature can not only increase due to the heat generated by the heater 13, the fan 23 is driven for circulation of heat accumulated in the device 22 for accumulation of heat through the heat transfer tube 16 in the form of hot air to increase the temperature of the oil for frying in a short time.

If the next frying operation is not performed immediately after the previous operation, the oil temperature must be lowered as quickly as possible to preserve the composition of the oil.

To this end the present invention provides a switch in two directions (not shown)that is included in the standby position after the operation frying to form a circuit for setting low temperature, from disabling circuit for setting the temperature frying, providing a slow decrease in the oil temperature for frying. Simultaneously, the fan 37, the feed outside air into the device 22 for accumulating heat is a, is actuated for opening and lowering of the door 39, directing outside air in the heat exchange pipe 16.

The air supplied to the heat exchanger tube 16 is heated by the heat accumulated there oil for frying, and moved to the device 22 for heat accumulation from which the heated air is released through a standpipe door 40, thus, by lowering the temperature of the oil. The heat received from the oil for frying, is stored in the device 22 for heat storage, closed insulating layer 21. If necessary, the device 22 for heat storage is kept at a set temperature with the help of specialized internal heater (not shown).

When you need to perform an operation frying, he or she turn on the switch in two directions from the position expectations position frying to turn on the heater 13 to set the high temperature. Simultaneously, the fan 23 is activated to supply hot air from the device 22 to heat accumulation in the heat exchanger tube 16 to heat oil for frying to the set temperature in a short time.

Suppose, for example, the heater consumes 3 kW using a three-phase voltage 200 as a power source, a high-temperature layer (I) oil for heat and has a volume of 3 liters, and secure the heater has a thermal efficiency of 80%. Then, in order to heat the layer of cooking oil from the low set temperature of 140° to approximately 170° after three minutes and then get the initial set temperature to 180°, you will need four minutes, unless you use the heater. At the same time, by adding heat from the device 22 to accumulation of heat in the cooking oil through the heat exchanger tube 16, the initial set temperature can be obtained through two and a half minutes, thus reducing the heating time.

The number of badly burned pieces of dough deposited on the bottom of the tank 32 for water, can be checked through the viewing window 31 of the water tank. Turn the three-way valve 35 is in discharge position provides passing down badly burned pieces of dough and separate substances, as well as water in the water layer on the exhaust pipe 36 into the sewer through acquisition device badly burned pieces of dough.

Together with drained water cooking oil also flows down. When the float 17 water level drops, the valve opens the nozzle 33 for water supply, automatically feeding water from the nozzle 33 to supply water directly connected with tap water, in a container 32 for water. After confirmation che is ez viewing window 31, that the interior of the water tank cleaned, the operator closes the three-way valve 35 to stop the drain. Water from the nozzle 33 to supply water automatically stops to go, when the float 17 water level reaches the water level.

When changing the oil for frying vessel 9 for the oil valve 30 for draining the oil open to drain all the oil in the high-temperature layer (I) oil for frying, low-temperature layer (II) oil and layer (III) for oil content in the container. Since the valve 30 for draining the oil is above the water level, the water in the layer (IV) no water flows out together with the oil.

Figure 1 is a box-shaped cover 2 is supported on the container 9 for oil by means of the hinge 5 cover. The air holes 3 are arranged on the entire inner surface of the cover 2. During the rotation of the fan 6 for suction of air, smoke, water vapor and oil mist from the surface of the oil sucked from the air holes 3 and are directed into the lower part of the layer 20 water purification tank 8, where they are cleaned when they rise through a layer of water and 20 are released from the exhaust tube 19. This operation is performed only when the circuit is to set the temperature to suck and clean the smoke, water vapor and oil mist generated during the frying process. This operation does not stop even when open kr is the Cabinet.

As described above, the roasting apparatus of the present invention includes a heating device and a device for heat dissipation. The heating device comprises a device for heat storage and heat exchange tube and to increase the temperature of the oil for frying in a short time in addition to the heater. Device for heat dissipation takes outside air directly to the heat exchanging tube for cooling oil in a short time. These two devices are connected to limit heat loss during standby and thus prevent deterioration of the oil quality.

In addition, the roasting apparatus of the present invention contains a deodorizing device for removing smoke clears smoke, odor, oil mist and water vapor water before releasing them to the atmosphere. Therefore, during the operation of cooking badly burned lumps of dough and other selected substances automatically going all the time, and a simple exhaust system eliminates the possibility of the spread around the smoke, odor and oil mist.

Figure 3 and figure 4 depict the roasting apparatus in accordance with the second embodiment of the present invention. In these drawings, elements identical to the elements of the first variant implementation of the identified similar silo the different rooms.

Figure 3 depicts an explanatory side view of the roaster. Reference number 51 marked capacity for oil, the reference number 82 labeled water tank, and the reference number 52 indicate an electric heater for heating the cooking oil in the tank for oil. In the tank 51 to the oil formed a high-temperature layer (I) oil for frying over the heater 52 and the low-temperature layer (II) oil heater 52. In the tank 82 for water provided under the tank 51 for oil, formed by the layer (IV) is water.

Reference number 64 marked screw pump, which sucks the high-temperature oil with heavily charred lumps of dough floating in the oil, the tube 61 to transfer oil from the inlet 56 of the tube for the transmission of oil and delivers it from the hole 73 for supplying oil to the layer (IV) water. The oil is separated from the heavily charred lumps of dough, when they rise in the water. Thus, the oil is effectively cleared.

If the pump 64, which sucks the high-temperature layer (I) oil for frying included with high speed, oil and water in oil are mixed, making butter muddy and impairing the quality of the oil. Therefore, you must enable the pump 64 with a low speed of 400 rpm, and the pump must have the screws with a small step.

A drain valve 79 to drain water and oil hereafter the Chen reference number 79 and used to replace the layer (IV) water and oil for frying. Adding water to maintain the water level after draining the water can be poured into the layer (I) oil for frying oil surface. To ensure the required level of water you must have a water level gauge.

A drain valve 79 is also used for drainage layer (I) oil for frying and low-temperature layer (II) oil.

The suction pump 67, mounted in the pipe 77 for water suction opening in the receptacle 82 for water is driven during the frying process and at a specified time to collect badly burned lumps of dough deposited on the bottom layer (IV) water and to save water layer at low temperature.

During operation of the suction pump 67 water and dust are transferred into the container 71 for water filtration, mixed with water already contained there to fill the water tanks. Because the cover tanks for water filtration are hermetically sealed, the pressure in the vessel increases, causing the water filtered by the filter 80, to return to the layer (IV) of water from the inlet 59 of the exhaust pipe and the inlet 70 for supply of water.

As described above, this process of removal of water from the inlet pipe 74 to the suction of the water and return it to the tank 71 for water filtration is repeated for purification bottom layer of water and collection of badly burned lumps of dough.

This deep fryer apt the rata low-temperature layer (II) oil tends to contain oil from the high-temperature layer (I) oil for frying after cleaning at low temperature for some time. Although the low-temperature layer (II) oil is cooled by water layer (IV) water, the upper part of the low-temperature layer (II) oil connected with high temperature layer (I) oil for frying and, thus, is sensitive to high temperature.

Therefore, to maintain a constant temperature of the layer (IV) water and minimize the temperature increase of the low-temperature layer (II) oil suction pump 67 is activated when the water temperature rises to the set temperature, feeding water from the water layer in the tank 71 to filter the water in which the water is filtered and mixed with chilled water before returning to the water layer. As the fluid supplied by a pump, is water, and its temperature is low, 50°C, and because the pump head is small, there can be used the existing small water pump.

In addition, the fan 76 for cooling water tank mounted on the bottom of the tank 82 for water to minimize the increase of water temperature in the tank 82 for water, may be small in size.

The water in the tank 82 for water and the water in the tank 71 for water filtration are replaced during the frying process and in accordance with a given program. When the water from the tank 82 for water is fed into the container 71 for water filtration, water whirls around the inlet pipe 74 to visiva the Oia water, as the centre. Therefore, there is a possibility of mixing of water in the upper water layer in contact with the low temperature layer (II) oil with butter.

In addition, the production of cooking oil from the pipe to the flow of oil at the bottom of the water tank or the release of water from the tank for filtering water can cause the distribution and mixing of water and oil for frying.

To prevent such opportunities at the interface between the water layer and the low-temperature oil layer installed grid 62 to prevent mixing, made of vertically spaced plate elements for the separation of water and oil.

Oil transferred from the layer (I) oil for frying, served in the layer (IV) water and cooled by the rise in the low-temperature layer (II) oil. However, since its temperature above the temperature of low-temperature oil layer, the oil can quickly climb into the layer of oil for frying. To prevent this, the dispersion plate 68 to temporarily hold the total mass of oil for frying, rising through the water layer, and spreading it around is installed directly above the hole 73 for oil supply, that is the path on which rises the oil, causing the oil to slowly climb up in the low layer of oil in the cooling water from the water layer.

Taking into vnimaniya fact, what water temperature is below 50°C, and in order to check the rise of oil above a layer of cooking oil dispersion plate 68, preferably made of transparent polycarbonate.

In addition to the main heater 52, which operates at an elevated temperature, also have an auxiliary heater 81 for adjusting the temperature of the heater. Both of these heaters can be connected in series if necessary to work as a low-temperature heater.

That is, when the oil temperature increases at the initial stage is driven by a low-temperature heater using serially connected circuit. Low-temperature heater also operates to maintain the oil at a set temperature to prevent deterioration of the oil quality.

When the sensor detects the temperature in 5°C when adding frozen food product, the high temperature of the main heater 52 without consistently included auxiliary heater 81 is actuated to quickly raise the temperature of the oil to frying temperature.

In the vessel 51 for oil inner housing 78, passing from the upper end tanks for oil down to the bottom of the layer (I) oil for frying, installed with the possibility of removal for closing, etc which prevent contamination of the inner surface of the side walls of the container 51 to the oil.

This inner housing 78 can normally protect the inner surface of the side walls of the container 51 for oil pollution oil pollution particles. It can also be removed and cleaned, if necessary, without removing the oil from the tank. It turns out, has the same effect as when the surface of the side walls of the container 51 for oil is purified in the usual way. Inner housing 78 is only necessary to perform a stainless steel plate with handle.

If the specified version of the implementation of the service life of oil for frying and the period during which the oil remains clean, can be extended, increasing savings. At the same time badly burned lumps of dough and substances derived from food product is automatically removed and collected by the pump for ease of clean up oil. This process ensures rapid removal of even small particles of grit that it was impossible to collect using a regular grid, providing easy cleaning. Except frying oil is at a low temperature, contributing to a longer service life of the oil. This in turn allows you to use this roaster in such applications in which a long time continuous operation are required, or when such stocks that remain open for many the aces. This roaster can be implemented in designs with low cost.

When the operation completes frying suction pump 67 is driven for a specified time for the continuous extraction of the inlet pipe 74 to the suction of water into the tank 71 for water filtration badly burned lumps of dough that is dropped from a layer of cooking oil and lay on the bottom of the tank 82 for water and crumbs and colloidal substances extracted from food and floating in the water tank 82 for water, after cleaning the oil. Therefore, the interior of the tank 82 for water remains clean all the time.

A regular grid to collect badly burned lumps of dough becomes unnecessary. As for the cleaning operations performed after hours, there is no need to remove the oil from the tank and filter it. The only process involves the removal of the inner housing 78 to prevent contamination and cleaned of adhering contaminants, thus reducing the time required for cleaning tanks for oil. Additionally, there may be used two heater for oil: one is the high temperature of the main heater to prevent a sudden temperature drop of oil during the frying operation; and the other is the auxiliary heat is spruce, connected in series with the main heater to work as a low-temperature heater during normal operation. These two heater automatically to maintain a constant oil temperature as practical. Roaster of this design can extend the life of the oil.

1. Roaster containing:
water tank, water content;
the oil reservoir mounted above a water tank for oil for frying in contact with the contained water in the water tank;
the heater is located in the layer of oil in tanks for oil; and
the pipe for the flow of oil through which removes the cooking oil from the oil layer by using a pump and fed to the bottom of the tank for water;
and enjoyed cooking oil rises through the water and passes into the lower part of the oil layer.

2. The roasting apparatus according to claim 1, in which the heat exchange tube is installed in the oil layer beneath the heater, is connected with a device for heat storage, with isolated periphery;
moreover, the outside air or air heated by the device for heat storage, is directed between the heat exchange tube and a device for accumulating heat fan for regulating the oil temperature for frying.

3. The roasting apparatus according to claim 1, in which the torus electrostatic collecting impurities plate to absorb small badly burned lumps of dough, floating in the oil for frying, installed in the oil layer.

4. The roasting apparatus according to claim 1, in which the cover is installed in the upper part of the vessel for oil and opened and closed using the hinge, has its inner portion connected to the lower part of the layer of water in the cleaning tank;
when the gas containing the smoke, odor and oil mist formed on the surface of the oil is sucked in the suction fan and passed through the layer of water removal from the gas fumes, odour and oil vapour before it is released into the atmosphere through the venting tube.

5. The roasting apparatus according to claim 1, in which the capacity to filter water that contains the filter, installed next to the water tank;
while impurities such as heavily charred lumps of dough are removed along with the water in the tank for filtering water from the inlet tube to suction the water at the bottom of the water tank, and impurities such as heavily charred lumps of dough, left to precipitate at the bottom of the tank for water filtration, and water filtered out by the filter is returned to the water layer from the hole for water supply under the water tank.

6. The roasting apparatus according to claim 1, in which is installed a temperature sensor for recording the temperature of the water in the water tank;
in which the fan for cooling capacity in the water to reduce the temperature of the water in the water tank is installed at the bottom of the water tank;
in which a temperature sensor and a fan for cooling water tanks are driven to adjust the water temperature in the water tank and, thus, to control the temperature of low-temperature oil layer beneath the heater.

7. The roasting apparatus according to claim 1, in which the grating to prevent mixing, made of vertically spaced plate elements, are installed near the interface between the water layer and the layer of oil over it to separate layers of water and oil and thus prevent mixing of water and oil for frying, which otherwise would occur as a result of production of cooking oil from the pipe to the flow of oil at the bottom of the water tank and the release of water from the tank to filter the water.

8. The roasting apparatus according to claim 1, in which the dispersion plate for scattering around oil for frying, rising through the water layer, set on the path that rises cooking oil produced from the bottom of the tank for water.

9. The roasting apparatus according to claim 1, in which in addition to the heater, which is operating at an elevated temperature, an auxiliary heater for adjusting the temperature of the heater is connected in series with the heater to work as a low-temperature heater.

10. The roasting apparatus according to claim 1, in which oterom cylindrical inner housing to prevent contamination of the inner surface of the side walls of the container for the oil is provided inside tanks for oil for closing the inner surface of the side walls tanks for oil.

11. Roaster containing:
water tank, water content;
the oil reservoir mounted above a water tank for oil for frying in contact with the contained water in the water tank;
the heater is located in the layer of oil in tanks for oil;
a dividing plate in the low-temperature oil layer beneath the heater, for receiving impurities, such as heavily charred lumps of dough falling into the oil for frying; and
the pipe for the flow of oil through which the removed oil for frying over a dividing plate with a pump and fed to the bottom of the tank for water;
and enjoyed cooking oil rises through the water and passes into the lower part of the oil layer.

12. The roasting apparatus according to claim 11, further comprising:
pipe installed between the oil reservoir and a water tank and held in the bypass separator plate for connecting layers of oil above and below the divider plate.