AU2015200994C1 - Low oil volume fryer with small cold zone - Google Patents
Low oil volume fryer with small cold zone Download PDFInfo
- Publication number
- AU2015200994C1 AU2015200994C1 AU2015200994A AU2015200994A AU2015200994C1 AU 2015200994 C1 AU2015200994 C1 AU 2015200994C1 AU 2015200994 A AU2015200994 A AU 2015200994A AU 2015200994 A AU2015200994 A AU 2015200994A AU 2015200994 C1 AU2015200994 C1 AU 2015200994C1
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- Australia
- Prior art keywords
- fryer
- frypot
- vertical portion
- volume
- oil
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- Ceased
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- 238000010411 cooking Methods 0.000 claims abstract description 35
- 239000003921 oil Substances 0.000 claims abstract description 32
- 239000008162 cooking oil Substances 0.000 claims abstract description 30
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 230000003213 activating effect Effects 0.000 claims description 5
- 230000035882 stress Effects 0.000 description 8
- 238000012546 transfer Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 239000002184 metal Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 230000004913 activation Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008646 thermal stress Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Frying-Pans Or Fryers (AREA)
Abstract
A low oil volume fryer (95) has a low oil volume frypot (100) configured to contain about 30 pounds (14 kg) of oil having a heated zone for frying food product, a narrow cold zone (130) for collecting cooking debris and an opening for a fry basket, the heated zone and the cold zone having a combined volume that holds about 30 pounds of cooking oil, the opening having a size substantially the same as the opening of a conventional fryer having a 50 pound (23 kg) cooking oil capacity, and a heating device (115) for heating oil contained in the frypot. Drawing for publication: Fig. 3 ,314 120d 125d 12;j 0 -125b 115 _ _ _ _ _ _ _ _ _ _ _ _ _ Hg.t
Description
LOW OIL VOLUME FRYER WITH SMALL COLD ZONE
BACKGROUND 1. Field
The present disclosure relates to a fryer pot for a gas fryer. More particularly, the present disclosure relates to a fryer pot for a gas fryer having a low oil volume (LOV) configuration. Still more particularly, the present disclosure relates to a fryer pot for a gas fryer having a low oil volume configuration that provides a narrowed region in which debris is retained. 2. Definition
In the specification the term “comprising” shall be understood to have a broad meaning similar to the term “including” and will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps. This definition also applies to variations on the term “comprising” such as “comprise” and “comprises”. 3. Description of Related Art
Deep fryers that are used in the commercial cooking industry should be able to quickly heat oil and cook large amounts of food product to meet customers’ expectations. Further, the cooking oil should be as free of debris as possible during the cooking process to extend its useful life. However, vendors have to balance the customers’ expectations with the high cost of cooking oil and fryer pot maintenance issues.
Although various designs of fryer pots have been developed in an effort to improve the overall cooking efficiency and useful life, some drawbacks still exist.
With an emphasis on rapid preparation of foodstuffs in large quantities, existing fryer pots are very large and require high volumes of oil for the cooking process.
Large volume fryer pots give rise to large heat transfer volumes, cool zone volumes and temperature gradients that present the possibility of induced stress in the fryer pot walls. Stresses on fryer pot walls are further exacerbated by pressure related stresses due to the weight of the large volume of oil that is contained in the fryer pot.
The reference to prior art in this specification is not and should not be taken as an acknowledgment or any form of suggestion that the referenced prior art forms part of the common general knowledge in Australia.
Accordingly, it would be advantageous if a fryer pot configuration could be devised that could ameliorate at least some of the shortcomings of fryer pots discussed above while maintaining a sizable opening at the top of the fryer pot and cooking basket, or at least provide a useful alternative.
SUMMARY
According to one aspect of this disclosure there is provided a fryer pot for a deep fryer comprising: a pair of opposed sidewalls, a pair of opposed end walls and a bottom wall; the pair of opposed sidewalls comprising a first sidewall and a second sidewall opposed to the first sidewall, each of said first and second sidewalls having successive vertical portions including a first vertical portion, a second vertical portion and a third vertical portion, in which the first vertical portion of the first sidewall is opposed to the first vertical portion of the second sidewall, the second vertical portion of the first sidewall is opposed to the second vertical portion of the second sidewall and the third vertical portion of the first sidewall is opposed to the third vertical portion of the second sidewall, said first vertical portion of the first sidewall is connected to the second vertical portion of the first sidewall by a first inwardly angled offset portion, the second vertical portion of the first sidewall is connected to the third vertical portion of the first sidewall by a second inwardly angled offset portion, said first vertical portion of the second sidewall is connected to the second vertical portion of the second sidewall by a third inwardly angled offset portion, and the second vertical portion of the second sidewall is connected to the third vertical portion of the second sidewall by a fourth inwardly angled offset portion, and each of the first vertical portions of the first and second sidewalls having a top end; the pair of opposed endwalls comprising a rear endwall and a front endwall, each of the endwalls having a top end, the rear endwall having a first vertical portion and a second vertical portion beneath the first vertical portion, the first vertical portion of the rear endwall and the second vertical portion of the rear endwall connected by a fifth inwardly angled offset portion, and the front endwall having a first vertical portion and a second vertical portion beneath the first vertical portion, the first vertical portion of the front endwall and the second vertical portion of the front endwall connected by a sixth inwardly angled offset portion; each of the third vertical portions of the sidewalls being adjacent the bottom wall, and the second vertical portion of the rear endwall and the second vertical portion of the front endwall being adjacent to the bottom wall; a top opening to the fryer pot adjacent the top ends of the endwalls and the sidewalls, the top opening providing an area for receiving a fryer basket therethrough for placement of the fryer basket into an interior volume of the fryer pot; a cooking region in the interior volume of the fryer pot, the cooking region for containing heated cooking oil wherein a fryer basket containing food to be cooked is placeable through the top opening of the fryer pot into the cooking region, the cooking region adjacent the second vertical portion of the front endwall, the second vertical portion of the rear endwall and the second vertical portions of the first and second sidewalls, the cooking region being spaced downwardly from the top ends of the sidewalls and endwalls and downwardly from the first, third, fifth and sixth inwardly angled offset portions to thereby reduce the volume of the cooking region; and a cold zone defined by the third vertical portions of the first and second sidewalls, the second vertical portion of the front endwall and the second vertical portion of the rear endwall, whereby the second inwardly angled offset portion of the first sidewall and the fourth inwardly angled offset portion of the second sidewall reduces the volume of the cold zone, the cold zone extending from the second vertical portion of the front endwall to the second vertical portion of the rear endwall, the second vertical portion of the rear endwall being substantially vertical from the fifth offset portion to the cold zone, the second vertical portion of the front endwall being substantially vertical from the sixth offset portion to the cold zone.
The first, second and third vertical portions of the first and the second sidewalls and the first and the second vertical portions of the rear and front endwalls may be inside walls of the fryer pot. The first vertical portion of the rear endwall may be adjacent the top end of the rear endwall. The first vertical portion of the front endwall may be adjacent the top end of the front endwall. The first vertical portion of the first sidewall may be adjacent the top end of the first sidewall and the first vertical portion of the second sidewall may be adjacent the top end of the second sidewall.
The second vertical portion of the rear endwall may be adjacent the bottom wall and the second vertical portion of the front endwall may be adjacent to the bottom wall, and the cooking region may be adjacent to the cold zone.
At least a portion of the sixth inwardly angled offset portion may be at the same horizontal level as the fifth inwardly angled offset portion for directing and guiding a fryer basket into the cooking region as it is lowered into the cooking region. At least a portion of the first inwardly angled offset portion and at least a portion of the third inwardly angled offset portion may be at the same horizontal level as the fifth inwardly angled offset portion for cooperating with the fifth inwardly angled offset portion and the sixth inwardly angled offset portion for guiding and centering a fry basket being lowered into the cooking region.
Said pair of opposed sidewalls and said opposed endwalls may be connected to said bottom wall. The bottom wall may form the bottom of the cold zone, the third vertical portion of the first sidewall and the third vertical portion of the second sidewall may form a narrowed portion for said cold zone. Said narrowed portion may be disposed between a pair of burners. Said front endwall may further comprise a standpipe. Said standpipe may further comprise a pressure switch that is capable of sensing a predetermined pressure from cooking oil in said fryer pot. A controller operatively associated with the deep fryer may be capable of activating a pair of burners after sensing said predetermined pressure from the cooking oil in said fryer pot. Said burners may be external to said fryer pot to maintain an open pot configuration.
The cooking region may be contained by the second vertical portion of the front endwall, the second vertical portion of the rear endwall, the second vertical portion of the first sidewall and the second vertical portion of the second sidewall.
The first and second vertical portions of the front endwall, the first and second vertical portions of the rear endwall, the first, second and third vertical portions of the first sidewall and the first, second and third vertical portions of the second sidewall may be inside walls of the fryer pot.
The fifth and sixth inwardly angled offset portions may be adjacent a top entrance opening for the cooking region.
The fifth inwardly angled offset portion may be opposite the sixth inwardly angled offset portion and at least a portion of the fifth inwardly angled offset portion may be at the same horizontal level of the sixth inwardly angled offset portion. The fifth and sixth inwardly angled offset portions may provide a downwardly sloped surface for guiding and centering a bottom of a fry basket that is lowered to enter the cooking region.
The first inwardly angled offset portion may be opposite the third inwardly angled offset portion and the first and second inwardly angled offset portions may be adjacent a top entrance opening to the cooking region. At least a portion of the first inwardly angled offset portion may be at the same horizontal level of the third inwardly angled offset portion, and the first and third inwardly angled offset portions may provide a downwardly sloped surface for guiding and centering a bottom of a fry basket lowered for entrance into the cooking region. Said front endwall may further comprise a standpipe.
Said standpipe may further comprise a pressure switch that is capable of sensing a predetermined pressure from cooking oil in the fryer pot. A controller operatively associated with the deep fryer may be capable of activating a pair of burners after sensing said predetermined pressure from cooking oil to commence heating. At least a portion of the fifth inwardly angled offset portion may be at the same horizontal level as the first inwardly angled offset portion, and the third inwardly angled offset portion may be at the same horizontal level as at least a portion of the fifth inwardly angled offset portion.
The cold zone may be disposed between a pair of burners. Said pair of burners may be disposed external to said fryer pot to maintain an open pot configuration.
The first vertical portion and the second vertical portion of the front endwall may be positioned to inwardly taper the front endwall inwardly towards the bottom wall, and the first vertical portion and the second vertical portion of the rear endwall may be positioned to inwardly taper the rear endwall towards the bottom wall to form a tapered fryer pot having a reduced volume. The first vertical portion, the second vertical portion and the third vertical portion of the first sidewall may be positioned to taper the fryer pot inwardly towards the bottom wall, and the first vertical portion, the second vertical portion and the third vertical portion of the second sidewall may be positioned to inwardly taper the fryer pot towards the bottom wall to form a tapered fryer pot having a reduced volume.
The first, second and third vertical portions of the first sidewall may be successive vertical portions forming an inside wall for the fryer pot wherein each of said successive vertical portions of the first sidewall is inboard of a preceding vertical portion, and the first, second and third vertical portions of the second sidewall may also be successive vertical portions wherein each of said successive vertical portions of the second sidewall is inboard of a preceding vertical portion to thereby taper each of said first sidewall and said second sidewall towards said bottom wall.
The first and second vertical portions of the front endwall may be successive vertical portions wherein the second vertical portion of the front endwall is inboard of the first vertical portion of the front endwall, and the first and second vertical portions of the rear endwall may be successive vertical portions wherein the second vertical portion of the rear endwall is inboard of the first vertical portion of the rear endwall to thereby taper each of said front endwall and said rear endwall towards said bottom wall.
The first and second vertical portions of the front endwall may be successive vertical portions wherein the second vertical portion of the front endwall is inboard of the first vertical portion of the front endwall, and the first and second vertical portions of the rear endwall may be successive vertical portions wherein the second vertical portion of the rear endwall is inboard of the first vertical portion of the rear endwall to thereby taper each of said front endwall and said rear endwall towards said bottom wall.
Said second vertical portion of the front endwall, the second vertical portion of the rear endwall and the third vertical portions of the first sidewall and the second sidewall may be connected to said bottom wall to form a narrowed portion, said narrowed portion being disposed between a pair of burners. Said front endwall may comprise a standpipe. Said standpipe may comprise a pressure switch that is capable of sensing a predetermined pressure from cooking oil in the fryer pot. A controller operatively associated with the deep fryer may be capable of activating a pair of burners after sensing said predetermined pressure from said cooking oil to commence heating. Said pair of burners may be disposed external to said fryer pot to maintain an open pot configuration.
At least one embodiment of the disclosure provides a fryer pot that lowers a volume of cooking oil required in use while maintaining a sizable opening at the top of the cooking basket. It also provides a smaller channel at a lower portion thereof for effectively flushing the debris from the cooking oil. Further at least one embodiment may provide a fryer pot in which the pot capacity is reduced by approximately 40% when compared with prior art pots while the basket opening size is substantially retained. For example the fryer pot may have a cooking oil capacity that is approximately 30 pounds (14 kg).
There may be a distance between the third vertical portions, and the distance between the third vertical portions may prevent recirculation of cooking debris from the cold zone into cooking oil in the fryer pot.
According to another aspect there is provided a fryer having a low oil volume relative to a conventional fryer for the quick service food industry having a 50 pound cooking oil capacity and an opening for a fry basket, the low oil volume fryer comprising a low oil volume frypot configured to contain 30 pounds of oil having a heated zone for frying food product, a narrow cold zone for collecting cooking debris and an opening for the fry basket, the heated zone and the cold zone having a combined volume that holds about 30 pounds of cooking oil, the opening of the low oil volume fryer having a size substantially the same as the opening of the conventional fryer and a heating device for heating oil contained in the frypot.
The heating device may comprise two burners located outside the frypot.
The two burners may be located on opposite sides of the frypot, and the frypot may have an open pot configuration.
The width of the cold zone may prevent recirculation of cooking debris from the cold zone into cooking oil in the fryer pot.
The fryer of any one of claims 1 to 4, wherein the frypot comprises offset sidewalls to reduce the volume of the frypot.
The frypot may comprise offset front and back walls to reduce the volume of the frypot.
The frypot may have offset sidewalls to reduce the volume of the cold zone at the bottom of the frypot.
The frypot may have offset front and back walls to reduce the volume of the cold zone at the bottom of the frypot.
The frypot may have an open pot configuration without heat exchanger tubes or cavities.
The fryer may further comprise a bottom wall, wherein each of the sidewalls has three successive vertical portions, each of the lower two vertical portions being inboard of an upper preceding vertical portion to taper the frypot inwardly towards the bottom wall.
Each of the endwalls may have a first upper vertical portion and a second lower vertical portion inboard of the first upper vertical portion, the first upper vertical portion connected to the second lower vertical portion by an angled offset portion.
The fryer may further comprising a standpipe located within the interior of said frypot.
The standpipe may further comprises a pressure switch that is capable of sensing a predetermined pressure from cooking oil in said fryer pot. A controller operatively associated with the deep fryer may be capable of activating a heating device after sensing said predetermined pressure from the cooking oil in said fryer pot.
At least one embodiment of the present disclosure provides for a fryer pot having an open pot configuration without internal heat exchanger tubes or cavities and with all internal surfaces readily accessible. Such a configuration reduces the quantity of oil contained in the fryer pot and allows for improved cleaning of internal pot surfaces.
At least one embodiment of the present disclosure provides for a fryer pot having a reduced heat transfer volume and cold zone volume thereby minimizing expansion induced stresses in the fryer pot walls.
At least one embodiment of the present disclosure provides for a fryer pot having offset sidewalls and front and back endwalls, to thereby reduce the volume of the fryer pot and to reduce the cold zone at the bottom of the fryer pot. Thus at least one embodiment of the present disclosure provides for a fryer pot having a reduced volume cold zone to reduce the temperature gradient of the oil thereby minimizing expansion induced stresses in the fryer pot walls. This may also form a reduced volume region where debris can collect and not be recirculated into the cooking oil.
At least one embodiment of the present disclosure provides a pressure switch on a surface of the fryer pot to provide an indication of sufficient oil level for burner activation.
At least one embodiment of the present disclosure provides for a reduced temperature gradient across the vertical heat transfer volume to minimize expansion induced stress in the fryer pot walls to lower the likelihood of fracture in service.
This disclosure extends to a fryer pot for a deep fryer having a pair of opposed side walls, a pair of opposed end walls and a bottom wall. Each of the pair of opposed sidewalls has three successive vertical portions. Each of the three successive vertical portions of each of the pair of opposed sidewalls is inboard of a preceding vertical portion to thereby taper the fryer pot towards the bottom wall.
This disclosure extends to a fryer pot for a deep fryer having a pair of opposed endwalls and a pair of opposed sidewalls and a bottom wall. Each of the pair of opposed endwalls has a first vertical portion and a second vertical portion that are each connected by an angled offset portion to decrease a volume of the fryer pot.
According to a further aspect there is provided a fryer pot for a deep fryer having a pair of opposed sidewalls, wherein each of the pair of sidewalls has three portions. The fryer pot further provides for a pair of opposed endwalls, wherein each of the pair of endwalls has two vertical portions. The fryer pot further provides for a bottom wall wherein the pair of sidewalls and the pair of endwalls are connected to the bottom wall to form a tapered fryer pot having a reduced volume.
BRIEF DESCRIPTION OF THE DRAWINGS
Other and further benefits, advantages and features of the present disclosure will be understood by reference to the following specification in conjunction with the accompanying drawings, in which like reference characters denote like elements of structure. In the drawings:
Fig. 1 illustrates a front sectional view of a prior art fryer pot;
Fig. 2 illustrates a sectional side view of the prior art fryer pot of Fig. 1;
Fig. 3 illustrates a front sectional view of a fryer pot in accordance with one embodiment of the disclosure in the present application; and
Fig. 4 illustrates a side sectional view of the fryer pot of Fig. 3.
DETAILED DESCRIPTION OF THE DISCLOSURE
Referring to Figs. 1 and 2, there is illustrated a conventional cooking apparatus of the prior art particularly adapted for deep fat frying of food products. The apparatus illustrated is generally designated by the numeral 10 and is of a type used for commercial cooking purposes such as in fast food restaurants and other food service establishments. The apparatus 10 includes a generally rectangular uninsulated metal cabinet 15 forming an enclosure for a fryer pot assembly 20. Fryer pot assembly 20 is adapted to be removably inserted in the cabinet 15 and suitably supported by a top wall 25. Fryer pot assembly 20 includes opposed sidewalls 30 and opposed front and rear walls 33 and 35, respectively. Front wall 33 is inboard relative to front edge of fryer pot assembly 20. Rear wall 35 is essentially vertical along its length. Opposed sidewalls 30 include lower vertical portions 45 and 50 that form a relatively narrow chamber 55 called a cold zone to minimize circulation of cooking debris during use. The four walls including sidewalls 30, front wall 33 and rear wall 35 forms an opening sized to accommodate a fryer basket. Also contained within cabinet 15, are burners 40 on opposite sides of fryer pot assembly 20.
While the above described prior art fryer pot assembly 20 is commonly used, it has several drawbacks. Fryer pot assembly 20 is sized to hold approximately 50 pounds of cooking oil. The fryer pot assembly must be filled to a relatively high level in the pot to fill the cooking region occupied by a fryer basket. Accordingly, fryer pot assembly 20 requires a large volume of oil to be used. Further, such a volume of oil causes not only thermal expansion induced stress due to thermal gradients but also stresses due to the weight of oil contained within the fryer pot assembly 20. The high thermal gradient within the oil itself further limits its useful life. The large cold zone while relatively narrow collects debris from the cooking process, however, it is not so confined that the insertion and removal of baskets prevent the debris from being recirculated into the cooking oil. The useful life of the cooking oil is thus reduced due to repeated degradation from the debris.
Referring to Figs. 3 and 4, a deep fryer assembly of the present disclosure is shown, and generally referenced using reference numeral 95. Deep fryer assembly 95 contains a fryer pot 100 that is contained in an uninsulated metal cabinet 105. The fryer pot 100 is adapted to be removably inserted into cabinet 105 and suitably supported by a top wall 110. Fryer pot assembly also has burners 115 on opposite sides of fryer pot 100 that are also contained within cabinet 105. By having burners 115 outside of fryer pot the overall open pot configuration is maintained. Conventional fryer pots often are configured with heat exchanger tubes submersed within the cooking oil of the fryer pot. Overall fryer pot operation is maintained by a control system having a controller.
Fryer pot 100 also includes opposed sidewalls 120 and 125, similar to the conventional fryer pot shown in Figs. 1 and 2. Flowever, sidewalls 120 and 125 each include three vertical portions 120a, 120b, 120c and 125a, 125b and 125c, respectively. Sidewalls 120 and 125 have offsets 120d and 120e and 125d and 125e, respectively. Offsets 120d, 120e, 125d and 125e reduce the overall width of fryer pot 100. Sidewalls 120 and 125 form a relatively narrow chamber 130 or a cold zone to minimize circulation of cooking debris during use. Because of the offsets 120d, 120e, 125d and 125e, the width of cold zone 130 is narrower than the cold zone of the conventional fryer pot assembly 20. Thus, debris is more effectively trapped in cold zone 130 is easily flushed and cannot easily be recirculated during use.
Referring to Fig. 4, fryer pot 100 has a pair of endwalls, a front wall 140 and a rear wall 145. Front wall 140 is similar to front wall of the conventional fryer pot shown in Figs. 1 and 2 in that it has vertical portions 140a and 140b connected by an offset 142 that is angled relative to both 140a and 140b. However, front wall portion140b is more inboard relative to the front of cabinet 105 than front wall 33 is relative to cabinet 15. Rear wall 145 has two vertical portions 145a and 145b. Vertical portion 145a and 145b are connected by an offset 150 that is angled relative to both 145a and 145b. Offsets 142 and 150 reduce the overall depth of fryer pot 100 from both the front and the rear of directions. Thus, while the walls of fryer pot 100 are offset to form a smaller volume pot, the passage for a fryer basket is not substantially reduced to prevent proper operation. Further, the smaller cold zone 130 formed from both sides of fryer pot 100 reduces the thermal gradient between cold zone 130 and the cooking region of fryer pot 100. The smaller cold zone reduces the thermal stresses that are experienced along pot walls.
Additionally, fryer pot 100 includes a pressure switch sensor for determining when there is sufficient oil in fryer pot 100 to activate burners 115. Fryer pot 100 includes a standpipe 160 in front wall 140. Standpipe 160 includes a pressure switch 165 that is positioned to build pressure after the oil rises above the lower opening of the pipe during refill after a filter sequence. Once the oil is sufficiently deep to cover the heat transfer areas, pressure switch 165 signals the control system that it is safe to activate burners 115. Standpipe 160 is positioned such that the pressure measured is approximately 5 to 8 inches of water column which is easily detected by standard industrial sensors but allows the standpipe to be located high enough that food fall off during cooking dos not impact its operation.
The present invention having been thus described with particular reference to the preferred forms thereof, it will be obvious that various changes and modifications may be made therein without departing from the spirit and scope of the present invention as defined in the disclosure.
Claims (14)
- THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS:1. A fryer having a low oil volume relative to a conventional fryer for the quick service food industry having a 50 pound cooking oil capacity and an opening for a fry basket, the low oil volume fryer comprising a low oil volume frypot configured to contain about 30 pounds (14 kg) of oil having a heated zone for frying food product, a narrow cold zone for collecting cooking debris and an opening for the fry basket, the heated zone and the cold zone having a combined volume that holds about 30 pounds of cooking oil, the opening of the low oil volume fryer having a size substantially the same as the opening of the conventional fryer and a heating device for heating oil contained in the frypot.
- 2. The fryer of claim 1, wherein the heating device comprises two burners located outside the frypot.
- 3. The fryer of claim 2, wherein the two burners are located on opposite sides of the frypot, the frypot having an open pot configuration.
- 4. The fryer of any one of claims 1 to 3, wherein the width of the cold zone prevents recirculation of cooking debris from the cold zone into cooking oil in the fryer pot.
- 5. The fryer of any one of claims 1 to 4, wherein the frypot comprises offset sidewalls to reduce the volume of the frypot.
- 6. The fryer of claim 5, wherein the frypot comprises offset front and back walls to reduce the volume of the frypot.
- 7. The fryer of any one of claims 1 to 6, wherein the frypot has offset sidewalls to reduce the volume of the cold zone at the bottom of the frypot.
- 8. The fryer of any one of claims 1 to 5 and 7, wherein the frypot has offset front and back walls to reduce the volume of the cold zone at the bottom of the frypot.
- 9. The fryer of any one of claims 1 to 8, wherein the frypot has an open pot configuration without heat exchanger tubes or cavities.
- 10. The fryer of claim 6, further comprising a bottom wall, wherein each of the sidewalls has three successive vertical portions, each of the lower two vertical portions being inboard of an upper preceding vertical portion to taper the frypot inwardly towards the bottom wall.
- 11. The fryer of claim 6, wherein each of the endwalls has a first upper vertical portion and a second lower vertical portion inboard of the first upper vertical portion, the first upper vertical portion connected to the second lower vertical portion by an angled offset portion.
- 12. The fryer of any one of claims 1 to 11, further comprising a standpipe located within the interior of said frypot.
- 13. The fryer of claim 12, wherein said standpipe further comprises a pressure switch that is capable of sensing a predetermined pressure from cooking oil in said fryer pot.
- 14. The fryer of claim 13, where a controller operatively associated with the deep fryer is capable of activating a heating device after sensing said predetermined pressure from the cooking oil in said fryer pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2015200994A AU2015200994C1 (en) | 2007-07-12 | 2015-02-26 | Low oil volume fryer with small cold zone |
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US95925907P | 2007-07-12 | 2007-07-12 | |
| US60/959,259 | 2007-07-12 | ||
| US11/904,448 | 2007-09-27 | ||
| US11/904,448 US9232875B2 (en) | 2007-07-12 | 2007-09-27 | Low oil volume fryer with small cold zone |
| AU2008201888A AU2008201888B2 (en) | 2007-07-12 | 2008-04-30 | Low oil volume fryer with small cold zone |
| AU2015200994A AU2015200994C1 (en) | 2007-07-12 | 2015-02-26 | Low oil volume fryer with small cold zone |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2008201888A Division AU2008201888B2 (en) | 2007-07-12 | 2008-04-30 | Low oil volume fryer with small cold zone |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| AU2015200994A1 AU2015200994A1 (en) | 2015-03-19 |
| AU2015200994B2 AU2015200994B2 (en) | 2017-07-27 |
| AU2015200994C1 true AU2015200994C1 (en) | 2017-11-23 |
Family
ID=52672554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2015200994A Ceased AU2015200994C1 (en) | 2007-07-12 | 2015-02-26 | Low oil volume fryer with small cold zone |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2015200994C1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2616359A (en) * | 1949-06-10 | 1952-11-04 | Olof P Pierson | Frying apparatus |
| US3376806A (en) * | 1967-01-12 | 1968-04-09 | Design & Process Engineering I | Frying apparatus |
| GB2146889A (en) * | 1983-07-30 | 1985-05-01 | Tepco | Food frying and dispensing apparatus |
| US5367949A (en) * | 1994-02-01 | 1994-11-29 | Vend-It Corporation | Automated ventless deep fryer |
| US5724887A (en) * | 1994-08-01 | 1998-03-10 | Hakvoort Horeca B.V. | Frying device |
-
2015
- 2015-02-26 AU AU2015200994A patent/AU2015200994C1/en not_active Ceased
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2616359A (en) * | 1949-06-10 | 1952-11-04 | Olof P Pierson | Frying apparatus |
| US3376806A (en) * | 1967-01-12 | 1968-04-09 | Design & Process Engineering I | Frying apparatus |
| GB2146889A (en) * | 1983-07-30 | 1985-05-01 | Tepco | Food frying and dispensing apparatus |
| US5367949A (en) * | 1994-02-01 | 1994-11-29 | Vend-It Corporation | Automated ventless deep fryer |
| US5724887A (en) * | 1994-08-01 | 1998-03-10 | Hakvoort Horeca B.V. | Frying device |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2015200994B2 (en) | 2017-07-27 |
| AU2015200994A1 (en) | 2015-03-19 |
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