DE2022337A1 - Method and device for roasting chicken - Google Patents

Description

PATENT LAWYERS

DIPL.-ING. GONTHER KOCH DR. TINO HAIBACH

MUNICH 2, ⁶ * ^times OUR SIGN:

12 625

MIES FILTER PRODUCTS, INCORPORATED Louisrille, Kentucky, V.St.A.

Method and gate direction for roasting chicken meat oh

The invention relates to methods and devices for roasting chickens, and it particularly concerns Ancestors and devices for roasting chickens in "floating fat" or for deep-frying chickens.

There are already devices for roasting chickens and the like in a fat bath known, the large lengths of chickens can handle; these known devices are of rather complicated construction, and they must be operated by trained personnel in order to achieve optimal results and to put the operator at risk to exclude. Furthermore, it has been shown that the cooking oil used is of particular importance, and in particular because of its cost and its handling, which requires that solid foreign matter is removed from the oil and Oil losses are replaced so that they are always flawless. Testimonials are obtained that do not cause indigestion to lead. ^ -ai. \ *; -

According to the invention are now methods and devices be created for roasting chickens, which not only involves the constant extraction of a flawless product

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when working with a low pressure, but also allow one and the same frying oil filling to be used several times without affecting the quality of the product is affected. The invention also provides a Fat bath board device made by unskilled workers can be operated easily and safely, and who work for roasting large leaning chickens on a few / e work steps reduced without the consistently high Quality of the product is impaired.

The invention also provides a thermal bath combustion chamber and a heating device for this chamber before, being for this it is ensured that solid substances cannot char, and a frying oil siphon with a filter is also provided, see above that the frying oil can be periodically filtered and reused. v; Obei still has a safety lid arrangement is provided by which the operator is protected, and which allows easy control of the pressure, the Invention provides a fat bath fryer which can be manufactured at low cost, and which is convenient and can be handled in an expedient manner and can be used for a long time Lifetime reached.

According to the invention, the bread of chickens in a fat bath is carried out in such a way that about two units of weight of frying oil or frying fat are used for one weight unit of frying material, the oil being first heated to about 205 ° C. under atmospheric conditions, the chickens then placed in the roasting device and roasted with the lid open until their browning corresponds approximately to the color of corn flakes, whereupon the roasting device is tightly closed for frying under pressure; as soon as a pressure of the order of 1.0 to 1, C5 atm is reached, the heating device is switched off during the frying under pressure, and during the subsequent period the temperature of the oil drops to about 120 ° C; no additional heat is supplied here = the high-quality product obtained in this way is removed from the roasting chamber _s

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to be served or temporarily stored; then the next batch of chickens is cebrewed into the same fat bath, whereupon the roasting process is repeated. After about six pieces of frying oil have been fried, the frying oil is drawn off under pressure through a specially designed filter that retains all the solid matter contained in the frying oil; then the Brctöl the bread device is supplied together with a sufficient replenishment again, so that the apparatus up to the original height again filled with frying oil * - ^at · ^D * - ^e next subsets fried chicken v / ground in the same manner, prepared with the same Oil or Fcttfüll is used, which is cleaned and replenished in the manner described until the Bretölfüll is unusable, whereupon the device is filled with fresh harvest oil.

The invention and advantageous details of the invention are explained in more detail below with reference to schematic drawings of exemplary embodiments. ^ "^

Fig. 1 shows in perspective an embodiment of an invention Fat bath baking device in its operating position for frying under pressure.

Fig. 2 is similar to Fig. 1, but shows the interior of the fSchrankcs to which the roasting device is assigned, as well as various accessories.

Fig. 3 is one on a larger scale and in part as a vertical section drawn view of the front of the upper part of the roasting device.

FIG. 4 is similar to FIG. 5, but shows partially in one Side view and partly in a vertical section other parts of the roasting device.

Fig. 5 is similar to part of Fig. 3 but shows aar in a view of the front, the open roasting device and the basket receiving the chickens, which is above the

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Bratkaihmer is supported so that excess oil from the Basket and drain into the chamber.

Fig. 6 shows one of the bits of a partial representation Squatting effect working D <. disgust jigs sun featlecen of the lid in its fully closed position.

Fig. 7 is a section through that with the lid of the roasting device cooperating pressure regulator, which is here in the same position as in Fiß · ^ i but in a larger L; fist off that is set.

Fig. 7A shows part of the arrangement according to lic. 7 at Consider the same from the line 7Λ-7Λ in FIG.

Fig. 7B shows an integral part of the pressure regulator forming timer in a schematic perspective Display.

FIG. 8 shows the pressure regulator according to FIG. 7 in plan, with the Legler cover and the timer omitted "and some parts have been broken away for further filing to make recognizable.

FIG. 9 shows in a partial section the with dead passage working joint construction, which in the invention Roasting device is assigned to the Deekel, the lid is shown in its fully closed position.

FIG. 1C is similar to FIG. 9, but shows the cover in its fully open position.

Fig. 10A is a partial section length of line 10A-1GA in Fic. 1C.

Fig. 11 shows a vertical part Cut through the roasting chamber of the. Device to which the bold receiving basket bit of the device works.

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Fig. 12 is a partial horizontal section of the length Line 12-12 in Fig. 3 and shows the manner in which the heating bands and the thermostat on the frying vessel of the device are attached.

FIG. 13 shows the front of the thermostat according to FIG. 12, the side of which is in contact with the firate vessel.

Fig. 14 is an exploded perspective Representation of the filter device forming part of the roasting device.

Fig. 15 is a schematic partial vertical section through the frying chamber, which shows how the filtering device is used is introduced into the roasting chamber or removed from it.

FIG. 16 is an overall schematic illustration of FIG Roasting device according to i'ig. 1 to 15 and indicates on which way the pressurized brctoil is drained from the frying chamber and passed through the filtering device is used to remove solids from the frying oil so that the Frying oil can be used again.

Fig. 17 is a section through the brct chamber showing the Illustrates convection flow of the oil bath in the frying chamber.

In Fig. 1 to 5 can be seen a total of 10 designated, for use in Gestatten or the like certain embodiment of the! Invention shown in FIGS. 3 and 4 · comprises a compartment 12 which is arranged in a housing and support structure 14 which in turn is supported by a cabinet is enclosed, which not only accommodates the üefäö 12, but also other associated brood parts.

The vessel 12 is generally cylindrical in shape and comprises a cylindrical side wall 21 which is formed into a frustoconical Floor 20 passes and together with the

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Side wall a smooth one. Delimits the cooking or roasting chamber 22, which do not have any internal projections, depressions or has the like, on or in which there are solid substances could fix.

According to FIG. 3, an outlet 24 for draining the frying oil is connected to the bottom 2C of the vessel 12? in these Auslcß a valve member 26 is installed, which by an actuator rod 28 (Fig. 2) can be actuated, which in turn can be actuated with the aid of a handle 30 which is on the front of the roasting device 1C, denoted by 32 is arranged, as can be seen from Fig. 2; in Fig. 4 the! back of the roasting device is designated by 34.

The vessel is made according to Fic. 3 and 12 heated by a heating device 36, and the chickens to be roasted are placed inside the vessel 12 in a basket structure 38 which, as shown in FIG. 3, has FuCe 40 so that they can be supported on the bottom of the vessel 12; Further, the basket carries a handle 39ι of 41 is provided in accordance with the invention off and retractable Lndabschnitten (Pie · 3 and 5) · between the basket 38 and the bottom 20 of the vessel 12 is arranged a filtering _t 42 line the land 44 of the vessel bottom 20 in the vicinity of the outlet 24 with lugs or lugs 46.

4, 9 and 1C is with the housing construction 14 by a joint 48 designed in a special way a cover 50 rotatably connected, according to FIG. 3 at his lower edge 51 carries a seal 52, which when closed Position of the cover 50 with the inner surface 21 of the vessel 12 cooperates. The cover 50 is on the front side 32 of the device 10 is assigned a locking device 54 which has a swivel arm construction 56 uafasst, which is provided with Il & lte shoulders 58, which ait a retaining element attached to the housing structure 14 60 collaborates.

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AuX both sides of the lid? O are with a cam action working holding devices are provided, which include pivotable hold-down arms 62, soft according to FIG. are rotatably mounted at 64 on the housing structure 14 and rollers 66 carry which with cam surfaces 68 through A spaced apart liner 70 cooperate with each other other cover 50 on both sides of which are formed "

The cover ^ O carries a new type of pressure regulator 72 » which regulates the highest pressure that can be generated in the vessel 12 during a roasting process »

According to -Jbig. ? and FIG. 8, the pressure regulator 72 generally comprises a valve housing structure which is arranged on an eighth part 78 which has a central i-cnal 80 and is slidably mounted in an opening 82 of the cover 50 so that a compression spring 84 which holds the shaft part relative to the Cover ncch biased below or inside, an annular seat 86 of the valve member 74 is pretensioned against a sealing ring BE, which is pushed onto the shaft part 78 and in turn is supported on an annular seat 89 which is formed on the cover 50 and thus forms a pressure relief valve channel 80 of the shaft parts opens at an Augießöffnung 90 $ eats surrounded by a seat 92 on which a valve ball 94 is _t which is fespeiint by a weight 96 against the seat in front (to the öffming kept closed. the spring 84 is so selected that a pressure prevailing in the vessel 12 of the order of magnitude of 1.2 atmospheres moves the shaft part 76 cemaß Fig. 7 upwards, so that the channel 80 of the shaft part 78 is connected to the atmosphere, and the weight 96 is so heavy that the ball 94 is lifted from its seat 92 when the pressure in the vessel 12 corresponds to the nominal pressure. Per seats 92 on the shaft part 78, the valve ball 90 and the weight 96 form a valve, denoted overall by 91 ", which is opened in the course of the frying priority in one embodiment of the invention by a timer 1C3, which causes the Weight 96th is lifted off the valve ball 94 after

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a period of time set with the aid of a scale 105 has elapsed is.

The Keßler 72 comprises, as shown in FIG. 7, a swivel arm arrangement 98, which are rotatably mounted on the valve housing 9 ^ and on the front and back of the glider with. Cam surfaces 99 provided with the upper surface 100 of the Cover 50 cooperate, eo that the operator the Move shaft part 78 upwards sufficiently by hand can to connect the channel 80 of the shaft part with the atmosphere and thus to vent the vessel 12 via the valve 87.

The valve housing is shaped in the manner indicated at 102 in FIG. 7 in such a way that all of the vessel 12 abc "c ^{el) ene} " via valve 91 to the rear of the cabinet 16 and thus from the place away that the operator normally understands *

The cover 50 is assigned a splash guard construction 104 according to FIG. 4, which is connected to the cover by a bracket 106 and is shaped so that it delimits an outlet opening 108 on the rear side of the cabinet 16 through which the pressurized I'lude from the Operator can be diverted away if the seal 52 should fail, or if the locking devices 63 should be operated prematurely to release the lid $ G.

The hinge structure 48 comprises according to FIGS. 9 and 10 a dead-pass arrangement which is provided above the vessel 12, so that when the locking devices 6J ^ are brought into their release position, the lid as shown in FIG position indicated is moved upward in the ait dot-dash in Fig. lines, wherein the seal i lifted off 52 on the Eückeeite the vessel © · 12 from the tandflüch * 21 * t "m> that unt · * brackish standing" Plude by the Splash guard 104- * ur cheek side of the cabinet 16 are passed. According to FIGS. 9 and 10, the cover 50 is upwardly joined by its bearing axis 1C9.

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working springs 107 biased.

Included in the embodiment example described here the cabinet 16 has a control panel 11C with a for! of a thermostat serving rotary knob 112, which works with a setting mark 113 (Fig. 5) and as input and Out holder acts, by means of which the amount of heat can be regulated know, which is generated by the heater 36 (Fig, 3); this heating device comprises three ribbon-shaped Heating elements 114, 116 and 118, .to which, according to FIG. 12, a thermostat 120 is assigned; the rotary knob 112 is shown in FIG Fig. 5 labeled to indicate a position for an idle supply of veins to indicate when preheating and a position for a strong supply of heat during frying; these positions correspond to the requirements to be explained with regard to the supply of heat.

The switchboard 1C1 also carries a primary switchgear 122, which is combined with the thermostat 120 to form an electrical circuit that enables to connect all three band-shaped heating elements 114, 116 and 118 to a power source when the switch 122 is in one position or to interrupt the power supply when you move the switch to its opposite position. Furthermore, that is deceptive Control panel 110 has an indicator lamp 124 which is connected so that it lights up as long as the heater 36 is switched on is. The heating device 36 is switched so that when the rotary knob 112 is out of the "off" position is moved and the switch 122 is in the "reheat" position (Fig. 5), the three band-shaped heating elements are switched on, but switched off by the thermostat 120 be that operates a switch, not shown, when the temperature of the iettes reaches about 195 ° C; If, however, the rotary knob 112 is in the heating position, there is a guarantee that the heating device 36 will The roasting device heats up slowly and keeps it in the heated state until it is to be used; bring the

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Rotary knob 112 in the cooking or roasting division, the work Heating elements of the heating device 36 bits of their full heating power. The operating handle 30 for the drain valve 26 protrudes outward through an opening in the control panel 110 · The operator normally stands in front of the control panel 110.

The cabinet 16 comprises or contains, as shown in FIG Container 130 which holds the frying oil withdrawn from the vessel 12 can accommodate. As explained in more detail below, there will be « pressurized frying oil as shown in FIG. 16 passed through the filter device 42, and to enable this, let in an air compressor 132 of known type is arranged in the cabinet 16 and is connected to a pipe 134 which is provided with a connection piece 136 which is connected to a connection " piece 13 & can be connected, which is built into the cover 50 is, so that compressed air can be fed to the vessel 12 when frying oil is to be removed from it. The compressor 132 is operated with the help of an on and off switch 139 (Fig. 2), from which leads 14-1 to the compressor drive motor. to lead.

In accordance with the invention, the vessel 12 and the basket 38 are so dimensioned that chickens, which are cut into the usual pieces, are fried in a frying oil or frying fat contained in the chamber 22, whereby for each unit of weight de About two weight units of the frying oil should be used for the food to be fried. In the embodiment described here are the vessel and the basket forms so that the basket 12 in the completely filled state contains about 4.5 kg of food that is fried in an amount of oil of about 9 »5 kg, with the vessel is about 60 / * full if only the frying oil is present is in the vessel.

The following is the operation of the invention Frying device described. To keep the device in operation to set, the operator fills the vessel 12 in the

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the usual way with frying oil after the actuation handle 30 1 has been brought into the position in which the drain valve 26 is closed.

While the lid 50 is in its open position 5 and 10, the switch 122 is placed in the post-heating position and the rotary knob 112 is off the "Off" position brought into the heating position, in which the heating elements generate a sufficient amount of heat, among other things partially heat the roasting device and keep it warm, see below hold until it is ready to be used. As soon as a roasting process is to be started, the operator turns the Turn button 112 to the roasting position. According to FIG. 3, the band-shaped heating elements 114, 116, 118 are completely outside the Inner surface 21 of vessel 12 and located above filter device 42; they warm up after being switched on, so that the vessel 12 passes through its V.and 18 V. feed arms to heat the oil until it reaches a temperature of about 195 ° C, whereupon the thermostat .120 turns off the heating device 36, this process thereby it is indicated that the indicator lamp 124 · goes out. In this case, it is preferably ensured that the heating device 36 generated such an amount of heat, the frying oil duss up heated to about 205 ° C.

Since the heating device 36 according to FIG. 17 is close to the lower Part of the vessel 12 is arranged and encloses the vessel, is formed according to FIG. 17 in the warming Ül a convection flow in which that of the inner wall 21 of the vessel 12 adjacent hot frying oil upwards and then in the upper part of the vessel to the liitte dea vessel moves, where the oil moves back down towards the filtering device 42, then calibrated again on Vicnd move the vessel to where it is heated again

Assume that the swing arm assembly 98 of the lieglers 72 is arranged so that the valve 87 is closed,

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and ¹ that a basket 38 has been filled with the pieces of liner to be fried, the operator grasps the basket by the handle 39 and moves it from top to bottom into the vessel 12, the lower ends 41 being pressed inwardly towards the basket have been; Finally, the basket 38 assumes a position in which its feet 4C are supported on the bottom of the vessel 12, the lid initially remaining open; the chicken is fried for several minutes until it is about as brown as corn flakes; This can be observed by the operator who, for example, briefly removes one or two pieces of meat from the basket in order to check them. Then the cover 50 is pivoted into its initial closed position, which corresponds approximately to the position indicated by dash-dotted lines in FIG is possible to pivot the pivot arm 56 of the locking device 5 ^ inward, bring it into engagement with the holding part 60, and then pull the front end of the cover down as far as is necessary to the arm 58 of the Cchwenkarms to be brought into engagement with the holding part 60, whereupon the pivot arms 62 are pivoted upwards according to FIG. 3 in order to bring the cover 50 into its completely closed position by a cam action.

Now the dial 105 of the timer 103 is with adjusted by hand so that a roasting time of about 12 min results, until the timer causes the weight 96 to be lifted off the valve ball 94 of the bowler 72, by the Relieve vessel 12 from the internal pressure.

While the chicken is being fried, the moisture escaping from the pieces of meat a DrapX print, so that the desired pressure builds up in the vessel. When the basket with the chicken in the roaster is introduced, the temperature of the oil quickly rises to about

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150 ° C, but it is still enough in the heating device and the wall 18 of the vessel 12 V / Urme contained in order to continue the frying process, wherein the browning and pressure cooking / Stages can be passed through without the need to add more V, poor, until the last few minutes of the with With the help of the side sender 103, aindj reaches the frying period set, whereupon the thermostat 120 in Action occurs to automatically turn on the heater 36. In practice, the temperature of the frying oil drops to around 120 ° C during this frying period. Here the convection flow remains that of the frying oil according to i'ic · 17 generally maintained, although this flow is due to the presence of the basket and the pieces of chicken in the vessel 12 is significantly affected.

After the time period set with the aid of the control valve 103 has expired, the pressure regulator 2 comes into effect to relieve the vessel 12 of the internal pressure via the valve 91; the noise produced in this way indicates to the operator that it is time to open the cover 50. Then the swing arm 9S of the ^ll ogleiö 72 is actuated, that is, it is swiveled in the clearing towards or away from the operator to move the stem portion 78 of the push button by causing the front or rear cam surfaces 99 to align with the upper surface IOC The lid to work together to release the vessel 12 to an extensive extent from the internal pressure, whereupon the pivot arms 62 of the locking devices 63 voseiö. be swiveled away in another way to reveal the side soil » around» _ cover; then the Vorspaimfedem 107 of the joint 48 move the cover according to Pig. 4 in its partially open position in order to completely relieve the vessel 12 of the pressure; then the pivot pin 56 of the locking device 54 is pulled down to bring the arm 58 (XulB & t engagement with the front body and of the holding plate 60 BU “so that the arm 56 can be pivoted upward)

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Release the front rope of the lid 50 so that the lid. .; ·. according to FIG. 5 io its fully open position can be brought. The operator can then grasp the handle 39 of the basket 38 in order to raise the basket so far that the retractable end sections 41 of the handle are above the vessel 12 so that these sections spring outward according to the invention so that they can serve therefor To temporarily support the basket 38 in the manner shown in FIGS. 5 and 6, so that the excess oil can drain off the chicken and the basket.

Ν? After the oil drips off, the 3S basket can be removed, empty it and thinly refill it. During the The container 122 and the rotary knob can remove the food to be fried 112 remain in the post-heating position or the roasting position.

You can then place a new batch of food in the described manner in the device 10 without the To drain the frying fat; in doing so, the thermostat 120 automatically connects the heating device 36 to the power source, thus the frying oil is reheated to about 205 ° C. as before, before a new charge of frying products is placed in the vessel 12 the immediate need for cebrateaem chicken meat, has been covered, the operator brings the Turn knob 112 to the worm position to turn the frying device to keep at such a temperature that it is at all times fully operational again in the manner described can be. To turn off the roasting device, briug ^ üti © Operator presses switch 122 and knob 112 in the position "Aue".

According to the invention, you can fry several roasting batches in the same amount of brewing oil without renewing the Cl mx , and when this happens, the oil is merely filtered and then fed back to the vessel 12; at the same time a sufficient amount of Cl is added to

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The above-mentioned ratio between the amount of chicken meat and to restore the amount of frying oil.

.. This is made possible by various factors, e.g. in that the V / r.nd 21 of the vessel 12 is smooth; is that in the Chamber 22 has no depressions or protrusions, but that I cannot fix solid substances that char and that the roasting device is operated that the frying oil is not kept longer than necessary at a high temperature in order to prevent the To prevent oil. In addition, "causes that shown in FIG. 1?" Convection stream of the Cls during the preheating period that foreign bodies or damp substances in consideration of the cooler ones middle part of the filling are moved so that they do so tend to fall onto the filter device 42 as shown in FIG and to withdraw from the hotter oil that is used for “roasting”; on this one? ”The charring becomes ice Feoter materials are essentially completely avoided. the Experience has shown that when roasting chicken meat it is oh Required in a fat bath to achieve a good taste, a pleasing appearance and a good digestibility is, the fatty acid content of the Fettbadee in the range of C to hold 13 to 0.27 percent by volume, and that that Charring solid nutrient particles to a significant extent Increase in the fatty acid content of the frying oil; such a Charring is largely avoided according to the invention, and this fact is decisive for the fact that the same BratSl « filling can be used several times without affecting the quality of the food.

Furthermore, experience has shown that it is possible, six batches in the same frying oil filling perfectly to roast when using the roasting device according to the invention used, and that you have a high quality ufiä Easily digestible Lr certificate. Then the six Chergen of chicken has been fried, or when the operator observes that the

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Fry oil .filtered ;. must be, the rotary knob 112 is brought to the "Off" position, the lid. In its fully closed position, the valve 87 is closed, the valve 103 is divided to zero in order to operate the valve 91 of the pressure regulator 72 , the compressor 132 is connected to the Connection piece 138 connected, the switch 139 is operated to turn on the compressor motor, and compressed air is supplied to the tightly closed vessel 12 until the compressed air begins to escape via the alloy 72 au. Then, the operator operates the handle 30 deo linkage 28, to bring dae valve member 26 in its üffnungsstellung, so-that the pressure prevailing in the vessel 12 pressure can press the frying oil through the filtering device 42 _t whereupon the ül escapes via the Lntlecrungfioffnung 24 to to get into the collecting container 1 ^ 0. When the Cls are filtered with the aid of the filtering device 42, the Cl being filtered under high pressure in the manner described, the solid substances that collect on the top of the filtering device are dried, so that these substances can be easily and quickly removed from the roasting device by hooking the hook-shaped end 140 of a tool 142 according to FIG.

The filter device can now be cleaned and then reinserted into the vessel 12, as shown in FIG. 3 is shown; then you can transfer the frying fat back into the container and add such a length of fresh frying fat » add that there are again the above-given initial quantity results. The roasting of about six next batches can be carried out in the manner described, whereupon the frying oil filtered again and the amount of frying oil for frying a similar number of batches is added. Here, nan can essentially always use the same frying oil until the The appearance of the frying oil shows that it is not very good

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is and therefore also through. Do not add additional amounts more can be diluted to a sufficient extent »

It can thus be seen that the Finching is a fat bath frying device provides for the roasting only in one needs to be monitored to a minimum extent that the roasting device can be operated safely that when Operation does not result in complications, and the frying device can be manufactured at a low cost.

Furthermore, the invention enables a uniform to produce a high-quality product using low pressures and to use the same amount of frying oil several times.

As described above, the roasting device has few easy-to-operate, simple controls and the operator is completely opposed Fluids escaping under pressure are protected as the eFlude to the rear of the device and away from the operator's position.

In a modified method according to the invention the vessel 12 preferably having a high concentration point containing, exclusively vegetable, iett (winterized shortening) hardened by the addition of hydrogen. In the claims, the term "frying oil" denotes or "frying fat" means any frying material that is used for frying chicken · meat is suitable, including all special items named oils and fats,

After the control elements 112 and 122 are so turned on have been that the frying oil is heated to about 205 ° C and assuming that the filter device 42 is in the vessel 12, the basket 28, that? preferably wide-meshed auar: abildQt is, generally empty state Introduced into the vessel »For this purpose, the basket is attached his handle 39 captured and from top to bottom into the vessel 12 moved into it, the end portions 41 of the handle being their

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move inward, and move the Korbes continues until his sweetness is 4-0 on the floor dea Support the vessel or the filter device.

Characterizing the Lcmpe 124 expires, eh is the broiling apparatus in an operating state in which aia the prepared Hühnerfleißchstücke can absorb that should be breaded dry, with the breading spices, herbs and the like containing, and wherein the _{(Fleiachatücke} on a i '< temperature of about 7 ° C.! San lets the pieces of chicken fall into the vessel in a certain order, first the legs, then the thighs, then the breast pieces and finally the mounds carefully lifted from below to separate the pieces and assess their color, being careful not to peel off the breading; while the lid remains open, the chicken pieces get browned, they bit one color similar to that of corn flakes; this browning can be monitored by observing the food; the duration of this process is determined about 60 to 90 seconds. The cover 50, in which the pivot arm arrangement 98 of the regulator 72 has been pivoted to the front of the regulator in order to open the valve 87, is then closed in the manner already described.

The pivot arm arrangement ^{98 is then pivoted dee Λ} βgiere 72 into its vertical position in order to close the valve 87 and completely seal the vessel 12; the rotary knob 105 of the ittber 103 is brought into the "Kin" position and is thus rotated 9 »in a continuous roasting cycle begins» The water that evaporates from the food to be roasted remains in the vessel 12 and maintains the desired pressure there, which is about 1.0 to 1.05 atmospheres is changed as required, about one minute after closing the valve 87, and

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then when Darapi mis your regulator? 2 begins to turn off via the valve 91, the switch 122; brought to the position ¹¹ AUb "in order to interrupt the supply of current to the heating device 36 xü»

The broiling of the chicken meat is then continued under pressure, with the heat stored in the device being auBcönutit etü "holds. Bringing the basket filled with the Bratßui "into the roasting device causes the temperature of the oil to quickly drop to about 150 ° C. The heating is turned on again by the saucepan 120 as soon as the temperature is around If the half of the chosen amount has been reached ».- However, as soon as the vessel is under the indicated pressure and the heating device? 6 is disconnected, the worm stored in the device and the tend 2Λ dee vessel is sufficient to allow the bread to be prepared during the Continuing the duration of frying under pressure without the need for additional heat.In practice, the temperature of the frying oil falls to about 120 ° C. during this frying period.

With the help of the timer 103 a - the set period of time, the controller 72 opens the valve 91, a noise is produced which indicates to the operator that the cover 50 must now be opened. Well will the pivot arm assembly 98 of the bowler actuates and the lid as described above "opened, whereupon the food to be roasted from the Device is removed. Gecebenenfalla can do the timer 103 separated from the controller 72 and arranged in another suitable location on or in the cabinet 16 and so on be trained to have a soner at the end of the roasting period actuated.

If batches of chicken are to be cooked continuously, a similar batch of pieces of chicken can be used bread and them in the device 10 in the

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fry in the manner described without draining the frying fat; in this case the operating elements 112 and 122 are again set so that the frying oil is heated up to about 205 ° 0 as soon as the empty basket has been reinserted into the vessel. This makes the whole of the frying oil Expelled moisture that has remained in it after the previous roasting process, so that you can start the next Drop a batch of chicken cuts into the fat bath without fear of overcooking; aside from that the filter paper 302 of the filter device 42 is kept dry enough to perform the described filtering of the fat. The heating of the device takes about as long (about 6 minutes) as breading the Pieces of meat from a batch, so that continuously.Hühnerflciechchargen can be processed, with the roasting device remaining in operation.

The operating conditions used in accordance with the invention in terms of temperature, pressure and the ratio of the dimensions of the chicken meat to the frying oil cause the chicken meat to be initially browned or scorched when it is thrown into the vessel in order to reduce the amount of moisture which the chicken meat is exposed to loses, in order to further reduce the amount of frying oil absorbed by the chicken, and in order to increase the surface temperature of the pieces of meat approximately up to the boiling point of water, this temperature being approximately maintained according to the invention during the entire frying process. Hit other Horten, the surface temperature of Hühnerfleischeβ is brought during dee Anbräunens to about 100 ° C, but the temperature rises after the Slept the vessel for frying under pressure up to about 120 °, Q ea, which temperature at dm internal pressure of from 1 to 1.05 atmospheres and still approximately corresponds to the boiling point of teaser under the specified hot conditions. This temperature remains the same until the end of the frying process carried out under pressure.

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meat returns to about 1? 0 ° 0, and while under pressure roasting process carried out, it gradually drops to about 120 ° Cj this is the desired temperature des üls am linde the roasting time of 9 fflin »the warmth that results that the vessel and the lathering device is retained are isolated is sufficient for this purpose.

Applying this procedure has the consequence that the The surface temperature of the chicken meat is kept around the boiling point of the moisture it contains, and even with the specified internal pressure of the vessel, so that the chicken no longer heats up during the roasting process is added than it is necessary to ferment the food is} as a result one obtains a product that is related to its moisture content has experienced an improvement. Indeed, lowering the temperature ensures the icttes to about 120 ° C at the end of the performed under pressure Roasting process so that there is no longer any excessive heating, if the chicken is left in the roasting device after the time span of 9 minutes has elapsed, because the surface The temperature of the meat then goes below the boiling point the moisture in the chicken back when the specified operating conditions are used

The roasting process described here, carried out under pressure, in which the retained heat is used » thus ensures that the chicken meat is no longer l.ärae is supplied when it is required, its surface temperature to hold at about the boiling point of water, »© that there is an optimal taste and the moisture is optimally retained in the chicken meat. Since spices and herbs are very easily soluble in water, the fact that the moisture loss of the chicken meat is kept to a minimum means that the loss of herbs and spices is reduced accordingly «In addition, the use of dry breadcrumbs on the chicken cuts leads to a clean-

009847/1251

BATH ORIGINAL

more idle end product is obtained that the difficulties removed from bacteria when the coatings are wet and that the tanning time is shortened because the fanade of browning agents, e.g. egg powder and milk, contains.

The product produced in this way can be stored for 4 to 6 hours, which means that customers can be served from a V. armhalter cupboard, for example, and. that the fried chicken does not have to be cooked to order,

The general structure of the invention

Roasting device has been described, in which it is shown has that it works very satisfactorily in restaurants, for example, so that it is an au preferred construction Certain modifications are to be dealt with below, which would apply to any person skilled in the art in the context of the invention can be. At the same time and according to the invention various improvements are possible, to the following we will go into more detail

V "he mulled over, the vessel 12 has smooth edges ₉ and the heating device 36 is arranged on the outside of the roasting chamber 22. ***" Thus, no Vorsprung® _s recesses, shoulders or the like on the side wall of the vessel are present, fc on or in which solids could anöammeln and char during dee Bratvorcangs. This fact leads in connection with the tendency of the solids to settle in the relatively cool part of the filtering device, furthermore in connection with the periodic filtering of the frying oil and the replenishment of the amount of oil after filtering. Add fresh oils so that the fatty acid content of the frying oil is kept in the desired range of C.13 to O ₈ 27 percent by volume, so that the same frying oil filling can be used considerably more frequently than in the previously known frying devices.

BATH 0098A7 / 1251

The vessel 12 can consist of any material, which makes it possible to manufacture a one-piece vessel comprising a side wall 18 and a bottom 20, in into which an opening 150 is formed, into which a tube 152 is built in, in which the "valve member 26 operates.

The vessel 12 has at its upper end an ac \ ismten edge 154 which extends seamlessly over the entire circumference of the vessel and forms an inwardly converging cam surface in order to ensure that the sealing ring 52 and the diaphragm 50 are in the correct position Vieise is performed in order to achieve a perfect seal against the inner Vt'andflache of the vessel.

The housing construction 14 for the vessel 12 can be formed to any desired V.cise; the housing construction shown comprises a substructure 160 which cooperates with partition walls 162 which are connected by screws 164 to a top plate structure 166 which forms the upper end of the vessel 12 and the upper end of the barrier 16. The screws 164 are taken up by anchoring elements 168, on which the pivot channels 62 of the locking device 63 are rotatably mounted in a manner to be explained below. The upper plate structure 166 forms an I onTel 169 whose _t on the front of Bratvorrichtunc arranged 3: eil forming iiehnlttafel 110th On the front and the back of the vessel 12 are a front wall 16? or a sheet wall 169 is arranged, which together with the side walls 162 delimit the Lcum 1? 1 in which the vessel 12 with the heating device 36 is arranged} the heating device can also be provided with a heat-insulating material.

The side wall construction 17O of the barrier 16 can to any V.cise to the cabinet 16 to complete; the cabinet further comprises, as shown in FIG Bottom 172, a door 174, which is made with the turning structure 170 is hingedly connected by a band 176, a

Ö09847 / 12ST

BATH ORIGINAL

? 022337

Rear wall 177 and running wheels 178 or the like, which, as shown in FIG. 2, are, for example, castors of any known type Kind of act.

The end 1i> 4 of the vessel 12 is welded to the upper plate construction 166 over its entire circumference, so that no oil or leakage can get into the Ui around 171.

The top plate or wall construction 166 is with the oven wall construction 170 by screws 178 (Fig. 2) tied together.

In the following, the drain valve of the vessel 12 described in more detail. According to FIG. 3, the valve member 26 includes a shaft section 170 and a head section 192 a recess 194 for receiving a sealing ring 196, the one with a sealing effect with the Kohrstutzen 152 of the vessel 12 works out when the valve member 26 sdne Occupies closed position. .

The shaft portion 190 of the valve member is through a Pin 198 with an actuating lever 200 of an actuating rod 28 (Hg. 2), which is rotatably mounted at 202 according to Fig. 3, for example by the fact that the end section 204 an anchor member 206 attached to the housing structure 14 cooperates with the lever passing through a screw 208 is held in place

The valve member 26 is also a pipe connector 210 EU-arranged, which is also connected by the pin 198 to the lever and can be moved together with this. The pipe socket 210 is sized so that it can be displaced on the outer circumference surface 212 of the Kohrs 152 of ^b £ iäßes. Thus, the iiohrstutzen 210 moves in the vertical direction together with the valve member 26 when the lever 200 is actuated; the lever 200 is provided with a cutout 21J so that the tube connector 210 can move relative to the lever.

0 9 8 4 7/12 S 1 BAn opi _G in _al

: ■■. ■■ -. ;: ■■■:. ■ ;. - 25 - ^ ■ '■: ■ -.-. ; ^; ■ - ν ^; ν

The end 214 of the lever 200 protrudes through an opening in a lever 218, which according to FIG. 4 on the housing 14 is rotatably mounted by means of an axis 220. The lever 218 is at its end 222 by a bolt 224 to the actuating arm 226 connected to .dem the actuation handle JO is articulated by means of a bolt 228.

When the operator pulls the handle 30 from an in Fig. 1 position shown in the position according to PiE. 2 moves, is thus actuated the actuating linkage 28 to the valve member 26 from its fully closed position according to FIG. 3 upwards into its open or emptying position to bring while the upward movement of the handles 30 causes the valve member 26 to return to its position in FIG shown closed position is moved back

The belt-shaped heaters 114, 116 and 118 can be of any type, but according to FIG. 12 they are preferably combined with the already mentioned thermostat 120; here is each of the band-shaped heating devices held in place by a retaining strap 240, the ends 242 and 244 of which are angled outwards and have an opening for receiving one or more tensioning screws 246 are provided; the Retaining straps 240 can be tightened because! man dl Kult era 248 screwed onto the associated screws 246, the cutters cooperate with compression springs 249, di each between an end portion 244 of an Hr-ltebandei and a washer 251 are arranged.

According to Fig. 12, the Themost is at 120 in Hr.ua 250 between ends 252 and 254 of the band-shaped heating devices arranged, and the retaining straps or clamps 240 are dimensioned so that their end sections 256 and 258 Jilt dm Thermostats 120 work together as shown around the thermostat firmly against the outer surface 23 of the vessels » 12 to press.

009847/1251

BAD ORIGlNAC

- ». 1022337

The thermostat 120 includes a main body 260, the side surface 262 of which is shaped so that it is substantially mates with outer surface 23 of vessel 12; the side faces 264 and 266 of the body 260 are inclined so that they to the Purpose of Lining with Land Sections 236 and 258 of the öpannschellen work together.

The thermostat body 260 is at 268 with recesses which accommodate a gas-operated thermostatic element 2? 0 (Fig. 13) designed in a known manner, which is arranged so that it is firmly attached to the outer surface 23 of the vessel 12 is applied when the retaining clamps 240 are tensioned. The thermostatic element 270 is in a known manner with connected to a snap switch, which is used to supply power to the band-shaped Ilcizelemente 114, 116 and 118 to regulate and at the same time the power supply to all three Interrupt elements when the temperature of the frying oil has reached about 195 ° C, which is then in the band-shaped Heating elements still contain sufficient heat Causing heating effect, by which the temperature of the heating oil is brought to about 205 ° C is thereby brought the frying oil according to the invention into the state in which it can hold the pieces of chicken to be fried. As mentioned, the switch 122 turns off the heater 36 independently of the thermostats 120, and therefore it can be connected electrically in any! way.

Any electrical control device, e.g., an adjustable resistor or the like, in order to cause the rotary knob 112 to operate in the manner described.

The roast food receiving basket 38 includes a general cylindrical component 280 made of perforated lietall, the one perpendicular circular side wall 282 forms, as well as a floor 284 connected to this boutei, for example by welding. The feet 40 are on the side wall 282 see B. by

009847/1251

BADORfGiNAL

Welding attached in the position shown in FIG. 3, and preferably three I ¹ UHe are provided. However, the basket could also consist of a wide-meshed wire mesh (not shown), and such an embodiment is even preferred.

The handle 39 of the basket and in particular its end portions 41 serve the special purpose already mentioned, i.e. the land sections can be pressed inwards, so that the basket 38 can be completely inserted into the vessel 12 can, and if the basket according to FIG. 11 upwards from the The vessel is pulled out, the end portions 41 resiliently outside, so that the basket is temporarily on the upper ii-nd des Can support the vessel so that excess oil drips from the food and can get back into the vessel. To this The purpose is the handle 39 made of a flexible wire element 290 produced, which geiaäfi Fig. 11 forms an open loop, and whose end portions 292 are angled so that they Form rectilinear veischiebbore sections 294 that are slidable of openings 296 on either side of the basket in whose side wall 282 can be accommodated.

If the basket is to be introduced into the vessel, the end sections 41 of the handle 39 according to FIG. so that the vessel can be brought into its lower position indicated in F% * 3 bit dashed lines.

\. If the basket 38 is pulled out of the handle 12, causes the biasing force of the elastic forming the handle 39 Wire that the Lndabschnitt 41 of the handles automatically be pushed outwards into the position shown in Fig. 11 with solid lines so that the basket is wavy to the side in the one shown! «it can be hung up ·

The filtering device already mentioned is described below described with further details. Buttocks Fig. 14

009847/1251

BATH ORIGINAL

comprising the Iiltriervorrichtung 42 generally includes a printed circuit board 3oC _t which is provided with the above-mentioned grip 43, a III-trierpapicrblatt 302 and a protective plate 304th

The filter plate 3OC and the protection plate 304 can consist of e line in any perforated I.ietall, and the handle construction 43 generally includes a handle portion 306 'which is connected to a base plate 308 at 31C, for example by welding is, which in turn with the filter plate 300 ZtB. is connected by spot welded parts.

As shown in Figures 3 and 15, plate 300 is bearing in its middle 'icil linger or lugs 46 that angled downwards Bind to support the filtering device in the middle, wherein the base plate 308 covers the cavity created by the angling of the sections 46.

The filter paper sheet 302 lies directly on top the circuit board 300. at, and the sheet 3C2 is with a slot 312 for receiving the handle 306 is provided.

The protective plate 304 rests on the top of the paper sheet 302 and is provided with two intersecting slots and 316, which also receive the handle 306 can.

As mentioned, the filtering device 42 is arranged in use on the bottom of the vessel 12 and is supported on the 1; nd section 44 of the floor. The heater 36 is arranged so df.ß the I iltriervorrichtung 42 is deeper than the bottom heating band member 118, so that the I iltriervorrichtung in a relatively cool zone of the vessel befindete

The arrangement of the 1iltriervorrichtung opposite the Heisvorrichtung 36 is of considerable importance since forms beia cooling the Bratfettee during frying a Hühnerfleischcharce in the region of the filter Lasser ale condensate, whereby the filter paper is moistened ·

0 0 9847/1251

ORIGINAL

Experience has shown that the fat cannot be filtered properly because the pores of the filter paper are closed when the filter paper is wet It is important to keep the filter device 42 in a sufficiently small size To be arranged at a distance from the heating device 36 so that the generated V. arms keep the filter paper sufficiently dry, so that it can filter the oil or i-ett without the seeding on the top of the filter charring solid fctoffe.

The mutual length of the 'i'x ile shown in FIG. 3 corresponds to these requirements. In an embodiment intended for practical use, the top of the upper filter plate 304 is approximately 19 mm lower than the lower end of the lowermost heating element 118 The best materials are charred, and if the filter device is arranged more or less deeper than it is in the preferred embodiment of the iril, the filter device would not be sufficiently obtained if the frying fat was prewired, so that the filter paper would not be sufficiently dried will·

As the roasting device heats up, tea fabrics tend to become close to the middle part. the oil transfer device 42 to be deposited; This is due to the fact that the heating device 36 causes the convection flow shown in Üß · Ί7 to form ·

If the frying oil is drained off using the procedure described, it will pass through the filter device pressed so that it flows to the opening 24, and therefore all solid substances contained in the frying oil move in Fit onto the filter device so that it can be easily removed can be removed by opening the filter device in the in Fig. 15 is drawn out of the vessel 12.

009847/1261

BATH ORIGINAL

The lid 50 of the roasting device consists of a Lethal of sufficient strength, and it has the one shown general lorm, i.e. it comprises an outwardly bulging central section 320, two protruding forward Lugs 322, two rearwardly projecting lugs 324 and those arranged on both sides of the curved section 320 Flanges 7C

In its middle toilet, the lid 50 is shaped so that it forms a platform 326 which is hardened on its upper side and provided with a flat surface 100 with which the cam surfaces 99 of the pressure regulator 72 cooperate so that the vessel with the H; nd relieved of its internal pressure can be, whereby the valve 91 of the regulator made ineffective will*

The connector 138, to which the air compressor 132 is connected, is built into the platform 326 and communicates with the interior of the chamber 22 through an opening in the lid; the connecting piece 138 is equipped with an unillustrated Kückschlagventil, so that the connecting piece is normally closed as long as the ^v forger 132 supplies it with no standing under sufficient pressure air.

In the illustrated embodiment, the locking device comprises 54 for the front part of the lid 50 a swivel arm 56 with two individual arms 330, which are mounted in lugs 332 of the cover by means of Lr.gerschraub 332 which are secured by a cap nut 334. A The handle 336 arranged between the arms 330 holds the arms at the desired distance from each other and allows the lid 50 between its fully open position and to move to its fully closed position.

The arms 330 are connected at their outer ends by a screw 338, which is carried by a. Cap nut .240 secured and between these outer ends is a handle 342

009847/1251

arranged so that the öchv / enlcarmanordnunc 56 conveniently operated can be.

Each of the arms 330 carries an angled extension 344 with a tooth 346 so that locking shoulders 58 are present, which are so ceformt that they are under the retaining plate 60 can be pivoted when the cover 50 according to FiE. 4 shows a partially open, upwardly inclined position occupies.

The holding plate 60 comprises an etarres component Μβ »das its lower edge 350 has an inwardly inclined Hasturfluche 352, with which the Lchwenkarmanordnung 56 * u-. teamwork know. The B.uteil 3 ^ 8 iet with the housing construction 14 on belicbice quiet, e.g. using screws 354 » fastened.

It should be noted that the pivot arm assembly 56 of the locking device 54 is pretensioned by the Lchv.erkraft in its liner reef position c ° C ^e n over the II lteplatte 60, but that the pivot arm assembly 56 can easily be pivoted into its fully open position when the licckel 50 has been partially opened by the prestressing force acting on the joint 46.

The hinge 48 comprises a bag 350 which, as shown in FIG. with a flat, downward-facing surface 352 is provided on the upper surface 354 of the upper brood parts 166 rests against the housing structure; the brood part is 350 held in place by screws 356 which are fastened through component 166 of the housing structure and fittings 357 protrude and are screwed into component 350.

The Beuteil 350 has a bore 358 which is in the horizontal clearing is dimensioned so that it has a sun diameter of the hinge pin 109 pa £ t, that between the «Bi uteil 350 and the lugs 324 of the lid is arranged over the Lid rotatable bit to connect the vessel, but is the

^: 009847/1251

BATH ORIGINAL

vertical dimension of the hole or opening 358 something; Larger than twice the diameter of the pivot pin 109, dcwith the Gclenkbolzen according to ÜC · 9 and 10 with a ::: dead Gear can work. Bt in the bolt 109 it is 10Λ un a head screw 359s through a ! •, utter 362 is secured.

Springs 107, which the Gclenkbolsen 109 in the lic. 10 Pre-tension the position shown when the locking devices 63 are solved, are in recesses 360 of the l> r; uteils disordered.

The B; uteil 350 is also shaped to have a Abutment 364 forms on which stop pins 366 are supported can be built into the lugs 324 of the lid Bind to the lid in dfer in Mg. 5 and 10 shown Vieise hold in its upright position.

Each of the locking devices 63 includes one pivotable arm 62, with an associated Vcrankerungsklotas 168 is connected by a bearing pin 370 and one Handle 372 carries, which facilitates the operation of the arm 62.

The rollers 66 shown in Fig. 3 work with the Locking devices 63 together and are on axles 372 (i \ XG. 6) emptied, which is built into the Schv / enkarme 62 are. As mentioned above, the cam rollers 66 run on roller surfaces 68 of the point 70 of the lid, and these cam surfaces include a flattened seat 374 on which the colons 66 run as soon as the pivotable arms 62 are brought into their vertical position to lock the lid.

The splash guard 104 surrounds a brood part 380 (FIG. 4) with an upper V, and 382, l> tite walls 384 and 366 and a front wall 588, with the splash guard being open at its rear end at 390 , around an outlet or To delimit the vent opening 108.

009847/1251 BATH ORIGINAL

The upper part 382 of the splash protector 380 is ^{shaped so 1} that it is in accordance with lig. -4 against a shoulder 392 of the Klatt form 326 of the lid can rest 50, and in accordance ^{l;> i} £ S · Ϊ 'to 3 are provided its iieitenwünde 384 and 386 with slots 394 and 396 for receiving the lid flanges 70th The front wall of the splash guard 380 is slotted at 39 ° to accommodate the front lugs 322 of the lid, and the splash guard 3 & C is drciseiticei »; uteile 1C6 kept in its length, for what purpose help screws 4C2 are provided; these bolts are arranged under the Ilansehen 70 and the lugs 322 of the Dickels.

When the lid is closed, the lower loin 4CO (Fig. 3) of the spray cap 1C4 lower ale the upper land 404 of the housing construction 14, during the Splash guard 104 on the back of the brush device whose eanze width is open to the rear.

The pressure regulator 72 has the important task that to berry in the vessel 12 building up pressure, as time fever to act, through which the vessel escapes from the internal pressure when the roasting time set by the operator has expired, and a pressure relief of the GcfäJEes with the Hend immediately before the opening of the Dt ekels 50 enable.

Apart from these levels, the pressure regulator eats like this trained so that all escape from the vessel under pressure Ilude from the operator's workstation on the front keep the caution away and be led away to the rear.

The track construction of the Üruckrerlere covered wet 7 shows a rope 410 in which the weight 96 is in a time frame 412 is arranged; Fig. 8 are swivellable Arms 9Ö with iaife of B screws 414 on the housing rotatable gel-cert. Chamber 412 is through a cover construction 416 closed, which is secured by screws 417 in its

00 98Λ7 / 125 1

BATH

Position is held, which in Gcv / indebohrungen 419 of the housing are screwed in; the lid structure 416 has an opening 418 through which the upper end 420 of the weight 96 protrudes from the top. The lower end 422 of this weight is working with a membrane 424 together, dio between one on strap plate 426 attached to the housing and a partition 428 is arranged, which is provided in the housing 41C, surrounds the valve 91 and is supported on a support plate 429 ; the partition wall 428 and the support plate 429 are connected to the housing by screws 431, while the core wall plate 426 attached to the bulkhead 428 with screws 431A is.

The lower end 422 of the weight 9 © also protrudes between the legs 427 (left). of a forked® love organ 430, which are arranged on both sides of a ftasefozea 432 of the housing 41C and are supported on aa © iiaer & sisolter 425 of the housing 41C «. Bas llcbeosegeii 436 is © a £ its back with a recess 4Ί4 anal j ^ bgreasea eie «shoulder 436 ▼ ersi @ hen _s bit ύ®τ © äa pin 438 © iaes Zeitgebers 103 well-known As? Fc s« se: -aeia®rlseiten _t "to whom these" occurs in activities around the Ventilgewiclit 96 ãAä top vo "of the valve ball 9 * off annul;? here is the uchulte serves 425 oils storage for Iiebeorgan?.

_{The inner end of the weight 96 carries a spacer 44C 9} provided with a flange, which is fastened to the weight with a screw 442 which carries a pulley. The screw 442 protrudes through an opening 445 in the membrane 424, and the land of the esbran opening 5 ^ 5 is clamped between the lower land 422 of the Cictriciites 96 and a spacer 440. The strainer 442 is supported on the ioigcl 94 of the valve 91. Me Lcnbran 424 is made of a neoprene-covered nylon fabric with a thickness of about 0.3 mm.

BATH ORIGINAL

009847/1251

The iJeit ^ causes boar 1CJ that a zucchöriGe disc fortifying 447 in a known \ .eise and eenäß Fic · 7B is a pin eineebaut 4J8 in a Lebel 449, which is eelacert rotatably on the timer means of a shaft 451 ^{un <i} a Pin 453 tract that slides on the land of Geheibe 447 and fills a slot 457 under the Virkunj * of a Zucfeder 459, so that the lever 449 swings the handlebar 43C upwards, so that the weight 96 on the land of the fceit ( .is moved upward over a set period of time.

The partition structure 428 includes a top \ .and 446 and by a separate v.bstand similar Stitenv / iinde 448, 7 of which only one can be seen in I'iG · that are anceordnet on both sides of the valve 91, and the merge into a rounded front wall that faces the Vordrroeite of the roasting device when the governor 72 assumes its operating position on the lid 5C. The release-r wcndkonstruktin 42C is open on its Lückeeite at 452, so that under pressure from the valve 91 ENTV / calibrating Flude to i.ückseite the Ert.tvori-iclitunc c l ^{e c} i * ^e * are is the üomit ' The inner wall structure 428 extends from the housing 410, and it forms a /.bweiser, through which the valve 91 diverted fluids under pressure to the rear. All openings and opals between the housing 410 and the internal structure 428 are sealed with the aid of a sealing compound.

The shaft 78 of the cclere 7 ^ surrounds a tubular brood part 46C with a bore 462 forming a neck 8C which is provided with an internal thread 464 which receives a screw 466 which holds a leather plate 468 on which the lower end 470 is attached the compression spring 84 is supported.

Derive wall of the shaft portion 78 has iron slot 472 which forms a Linlaßöffnunc 474, which leads from the bottom of the In ckels from 5C to the i.cnal 80 of the shaft parts 78, l.enn under the cover 50 and in the vessel 12

009847/1251

BATH ORIGINAL

such a pressure builds up that i'eder 84 · in such a To the extent that the upper end 475 of the Lchlitsses 472 is above the sealing ring .88, forms the Land 475 of the L-slit an outlet opening 477 (! 'Iß. 7Λ), so that the vessel is relieved of the internal pressure.

Gcmäf. 7A, the shaft part 78 and its slot 472 is provided with an opening 479, so that an access opening 77 with larger dimensions results.

The debut 472 of the Gchaftteils 78 takes below the off mine 479 a rope 476 (I'ig 7) BUf ₁ which is connected to the P Di ekel 5> C by a screw 478. The stop part 476 is dimensioned such that its width essentially corresponds to the width of the LJcllitzes 472, and this example part is received in a recess on the underside of the cover 50 that determines its position. The stop part prevents the shaft part 78 and the regulator 72 from rotating relative to the cover 50, and it limits the outward movement of the shaft part 78 relative to the cover 50. The shaft part 7 is provided with a llanech 481 near its seat 92, which is supported on a support plate 429 through which the shaft part protrudes so that the Xlansch 481 counteracts the force of the leather 84. The part of the housing 410, through which the contact part 78 protrudes, is shaped in such a way that it ™ forms an Eundabsclmitt to form the seal seat 86 more favorable.

The pivot arm device 90 comprises two arms 482, the ends 484 of which are connected to one another by a screw 466 carrying a handle 488. The ends 490 of the arms 482 are in the from Iig. 1 as seen, generally rounded in the shape of an arc of a circle in order to form the squat surfaces described c

Expectations:

00 9 84 7/1251 ^BAD ORIGINAL

Claims (1)

η ■ - ■ 202233? AN S P -E υ C HL Fat bath firing device, g e k e η η ze i c h η et . Through a vessel (12), which has a smooth-walled> aramer (22) for Intake of a certain amount of frying oil, an im Drain opening (24) formed at the bottom (20) of the vessel, valve means (26) for opening and closing the drain opening, a device (50) for opening and streaking the vessel its upper end, heating means (36) surrounding the vessel, which are arranged at a distance from the bottom of the vessel and serve to heat the frying oil · in the vessel, with the heating means are arranged on the outside of the hammer, and filter means (42) for filtering the from the K; mmer about, the /.bl on opening of peeled frying oil. 2. l'ettbad roasting device, g e k e η η ζ calibrated η θ t through a vessel (12) which gronts a smooth-walled chamber (22), which is so dimensioned that it contains a certain amount of frying oil and a certain amount of food to be cooked or roasted in an approximate ratio of 2: 1 know, a drainage opening formed in the bottom (20) of the vessel (24), valve means (26) for opening and closing the : Drainage opening, a movable lid (50) for closing of the upper end of the vessel, tensioning means (63) for tensioning of the lid, with the jar to close the jar that Vessel enclosing heating means (36) spaced from one another are arranged above the bottom of the vessel and serve to heat the frying oil in the vessel using the heating means are arranged on the outside of the chamber, as well as between filtering means placed on the heating means and the bottom of the vessel (42) for filtering the frying oil that is drained from the vessel before it passes through the valve means. 009847/1251 BATHROOM OBlGINAL - 58 - 282233? 3. lettbad roasting device according to spoke 2, thereby characterized in that the filter means a Filtration device (42), which can be lifted up out of the vessel (12) when the lid (50) is open, so that solid substances contained in the frying oil are deposited on the filter device when the oil is drained from the chamber (22) collect, can be removed from the inhibitor by lifting the filter device. 4. l'ettbad roasting device according to claim 2, characterized by a device (132, 134) for supplying a pressurized gas to the manifold (22) to disperse the oil under the action of a Gredroeta & vlb the vessel (H?) to remove. 5. lettbad roasting device according to claim 2, characterized characterized in that the heating means (36) comprises a plurality of sets of heating devices (114, 116, 118) comprising the Chamber (22) are arranged essentially one above the other and enclose the chamber, as well as electrical circuit means, which make it possible to simultaneously use all sets of heating devices switch on in order to heat the frying oil in the chamber, among other things which also make it possible to select one of the sentences Switch on heating devices when lighting is in to be prepared with the heated oil. 6. l'ettbad roasting device according to claim 5 »thereby characterized in that each of the heating devices comprises a belt-shaped heating device (114, 116, 118), that the heating devices of the different sets by one Have separated end sections (252, 254) which are at the same point on the outside of the vessel (12) at * are ordered, and that between the Lnöabsehnitten of the heating devices and bit thermostat means (12C) are arranged in firm physical contact with the vessel. 7. I'ettbad frying device according to claim 2, characterized by Gc.lenkmittel (48) for the articulated ^λ ■ 009847/1281 ■ ■. - ^:. ~., .- .-..- · BATH ORIGINAL Connecting the lid (50) to the vessel (12) at an I-and section of the lid, sealing means (52), the zv / i see η dem Lid and the vessel when closing the vessel to the effect konmen to seal the vessel tightly when the liquid (63) are actuated, as well as locking devices (54) the validity of the averted from the joint means .Cover; are anceördnet and serve to make the lid detachable set so that it can not open, the Gele nkmittel a Kinrichtung (350, 109, .1C?) comprise the a movement of the neighboring one corresponding to a dead corridor Allow the cover section opposite the Karaner (22) upwards, this movement being sufficient to unload the sealing means To make ineffective, and wherein the clamping means a üinrichtung (€ 6, 68), by means of which the lid can be clamped to the vessel with a sealing effect bring the sealing means to effect, whereby if the Lpnnnmittel are released without the locking means be released, the pressure prevailing in the chamber the Cover corresponding to the dead made possible by the hinge means Gang moved up to disable the sealant without fully opening the lid. 8. fat bath bread device according to claim 2, ge label i η e t by means of basket means (38) t which are dimensioned in such a way that that they are substantially adapted to the horizontal inner cross section of the chamber (22) and accommodate the food that can be prepared by dipping in the frying oil should, with the basket means retractable and extendable, laterally outwardly protruding lugs (41) unfoeeing the leg the basket means are printed inside the Kanmer and when pulling out the basket holder move outside so that the basket means sideways on the Can support the upper end of the vessel (12) so that excess amounts Cl can run out of the basket means " 9. Fat bath roasting device according to claim 2, c e - k en η leiphnet by the cover (50) covering heat shielding means (1C4), wherein the roasting device has a front * _; 009847 / 125t BATH ORIGINAL side and a back side, as well as through on the front switch means (122) disposed in the device for controlling the heating means (56), the wire shield means so are shaped so that they escape from the chamber (22) under pressure Remove the llude to the rear of the roasting device. 1C · fat bath frying device according to claim 2, characterized by pressure regulating means (72) for limiting the pressure building up in the chamber (22), the Pressure locking means comprise a retention member (78) which protrudes through an opening in the cover (50) and is shaped to be a ütrömungskanal (8C) delimits, which is between the "Inside and the outside of the lid extends and on the inside of the lid an inlet opening (474) and an outlet opening delimits on the outside of the cover, the staple part also having one of its outlet openings surrounding valve seat (92) is provided, furthermore by a arranged on the valve seat which closes the outlet opening. closing valve ball (940 »on the valve ball supporting weight (96), guide means for guiding the weight with limited movement towards the valve ball and can run away from it,? / with the valve seat, the valve ball and the weight oriented in such a way that the In the closed position of the lid, place the valve ball on the Valve seat rests and the weight is supported on the Vcntilkugel, so that the parts mentioned form valve means that the limit the pressure building up in the chamber, and by means of a line which includes a timer (103), by means of which * the weight is lifted from the valve ball after a predetermined period of time has elapsed to allow the under pressure standing llude can escape from the chamber via the channel. 11. Fettbad Fratvorrichtunc according to claim 10, characterized characterized in that the device has a front side and has a back that switch means (122) are disposed on the front of the roasting device to enable the 00984 7 / 12B1 _R4nAn BATH ORIGINAL -41. 2Ö22337 Heating means (36) can be controlled, and that the pressure regulator means (72) include deflection means through which the outside of the chamber (2P) escaping under pressure to the rear of the Roasting device are deflected. 12. fat bath frying device according to claim 10, characterized characterized in that the shaft part (78) in a The opening of the cover (50) is displaceable in the longitudinal direction is stored that sifting means (88) are provided, dl the shaft part enclose that biasing means (84-) are provided to the pressure regulator elastically in the direction of a Pre-tension the sealing position with respect to the sealing means, and that the channel (80) of the shaft part is shaped in this way is that it forms a powder outlet opening which is so movable is that it no longer works with the sighting means, as soon as a predetermined pressure has built up in the chamber. 13> Fat bath frying device according to claim 12, characterized in that the device comprises crouching means (99) which are operatively connected to the shaft portion (60) of the pressure regulator (72) and which serve to disengage the sruokrecler from the sealing means (88) to. Bring, so that the mentioned second fludauStritte opening is exposed against the force of the biasing means (84). 14. Pettbad bread device with a frying or « cooking chamber delimiting vessel and a safety lid construction, characterized by a lid (50), hinge means (48) which hingedly connect the base bit to the vessel (12) on one side of the lid, sealing means (52), which come between the lid and the vessel but action when the vessel is closed, in order to close the vessel tightly, when clamping means (63) provided for these zracks are actuated, a locking device (54) on the one of the hinge means remote side of the lid sum releasable fastening of the lid in such a way that the lid 009847/1251 BATH ORIGINAL «2822337 cannot open, the hinge means in one direction (550, 109, 107) who work with a dead gear, so that a hand section of the lid can move so far upwards in relation to the hammer that the sealing means are ineffective, as well as by clamping means that make it possible to connect the lid with a sealing effect to the vessel in order to bring the sealing means into effect, wherein when the clamping means are released, without the locking device being released, the pressure prevailing in the chamber causes the joint means to move in a manner corresponding to the dead gear Perform movement to cancel the sealing effect of the sealant without opening the lid fully will· 15 · Fat bath burning device, marked by a vessel (12) defining a smooth walled, generally cylindrical chamber (22) which is sized so that it a certain amount of frying oil and a certain amount to be prepared Take in the amount of food in an approximate ratio of 2: 1, one formed in the bottom (20) of the vessel Drain opening (24), the bottom of the vessel leading to the lower end of the chamber in the form of a drain opening Funnel * is designed *, valve means (26) to open and Closing the drain opening, a removable lid (50) to close the upper end of the GefUJTes, clamping device (63) to move the lid in its closed position, with the vessel, around the vessel and at a distance from its bottom, heating means (36) for heating the in the vessel; roasting oil, with the heating means on the Outside of the chamber are arranged, as well as between the Deindtteln and de «funnel step of the vessel Feed (42) for filtering the from the vessel over the drainage opening of drained frying oil before the frying oil passes through the valve retainer, the filter means comprising a filter assembly which is withdrawn from the top of the vessel can be when the lid is open, and so sized is that their diameter is essentially equal to the 009947/1261 BADORlGfHAL -. 1022337 knife of the chamber is so that solid contained in the frying oil ! Substances that collect on the filter device when the clamp is removed from the manifold by lifting it out the filter device can be removed from the grief. 16. Fat bath frying device according to claim 15i characterized in that the filter device (42) comprises a perforated lower filter plate (3CO), further a perforated top guard plate (304) and one between the Sheet of a filter material (3C2) arranged on both plates, the filter device having one or more feet Has R&D (46) which is located on the bottom (20) of the vessel (12) near the drainage opening (24) can support the filter device to carry, and wherein the filter device comprises on its top near its lutte handle means (43), which can be detected with the aid of a tool (142) so that ■ the filter device can be lifted out of the vessel. 17 · Fat bath frying device according to claim 15 »thereby characterized in that the vessel (12) with a eich to the drainage opening (24) adjoining tubular Bmiteil (152) is provided that in this tubular bag part a valve member (26) is mounted which extends along the axis of the tubular brood part between a retracted Position in which it cooperates with the tubular component with a sealing effect, and an advanced one position, in which an Ilud through the tubular Component can flow that an execution (28) sub moving the valve rgane back and forth between the two mentioned positions is provided, and that a Kohretutsen (21C) is provided, which the tubular component is displaceable receives and susenmen old the valve member is movable so that Flude can be discharged from the tubular component. 18. A method for frying chicken meat in batches in a fat bath, characterized in that a 009847/1251 • ^: BATHROOM certain! .. tightness of a frying oil and a batch of chicken portions in a ratio of approximately one unit weight of chicken meat to about 2 units of weight of the frying oil, that the frying oil is heated to about 2C5 ° C, that the chicken meat batch in the frying oil is immersed, the chicken meat is at a temperature of about 7 ° C before lint immersion, that the chicken is browned under atmospheric pressure and the chicken and frying oil are then allowed to cook for about 9 minutes be exposed to a pressure of about 1.0 to 1.05 atmospheres for a long time, keeping the surface temperature of the chicken at a V.ert, which is approximately the boiling point of Waeser during the browning and frying stages. 19 * A method for frying chicken meat in batches in an ictt bath, characterized in that a certain amount of cooking oil is provided in a pressure vessel and a batch of chicken portions in a ratio of approximately one weight unit of chicken to 2 weight units of cooking oil, the pieces of chicken being provided with one dry coating of a breading agent are provided, that the vessel is heated in order to preheat the frying oil to about 205 ° C, that the chicken meat batch are immersed in the frying oil, the chicken meat being at a temperature of the order of 7 ° immediately before the lint immersion C is that the chicken is browned at atmospheric pressure, that the jar is tightly closed so that a pressure of no more than about 1.05 atmospheres builds up in the jar as the moisture contained in the chicken is converted into steam that the heat source is switched off as soon as the mentioned pressure err is calibrated, and that the pressure mentioned in the vessel is maintained for about 9 minutes after the vessel has been closed without further heat being supplied to the vessel. BAD ORIGINAL .- .. ■ 009847/1251 20. Method sum charcenweise beaten chicken meat in a fat bath, characterized in that a certain amount of a high 1legend breath point 'having breast oil in a pressure vessel and a batch of chicken portions in the ratio of about one weight unit of chicken to two Units of weight of the frying oil and in a volume ratio of 1: 2 ready; It is necessary that the vessel is heated to preheat the frying oil to about 205 ° C, that the chicken meat batch is immersed in the frying oil, the chicken meat being at a temperature of the order of 7 ° C immediately before immersion that the chicken is browned under atmospheric pressure for about 60 to 90 minutes, then that the vessel is closed so that a pressure builds up in the vessel which is no more than about 1.05 atmospheres, since the moisture contained in the chicken meat partly converted into steam, that the supply of heat © to the vessel is interrupted after reaching the mentioned pressure, that the chicken meat is fried using the heat stored in the vessel and the frying oil for about 9 minutes after the vessel is tightly closed without adding any additional arms to the vessel, and that the surface temperature of the chicken meat during the cooking and roasting stages was almost at a level lten that does not exceed the boiling point of water. 009847/1251 bad original Blank page