Liquid purification or separation – Processes – Separating
Reexamination Certificate
1999-04-21
2001-07-03
Drodge, Joseph W. (Department: 1723)
Liquid purification or separation
Processes
Separating
C210S805000, C210S806000, C426S417000
Reexamination Certificate
active
06254790
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention is directed generally to apparatus and methods for filtration of a cooking substance in a cooking systems, such as a deep fat fryer, and more specifically to a central filtration system and method.
2. Description of Related Art
Large capacity pressurized deep fat fryer cookers (referred herein as deep fat fryers, cooking devices, cookers, and the like) have been devised for cooking products in a heated and or pressurized environment. Typically such devices comprise a cooking vessel, which may be filled with a type of cooking substance (e.g., oil or shortening) and heating devices surrounding or immersed in the vessel for heating the cooking oil. Products to be cooked are placed in the vessel, either directly or possibly contained in a wire basket, and are cooked for a desired length of time.
While such cooking devices described above provide for a relatively effective cooking environment, a problem exists with these devices. Specifically, the cooking substance used in these cooking devices looses some of its effectiveness as it becomes contaminated with suspended particles of food, or “cracklings.” This can result in, inter alia, decreased heat capacity for the cooking substance, incomplete cooking, unappealing appearance of the cooked food, and an unappealing taste.
Generally, “cracklings” are pieces of breading, skin, or other items which have separated from a food item being cooked in the fryer. For example, if fried chicken pieces are being cooked within the vessel, some of the breading applied before cooking the chicken may break away from the chicken and drift to the lower zones of the vessel. In the lower portions of the cooking vessel, the cracklings are less likely to cause degradation of the cooking substance in contact with the food products. Because moisture may be found within the cracklings, such moisture may cause the cooking substance to boil over if the cracklings become mixed with the hot oil in the upper zones of the vessel. Further, if the temperature in the bottom of the cooking vessel is too high, the cracklings may burn, causing oxidation of the cooking substance. Such oxidation reduces the useful life of the cooking substance.
Filtration of the cooking substance is a large task. Some fryers include an internal cooking substance filtration system to remove cracklings and other undesirable solids from the cooking substance. The cooking substance from the fryer is drained into a filtration system, where the cracklings are filtered and the cooking substance is cleaned. However, fryers having internal filtration systems tend to be expensive, and the filtration systems often require a significant amount of maintenance.
SUMMARY OF THE INVENTION
It is an object of the invention to provide a system and method for a centralized filtration that overcomes these and other disadvantages.
A system for filtering a suspended material from a cooking substance is disclosed. The system includes a first pump for pumping a cooking substance from at least one fryer, a first tank for receiving the cooking substance from the first pump; a second pump for circulating the cooking substance; a separator for separating the suspended material from the cooking substance, the separator in communication with the second pump; a second tank for receiving the cooking substance; a holding tank for receiving the cooking substance; and a third pump for pumping the cooking substance to at least one fryer. In one embodiment, the separator may be a cyclone separator.
A method for filtering a suspended material from a cooking substance is disclosed. First, a cooking substance from at least one fryer is received. Next, a suspended material from the cooking substance is separated during a first filtration stage. At the completion of the first filtration stage, a transition is made to a second filtration stage. During the second filtration stage, suspended material is separated from the cooking substance. At the completion of the second filtration stage, the cooking substance is held, and then moved to at least one fryer.
A technical advantage of the present invention is that a system and method for centralized filtration is disclosed. Another technical advantage of the present invention is that a cooking substance from at least one fryer may be centrally filtered. Another technical advantage is that the cooking substance is filtered in two filtration stages. Another technical advantage is that a heated holding tank is provided.
However, other objects, features, and advantages will be understood from the following detailed description of preferred embodiments of the invention, in connection with accompanying drawings.
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Casey William
King James D.
Baker & Botts L.L.P.
Cecil Terry K.
Drodge Joseph W.
Henny Penny Corporation
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