WO2015092072A1 - Monitoring fryer temperature - Google Patents

Monitoring fryer temperature Download PDF

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Publication number
WO2015092072A1
WO2015092072A1 PCT/EP2014/079054 EP2014079054W WO2015092072A1 WO 2015092072 A1 WO2015092072 A1 WO 2015092072A1 EP 2014079054 W EP2014079054 W EP 2014079054W WO 2015092072 A1 WO2015092072 A1 WO 2015092072A1
Authority
WO
WIPO (PCT)
Prior art keywords
temperature
casing
temperature sensor
fryer
temperature probe
Prior art date
Application number
PCT/EP2014/079054
Other languages
French (fr)
Inventor
Greg Hilliard
Jaspreet KAUR
Original Assignee
Frito-Lay Trading Company Gmbh
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 Frito-Lay Trading Company Gmbh filed Critical Frito-Lay Trading Company Gmbh
Publication of WO2015092072A1 publication Critical patent/WO2015092072A1/en

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Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K13/00—Thermometers specially adapted for specific purposes
    • G01K13/02—Thermometers specially adapted for specific purposes for measuring temperature of moving fluids or granular materials capable of flow
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A47J37/1214—Deep fat fryers, e.g. for frying fish or chips the food being transported through an oil-bath
    • 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
    • A47J37/1266—Control devices, e.g. to control temperature, level or quality of the frying liquid
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K1/00—Details of thermometers not specially adapted for particular types of thermometer
    • G01K1/02—Means for indicating or recording specially adapted for thermometers
    • G01K1/024—Means for indicating or recording specially adapted for thermometers for remote indication
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K1/00—Details of thermometers not specially adapted for particular types of thermometer
    • G01K1/08—Protective devices, e.g. casings
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K1/00—Details of thermometers not specially adapted for particular types of thermometer
    • G01K1/14—Supports; Fastening devices; Arrangements for mounting thermometers in particular locations
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K13/00—Thermometers specially adapted for specific purposes
    • G01K13/02—Thermometers specially adapted for specific purposes for measuring temperature of moving fluids or granular materials capable of flow
    • G01K13/026—Thermometers specially adapted for specific purposes for measuring temperature of moving fluids or granular materials capable of flow of moving liquids
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K7/00—Measuring temperature based on the use of electric or magnetic elements directly sensitive to heat ; Power supply therefor, e.g. using thermoelectric elements
    • G01K7/42—Circuits effecting compensation of thermal inertia; Circuits for predicting the stationary value of a temperature
    • G01K2007/422—Dummy objects used for estimating temperature of real objects
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K2207/00—Application of thermometers in household appliances
    • G01K2207/02—Application of thermometers in household appliances for measuring food temperature
    • G01K2207/06—Application of thermometers in household appliances for measuring food temperature for preparation purposes

Definitions

  • the present invention relates to a method of monitoring the temperature of a fryer and to a temperature probe.
  • a number of foodstuffs are produced by a frying process in which the foodstuffs are conveyed along a fryer containing a body of heated oil.
  • Many snack foods such as potato chips, are produced using such a frying process.
  • the frying parameters can vary along the product flow path and also across the product flow path.
  • the oil temperature can vary along the flow path, or transversely across the flow path at any given longitudinal location.
  • Such frying parameters may vary as a result of a variations in the oil heating apparatus, and/or variations in the properties of the input foodstuffs to be fried. Any uncontrolled or undetected variations in the frying parameters can lead to non-uniform products.
  • one primary frying parameter which may have a large impact on product quality is oil temperature. It is known to use fixed temperature sensors. in a fryer to monitor the production process. However, these sensors are laborious to install and provide rather limited information on the temperature profile of the oil in the fryer, and the temperature to which the products are subjected during the frying process.
  • the present invention provides a method of monitoring the temperature of a fryer, the method comprising the steps of:
  • the fryer fries a foodstuff and steps (iii) and (iv) are carried out by conveying the temperature probe together with the foodstuff along the product flow path of the fryer during the foodstuff frying process.
  • the foodstuff comprises snack foods, for example potato chips.
  • step (iii) the temperature probe is floated along a selected longitudinal flow path at a selected transverse position relative to a centre line of the product flow path.
  • the temperature sensor is adapted to measure a temperature of at least 200°C and the heated oil is at a temperature of at least 200°C.
  • step (iv) a plurality of temperature values sensed by the temperature sensor over a period of time is transmitted by a wireless transmitter within the casing and connected to the temperature sensor.
  • the wireless transmitter transmits series of wireless signals in step (iv), each wireless signal including information associated with a respective temperature value sensed during step (iv), to provide a series of temperature values associated with the respective part of the product flow path.
  • the temperature probe has a density of no more than 925g/dm 3 .
  • the present invention further provides a temperature probe comprising a temperature sensor within a hermetically sealed casing, the temperature sensor being adapted to measure a temperature of at least 200°C and the hermetically sealed casing being thermally resistant to a temperature of at least 200°C, and a wireless transmitter within the casing and connected to the temperature sensor, the wireless transmitter being adapted to transmit a plurality o temperature values sensed by the temperature sensor over a period of time, the temperature probe having a density of no more than 925 /dm 3 .
  • the casing has a substantially spherical exterior surface.
  • the casing is comprised of two hemispheres interconnected by an annular seal member.
  • each hemisphere comprises an annular outer flange and the two flanges are affixed together, e.g. bolted together by a plurality of bolts.
  • the casing has an external diameter of from 5 to 15 cm, optionally from 8 to 12 cm, further optionally about 10 cm.
  • the casing is composed of stainless steel.
  • the temperature sensor comprises a thermocouple.
  • the temperature sensor is mounted within a polymer capsule, for example a PTFE capsule.
  • thermal insulation within the casing at least partly surrounds the polymer capsule.
  • the temperature sensor is fixedly mounted within the casing.
  • Figure 1 is a schematic perspective view of a temperature probe in accordance with an embodiment of the present invention.
  • Figure 2 is a schematic perspective view of a temperature sensor in the probe of Figure 1 ;
  • FIG 3 schematically illustrates a plan view of a fryer used in the monitoring method of an embodiment of the present invention.
  • a temperature probe 2 in accordance with an embodiment of the present invention.
  • the temperature probe 2 comprises a temperature sensor 4 within a hermetically sealed casing 6.
  • the temperature sensor 4 is adapted to measure a temperature of at least 200°C. in this embodiment, the temperature sensor 4 comprises a thermocouple 10.
  • the temperature sensor 4 is mounted within a polymer capsule 8, for example composed of PTFE, part of which is shown in Figure 2. Thermal insulation (not shown) within the casing 6 at least partly surrounds the polymer capsule 8. The temperature sensor 4 is fixedly mounted within the casing 6.
  • the casing 6 is thermally resistant to a temperature of at least 200°C, and typically the casing 6 is composed of stainless steel.
  • the casing 6 has a substantially spherical exterior surface 12.
  • the casing 6 is comprised of two hemispheres 14, 16 interconnected by an annular seal member 18, for example composed of a thermally resistant elastomer.
  • Each hemisphere 14, 16 comprises an annular outer flange 20, 22 and the two flanges 20, 22 are bolted together by a plurality of bolts 24.
  • the casing 6 has an external diameter of from 5 to 15 cm, for example from 8 to 12 cm, such as about 10 cm.
  • a wireless transmitter 26 is located within the casing 6 and is connected to the temperature sensor 4.
  • the wireless transmitter 26 is adapted to transmit a plurality of temperature values sensed by the temperature sensor 4 over a period of time.
  • the transmissions are receiver by a receiver and recorded.
  • the temperature probe 2 has a density of no more than 925g/dm 3 . This provides that the temperature probe 2 can float in an edible oil which is typically used for frying, for example sunflower oil which is used for frying many snack foods such as potato chips and has a specific gravity of about 920g/dm ⁇
  • the temperature probe 2 can be used in a method of monitoring the temperature of a fryer.
  • the fryer 50 contains a body of heated oil 52.
  • the temperature sensor 4 is adapted to measure a temperature of at least 200°C and the heated oil 52 is at a temperature of at least 200°C.
  • the fryer 50 has a product input end 54, at which foodstuffs 58 to be fried are added to the fryer oil 52, and a product output end 56, at which fried foodstuffs 58 are removed from the fryer oil 52, with a product flow path 60 therebetween.
  • the foodstuffs 58 may comprise snack foods, for example potato chips
  • the temperature probe 2 is disposed in the fryer 50 so as to be within the body of heated oil 52. Since the density of the temperature probe 2 is lower than the specific gravity of the oil 52, the temperature probe 2 floats on the surface of the oil 52. The temperature probe 2 is floated on the oil 52 along at least a part of the product flow path 60 of the fryer 50. The temperature probe 4 is conveyed together with the foodstuff 58 along the product flow path 60 of the fryer 50 during the foodstuff frying process. A temperature profile corresponding to the temperature sensed by the temperature sensor 4 of the temperature probe 2 along the respective part of the product flow path 60 is recorded.
  • the fryer 50 includes conventional conveying apparatus 62, such as a helical screw, paddles, flights, etc. to convey the product through the fryer 50.
  • the temperature probe 2 may be floated along a selected longitudinal flow path 64 at a selected transverse position relative to a centre line 66 of the product flow path 60.
  • a plurality of temperature values sensed by the temperature sensor 4 over a period of time is transmitted by the wireless transmitter 26 within the casing 6.
  • the transmissions are received by a receiver 68 and recorded to provide a temperature profile along the fryer 50.
  • the wireless transmitter 26 transmits series of wireless signals in step (iv), each wireless signal including information associated with a respective temperature value sensed by the temperature sensor 4, to provide a series of temperature values associated with the respective part of the product flow path 60.
  • the temperature probe 2 By providing a temperature probe 2 which can float in the fryer oil and is dimensioned so as to be substantially the same size as the foodstuff being fried, the temperature probe 2 is able to follow the path taken by products through the fryer, including floating on the surface of the oil and being temporarily partly or wholly submerged in the oil when urged downwardly by any conveying apparatus in the fryer, and thereby provide a substantially continuous temperature profile which is actually experienced by the foodstuff during its passage through the fryer.
  • the temperature probe 2 permits the temperature of a fryer easily to be monitored using a temperature probe which is inexpensive to manufacture and deploy.
  • the temperature probe 2 provides a very versatile device for measuring temperature within the fryer at various locations.
  • the preferred embodiment of the present invention can therefore provide a wireless 'floating ball' data logger will enables the measurement of temperature along all or part of the journey that the foodstuffs, such as potato slices wen manufacturing potato chips, take in the fryer by mimicking the slices and whilst doing so it builds a temperature profile.
  • the wireless data logger can be selectively flowed along the left, centre and/or right of the fryer to understand how the temperature profile differs in the different transverse zones across the transverse width of the fryer. This can provide information on how the cooking process differs for slices that enter the fryer in the three different transverse zones too.
  • the wireless data logger can also provide temperature information that can be employed to minimise product defects, because the data logger can provide temperature data indicating hotspots or cool oil regions and hence be employed to avoid overcooking or undercooking the foodstuffs during the frying process.

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  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Frying-Pans Or Fryers (AREA)
  • Measuring Temperature Or Quantity Of Heat (AREA)

Abstract

A method of monitoring the temperature of a fryer, the method comprising the steps of: providing a temperature probe comprising a temperature sensor within a hermetically sealed casing; providing a fryer, the fryer containing a body of heated oil, the fryer having a product input end and a product output end with a product flow path therebetween; floating the temperature probe on the oil along at least a part of the product flow path of the fryer, the temperature probe having a density less than the specific gravity of the oil; and recording a temperature profile corresponding to the temperature sensed by the temperature sensor of the temperature probe along the respective part of the product flow path. There is also disclosed a temperature probe comprising a temperature sensor within a hermetically sealed casing, the temperature sensor being adapted to measure a temperature of at least 200°C and the hermetically sealed casing being thermally resistant to a temperature of at least 200°C, and a wireless transmitter within the casing and connected to the temperature sensor, the wireless transmitter being adapted to transmit a plurality of temperature values sensed by the temperature sensor over a period of time, the temperature probe having a density of no more than 925g/dm3, and the casing optionally having a substantially spherical exterior surface.

Description

Monitoring fryer temperature
The present invention relates to a method of monitoring the temperature of a fryer and to a temperature probe.
A number of foodstuffs are produced by a frying process in which the foodstuffs are conveyed along a fryer containing a body of heated oil. Many snack foods, such as potato chips, are produced using such a frying process. The frying parameters can vary along the product flow path and also across the product flow path. For example, the oil temperature can vary along the flow path, or transversely across the flow path at any given longitudinal location. Such frying parameters may vary as a result of a variations in the oil heating apparatus, and/or variations in the properties of the input foodstuffs to be fried. Any uncontrolled or undetected variations in the frying parameters can lead to non-uniform products.
In a fryer, one primary frying parameter which may have a large impact on product quality is oil temperature. It is known to use fixed temperature sensors. in a fryer to monitor the production process. However, these sensors are laborious to install and provide rather limited information on the temperature profile of the oil in the fryer, and the temperature to which the products are subjected during the frying process.
For some industrial fryer applications, it is desirable to model or simulate the frying process using software. However, an accurate representation of the frying process requires accurate input data, for example the temperature profile along the fryer, and optionally across the fryer. Existing fryer temperature monitoring systems provide inadequate data for fully simulating the temperature variations to which the products are subjected during the frying process in any given fryer.
It is an aim of the present invention to provide a method of monitoring the temperature of a fryer, and to a temperature probe which may be used in such a method, which is easy and inexpensive to install and provides a very versatile device for measuring temperature within the fryer at various locations. Accordingly, in one aspect the present invention provides a method of monitoring the temperature of a fryer, the method comprising the steps of:
(i) providing a temperature probe comprising a temperature sensor within a hermetically sealed casing;
(ii) providing a fryer, the fryer containing a body of heated oil, the fryer having a product input end and a product output end with a product flow path therebetween;
(iii) floating the temperature probe on the oil along at least a part of the product flow path of the fryer, the temperature probe having a density less than the specific gravity of the oil; and
(iv) recording a temperature profile corresponding to the temperature sensed by the temperature sensor of the temperature probe along the respective part of the product flow path.
Optionally, the fryer fries a foodstuff and steps (iii) and (iv) are carried out by conveying the temperature probe together with the foodstuff along the product flow path of the fryer during the foodstuff frying process.
Typically, the foodstuff comprises snack foods, for example potato chips.
Optionally, in step (iii) the temperature probe is floated along a selected longitudinal flow path at a selected transverse position relative to a centre line of the product flow path.
Typically, the temperature sensor is adapted to measure a temperature of at least 200°C and the heated oil is at a temperature of at least 200°C.
Optionally, in step (iv) a plurality of temperature values sensed by the temperature sensor over a period of time is transmitted by a wireless transmitter within the casing and connected to the temperature sensor.
In one embodiment, the wireless transmitter transmits series of wireless signals in step (iv), each wireless signal including information associated with a respective temperature value sensed during step (iv), to provide a series of temperature values associated with the respective part of the product flow path. Typically, the temperature probe has a density of no more than 925g/dm3.
In another aspect, the present invention further provides a temperature probe comprising a temperature sensor within a hermetically sealed casing, the temperature sensor being adapted to measure a temperature of at least 200°C and the hermetically sealed casing being thermally resistant to a temperature of at least 200°C, and a wireless transmitter within the casing and connected to the temperature sensor, the wireless transmitter being adapted to transmit a plurality o temperature values sensed by the temperature sensor over a period of time, the temperature probe having a density of no more than 925 /dm3.
In one embodiment, the casing has a substantially spherical exterior surface. Optionally, the casing is comprised of two hemispheres interconnected by an annular seal member. Typically, each hemisphere comprises an annular outer flange and the two flanges are affixed together, e.g. bolted together by a plurality of bolts. In one embodiment, the casing has an external diameter of from 5 to 15 cm, optionally from 8 to 12 cm, further optionally about 10 cm. Typically, the casing is composed of stainless steel.
Optionally, the temperature sensor comprises a thermocouple. Typically, the temperature sensor is mounted within a polymer capsule, for example a PTFE capsule. Optionally, thermal insulation within the casing at least partly surrounds the polymer capsule.
Optionally, the temperature sensor is fixedly mounted within the casing.
Embodiments of the present invention will now be described by way of example only with reference to the accompanying drawings, in which:
Figure 1 is a schematic perspective view of a temperature probe in accordance with an embodiment of the present invention;
Figure 2 is a schematic perspective view of a temperature sensor in the probe of Figure 1 ; and
Figure 3 schematically illustrates a plan view of a fryer used in the monitoring method of an embodiment of the present invention. Referring to Figures 1 and 2, there is shown a temperature probe 2 in accordance with an embodiment of the present invention.
The temperature probe 2 comprises a temperature sensor 4 within a hermetically sealed casing 6.
The temperature sensor 4 is adapted to measure a temperature of at least 200°C. in this embodiment, the temperature sensor 4 comprises a thermocouple 10. The temperature sensor 4 is mounted within a polymer capsule 8, for example composed of PTFE, part of which is shown in Figure 2. Thermal insulation (not shown) within the casing 6 at least partly surrounds the polymer capsule 8. The temperature sensor 4 is fixedly mounted within the casing 6.
The casing 6 is thermally resistant to a temperature of at least 200°C, and typically the casing 6 is composed of stainless steel. In this embodiment, the casing 6 has a substantially spherical exterior surface 12. The casing 6 is comprised of two hemispheres 14, 16 interconnected by an annular seal member 18, for example composed of a thermally resistant elastomer. Each hemisphere 14, 16 comprises an annular outer flange 20, 22 and the two flanges 20, 22 are bolted together by a plurality of bolts 24. Typically, the casing 6 has an external diameter of from 5 to 15 cm, for example from 8 to 12 cm, such as about 10 cm.
A wireless transmitter 26 is located within the casing 6 and is connected to the temperature sensor 4. The wireless transmitter 26 is adapted to transmit a plurality of temperature values sensed by the temperature sensor 4 over a period of time. The transmissions are receiver by a receiver and recorded.
The temperature probe 2 has a density of no more than 925g/dm3. This provides that the temperature probe 2 can float in an edible oil which is typically used for frying, for example sunflower oil which is used for frying many snack foods such as potato chips and has a specific gravity of about 920g/dm\
The temperature probe 2 can be used in a method of monitoring the temperature of a fryer. Referring to Figure 3, in the method, the fryer 50 contains a body of heated oil 52. Typically, the temperature sensor 4 is adapted to measure a temperature of at least 200°C and the heated oil 52 is at a temperature of at least 200°C. The fryer 50 has a product input end 54, at which foodstuffs 58 to be fried are added to the fryer oil 52, and a product output end 56, at which fried foodstuffs 58 are removed from the fryer oil 52, with a product flow path 60 therebetween. The foodstuffs 58 may comprise snack foods, for example potato chips
The temperature probe 2 is disposed in the fryer 50 so as to be within the body of heated oil 52. Since the density of the temperature probe 2 is lower than the specific gravity of the oil 52, the temperature probe 2 floats on the surface of the oil 52. The temperature probe 2 is floated on the oil 52 along at least a part of the product flow path 60 of the fryer 50. The temperature probe 4 is conveyed together with the foodstuff 58 along the product flow path 60 of the fryer 50 during the foodstuff frying process. A temperature profile corresponding to the temperature sensed by the temperature sensor 4 of the temperature probe 2 along the respective part of the product flow path 60 is recorded. The fryer 50 includes conventional conveying apparatus 62, such as a helical screw, paddles, flights, etc. to convey the product through the fryer 50.
The temperature probe 2 may be floated along a selected longitudinal flow path 64 at a selected transverse position relative to a centre line 66 of the product flow path 60.
A plurality of temperature values sensed by the temperature sensor 4 over a period of time is transmitted by the wireless transmitter 26 within the casing 6. The transmissions are received by a receiver 68 and recorded to provide a temperature profile along the fryer 50.
Typically, the wireless transmitter 26 transmits series of wireless signals in step (iv), each wireless signal including information associated with a respective temperature value sensed by the temperature sensor 4, to provide a series of temperature values associated with the respective part of the product flow path 60.
By providing a temperature probe 2 which can float in the fryer oil and is dimensioned so as to be substantially the same size as the foodstuff being fried, the temperature probe 2 is able to follow the path taken by products through the fryer, including floating on the surface of the oil and being temporarily partly or wholly submerged in the oil when urged downwardly by any conveying apparatus in the fryer, and thereby provide a substantially continuous temperature profile which is actually experienced by the foodstuff during its passage through the fryer.
The temperature probe 2 permits the temperature of a fryer easily to be monitored using a temperature probe which is inexpensive to manufacture and deploy. The temperature probe 2 provides a very versatile device for measuring temperature within the fryer at various locations.
The preferred embodiment of the present invention can therefore provide a wireless 'floating ball' data logger will enables the measurement of temperature along all or part of the journey that the foodstuffs, such as potato slices wen manufacturing potato chips, take in the fryer by mimicking the slices and whilst doing so it builds a temperature profile. The wireless data logger can be selectively flowed along the left, centre and/or right of the fryer to understand how the temperature profile differs in the different transverse zones across the transverse width of the fryer. This can provide information on how the cooking process differs for slices that enter the fryer in the three different transverse zones too. Furthermore, the wireless data logger can also provide temperature information that can be employed to minimise product defects, because the data logger can provide temperature data indicating hotspots or cool oil regions and hence be employed to avoid overcooking or undercooking the foodstuffs during the frying process.
Various modifications to the present invention as defined in the appended claims will be apparent to those skilled in the art.

Claims

Claims
1. A method of monitoring the temperature of a fryer, the method comprising the steps of:
(i) providing a temperature probe comprising a temperature sensor within a hermetically sealed casing;
(ii) providing a fryer, the fryer containing a body of heated oil, the fryer having a product input end and a product output end with a product flow path therebetween;
(iii) floating the temperature probe on the oil along at least a part of the product flow path o the fryer, the temperature probe having a density less than the specific gravity of the oil; and
(iv) recording a temperature profile corresponding to the temperature sensed by the temperature sensor of the temperature probe along the respective part o the product flow path.
2. A method according to claim 1 wherein the fryer fries a foodstuff and steps (iii) and (iv) are carried out by conveying the temperature probe together with the foodstuff along the product flow path of the fryer during the foodstuff frying process.
3. A method according to claim 2 wherein the foodstuff comprises snack foods.
4. A method according to claim 3 wherein the snack foods comprise potato chips.
5. A method according to any foregoing claim wherein in step (iii) the temperature probe is floated along a selected longitudinal flow path at a selected transverse position relative to a centre line of the product flow path.
6. A method according to any foregoing claim wherein the temperature sensor is adapted to measure a temperature of at least 20Q°C and the heated oil is at a temperature of at least 200°C.
7. A method according to any foregoing claim wherein in step (iv) a plurality of temperature values sensed by the temperature sensor over a period of time is transmitted by a wireless transmitter within the casing and connected to the temperature sensor.
8. A method according to claim 7 wherein the wireless transmitter transmits series of wireless signals in step (iv), each wireless signal including information associated with a respective temperature value sensed during step (iv), to provide a series of temperature values associated with the respective part of the product flow path.
9. A method according to any foregoing claim wherein the temperature probe has a density of no more than 925g/dm3.
10. A method according to any foregoing claim wherein the casing has a substantially spherical exterior surface.
1 1. A method according to claim 10 wherein the casing is comprised of two hemispheres interconnected by an annular seal member.
12. A method according to claim 1 1 wherein each hemisphere comprises an annular outer flange and the two flanges are affixed together.
13. A method according to any foregoing claim wherein the casing has an external diameter of from 5 to 15 cm, optionally from 8 to 12 cm, further optionally about 10 cm.
14. A method according to any foregoing claim wherein the casing is composed of stainless steel.
15. A method according to any foregoing claim wherein the temperature sensor comprises a thermocouple.
16. A method according to any foregoing claim wherein the temperature sensor is mounted within a polymer capsule.
17. A method according to claim 16 wherein the polymer capsule comprises PTFE.
18. A method according to claim 16 or claim 17 wherein thermal insulation within the casing at least partly surrounds the polymer capsule.
19. A method according to any foregoing claim wherein the temperature sensor is fixedly mounted within the casing.
20. A temperature probe comprising a temperature sensor within a hermetically sealed casing, the temperature sensor being adapted to measure a temperature of at least 200°C and the hermetically sealed casing being thermally resistant to a temperature of at least 200°C, and a wireless transmitter within the casing and connected to the temperature sensor, the wireless transmitter being adapted to transmit a plurality of temperature values sensed by the temperature sensor over a period of time, the temperature probe having a density of no more than 925g/dm3.
21. A temperature probe according to claim 20 wherein the casing has a substantially spherical exterior surface
22. A temperature probe according to claim 20 or claim 21 wherein the casing is comprised of two hemispheres interconnected by an annular seal member.
23. A temperature probe according to claim 22 wherein each hemisphere comprises an annular outer flange and the two flanges are affixed together.
24. A temperature probe according to any one of claims 20 to 23 wherein the casing has an external diameter of from 5 to 15 cm, optionally from 8 to 12 cm, further optionally about 10 cm.
25. A temperature probe according to any one of claims 20 to 24 wherein the casing is composed of stainless steel.
26. A temperature probe according to any one of claims 20 to 25 wherein the temperature sensor comprises a thermocouple.
27. A temperature probe according to any one of claims 20 to 26 wherein the temperature sensor is mounted within a polymer capsule.
28. A temperature probe according to claim 27 wherein the polymer capsule comprises PTFE.
29. A temperature probe according to claim 27 or claim 28 further comprising thermal insulation within the casing, which thermal insulation at least partly surrounds the polymer capsule.
30. A temperature probe according to any one of claims 20 to 29 wherein the temperature sensor is fixedly mounted within the casing.
PCT/EP2014/079054 2013-12-20 2014-12-22 Monitoring fryer temperature WO2015092072A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1322754.1A GB2521462B (en) 2013-12-20 2013-12-20 Monitoring fryer temperature
GB1322754.1 2013-12-20

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WO2012104230A1 (en) * 2011-02-01 2012-08-09 Siemens Aktiengesellschaft Device and method for ascertaining measurement values in a flowing medium

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