[automatic frying apparatus for both deep and shallow frying]

Abstract

An automatic frying apparatus (100) for both deep and shallow frying. Frying apparatus (100) comprises a container (102) having an inner cylindrical wall (102b) installed on the central bottom thereof, so as to emanate from the bottom to substantially the upper portion of container (102) for holding foods and oil, a lid (104) covering on top of container (102), a plurality of stirring blades (108) rotatably and removably installed inside container (102) for stirring foods, a power-drive assembly (110) operationally coupled with blades (108) for driving blades (108) through repeating stirring cycles, a coupling device (106) for coupling in between assembly (110) and blades (108), a venting device (200) for filtering and deodorizing cooking fumes, and a blowing device (202) for forcing fresh air into frying apparatus (100) for moisture removal from thereinside. Blades (108) sweep across food pieces intermittently, such that blades (108) dwell for a predetermined dwell period starting near the end of each stirring cycle. This intermittent operation favors better agitation of food pieces and affords relief from constant stirring of food pieces at a higher speed. Food pieces are partially immersed in the boiling oil, and therefore, less oil is required for frying foods, thereby, causing less energy consumption, less fat absorption by the food, less time for cooking, and less used oil for disposal. The frying process is fully automatic and requires minimal human involvement and chore.

Description

BACKGROUND OF INVENTION [0001] This invention generally relates to cooking / food processing apparatuses. More specifically, this invention relates to automatic frying apparatuses for both deep and shallow frying. [0002] Fried foods, such as fried shrimp, fried fish, fried chicken, etc., are tasteful. Two of the most important characteristics of fried foods are: outside, golden and crispy; and inside, juicy and tender. There are some issues associated with preparing fried foods at home. [0003] First, the contact of moisture-containing raw foods with hot oil produces grease splattering. Most times, the splattering liquids and food particles reach out of frying apparatuses to considerable distances. These will not only mess up stovetops and surrounding surfaces but also create undue oil burn injuries to the people who are preparing fried foods. The problem of grease fires in the kitchen as well as severe oil burns to people has been well documented. [0004] Second, oil vapor is produced ...

AI Technical Summary

Benefits of technology

[0035] It is an advantage of the present invention that this frying apparatus is virtually hand-free for frying foods and can be used for both deep and shallow frying.

[0036] It is another advantage of the present invention that this frying apparatus is environment, people, and home friendly.

[0037] It is a further more advantage of the present invention that this frying apparatus is easy to operate, cheap to manufacture, and providing large value to businesses and general public.

[0038] Further more features and advantages of the present invention will be readily appreciated, as the same becomes better understood after reading the subsequent description when considered in connection with the accompanying drawings.

Problems solved by technology

There are some issues associated with preparing fried foods at home.

First, the contact of moisture-containing raw foods with hot oil produces grease splattering.

These will not only mess up stovetops and surrounding surfaces but also create undue oil burn injuries to the people who are preparing fried foods.

Second, oil vapor is produced when oil is heated.

Oil vapor is harmful to human health and might pose long-term health threats to the people who expose themselves to oil vapor on a very regular base.

Third, the oil vapor generated in the cooking process might easily reach much farther in the kitchen or even other rooms and deposit on the furniture, paintings, electrical appliances, etc., causing long-term hazards to home environment.

These products are equipped with vertically moving baskets and generally require the food to be immersed deep in the frying oil; which means that large quantity of oil is required.

The high quantity of oil needed for proper cooking also means high operating cost due to high energy consumption and longer time for cooking.

The quantity of oil absorption by the food is prohibitively high, as well.

The disposal of used oil is going to be an environmental issue.

But general public will find it difficult in dealing with large quantity of used oil.

Another issue is that the user has to repeatedly stir or turn the food around to separate the food pieces during frying, such that the food can be cooked more uniformly.

However, It fails to address the necessity of automating frying processes.

This makes the prior art apparatuses less appealing because mechanical separation devices generally require a large size of the frying apparatus.

The manufacturing cost is higher and consequently the higher prices the general public pays to buy these apparatuses.

Another reason why these prior art apparatuses do not prevail lies on the fact that the mechanisms for achieving targeted objectives are, to some extent, too complicated, which, again, drives up the manufacturing cost.

In addition, they fail to address the issue of cooking fume hazards and moisture removal from inside the frying apparatus.

However, all the prior arts, including the one proposed by myself in U.S. patent application Ser. No. 10 / 249,399, have a very important drawback; they are specifically addressing the issues associated with deep-frying.

These prior art products cannot be used for shallow frying, in another word, stir-frying, which is a widely used food preparing / processing method, especially in oriental cuisine.

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