Self-cleaning load holder for frying device

FIELD: food industry.

SUBSTANCE: in some embodiments, the holder may comprise of an upper plate, a delivery cylinder, a lower plate, a plurality of support plates, and a plurality of guide plates. The upper plate may include a through hole located substantially in the center of the upper plate and configured to allow liquid and/or vapour to pass therethrough. The outer diameter of the lower plate may be smaller than the outer diameter of the upper plate and the outer diameter of each of the plurality of guide plates, and the plurality of guide plates may be configured to allow movement of the load therethrough. In some embodiments, the food cooking device may comprise of a food cooking chamber, a steam distribution chamber, a vent tube, an outlet pipe, a drainage tube, and a pressure relief tube.

EFFECT: increased operating reliability.

19 cl, 9 dwg

 



 

Same patents:

FIELD: heating.

SUBSTANCE: invention relates to a method and a device with high energy use efficiency and formation of a small amount of waste heat. A food product roasting device includes a roasting unit having longitudinal loading and unloading ends, an oil recirculation system connected to the roasting unit, a heat exchanger for oil heating in the oil recirculation system, an exhaust cabinet above the roasting unit for collection of steam generated during the roasting process, a pipeline for supply of steam from the exhaust cabinet and a steam compression compressor having an inlet hole connected to the pipeline and an outlet hole for compressed steam, which is connected to the heat exchanger. Versions of the food product roasting method include a heating stage of the oil returned to a repeated cycle from the roasting unit using the heat exchanger, to which heat of steam formed during roasting is supplied; a collection stage of steam generated during roasting in the exhaust cabinet above the roasting unit, a compression stage of steam in the exhaust cabinet under pressure exceeding atmospheric pressure; a stage of use of steam under pressure exceeding the atmospheric pressure.

EFFECT: improved structure.

68 cl, 2 tbl, 1 dwg

FIELD: food industry.

SUBSTANCE: method for food products deep frying envisages supply of food products to be deep-fried into hot oil or fat and removal from such oil or fat upon expiry of a certain period of treatment. Over the free oil surface a steam-saturated zone is created containing superheated steam that protects oil from ambient air; a flow of steam corresponding to the quantity of water evaporated from the products being deep-fried is withdrawn from the zone; a border area is maintained between the steam-saturated zone and ambient air within the boundaries of a certain vertical area which results in almost complete exclusion of ambient air penetration into the steam-saturated zone with contact of the free surface of hot with ambient air prevented.

EFFECT: method improvement.

15 cl, 1 dwg

FIELD: personal use articles.

SUBSTANCE: fire-prevention system of deep fat fryer comprises a reservoir with fire-prevention reagent, pipeline joined to reservoir and one or more nozzles joined to pipeline and arranged to send fire-prevention reagent into frying container, when cover is not in fully opened position. When cover is in closed and unlocked position, it is possible to arrange nozzle outside of both cover and frying container so that fire-prevention reagent is diverted through hole into free space.

EFFECT: invention provides for protection against fire when cover is in fully opened position.

16 cl, 8 dwg

Roaster // 2363368

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

FIELD: food industry.

SUBSTANCE: apparatus comprises sensor designed with at least one pair of separated electrodes. Sensor is drowned into liquid for measurements. Electrodes and liquid measured form capacitive element with capacity changing depending on dielectric permittivity of liquid measured. Basically electrodes reach the same plane, and liquid surrounds both surfaces of electrodes from any plane side. Electrode is attached to substrate in such a way that liquid flows through plane. Sensor generates a signal that provides assessment of liquid quality. Apparatus can be connected to any cooking facility.

EFFECT: reduction of parasitic insects influence on capacitive resistance of substrate at high temperatures.

50 cl, 7 dwg

FIELD: kitchen utensils for thermal processing of food products.

SUBSTANCE: apparatus has cooking reservoir designed for placing of cooking bath therein and equipped with pouring device for moving contents of cooking reservoir. Pouring device is adapted for moving contents of cooking reservoir into pouring vessel which may be detached from casing. Pouring device is further provided with thermostatic valve comprising temperature sensitive mechanical device movable depending on temperature to prevent contents from pouring out until temperature in cooking bath reaches predetermined threshold value, and to provide pouring out when temperature in cooking bath reaches predetermined threshold overturning value.

EFFECT: increased safety of food product cooking apparatus.

12 cl, 4 dwg

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

FIELD: kitchen equipment employed with the use of heating ovens.

SUBSTANCE: apparatus has dough accumulator with feeding branch pipe for feeding into device adapted for forming of individual semi-finished products and provided with vertical cooled sleeve mounted into bottom of heat-insulated deep fat fryer bath equipped with spiral heater, and ready product pickup device for removal of ready products from central guiding bar and directing into discharge ramp, said central bar being mounted on cutoff member of device for forming of individual semi-finished products and said cutoff member being kinematically connected with reciprocation drive. Ready product pickup device is made in the form of multithread screw defined by flexible rods helically fixed on shaft of rotation incidental with direction of lifting of doughnuts along guiding bar. Flexible restrictor fixed on upper end of guiding bar is preferably made in the form of cable oriented into discharge ramp.

EFFECT: improved quality of product and provision for synchronous extraction of ready products and direction thereof into discharge ramp.

2 dwg

FIELD: kitchen equipment using heating ovens.

SUBSTANCE: automatic machine has accumulator communicating through dough feeding branch pipe with single semi-finished product dosing device adjoining to heat-insulated fryer bath wherein spiral heater is coaxially fixed. Automatic machine is further equipped with ready product extracting device comprising ejector and guiding rod connected to cutoff member of dosing device, which is movable in vertical plane relative to cup fixed in central opening formed in bath bottom. Dosing device is kinematically closed with stem for reciprocation drive disposed in dough feeding branch pipe. Valve partition is mounted in dough feeding branch pipe and fixed on stem of reciprocation drive mounted between stops of float-type dosing device. Cylindrical heat-exchanger is positioned within spiral of heater.

EFFECT: provision for producing of desirable amount of product in automatic mode of operation.

2 cl, 3 dwg

The invention relates to food industry, in particular to equipment for roasting food

FIELD: kitchen equipment using heating ovens.

SUBSTANCE: automatic machine has accumulator communicating through dough feeding branch pipe with single semi-finished product dosing device adjoining to heat-insulated fryer bath wherein spiral heater is coaxially fixed. Automatic machine is further equipped with ready product extracting device comprising ejector and guiding rod connected to cutoff member of dosing device, which is movable in vertical plane relative to cup fixed in central opening formed in bath bottom. Dosing device is kinematically closed with stem for reciprocation drive disposed in dough feeding branch pipe. Valve partition is mounted in dough feeding branch pipe and fixed on stem of reciprocation drive mounted between stops of float-type dosing device. Cylindrical heat-exchanger is positioned within spiral of heater.

EFFECT: provision for producing of desirable amount of product in automatic mode of operation.

2 cl, 3 dwg

FIELD: kitchen equipment employed with the use of heating ovens.

SUBSTANCE: apparatus has dough accumulator with feeding branch pipe for feeding into device adapted for forming of individual semi-finished products and provided with vertical cooled sleeve mounted into bottom of heat-insulated deep fat fryer bath equipped with spiral heater, and ready product pickup device for removal of ready products from central guiding bar and directing into discharge ramp, said central bar being mounted on cutoff member of device for forming of individual semi-finished products and said cutoff member being kinematically connected with reciprocation drive. Ready product pickup device is made in the form of multithread screw defined by flexible rods helically fixed on shaft of rotation incidental with direction of lifting of doughnuts along guiding bar. Flexible restrictor fixed on upper end of guiding bar is preferably made in the form of cable oriented into discharge ramp.

EFFECT: improved quality of product and provision for synchronous extraction of ready products and direction thereof into discharge ramp.

2 dwg

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

FIELD: kitchen utensils for thermal processing of food products.

SUBSTANCE: apparatus has cooking reservoir designed for placing of cooking bath therein and equipped with pouring device for moving contents of cooking reservoir. Pouring device is adapted for moving contents of cooking reservoir into pouring vessel which may be detached from casing. Pouring device is further provided with thermostatic valve comprising temperature sensitive mechanical device movable depending on temperature to prevent contents from pouring out until temperature in cooking bath reaches predetermined threshold value, and to provide pouring out when temperature in cooking bath reaches predetermined threshold overturning value.

EFFECT: increased safety of food product cooking apparatus.

12 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: apparatus comprises sensor designed with at least one pair of separated electrodes. Sensor is drowned into liquid for measurements. Electrodes and liquid measured form capacitive element with capacity changing depending on dielectric permittivity of liquid measured. Basically electrodes reach the same plane, and liquid surrounds both surfaces of electrodes from any plane side. Electrode is attached to substrate in such a way that liquid flows through plane. Sensor generates a signal that provides assessment of liquid quality. Apparatus can be connected to any cooking facility.

EFFECT: reduction of parasitic insects influence on capacitive resistance of substrate at high temperatures.

50 cl, 7 dwg

Roaster // 2363368

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

FIELD: personal use articles.

SUBSTANCE: fire-prevention system of deep fat fryer comprises a reservoir with fire-prevention reagent, pipeline joined to reservoir and one or more nozzles joined to pipeline and arranged to send fire-prevention reagent into frying container, when cover is not in fully opened position. When cover is in closed and unlocked position, it is possible to arrange nozzle outside of both cover and frying container so that fire-prevention reagent is diverted through hole into free space.

EFFECT: invention provides for protection against fire when cover is in fully opened position.

16 cl, 8 dwg

FIELD: food industry.

SUBSTANCE: method for food products deep frying envisages supply of food products to be deep-fried into hot oil or fat and removal from such oil or fat upon expiry of a certain period of treatment. Over the free oil surface a steam-saturated zone is created containing superheated steam that protects oil from ambient air; a flow of steam corresponding to the quantity of water evaporated from the products being deep-fried is withdrawn from the zone; a border area is maintained between the steam-saturated zone and ambient air within the boundaries of a certain vertical area which results in almost complete exclusion of ambient air penetration into the steam-saturated zone with contact of the free surface of hot with ambient air prevented.

EFFECT: method improvement.

15 cl, 1 dwg

FIELD: heating.

SUBSTANCE: invention relates to a method and a device with high energy use efficiency and formation of a small amount of waste heat. A food product roasting device includes a roasting unit having longitudinal loading and unloading ends, an oil recirculation system connected to the roasting unit, a heat exchanger for oil heating in the oil recirculation system, an exhaust cabinet above the roasting unit for collection of steam generated during the roasting process, a pipeline for supply of steam from the exhaust cabinet and a steam compression compressor having an inlet hole connected to the pipeline and an outlet hole for compressed steam, which is connected to the heat exchanger. Versions of the food product roasting method include a heating stage of the oil returned to a repeated cycle from the roasting unit using the heat exchanger, to which heat of steam formed during roasting is supplied; a collection stage of steam generated during roasting in the exhaust cabinet above the roasting unit, a compression stage of steam in the exhaust cabinet under pressure exceeding atmospheric pressure; a stage of use of steam under pressure exceeding the atmospheric pressure.

EFFECT: improved structure.

68 cl, 2 tbl, 1 dwg

FIELD: heating.

SUBSTANCE: in the application there is a device described for heating of the working fluid medium comprising a closed circuit (18) of working fluid medium, having the first heat exchanger (10) and the second heat exchanger (20) and a compressor (22) between them. The first heat exchanger (10) has a side (34) of heat supply to an external source of heat of fluid medium and a side (24) of heat release for evaporation of working fluid medium in the closed circuit, a compressor (22) is a steam compressor, designed for compression of evaporated gaseous working fluid medium from the first heat exchanger (10) with the purpose of gaseous working fluid medium under higher pressure, and the second heat exchanger (20) has a side (26) of heat supply for supply and condensation of the gaseous working fluid medium under higher pressure from the compressor and a side (30) of heat release for heating of external working fluid medium.

EFFECT: reduced heat losses.

15 cl, 1 dwg

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