Convection food heating

Details Convection food heating Convection food heating

1985-10-03

1986-11-11

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426474, 426523, A23L 100, A47J 3700

Patent

active

046222316

ABSTRACT:
Disclosed are an improved method and apparatus for heating which enables rapid heating of foods to obtain any one of a number of textures. A fried taste, texture and appearance can be achieved without using large amounts of oil or encountering the other disadvantages of frying.
According to a preferred embodiment, the form of the apparatus is employed to fry foods using a heat exchange fluid comprising air containing dispersed cooking oil or fat, which performs the disclosed method. A cooking chamber is provided having a reservoir at a low point capable of holding cooking oil. The oil is dispersed into the closed heating chamber as a convective air flow is established within the heating chamber. A rotating support holds the food about an axis accentrically positioned from the axis of an impeller means which disperses the oil or fat and creates a positive flow of air within the chamber, to uniformly contact and fry the food.

REFERENCES:
patent: 4059919 (1977-11-01), Green
patent: 4374318 (1983-02-01), Gilliom
patent: 4439459 (1984-03-01), Swartley

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