Deep-fat cooking system

Abstract

A cooking system (A) for deep fat cooking of food, comprising at least one frying unit (10), which prevents the formation of waste oil resulting from physical and chemical reactions with frying, characterized in that; it comprises closed-circuit frying units (10) that prevent the contact of the frying oil with the atmosphere during the frying process, and a deacidification column (40) operating under vacuum that provides online oil flow to the said frying units (10), prevents the acidity of the oil from rising by ensuring that the oil is reused without the formation of free fatty acidity in the oil, and a digital software control panel (P) that enables the management of the entire system with energy saving and domestic waste / zero waste output products.

Description

[0001] DEEP-FAT COOKING SYSTEM

[0002] Technical Field

[0003] The invention relates to a cooking system for deep-frying food in a pressurized environment.

[0004] The invention particularly relates to a cooking system that performs deep frying of food in a non- atmospheric (pressurized) environment, prevents the formation of waste oil resulting from physical and chemical reactions with frying, energy efficiency, zero waste and recycling of distillates (water + fatty acids) to be evaluated as household waste as liquid and / or solid soap.

[0005] Known State of the Art

[0006] Food security and environmental pollution are of high importance for the current and future generation, both financially and ethically. Inadequate food security comes at a significant "human cost. Ensuring food safety is also directly related to the environmental impact of the devices and systems used in the cooking of foodstuffs.

[0007] Nowadays, one of the most widely used products in households and food businesses is the deep fryer. With the fryer, which has a practical structure, especially food is fried in oil. Since there is a high demand especially in commercial enterprises, larger fryers and a lot of oil are used here. Vegetable oils used in fryers, i.e. frying machines, form a large number of degradation products in the oil as a result of physical and chemical reactions depending on the humidity of the fried food, frying temperature, contact time with air, and therefore cause the oil to be a waste oil.

[0008] In the current technique, waste oil is generated as a result of the process with fryers. Vegetable oils with a total polar substance (TPM) value of %> 25 % or Acid Number (mg KOH / g oil > 2.5) % are harmful to human health. Waste oils also cause pollution of the environment and especially groundwater. Waste oil used for frying is prohibited for use in feed and soap production due to its harmful effects on living organisms. According to the booklet Recycling and Biz (Ministry of Environment and Urbanization), 1.500.000 tons of vegetable oil is used for food purposes in Turkey annually and approximately 300.000 tons of waste oil is generated from this used oil.

[0009] Since the frying process is carried out in the frying machines in the known state of the art in an environment open to the atmosphere, the increase of the frying temperature above 180 °C, the oxidation of the oil, as well as the increase of free fatty acids with the TPM value reaching 25%, which is the limit of use, causes the oil to be out of use and therefore separated as waste oil.

[0010] In the frying machines in the present technique, the separation of food-derived particles during frying is carried out with a separate filter equipment I machine at the initiative of the user after frying. This leads to uncontrolled frying above the %TPM value as well as oil below the limit %TPM value being separated as waste oil even though it is usable.

[0011] Since the food safety of the food product does not depend on any measurable criteria due to the consciousness, awareness and training of the personnel, subjective decisions (color, number of frying, smell, food group, etc.) risk the quality and food safety of frying products. In addition, due to the atmospheric frying process in existing frying machines, energy consumption is high compared to the unit frying product.

[0012] As a result of the research on the subject, document number US10244896B2 was found. The document concerns a frying machine that produces fried food products such as French fries, fried chicken, fried cakes and fried vegetable chips. However, it does not have any structure or doctrine to prevent the formation of waste oil.

[0013] Another document encountered as a result of the research is CN213848467U. This document concerns a frying machine for fried foods. The current state of the art refers to efficient frying of food, storage of oil, but there is no information on any structure to prevent the generation of waste oil.

[0014] Consequently, due to the above-mentioned drawbacks and the inadequacy of the existing solutions, a development in the relevant technical field has become necessary.

[0015] Purposes of the Invention

[0016] The invention is to provide a new cooking system that brings a new opening in this field, different from the cooking systems used in the current technique.

[0017] The most important purpose of the invention is to provide a cooking system that ensures food safety and eliminates threats to human health and the environment.

[0018] Another important purpose of the invention is to provide a cooking system in which the energy consumption is reduced and the CO2 footprint is reduced compared to the unit frying product, since the frying process in a non-atmospheric vacuum environment will be at lower temperatures. An important purpose of the invention is to provide a cooking technique that prevents the mixture of fatty acids + moisture generated during frying from returning to the frying process, thus preventing the oxidative deterioration of frying oil, i.e. preventing the formation of waste oil.

[0019] Another important purpose of the invention is to perform the cooking process in a non- atmospheric environment. This prevents oxidative degradation of the frying oil by preventing the mixture of fat acids +moisture generated during frying from returning to the frying process. With this technique; elimination of an important problem in terms of food safety and human health is provided.

[0020] The other purpose of the invention is to filter the frying oil swept from the frying units in the filter group and to absorb the odor and steam caused by frying by vacuum extraction of the mixture of oil acids + moisture.

[0021] Another purpose of the invention is to prevent the increase of free fatty acids by particles through cyclic filtration independent of the user's initiative.

[0022] Another purpose of the invention is to provide a frying machine that allows the frying process to continue cyclically at appropriate values without the frying oil being classified as waste.

[0023] Another purpose of the invention is to ensure that the amount of oil absorbed by the food product (absorbed) and the amount of distillate separated during the frying process is automatically added to the online process from the reserve tank.

[0024] Another purpose of the invention is to ensure occupational health for the personnel working in the environment since the system does not use a hood.

[0025] Another purpose of the invention is to ensure zero waste generation of distillates (water + fatty acids) to be evaluated as waste within the scope of zero waste as liquid or solid soap.

[0026] Another purpose of the invention is that In our cooking system, only the food product can be seen in an environment where the cooking oil is not present before, during and at the end of the frying process. Therefore, the cooking oil is not present in the atmospheric environment before and during the cooking process and with the fried product.

[0027] In order to fulfill the above-mentioned purposes; it is a cooking system (A) that provides deep fat cooking of food, includes at least one frying unit, prevents the formation of waste oil resulting from physical and chemical reactions with frying, and works with zero waste, characterized in that it comprises the following; • closed-circuit frying units in which the frying oil is prevented from contact with the atmosphere during the frying process,

[0028] • at least one deacidification column, which ensures online oil delivery to the mentioned frying units, reuse of the oil before free fatty acidity is formed in the oil and prevents the acidity of the oil from rising,

[0029] • vacuuming unit with vacuum line condenser that converts oil / fatty acids and water from vapor phase to liquid phase, which are vacuum extracted from the mentioned frying units,

[0030] • a control panel that enables digital management of the system through the sensors in the system and the software.

[0031] Figures to Help Understand the Invention

[0032] Figure-1 ; Schematic view of the inventive cooking system.

[0033] Figure-2; Schematic view of the short cycle loop in the inventive cooking system. Figure-3; Schematic view of the long cycle cycle in the inventive cooking system.

[0034] Reference List

[0035] A- Cooking system 25 17-Vacuum crusher

[0036] 10- Frying units 18- Valves

[0037] 11- Sampling valve 19- Baskets 0 12-Post-cooking oil outlet 20-Particle prevention filter group

[0038] 13-Cooking vacuum line 30-Cyclic cycle balance tank

[0039] 14-Oil inlet 30 31-Replacement fresh oil tank

[0040] 15- Vacuum meter 32-Transfer pump

[0041] 16- Flow meter 40-Deacidification column 41-Deacidification column filter 10 54-Active carbon filter

[0042] 42-Surface enhancer 60-Collection tank

[0043] 43-Nitrogen / water inlet 70-Zero waste conversion tank

[0044] 44-Oil inlet 71 -Soap outlet 45-Vacuum line 72-Mixer

[0045] 50-Vacuuming unit 15 80-Heating elements

[0046] 51-Cooling compressor P-Software control panel

[0047] 52-Vacuum pump S-Sensors

[0048] 53- Vacuum line condenser

[0049] Detailed Description of the Invention In this detailed description, the preferred embodiments of the inventive cooking system (A) are described only for a better understanding of the subject matter.

[0050] The inventive cooking system (A), as shown in Figure 1 , mainly consists of frying units (10), particle prevention filter group (20), cyclic cycle balance tank (30), deacidification column (40), vacuuming unit (50), collection tank (60), zero waste conversion tank (70) and software control panel (P).

[0051] The inventive system is a cooking system (A) that is used in all places and businesses where there is a need for food and cooking, which performs deep-frying and prevents the formation of waste oil that occurs as a result of physical and chemical reactions with frying. It includes an particle prevention filter group (20) that ensures the removal of food-derived particles formed during frying from the oil. Here, filtration is done cyclically, independent of user initiative, and particles are prevented from increasing free fatty acids.

[0052] The inventive cooking system (A) comprises a cooling compressor (51) to stabilize the vacuum value in the system, a vacuum pump (52) with an active carbon filter (54) that prevents the formation of emissions, and a vacuuming unit (50) with a vacuum line condenser (53), as well as frying units (10) that work together or separately, which allow different food products to be fried at the same time. The frying units (10), which can be used as multiple and / or single chamber, cool the oil acids + water formed during the frying process by drawing the oil acids + water from the environment with negative pressure (vacuum) and send it to the vacuum oil acids + water collection tank (60). This prevents the mixture of fatty acids + water produced during frying from returning to the frying process, preventing oxidative degradation of the frying oil. After frying, only fried foods are present in the frying unit when the lid is opened as the oil is vacuumed from the fried foods. Before the lids of the said frying units (10) are opened, the oil in the frying unit (10) is drawn by the vacuuming unit (50), the bottom valves (18) are closed and the oil is trapped in the cyclic cycle balance tank (30).

[0053] While the frying oil swept from the frying units (10) is filtered in the filter group (20), the mixture of oil acids + moisture is drawn by vacuum and thus the odor and steam caused by frying are absorbed. It also has a sampling valve (11) that allows the frying oil to be sampled for Total Polar Matter (TPM) ratio and / or acid number analysis during the frying process. If we talk about TPM here; during the frying process, fatty acids are separated from glycerol by different reactions and monoglycerides, aldehydes, ketones, etc. begin to form in addition to oxidative degradation products. These resulting products constitute total polar matter (TPM).

[0054] The inventive cooking system (A) comprises a cyclic cycle balance tank (30) feeding the frying units (10). In addition, it contains a deacidification column (40) that prevents the acidity of the oil from rising by stripping under vacuum using water vapor or nitrogen, which allows the oil to be reused without the formation of free fatty acidity in the oil used in-cycle after the frying process. The mentioned deacidification column (40) is a unit with spray dispenser, comparison section and heater. In addition, the control panel (P) allows the entire system to be managed with certain parameters. The deacidification column (40), as can be seen from the schematic image, includes a deacidification column filter (41), a surface enhancer (42) and a nitrogen / water inlet (43) that allows the oil entering through the oil inlet (44) to flow downward through the column by gravity. On the other hand, it has at least one oil inlet (44) and vacuum line (45). Thanks to the aforementioned deacidification column (40), workers are not exposed to frying oil fumes during the frying process, thus eliminating the need to use a fume hood in the system. It is well known that exposure to frying oil smoke has a symptomatic effect on the lungs. Smoke exposure may lead to an inflammatory airway involvement characterized by an increase in ENO and even peripheral pulmonary involvement, although it does not make a significant functional difference. Scientific Source: Gokqen Omeroglu §im§ek Dokuz Eylul Universitesi Tip Fakultesi Gbgus Hastahklan Anabilim Dali

[0055] In one embodiment of the invention, a replacement fresh oil tank (31) is integrated into the system, which automatically supplies fresh oil in the amount of the amount of oil absorbed by the food product during the frying process, i.e. the amount of oil missing from the system. However, in one embodiment of the invention, the deacidification column filter (41) prevents particles from entering the deacidification column (40). After each frying process, the oil to be used for re-frying is directed to a physical deacidification column (40) to remove free fatty acids. In the physical deacidification column (40), the frying oil is removed by spraying from the top of the deacidification column (40). This frying oil is compared with water vapor and / or N2 gas supplied from the nitrogen / water inlet (43) through the bottom of the deacidification column (40) and the free fatty acids are carried away by water vapor and / or N2 gas. At the end of this process, the separated substances are cooled by negative pressure and sent to the vacuum oil acids + water collection tank (60). This prevents the frying oil from entering the waste class and ensures that the frying process continues cyclically at appropriate values.

[0056] An embodiment of the invention comprises said vacuum collection tank (60). The collection tank (60) provides a vacuum to the system and collects the fat acids and water from the frying units (10). The collected oil acids and water can be discharged to the receiving environment as domestic waste and / or discharged and / or collected in a tank and saponified.

[0057] The subject cooking system (A) comprises a zero waste conversion tank (70) with a heating unit for saponification of fat acids and water by adding alkali.

[0058] Structure and working principle of the inventive toaster:

[0059] In the inventive cooking system (A), the frying units (10) work together or separately for simultaneous frying of different food products, preferably two of them. It is also possible for two frying units (10) to operate simultaneously or separately in order to fry more of the same food product. Optionally, it is possible to have more than two frying units (10) to increase the quantity of food products to be fried. However, the frying units (10) have modular baskets (19) in which food products are placed. No frying oil is visible when placing the food products in the basket (19) before frying and when removing the basket (19) after frying. This is because especially the contact of frying oil with the atmosphere is prevented.

[0060] The working principle of the system; the frying unit (10) lids are opened, the food products are placed in the basket (19) and the vacuum-resistant sealed lids are closed. Product type and frying oil type with frying unit (10) are selected on the touch control panel (P), which contains software coded for this system. The device is started with the Start button. When the device is switched on, the oil at 103-169 °C in the cyclic cycle balance tank (30) is delivered to the deacidification column filter (41) and deacidification column (40) by means of pump (32). In the spray nozzle located in the deacidification column (40), the oil is pulverized and flows by gravity through the surface enhancer (42) and is compared with the water vapor fed from the lower part of the deacidification column (40) in the middle part of the physical deacidification column (40). The fatty acids in the oil mix with the water vapor and this mixture starts to be drawn by the vacuum line (45) at the top of the physical deacidification column (40). The extracted mixture of water vapor + fatty acids is cooled in the vacuum line condenser (53) and the water turns from the vapor phase into the liquid phase and then into a mixture of water + fatty acids. The mixture of water + fatty acids is transported to the vacuum oil + water collection tank (60) by means of a vacuum pump (52) (0.01- 2.7mmHg) and accumulated in this tank (60). Meanwhile, the oil at 103-169 °C, from which the fatty acid is removed in the deacidification column (40), is transferred to the frying units (10) by means of a pump. The valves (18) under the frying units (10) are closed at this stage and it is ensured that the food product to be fried in the cooking system (A) is leveled with the software control panel (P) so that the entire food product to be fried remains in the oil. After reaching the desired level, the software opens the bottom valves (18) and particles are retained in the particle prevention filter group (20). This treated oil returns to the cyclic cycle balance tank (30), the unit where the cycle first started, and the cycle continues in this way until the frying process is completed. When the frying process is completed, with the software control panel (P), the oil coming from the physical deacidification column (40) to the frying units is cut off and the oil delivery to the cyclic cycle balance tank (30) starts. In Figure-2; the schematic view of the short cycle loop in the cooking system (A) is illustrated. In the first stage of the cooking system (A), oil flow to the frying units (10) starts by pumping the oil from the cyclic cycle balance tank (30) by oil transfer spraying method. In the short cycle, the oil moves in the f1-direction and oil flow starts to the frying units (10). The product to be cooked is buried in the oil and the oil flow is ensured so that the foodstuff is under the oil and the deep oil cooking process is ensured. With the start of the frying process, the bottom valves (18) are opened. When the valves are opened, the oil goes through the line to the filter of the particle prevention filter group (20). The small particles that are separated during cooking and / or from the foodstuff go to the particle prevention filter group (20), which performs two-stage (coarse to fine) filtration. After filtering, the oil is transferred to the cycle balance tank (30). Vacuuming continues at this stage, the system is subjected to vacuuming by means of a continuous vacuuming unit (50). After reaching the oil level in the frying units (10), that is, after the foodstuffs are below the oil level, the valve (18) under the cycle balance tank (30) is closed by the control panel (P). In this case, the so-called long cycle, the large cyclic cycle, begins (see Figure 3). The oil exiting from the balance tank (30) moves in the f-direction and is advanced by means of the pump (32) and the oil flows into the deacidification column (40) by opening the valves (18) in the f-direction. The oil is subjected to fine filtration on a micron basis in the deacidification column filter (41) in the first stage upon shipment. Essentially there are two main loops in the system. The first short cycle takes place in the oil cycle balance tank (30) and the next long cycle takes place in the deacidification column (40). Thus, double-stage looping and filtering is performed. In order to reduce the filtration load of the main structure, i.e. the deacidification column (40), the first cyclic oil cycle balance tank (30) is activated and subjected to deacidification. A continuous flow is provided by means of the deacidification column (40) and the oil cycle balance tank (30) and the system is provided with a continuously circulating flow of clean, filtered and de-acidified oil that is cut off from the atmosphere.

[0061] At the same time, the oil processed in the cooking system (A) comes through the vacuuming unit (0.01 - 2.7 mmHg) and the software control panel (P) first to the particle prevention filter group (20) and then to the cyclic (short) cycle balance tank (30) where the cycle starts. The filter group (20) is configured between the frying units (10) and the cycle balance tank (30). While the oil in the frying units (10) is draining, air is removed from the external environment by software and hardware control and the vacuum is reset. The fried food products in the frying units (10), whose vacuum is reset, are removed together with the basket (19) and the food products are emptied. At this time, the system continues the cycle with the frying units (10) deactivated by software and hardware control. The cyclic cycle is continuously monitored throughout the entire cycle by oil level sensors (S) in the balance tank (30) with software and hardware control. The oil usage level is cycled by taking oil from the spare fresh oil tank (31) with the software control panel (P). The cyclic cycle balance tank (30) also comprises at least one transfer pump (32).

[0062] Validation of the system is ensured by measuring % TPM during the frying process. For validation, the used oil from the frying units (10) is taken by vacuuming the sampling valve (11) between the particle prevention filter group (20) and the frying units (10). Meanwhile, the frying process and the system cycle continue. If the validation is performed in the laboratory with Acid Number (mg KOH / g oil < 2.5), the oil in the system is cooled until the temperature < 70 °C. Used oil is drained into another sample container through valve (11) and checked with a device measuring % TPM. If the measured TPM value % < 20 %, validation is achieved and the system continues frying. If the measured %TPM value is < 22%, the system frying process is interrupted as a precaution and the entire system is checked. After the system has been checked and corrected, the system is put back into the cycle for validation (studies carried out to ensure that a process or a system fulfills its function in accordance with predetermined requirements). If the %TPM value is < 20, the frying process starts again.

[0063] Water and oil are taken into the zero waste conversion tank (70) by opening the valve (18) located under the collection tank (60) under vacuum. Alkaline, water and salt are added to this tank. Again, this zero waste is mixed by means of the agitator mixer (72) in the waste conversion tank (70) and the saponification process is carried out with the effect of heat. Continue until the appropriate pH and consistency is reached. After the saponification process is completed, it is taken into a separate container to cool down. The zero waste conversion tank (70) is ready for the next saponification process. The soap tank (70) has a valve and includes a soap outlet (71) and an agitator mixer (72).

[0064] The frying units (10), cyclic cycle balance tank (30), soap tank (70) and deacidification column (40) are provided with a certain temperature by means of external heating elements (80). The heating elements (80) are preferably surrounded by a heating element or other heating elements. Likewise, the frying units (10), the cyclic cycle balance tank (30), the soap tank (70) and the deacidification columns (40) are equipped with sensors (S). The oil ratios and temperature levels in these structures are detected by sensors (S) and information is transferred to the control unit to monitor and control the system.

[0065] The frying units (10) have a post-cooking oil outlet (12) and oil inlet (14) from the lower base area. On the other hand, the unit (10) comprises a vacuum meter and flow meter (16) for controlling the vacuum inside the unit (10) and a vacuum line (13) for generating vacuum. Vacuum crushers (17) are also integrated into the unit.

[0066] Alternative Structures: Column vacuum line (45) is brought into serpentine form (circular) as a pipe and enters and exits the fresh oil tank (31) and the vacuum line (45) is cooled while the fresh oil is heated. Thus, the vacuum recovery will have started without being cooled by the cooling compressor (51). After final cooling with the cooling compressor (51), water and fatty acids will be taken to the collection tank and fatty acid + moisture will be removed from the vacuum line. Thus, energy savings will be achieved by utilizing existing energy without expending additional energy (cogeneration). At the same time, by lowering the temperature in the vacuum line (45), the load on both the cooling compressor (51) and the vacuum pump is reduced. Likewise, this system, which enables electricity and heat energy to be produced where it is consumed, will restore the thermal energy generated by using electricity to the system and an energy-saving structure will be put forward.

[0067] Prevention of waste oil formation in the inventive cooking system (A) is realized by the following process steps:

[0068] Process steps of the cooking system (A) comprise the following:

[0069] • cooling of the mixture of fatty acids and water vapor drawn by vacuum from the frying units (10) by the vacuum line condenser (53) and converting the water in the vapor phase into the liquid phase,

[0070] • conversion of the water in the vapor phase to the liquid phase by cooling the mixture of water vapor and fatty acids drawn by vacuum from the deacidification column (40) in the vacuum line condenser (53),

[0071] • pump feeding of oil from the cyclic cycle balance tank (30) to the deacidification column (40) or frying units (10), removal of the oil from the frying units (10) by means of the collection tank (60) under negative pressure after the frying process,

[0072] • preventing contact of frying oil with the atmosphere before, during and after frying,

[0073] • passing the oil removed by negative pressure through the particle prevention filter group (20) and taking it into the cyclic cycle balance tank (30),

[0074] • cyclic cycle cyclically reducing the acidity in the treated oil by comparing the oil from the balance tank (30) with water vapor and / or N2 in the deacidification column (40),

[0075] • controlling of maintenance and cleaning alerts, measurement of the amount of oil in the entire system, automatic supply of fresh oil, the temperature, steam and / or N2 dosing parameters of the deacidification column by the software control panel (P).

[0076] In one embodiment of the invention, other method steps that prevent the formation of waste oil in the cooking system (A) are as follows:

[0077] • obtaining liquid and / or solid soap by adding alkali to the vacuumed fatty acids and water, fatty acids and water from the collection tank (60) without the formation of waste oil after the frying process,

[0078] • automatic supply of fresh oil by the replacement fresh oil tank (31) in the amount of oil absorbed by the food product during the frying process,

[0079] • taking samples from the collection tank (60) that provides vacuum to the system and the sampling valve (11) from the frying oil during the frying process to analyze the total polar matter ratio and / or acid number,

[0080] • in the deacidification column (40) after the oil coming from the balance tank (30) passes through the deacidification column filter (41).

Claims

CLAIMS1. A cooking system (A) that enables food to be cooked in deep oil, includes at least one vacuum frying unit (10), prevents the formation of waste oil resulting from physical and chemical reactions with frying, and operates with zero waste, characterized in that it comprises the following;• closed-circuit frying units (10) where the frying oil is prevented from contacting the atmosphere during the frying process,• at least one deacidification column (40), which ensures online oil delivery to the frying units (10), reuse of the oil before free fatty acidity is formed in the oil and prevents the acidity of the oil from rising,• vacuuming unit (50) with vacuum line condenser (53) for the conversion of water vapor and fatty acids from the vapor phase to the liquid phase by vacuum extraction from said frying units (10),• control panel (P) that allows the system to be managed by means of sensors (S) in the system and the software.

2. A cooking system (A) according to claim 1 characterized in that it comprises a cyclic cycle balance tank (30) for reducing the load of said deacidification column (40), a transfer pump (32) to the frying units (10) and a first cycle oil and oil filtration.

3. A cooking system (A) according to claim 1, characterized in that it comprises an auxiliary fresh oil tank (31) for automatically supplying fresh oil to the food product to the extent that the system is deficient in fresh oil during the frying process.

4. A cooking system (A) according to claim 1, characterized in that it comprises a deacidification column filter (41) which prevents particles from entering the deacidification column (40), said said said.

5. A cooking system (A) according to claim 1, characterized in that the deacidification column (40) comprises a nitrogen / water inlet (43) and an oil inlet (44).

6. A cooking system (A) according to claim 5, characterized in that it comprises a surface enhancer (42) which allows the oil, which is introduced through the said oil inlet (44), to flow downwardly through the column by gravity.

7. A cooking system (A) according to claim 1, characterized in that said deacidification column (40) comprises at least one vacuum line (45).

8. A cooking system (A) according to claim 1, characterized in that said vacuuming unit (50) comprises at least one vacuum pump (52) and vacuum line condenser (53).

9. A cooking system (A) according to claim 1, characterized in that it comprises a sampling valve (11) for sampling the cooking oil for Total Polar Matter (%TPM) and / or acid number analysis during the frying process.

10. A cooking system (A) according to claim 1, characterized in that it comprises a collection tank (60) which provides vacuum to the system and the fatty acids and water vapor from the frying units (10) are collected and removed by negative pressure.

11. A cooking system (A) according to claim 1, characterized in that it comprises an particle prevention filter group (20) configured between said frying units (10) and a cycle balance tank (30), for removing from the oil food-derived particles generated during frying.

12. A cooking system (A) according to claim 8, characterized in that it comprises a vacuum line condenser (53) having at least one cooling compressor (51) to stabilize the vacuum value in the system.

13. A cooking system (A) according to claim 1 , characterized in that said frying units (10) are configured in cyclic cycle balance tank (30) soap tank (70) and deacidification columns (40), and comprising sensors (S) for detecting and transmitting oil values and temperature levels within these structures to the control unit.

14. A cooking system (A) according to claim 1, characterized in that it comprises a zero waste conversion tank (70) with a heating unit for saponification of fatty acids and water by addition of alkali.

15. A cooking system (A) according to claim 14, characterized in that said conversion tank (70) comprises a soap outlet (71) and a mixer (72).

16. A cooking system (A) according to claim 1, characterized in that it comprises heating elements (80) providing temperature to said frying units (10), cyclic cycle balance tank (30) soap tank (70) and deacidification column (40).

17. A cooking system (A) according to claim 1, characterized in that it comprises insulating material to protect said frying units (10), cyclic cycle balance tank (30), soap tank (70) and deacidification column (40) against temperature changes.

18. A cooking system (A) according to claim 1 , characterized in that said frying units (10) comprise at least one oil inlet (14) and a post-cooking oil outlet (12).

19. A cooking system (A) according to claim 1 , characterized in that said frying units (10) comprise a cooking vacuum line (13).

20. A cooking system (A) according to claim 1, characterized in that it comprises a vacuum line (45) in the form of a serpentine, which provides cooling of the vacuum line (45) by inlet and outlet of the fresh oil tank (31), thereby saving energy.

21. A cooking system (A) according to claim 1, characterized in that it comprises a cyclic cycle balance tank (30) in which the oil in the frying unit (10) is drawn off by the vacuuming unit (50), the bottom valves (18) are closed and the oil is trapped before the lids of the frying units (10) are opened.

Images