Electric heating – Heating devices – Combined with container – enclosure – or support for material...
Patent
1997-05-20
1999-06-08
Walberg, Teresa
Electric heating
Heating devices
Combined with container, enclosure, or support for material...
219392, 219400, 219389, 99443R, 126 21A, A47J 3704, F27D 312, F27D 118, F27B 712
Patent
active
059102640
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The present invention relates to a domestic electrical cooking apparatus, of the fryer type, with no oil bath, emitting no unpleasant smells or fumes, intended more particularly to be used by the general public.
The use of conventional fryers with an oil bath has such a multitude of drawbacks (unpleasant smell of frying which spreads, as everyone knows, everywhere into rooms and takes a long time to dissipate, difficult digestion associated with the large amount of oil which is absorbed by the food and is often degraded because it is too old, constricted cleaning of the fryer, difficulty of stowing it away because of the presence of the oil bath, etc.), as well as risks in using it (fear of frying-oil spillages, fire, burns, etc.), without taking into account that, in order to obtain satisfactory quality of the fried food, it is necessary to change the oil bath frequently, which significantly increases the cost of the products. All this means that most of the general public hesitates to use the currently commercialized apparatuses on the market.
The result of a study of the general public tends to demonstrate today that the consumption of chips has fallen enormously solely because of unpleasant occurrences caused by the use of a bath of boiling oil.
SUMMARY OF THE INVENTION
The apparatus according to the invention makes it possible, because of no longer using an oil bath, to remedy completely all these drawbacks and all these risks, while at the same time offering a more digestible product since the food is no longer plunged into any fat. This is because the thin film of oil remaining on the surface of commercial deep-frozen food products is sufficient itself to give, after cooking by infrared radiation, a golden appearance and a crunchy consistency while maintaining a soft texture inside the food.
In the case of uncooked food, a controlled oil spray system makes it possible to obtain the same result as above.
The invention therefore relates to a household electrical cooking apparatus, not requiring preheating, with forced or nonforced extracted-air circulation, and controlled oil spraying for uncooked food.
The apparatus is heated by infrared rays making it possible to cook, without an oil bath, commercial precooked deep-frozen food, such as chips, doughnuts, pommes dauphines, etc., or fresh or uncooked food, such as chips, chestnuts, spring rolls, etc., without any drawbacks and any risks, in a hygienic and dietetic manner.
Before expanding on the technological description of the invention, it is worthwhile describing the distinctions which characterize cooking by infrared radiation compared to the conventional method of cooking by immersion in a bath of boiling oil.
When a body receives infrared rays, it absorbs them, reflects them, refracts them and scatters them. The fraction of the energy produced by the infrared radiation, received and absorbed by the body, causes heat to be produced in the material which has received this radiation. This heat absorbed by the body increases on approaching the absorptivity of this body.
This is because any substance irradiated by infrared rays absorbs a relatively large part of the energy and heats. This material is characterized by the fact that it possesses an absorptivity which is specific to it. The closer the wavelength of the infrared rays emitted is to the absorption wavelength of the material the greater and more intense will be the heating. Therefore, in order to heat a body effectively, it is necessary to irradiate it with rays having the same wavelength as the specific absorption wavelength for this body.
In order to optimise the efficiency in our application, the wavelength of the infrared rays emitted will be between two and four microns.. This wavelength has the particular feature of being the same as that emitted by the burning embers of a wood fire.
In addition, the surface temperature of the emitter will be in the region of 1000.degree. C.
The object of the present invention is to replace the conventional means of cook
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Pelham J.
Walberg Teresa
LandOfFree
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