WO1999008583A1 - Tube echangeur de chaleur pour friteuse chauffee au gaz - Google Patents

Tube echangeur de chaleur pour friteuse chauffee au gaz Download PDF

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Publication number
WO1999008583A1
WO1999008583A1 PCT/US1997/014210 US9714210W WO9908583A1 WO 1999008583 A1 WO1999008583 A1 WO 1999008583A1 US 9714210 W US9714210 W US 9714210W WO 9908583 A1 WO9908583 A1 WO 9908583A1
Authority
WO
WIPO (PCT)
Prior art keywords
heat exchange
vat
exchange tubes
cooking
tubes
Prior art date
Application number
PCT/US1997/014210
Other languages
English (en)
Inventor
James D. King
Original Assignee
Henny Penny Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Henny Penny Corporation filed Critical Henny Penny Corporation
Priority to AU40643/97A priority Critical patent/AU4064397A/en
Priority to PCT/US1997/014210 priority patent/WO1999008583A1/fr
Publication of WO1999008583A1 publication Critical patent/WO1999008583A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/12—Deep fat fryers, e.g. for frying fish or chips
    • A47J37/1242—Deep fat fryers, e.g. for frying fish or chips heated with burners
    • A47J37/1247—Details of the burners; Details of the channels for guiding the combustion gases

Definitions

  • This invention relates generally to heat exchange tubes for use in cooking devices, and more specifically, for use in large heating area deep fat fryer vats in which the cooking medium is heated by multiple circulating flows of heated gas from burner nozzles through heat exchange tubes.
  • Deep fat fryer vats currently in use are heated, among other known methods, by circulating heated combustion products from radiant burners through passages that are in thermal contact with the exterior surface of the vat.
  • An example of such an exterior heating system is taught in U.S. Patent 5,033,368, issued Jul. 23, 1991.
  • the heat that builds up in the vat structure is then thermally transferred to the cooking medium.
  • a deep fat fryer is provided with a plurality of heat exchanger tubes arranged in a "U" configuration along the sides and back of a vat.
  • the heat exchanger tubes are located in the interior of the vat with the ends attached to the front vat walls by means of a mechanical fastening on the exterior side of the vat and a seal on the interior side of the vat.
  • Each heat exchanger tube has a cross section substantially as depicted in Fig. 10. Such a cross section reduces or eliminates the ability of particles (for instance, crumbs, breading, food debris in general or any paniculate matter) to collect on the tubes thereby preventing scorching or burning of the particles.
  • Each heat exchanger tube may have its burners on either end of the tube.
  • the combustion gases produced by the burners travel through the heat exchanger tube and exit into a combustion channel.
  • the combustion channel directs the gases exiting the heat exchanger tube around and in contact with at least a portion of the exterior wall of the vat and then to an exhaust flue at the rear of the vat.
  • a second preferred embodiment provides a deep fat fryer with an array of heat exchanger tubes disposed in the interior of a cooking vat.
  • a flow of combustion products is established through the heat exchanger tubes by inducing a draft through the tubes.
  • the heat exchanger tubes are disposed in the interior of the vat and are attached to the walls of the vat so that the tube ends cover apertures in the vat walls. Atmospheric burners are then disposed outside of the vat walls in proximity to the apertures in the vat walls.
  • a blower is used to induce a draft through the heat exchanger tubes and thereby provide a self-regulating flow of secondary air to the burners and a consequent self-regulating flow of combustion products through the heat exchanger tubes.
  • the present invention may be used in open vat frying or deep fat pressure frying, during which a sealed lid or closure is latched and locked in the closed position over that vat opening during the cooking process.
  • the present invention is directed to employing novel technology to heat the cooking or frying medium, for the purpose of cooking or frying a variety of food stuffs.
  • Figure 7 is a front view of a deep fat fryer of the present invention with the front panel removed.
  • Figure 2 is a side view of a deep fat fryer with the side panel removed.
  • Figure 5 is a top view of the interior of a vat.
  • Figure 4 is a side view of the bulkhead fitting.
  • Figure 5 is a longitudinal cross-sectional view of the bulkhead fitting of Figure 4.
  • Figure 6 is a frontal view of half of the insulation box in cross-section and an expanded view of the seal components.
  • Figure 7 is a front view in cross-section of the mixing chamber.
  • Figure 8 is a top view of a second embodiment of a cooking apparatus according to the present invention.
  • Figures 9A and 9B are side views of a second embodiment of a cooking apparatus according to the present invention.
  • Figure 10 is a cross-sectional view of a heat exchange tube according to one aspect of the present invention.
  • FIGS 1 and 2 depict front and side views of a deep fat fryer apparatus including a vat 1 for containing the liquid or cooking medium to be heated.
  • the vat 1 fits through a top panel 6 and has a lid 5 which can be closed for pressure cooking.
  • the lid 5 is suitably mounted for being opened and closed and locked as is well known in the art.
  • the side walls 36 of the vat 1 are vertical in the upper region but near the lower end the side walls slope inwardly before becoming vertical again to define a thinner lower region or cold zone 29.
  • the rear wall 37 of the vat 1 is vertical throughout its entirety.
  • the front wall 38 of the vat 1 is vertical except in the cold zone 29 where it slopes slightly inward.
  • the vat 1 is supported by a framework made of structural box beams or members on which are mounted a top panel 6, two side walls 7 and 8, a front panel 22, and a rear wall 19.
  • a door 21 in the front panel 22 allows access to the interior of the framework.
  • the interior of the vat 1, as depicted in Figure 3, contains a plurality of "U"- shaped heat exchanger tubes 2, bulkhead fittings 3 and a rack 4 for holding food to be cooked.
  • the tubes 2 are preferably made of stainless steel, but may be made of other similar materials familiar to those of skill in the art.
  • the tubes 2 preferably have a cross section and orientation so that, when mounted within the vat, they do not contain any surface conducive to collecting particles. Generally this will mean that the configuration of the cooking apparatus is such that when the heat exchange tubes are mounted within the vat, no substantial portion of the tube surface will be perpendicular to the force of gravity.
  • the tubes have a substantially ocular cross-section, as shown in Figure 10.
  • the radius of curvature of the tube varies from a maximum at a point, A, to a minimum at point, B. In one embodiment, the radius of curvature varies between a minimum of about 0.125 inches to a maximum of about 1.080 inches.
  • the tube of Figure 10 is mounted so that the major axis, L, is substantially parallel to the force of gravity, G. Such a cross section and orientation reduces the chance of any particles in the cooking medium accumulating on the heat exchange tube instead of falling through to the cold zone 29.
  • Heat exchange tubes 2 are sized so as to provide the proper heat to the cooking medium.
  • the length of the major axis L is between about 1.8 inches to about 2.0 inches and preferably about 1.875 inches, and the length of the minor axis, W, is between about 1.1 inches to about 1.2 inches and preferably about 1.156 inches.
  • the tubes preferably have a uniform thickness T between about 0.050 inches to about 0.065 inches and preferably about 0.060 inches.
  • 16 gauge type 304 tubing is used.
  • a preferred embodiment employs two heat exchange tubes of the specified cross-section. It may be desirable in some circumstances to use four tubes of smaller cross-section. Nevertheless, the number of tubes, their cross-section and orientation, and their size could be modified.
  • the heat exchanger tubes 2 extend around the interior of the vat 1 in a "U"- shape along the sides and rear of the vat 1. A distance is maintained between the outside of the heat exchanger tubes 2 and the inside surface of the vat 1. In the preferred embodiment this distance is at least 3/8 of an inch. This gap allows the outside of the tubes to be cleaned and prevents the cooking medium from being scorched. The position of the heat exchanger tubes 2 in the vat 1 does not impede the settling of food debris into the cold zone 29.
  • Figures 4 and 5 illustrate how the heat exchanger tubes 2 maintain their position.
  • Each bulkhead fitting 3 is welded to the ends of two heat exchanger tubes 2. Both bulkhead fittings 3 are in turn fastened to the vat 1 by appropriate fasteners 17. In this way, repair or replacement of the heat exchanger tubes can take place without removing the entire assembly.
  • two heat exchanger tubes 2 are preferably employed and each is provided with an ignited gaseous mixture by a plurality of burner nozzles 10, as is well known in the art.
  • the burner nozzles are positioned to directly fire into the heat exchanger tubes 2.
  • each tube has its nozzles 10 placed at different ends.
  • the location of the nozzles 10 in the preferred embodiment indicates that the heated combustion products in the upper heat exchanger tube 2 will be traveling in a direction opposite those in the lower heat exchanger tube 2.
  • the alternating flow of heated combustion products achieves more precise and uniform control of the cooking medium temperature.
  • the burner nozzles 10 receive a high pressure fuel-air mixture from a mixing chamber 12 by way of conduits 9.
  • the mixing chamber 12, illustrated in Figure 7, has two pressure taps 15 and 16 and is supplied with air through an air intake opening 35 at the rear of the chamber 12 from a blower 11.
  • the mixing chamber 12 also has a gas intake valve 30.
  • the interior of the mixing chamber 12 contains several baffles 31 that delineate an indirect path through the chamber 12 between the gas and air intakes openings 30 and 35 and the conduits 9. The gas and air mix as they travel around the baffles until the gas-air mixture leaves the mixing chamber through the mixing chamber exits 32.
  • condensation can be produced during the heating process of pressure cooking. This condensation is removed through a condensate drain line 20 to be stored in a condensate tank 13.
  • a drain attachment 34 is connected to the cold zone 29 of the vat 1. When it is open, the drain attachment 34 allows liquid to flow from the vat 1 into a filter tank 14.
  • the vat 1, in a preferred embodiment and as illustrated in Figure 6, is surrounded by an insulation box 25.
  • the insulation box contains insulation, air channels, and a combustion channel 24.
  • the gases inside channel 24 are in thermal contact with the exterior wall of the vat 1.
  • the channel extends from the ends of the heat exchanger tubes 2 at the front of vat 1, around the sides of the vat 1 to the exhaust flue conduit 33 at the rear of the insulation box 25.
  • Other arrangements of gas flow are possible and contemplated by the present invention.
  • the edges of the channel 24 are secured to the vat 1 with a stud component 26.
  • the stud component 26 is attached to a stud on the vat 28 and to a seal 27.
  • FIGS 1, 2, 3, 6 and 7 together illustrate the path of combustion product flow.
  • the gas fired heating system is powered by gas and air that are injected into the mixing chamber 12.
  • a high pressure fuel-air mixture enters the conduits 9 through the mixing chamber exits 32.
  • the burner nozzles 10 cause combustion of the high pressure mixture and it flows in the heat exchanger tubes 2 within the vat 1. This combustion releases energy and heated combustion products which heat the liquid through the entire surface area of the tubes 2.
  • the combustion products reach the end of the tubes 2 and then enter a combustion channel 24.
  • the combustion channel 24 extends along the sides of the vat 1 within the insulation box 25 to the rear of the vat 1 and, connects to an exhaust flue conduit 33.
  • the liquid in vat 1 is heated by the combustion occurring in the heat exchanger tubes 2 immersed in that liquid and the resulting hot gases pass along the outside wall of the vat 1, via combustion channels 24, before being exhausted via the exhaust flue conduit 33.
  • This heating technique provides more uniform and more easily controlled temperatures in the cooking liquid.
  • FIG. 8 depicts a top view of an "induced draft" cooking apparatus.
  • like numerals are used to depict elements shown in Figures 1-7.
  • the apparatus shown in Figures 8 and 9 provides uniform heating to the cooking medium contained in the vat 1 by way of heat exchange through heat exchange tubes 2 similar to that explained with respect to Figures 1-7.
  • the cooking apparatus depicted in Figures 8 and 9 differs from the embodiment shown in Figures 1-7 in the manner in which the heat is caused to flow through the heat exchanger tubes.
  • an atmospheric burner may be used.
  • An atmospheric burner is a burner which utilizes air from the atmosphere to provide more complete combustion.
  • draft inducer 42 (such as for example a blower or fan) is provided between flue 43 and duct 41 to induce a draft to draw the heat produced at burners 10 through the cooking apparatus.
  • burners 10 are spaced a predetermined distance D from the ends of tubes 2 as can be seen from Figure 8.
  • the distance D affects the amount of air that is drawn into tubes 2 and is selected to provide flame stability to help ensure that the burners produce a stable heat source.
  • the distance D is determined or adjusted according to the particular application based on inter alia, the BTU HR input to the burners and the volume of the draft desired. Improper spacing of the burner from the tube may have adverse results. For example, if the burner is too close to the mouth of tube (i.e.
  • the device has four tubes and four burners.
  • the tubes are approximately oval shaped measuring approximately 1 11/16 inches along the major axis and 1 1/8 inches along the minor axis.
  • Each of the four burners operates with a fuel input of between 25,000 - 30,000 BTU/hr.
  • the desired draft volume is 50 - 65 CFM per tube.
  • the proper spacing, D, of the burners from the tube ends in this embodiment is about 2.25 inches.
  • the system of Figures 8 and 9 simplifies the apparatus and improves the working environment in the vicinity of the cooking apparatus.
  • the system is self-regulating, i.e., no pressure regulated mixing chamber is required to control the fuel-air mix and cause the burner nozzle to inject the combustion products into the heat exchanger tubes.
  • These burners are spaced a distance D from the ends of the heat exchanger tubes and are fed from a fuel supply 47 (shown in Figure 8).
  • a draft is induced through the heat exchanger tubes 2 by draft inducer 42 to draw combustion products through the tubes.
  • the air that is sucked into the tubes by the draft inducer 42 advantageously provides secondary combustion air for the atmospheric burner flame to enable more complete combustion of the fuel.
  • Figures 9A and 9B depict side views of the "induced draft" cooking apparatus.
  • four heat exchanger tubes 2 are used. Two are associated with the upper burners and two are associated with the lower burners.
  • Figure 9A shows the flow path of the induced draft in the upper burners.
  • the draft induced in the upper burners and the draft induced in the lower burners start at the respective upper and lower burners 10, pass separately through tubes 2 in opposite directions, exit tubes 2 on opposite sides of the cooking apparatus, are drawn through channels 45a and 45b, respectively, and come together at the common flue conduit 40 disposed generally at the back of the cooking apparatus.
  • Exhaust dilution holes 46 may be disposed in flue conduit 40 (Fig. 9). Dilution holes 46 provide temperature regulation to the draft inducer 42.
  • the heated combustion products produced at the burners 10 impart much of their heat to the fluid cooking medium through the heat exchanger tubes 2 and combustion channels 45a and 45b. Nevertheless, the temperature of the combustion products remains quite high when they arrive at the flue conduit 40 and draft inducer 42. If the combustion products were allowed to remain at such an elevated temperature, they could cause severe heat stress and damage the draft inducer 42.
  • the exhaust dilution holes 46 allow air at ambient temperature to join the draft of combustion products and thereby cool the draft to a temperature which will not damage the draft inducer 42.
  • the number, location and size of these holes is generally fixed so as to provide proper temperature regulation to the draft inducer. Alternatively, the number of holes open to the air and/or their aperture could be variable and thermostatically controlled.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Frying-Pans Or Fryers (AREA)

Abstract

Cette friteuse utilise un ensemble interne de tubes échangeurs de chaleur agencés en U le long des cotés de la bassine (1) et à l'arrière de celle-ci. Ces tubes, dont les extrémités sont rattachées à la partie antérieure de la paroi de la bassine (38), se trouvent à l'intérieur de celle-ci. Le mélange combustible carburant-oxygène est envoyé dans ces tubes par un brûleur avec mélange préalable de l'air et du gaz situé à l'extrémité de chacun d'eux ou par un brûleur à induction d'air atmosphérique, contigu généralement d'une extrémité de chaque tube, créant un tirage dans chacun d'eux. Les gaz de combustion produits par les brûleurs traversent les tubes échangeurs de chaleur et s'engouffrent dans un canal de combustion qui dirige ces gaz quittant les tubes échangeurs de chaleur vers un secteur au moins de la partie extérieure de la paroi de la bassine puis vers un conduit d'évacuation situé à l'arrière de celle-ci. La section des tubes est telle que le dépôt de particules (granules, chapelure, débris alimentaires en général sous forme de matière particulaire, notamment) y est réduit, ce qui empêche brûlage et carbonisation.
PCT/US1997/014210 1997-08-18 1997-08-18 Tube echangeur de chaleur pour friteuse chauffee au gaz WO1999008583A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU40643/97A AU4064397A (en) 1997-08-18 1997-08-18 Heat exchange tube for gas fired fryer
PCT/US1997/014210 WO1999008583A1 (fr) 1997-08-18 1997-08-18 Tube echangeur de chaleur pour friteuse chauffee au gaz

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US1997/014210 WO1999008583A1 (fr) 1997-08-18 1997-08-18 Tube echangeur de chaleur pour friteuse chauffee au gaz

Publications (1)

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WO1999008583A1 true WO1999008583A1 (fr) 1999-02-25

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PCT/US1997/014210 WO1999008583A1 (fr) 1997-08-18 1997-08-18 Tube echangeur de chaleur pour friteuse chauffee au gaz

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WO (1) WO1999008583A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11805945B2 (en) 2019-09-18 2023-11-07 Robert G. Nothum, Jr. Heat exchange tubes for fryer in food process line

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2429360A (en) * 1942-03-03 1947-10-21 Edward L Kells Deep fat fryer
GB760393A (en) * 1953-10-19 1956-10-31 North Western Gas Board Improvements in or relating to gas heated deep fat fryers and the like
FR2514474A1 (fr) * 1981-10-13 1983-04-15 Utilisation Ration Gaz Dispositif de chauffage d'un bain d'huile
US4895137A (en) * 1989-05-04 1990-01-23 Vulcan-Hart Corporation Baffle assembly for a heat exchanger tube
US5417202A (en) * 1994-07-07 1995-05-23 America's Favorite Chicken Company Gas fryer heat exchanger
US5577438A (en) * 1996-04-02 1996-11-26 G. S. Blodgett Corporation Gas fired deep fat fryer

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2429360A (en) * 1942-03-03 1947-10-21 Edward L Kells Deep fat fryer
GB760393A (en) * 1953-10-19 1956-10-31 North Western Gas Board Improvements in or relating to gas heated deep fat fryers and the like
FR2514474A1 (fr) * 1981-10-13 1983-04-15 Utilisation Ration Gaz Dispositif de chauffage d'un bain d'huile
US4895137A (en) * 1989-05-04 1990-01-23 Vulcan-Hart Corporation Baffle assembly for a heat exchanger tube
US5417202A (en) * 1994-07-07 1995-05-23 America's Favorite Chicken Company Gas fryer heat exchanger
US5577438A (en) * 1996-04-02 1996-11-26 G. S. Blodgett Corporation Gas fired deep fat fryer

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11805945B2 (en) 2019-09-18 2023-11-07 Robert G. Nothum, Jr. Heat exchange tubes for fryer in food process line

Also Published As

Publication number Publication date
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