Foods and beverages: apparatus – Cooking – Boiler or deep fat fryer type
Patent
1997-01-27
1998-03-10
Simone, Timothy F.
Foods and beverages: apparatus
Cooking
Boiler or deep fat fryer type
99330, 99408, 126387, 126391, A47J 3712
Patent
active
057248877
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a frying device, comprising a frying tank with a drain cock and heating means for heating the frying medium, which frying tank consists of an upper and a lower part, which upper part has side walls and an upper part bottom, and in which upper part bottom a bottom tank or shaft extends downwards and has side walls and a lower part bottom, and which frying tank can be filled with a frying medium such as fat or oil for deep-frying, and of which the side wall of the shaft is in open connection with the upper part the frying tank by way of a number of pipes which pipes are placed at an angle to the horizontal, so that by means of the pipes the frying medium in the shaft is in open communication to the frying medium in the rest of the frying tank, and which drain cock is provided in the bottom of the frying tank, in order to be able of emptying the frying tank.
Such a device is known from the U.S. Pat. No. 5,184,539. The device which is disclosed in this patent, comprises an oil tank having in its bottom a bottom inner tank and a bottom outer tank which outer tank or shaft is connected to the lower portion of the inner tank via four small connection tubes or pipes. The heating means of this known device comprises a burner which is located directly under the bottom of the inner tank. The bottom wall of the inner tank is heated by the flame of the burner as well as circular combustion cylinders which radiate the heat. As a result the bottom wall of the inner tank will be locally extremely hot which will cause that the deep-frying fat will be broken down within a relatively short time. Also the heat exchange surface is rather small. The pipes which interconnect the inner tank with the outer tank are small and just only four as the circulation between the outer tank and the bottom inner tank needed to be small so to give the scum the time to be collected into the scum filter and the filtering material near the bottom of the outer tank. The pipes are also needed as the liquid in the inner tank needs to be in communication with the liquid in the outer tank as to be able to empty the inner tank through the drain cock. Because of the small diameter of the pipes, the circulation of the frying medium is limited.
The object of the invention is to provide a frying device with improved performance and having an efficient heat transfer from the heating means to the frying medium, so that exchange from the heating medium towards the frying medium will be much more efficient than until now was possible.
This object is achieved by the invention with a frying device of the type mentioned in the preamble, in which a side wall of the shaft or a bottom tank contains a large number of openings and the bottom of the upper part contains the same number of openings and that by means of a tube each opening in the side wall of the shaft is interconnected to a opening in the bottom of the upper part and that the tubes are directly heated by the heating means.
The frying device consequently acquires an extra-large heat-exchanging surface, combined with a compact shape. In comparison with the inner bottom tank of the frying device of U.S. Pat. No. 5,184,538, the heating exchange surface in comparison to the volume according to the new design of this invention has been greatly enlarged. Also much less frying medium is needed for a device according to the invention as the oil is heated very quickly and the heated volume of the oil is much less than until now required. The enlarged heating surface makes efficient heat transfer possible, with the result that a high performance is achieved.
Due to the fact that the pipes are heated in their entirety by the heating medium and at the same time the frying tank and the shaft are heated only on some walls or :he bottom, the frying medium will circulate and rise up from the shaft through the pipes to the upper part of the frying tank. The frying medium situated in the upper part consequently flows to the shaft. This circulation flow means that the frying medium is heated quickl
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Hakvoort Horeca B.V.
Simone Timothy F.
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