Process for deep-fat cooking

Details Process for deep-fat cooking Process for deep-fat cooking

1975-07-02

1977-04-26

Yudkoff, Norman

Food or edible material: processes, compositions, and products

Processes

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

426523, A23L 110

Patent

active

040201899

ABSTRACT:
A new process for the continuous deep-fat cooking of a food to produce a processed comestible wherein the food is passed through an elongated cooking zone. Hot cooking oil is introduced and withdrawn from the cooking zone at a plurality of points to produce hydraulic effects which insure proper contact of the food with the cooking oil.
Said cooking oil is continuously flowed upwardly through a plurality of spaced points dispersed over the entire bottom surface of the entrance end of the cooking zone and continuously withdrawn downwardly downstream therefrom. Withdrawn oil may be reintroduced directly without being reheated at a point downstream of the point of withdrawal in addition to being recycled to the source of heated cooking oil.

REFERENCES:
patent: 1707786 (1929-04-01), Ehrhart
patent: 2836493 (1958-05-01), Salvo
patent: 2855308 (1958-10-01), Buechele
patent: 3026885 (1962-03-01), Eytinger
patent: 3149978 (1964-09-01), Anderson
patent: 3641924 (1972-02-01), Sijbring
patent: 3733202 (1973-05-01), Marmor

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