TR2021011986U2 - FRYER HEATED FROM OUTER SIDE WALL - Google Patents

Abstract

The subject of the invention is related to the fact that the heat source used to heat the oil in deep fryers used for frying foods has a heated structure from the exterior of the side walls of the fryer, without coming into direct contact with the oil. The subject of the invention is especially related to fryers containing resistance (2) that provides heating from the side walls, and a cold chamber (6) and breakwater (7) designed to prevent the food residues that settle at the bottom from burning. Shape ? one

Description

DESCRIPTION FRYER HEATED FROM THE EXTERIOR SIDE WALL Technical Field The subject of the invention is related to the fact that the heat source used to heat the oil in the fryers used for frying the foods has a heated structure from the exterior of the side walls of the fryer, without coming into direct contact with the oil. The subject of the invention is especially related to fryers containing resistance that provides heating from the side walls, and a cold chamber and breakwater designed to prevent the food residues that settle at the bottom from burning. Prior Art In today's industrial fryers, the internal heating method is used to heat the oil. In the internal heating method, the oil directly contacts the rod resistance, which is the heat source, and exchanges heat with a surface at temperatures much higher than the temperature at which the oil can remain healthy. This situation causes the production of carcinogenic substances by burning oil and threatens human health. At the same time, it shortens the life of the oil used and impairs its cooking properties. The 18 liter industrial fryers in the current technique are devices that require power between 9 kW and 16 kW, and most of them work with 380 volts. When used for the first time, it reaches a temperature of 180 0C by working continuously for 25 minutes, and then the thermostat is activated when the cold food inserted into it cools the oil. It needs all the power to quickly reheat the rapidly cooling oil. Due to the small surface area of the resistor in contact with the oil, very high capacity energy is needed to reach high temperatures. In this case, more heat than normal must be consumed. As a result, problems such as extra costs and energy consumption occur. In known applications of the technique, the resistance that heats the oil in industrial fryers is positioned in the lower/middle part of the oil chamber. Due to this use, the surface temperature of the resistance must reach 250-300°C in order for all the oil in the chamber to be heated. This causes the oil in contact with the resistance surface to burn. The oil tanks used in state-of-the-art fryers consist of chrome tubs. The oil is placed in a thin and hollow chamber and heated in this area. Since thermal insulation is weak in such a structure, the oil used begins to cool from the outside while trying to be heated from the inside. As a result, the oil cannot reach the desired temperature and heat energy is wasted. Again, in the current technique, a common problem of all deep fryers is that unwanted food particles (breaded, small pieces, flour, crumbs, etc.) are dispersed into the oil during cooking and burn in the hot oil over time, deteriorating the quality of the oil. To prevent this, the oil must be changed frequently, which creates an additional cost item. If the oil is not changed, foods fried in oil of poor quality pose a threat to human health. Purpose of the Invention The subject of the present invention is about a deep fryer with heating from its side surfaces, designed to eliminate all the problems in the known state of the art. The aim of the invention is to obtain a fryer that does not burn oil with its heating system and saves electrical energy. In the fryer that is the subject of the invention, the oil is heated from outside the side walls of the chamber. Since the oil comes into contact with a larger hot surface, it can be heated at a controlled temperature. Heating the oil at a balanced temperature prevents the oil from burning and therefore the formation of carcinogenic substances. In this way, the oil used does not burn and remains fresh for a longer period of time. It is aimed to extend the useful life of the oil by heating the oil tank from outside the side walls. A cast iron oil tank is used in the chamber of the fryer of the invention. By taking advantage of the feature of Demirdöküm material having a natural structure that heats up quickly and retains heat for a long time, it can keep the used oil in a thick, full (at the same time heated) chamber and accordingly, the need for heat is reduced by minimizing heat loss. The tank, produced with cast iron material, can both maintain its current temperature when heated and balance its own temperature by absorbing the heat accumulated on the thick surface of the cast tank when the oil comes into contact with cold food. In this way, it saves electrical energy by consuming less electricity and also minimizes heat loss. No matter what material is used in the production of the chamber, it is open to heat exchange from the external environment. Another feature developed to prevent heat loss is the isolation of the chamber from the outside. Although a cast chamber is used in the invention, a certain heat transfer always occurs from the outside. Materials with thermal insulation properties are used to prevent the heat exchange of the cast iron chamber with the outside. This supports the heat retention properties of the cast chamber and ensures that the oil remains constantly hot. Insulating the chamber from the outside reduces the need for heating power, thus contributing to saving electrical energy. In the fryer that is the subject of the invention, a second chamber with a conical structure has been created at the bottom of the chamber in order to protect the oil quality by preventing food particles from dispersing into the oil. The oil in this secondary chamber is kept in the marrow (marrow) and the food particles are kept in the secondary chamber in the marrow and harmless part of the oil by falling down over time. The oil does not burn the food particles. There is nothing burnt in the oil, including broken particles of cooked food. This is one of the only factors that preserves the quality of the oil while extending its life. Another purpose of the invention is to prevent the hot oil at the top and the cold oil at the bottom from mixing. This part allows the food particles to fall down with its vertical walls. Thus, the completion of the circular hot oil movement is prevented and the position of the marrow oil at the bottom is maintained. A temperature sensor is placed in the fryer of the invention to obtain the information to be transferred to the microprocessor by measuring the temperature of the oil in the chamber. In this way, it is understood whether the ideal temperature has been reached or how much heat energy is needed, and it contributes to energy saving while heating the oil. If the aims of the invention are summarized; . Extending the oil life in fryers by at least 3 times by preventing the oil from burning. One of the biggest expenses, especially in fast food restaurants, is that frying oils must be changed every 3 days at the latest. Thanks to the invention, the usage time of the oil will be increased at least 3 times. It prevents the loss of agricultural products, protects human health, and allows oil costs to decrease dramatically. . In prototype tests, it was observed that a 40% electricity saving was achieved compared to industrial fryers with the current technique. Again, the electrical energy consumed by fryers has a very important place among the biggest expenses of restaurants and fast food shops. Detailed Explanation of the Invention In order to best understand the innovations made in order to achieve the above-mentioned purposes of the external side wall heated fryer that is the subject of the invention, it should be evaluated in the light of the figure below. Of these shapes; Figure - 1 General view of the heating system of the fryer Figure - 2 Cross-sectional view of the chamber Figure - 3 Detailed view of the breakwater Figure - 4 Exploded view of the external structure of the heating system of the fryer. Numbers have been placed on the pictures for a better understanding of the external side wall heated fryer that is the subject of the invention. According to this; Resistance Microprocessor Dalgakıran Cold chamber Insulation material 95991959?? Insulation cover The chamber (1) in the fryer designed for the invention is made of cast iron material. The chamber (1) made of cast iron material can heat up in a short time, and the cup chamber (1) can spread its heat homogeneously to the surface. Resistance (2) is attached to the four edges of the chamber (1) from its outer surfaces. The resistances (2) fixed to the outer edges of the chamber (1) do not burn the oil in use since they do not come into direct contact with the oil. In addition, in R&D test studies carried out by attaching the resistors (2) to the outer edge of the chamber (1), it was observed that the desired temperatures were reached in a short time and energy was saved, as the surface area expanded. (Figure - 2) Another element that helps save energy in the fryer designed for the invention is the insulation material (7) covering the chamber (1). The insulation material (1) helps deliver all the heat provided by the resistance (2) to the chamber (1). The insulation material (7) covering the outside of the resistance (2) is surrounded by an insulation sheath (8) as seen in Figure - 4. The insulation sheath (8) ensures that the insulation material (7) used remains stable around the resistance (2). The temperature sensor (3) placed on the inner surface of the chamber (1) is a sensor with a sensitivity of one tenth of a degree. The temperature sensor (3), which is compatible with computers, is connected to the microprocessor (4). The temperature sensor (3) is a high-tech product that can transmit much more sensitive and instantaneous values to the microprocessor (4). The temperature sensor (3) transmits the instantaneous temperature data of the oil in the chamber (1) to the microprocessor (4) six times per second, with a sensitivity of one tenth of a degree. (Figure - 1) The microprocessor (4) controls the resistances (2) thanks to the data coming from the temperature sensor (3). Thanks to the software created for the microprocessor (4), it manages the resistances (2) and enables the most optimal oil temperature and energy consumption in every situation. By looking at the oil temperature data received from the temperature sensor (2), the non-essential resistances (2) can be turned off thanks to the software of the microprocessor (4). There is a cold chamber (6) created at the bottom of the chamber (1). The cold chamber (6) is a secondary chamber in the fryer. Particles of the food being cooked in the chamber (1) (breading, small pieces, flour, crumbs, etc.) pass into the cold chamber (6) located at the bottom of the chamber (1). Unlike the cold chamber (1), there is warm oil in the cold chamber (6). Food particles trapped in the cold chamber (6) are prevented from burning in the oil and the quality of the oil is preserved. The cold chamber (6) can optionally have a conical structure or another geometric form. In the R&D test studies carried out on the fryer designed as the subject of the invention, when the cooking basket in the fryer is immersed into the chamber (1), the hot oil remaining in the upper/middle part of the chamber (1) moves up and down with circular movements, creating turbulence in the chamber. This causes the hot oil in the chamber (1) to mix with the warm oil in the cold chamber (6) below. Therefore, the oil on top, which should be hot, cools down and negatively affects the cooking ability of the fryer. In addition, it removes the food particles that pass into the cold chamber (6) and takes them to the chamber (1) section, causing negative consequences such as frying in hot oil. To solve this technical problem, a breakwater (5) is placed between the chamber (1) and the cold chamber (6). The breakwater (5) in Figure - 3 prevents the warm oil in the cold chamber (6) at the bottom of the fryer and the hot oil in the chamber (1) at the top from coming into contact with each other. In the R&D test studies, it was observed that optimum results were obtained if the Dalgakıran (5) model had a grid structure. The breakwater (5), which prevents the warm and hot oil from mixing, preserves the fryer's ability to cook food. It also helps the food pieces that fall into the cold chamber (6) to remain in the cold chamber (6). TR