Deep fryer for reducing harmful substances in deep-fried goods

Abstract

The invention relates to a deep fryer (1) for reducing harmful substances in deep-fried goods, comprising at least one frying container (2), at least one heat source (3) arranged in and / or on the frying container (2), at least one frying oil circuit and at least one pump (22) for pumping the frying oil (4) in the frying oil circuit, the at least one frying oil circuit comprising a frying oil removal line (5) which is connected to the frying container (2), at least one filter system (6) which is connected to the frying oil removal line (5), and at least one frying oil return line (7) which is connected to the filter system (6) and the frying container (2), the frying oil return line (7) having an outlet (9) in the frying container (2). The frying container (2) is connected to a frying oil overflow chamber (10) via an overflow, the frying oil overflow chamber (10) being connected to the frying oil removal line (5).

Description

[0001] Deep fryer for reducing pollutants in frying glitter

[0002] The invention relates to a deep fryer for reducing pollutants in fried foods according to the preamble of patent claim 1.

[0003] It is well known that the frying material in deep fryers, such as oil, must be changed regularly, as it will otherwise deteriorate over time. Furthermore, conventional deep fryers have a cold zone, which is usually located at the bottom of the frying container below the heat source. During the frying process, frying residues can sink to the bottom of the frying container and accumulate or remain in the cold zone. If the oil is not changed and the frying residues are not removed from the cold zone, the frying residues, particularly crumbs and pieces detached from the fried food, will continue to heat up, resulting in the formation of harmful substances, particularly acrylamide. Acrylamide is formed in the Maihard reaction when starch is overheated, with demonstrable acrylamide formation starting as early as 120°C and increasing dramatically at temperatures of 170-180°C.Acrylamide is said to have a strong genotoxic effect, which is why it is desirable to avoid or reduce the formation of this substance during frying as much as possible in order to keep human exposure to this substance when consuming fried foods as low as possible.

[0004] A disadvantage of conventional deep fryers is that the entire fryer door must be replaced to clean the fryer floor of frying residues. This is costly and time-consuming and requires the fryer to be shut down. This cleaning usually takes place in the evening after the fryer closes. However, if the frying residues are not removed, they remain in the cold zone and harmful chemicals, such as the aforementioned acrylamide, develop. This causes the oil to spoil more quickly, and these harmful substances are ingested when the fried food is consumed. Cleaning after the fryer closes is therefore inadequate and very time-consuming.

[0005] The object of the invention is therefore to provide a deep fryer of the type mentioned at the outset, with which the disadvantages mentioned can be avoided and with which the development of harmful chemical substances during frying is reduced.

[0006] According to the invention, this is achieved by the features of patent claim 1.

[0007] This has the advantage of significantly reducing the development of harmful chemical substances such as acrylamide during frying. It has been shown that frying residues, for example loose pieces of breading from a fried food, often initially float to the surface of the fryer before sinking and leading to harmful chemical reactions. The fryer overflow chamber with the overflow can therefore remove a large proportion of the frying residues from the surface of the fryer from the frying container before they can sink. The overflowing fryer is then cleaned by the filter system and returned to the fryer. This means that the fryer needs to be changed less often and the fryer is constantly being cleaned. This can reduce the overall consumption of fryer material and the pollutant load in the consumed fried food.

[0008] The invention further relates to a method for reducing pollutants in fried foods according to patent claim 14.

[0009] The invention therefore further has the object of providing a method of the type mentioned at the outset, with which the disadvantages mentioned can be avoided and with which the development of harmful chemical substances during frying is reduced.

[0010] According to the invention, this is achieved by the features of patent claim 14.

[0011] The advantages of the process correspond to the advantages of the deep fryer mentioned above.

[0012] The subclaims relate to further advantageous embodiments of the invention.

[0013] Express reference is hereby made to the wording of the patent claims, whereby the patent claims are incorporated into the description at this point by reference and are deemed to be reproduced verbatim. The invention is described in more detail with reference to the accompanying drawings, in which only preferred embodiments are shown by way of example. In the drawings:

[0014] Fig. 1 is a representation of a first preferred embodiment of the deep fryer as a section in a sectional view;

[0015] Fig. 2 is a sectional view of a second preferred embodiment of the deep fryer; and

[0016] Fig. 3 Parts of the second preferred embodiment of the deep fryer in plan view.

[0017] Fig. 1 to 3 show at least parts of preferred embodiments of a deep fryer 1 for reducing pollutants in fried products, comprising at least one frying container 2, at least one heat source 3 arranged in and / or on the frying container 2, at least one frying circuit and at least one pump 22 for pumping the frying material 4 in the frying circuit, wherein the at least one frying circuit comprises a frying material discharge line 5 connected to the frying container 2, at least one filter system 6 connected to the frying material discharge line 5 and at least one frying material return line 7 connected to the filter system 6 and the frying container 2, wherein the frying material return line 7 has an outlet 9 in the frying container 2, characterized in that the frying container 2 is connected via an overflow to a frying material overflow chamber 10, wherein the frying material overflow chamber 10 is connected to the Fritture discharge line 5 is connected.

[0018] Furthermore, a method for reducing pollutants in fried products is provided, comprising a deep-frying system, wherein deep-frying material 4 is heated in a deep-frying container 2, wherein deep-frying products arranged in a deep-frying insert 16 are deep-fried, wherein deep-frying material 4 overflows from the deep-frying container 2 via an overflow into a deep-frying material overflow chamber 10, wherein deep-frying material 4 is drained from the deep-frying material overflow chamber 10 through a deep-frying material drain 5 and cleaned by means of a filter system 6, wherein cleaned deep-frying material 4 is returned from the filter system 6 into the deep-frying container 2 via a deep-frying material return line 7.

[0019] This has the advantage that the development of harmful chemical substances such as acrylamide during deep-frying is significantly reduced. It has been shown that deep-frying residues 17, for example loose pieces of breading from a fried product, often initially float to the surface of the fryer door 4 before sinking and leading to harmful chemical reactions. The fryer door overflow chamber 10 with the overflow can therefore remove a large portion of the deep-frying residues 17 from the surface of the fryer door 4 from the frying container 2 before they can sink. The overflowed fryer door 4 is then cleaned by the filter system 6 and returned to the fryer container 2. As a result, the fryer door 4 needs to be changed less frequently and the fryer door 4 is constantly cleaned.

[0020] This can reduce the overall consumption of the fryer 4 as well as the pollutant load of the fried foods consumed.

[0021] Another advantage is that energy can be saved because fryer 4 does not need to be replaced frequently and thus heated from room temperature to operating temperature. Instead, heat remains in fryer 4 throughout the fryer cycle. Cleaning fryer 4 instead of completely replacing it is also resource-saving.

[0022] A deep fryer 1 is a device for deep-frying food. A known pollutant that is produced when deep-frying food, particularly starch-containing food, is acrylamide. The deep-frying container 2 is a container in which a frying material 4, in particular oil or fat, is heated and in which the food is deep-fried. The deep-frying container 2 can be designed, in particular, as a tub. In an operating state, the deep-frying container 2 is filled with deep-frying material 4 up to a minimum fill level. The surface of the deep-frying material 4 refers to the surface of the deep-frying material 4 filled in the deep-frying container 2. Heating elements or one or more heating coils, for example, can be used as the heat source 3. It can preferably be provided that the heat source 3 is pivotally connected to a housing of the deep fryer 1. This allows the heat source 3 to be quickly removed from the deep-frying container 2 if necessary.

[0023] The deep-frying material 4 is guided through the at least one deep-frying material circuit, with at least one pump 22 pumping the deep-frying material 4 in the deep-frying material circuit. The at least one deep-frying material circuit comprises the deep-frying material discharge line 5 connected to the deep-frying material overflow chamber 2, the at least one filter system 6 connected to the deep-frying material discharge line 5, and the at least one deep-frying material return line 7 connected to the filter system 6 and the deep-frying container 2. Deep-frying material 4 is discharged to the filter system 6 through the deep-frying material discharge line 5. By means of the deep-frying material return line 7, cleaned deep-frying material 4 is returned to the deep-frying container 2. The filter system 6 has one or more filters.

[0024] The frying container 2 is connected to the frying material overflow chamber 10 via the overflow. Through the overflow, the frying material 4, together with the floating frying residues 17, can drain out of the frying container 2 and thus be separated. The frying material 4 flows into the frying material overflow chamber 10 via the overflow, or it is swept by the frying material flow over the overflow into the frying material overflow chamber 10, where it reaches the frying material drain 5.

[0025] The overflow can be arranged, in particular, on one side of the frying container 2. In particular, the overflow can be arranged only on one side of the frying container 2. Alternatively, the overflow can be arranged on multiple sides of the frying container 2.

[0026] Preferably, the overflow of the fryer overflow chamber 10 extends over at least 50%, in particular at least 75%, particularly preferably at least 90%, of a side of the fryer container 2 adjacent to the overflow. The overflow can preferably extend substantially over the entire adjacent side. The adjacent side is the side of the fryer container 2 that borders the overflow. This allows the frying residues 17 to be separated particularly well and unhindered from the fryer container 2. Preferably, the overflow can be arranged on a front side of the fryer 1—as seen in the operating position.

[0027] Particularly preferably, the fryer overflow chamber 10 can be separated from the frying container 2 by a partition wall 21, with an upper edge of the partition wall 21 forming the overflow. In this case, the frying container 2 and the fryer overflow chamber 10 can be formed within a common trough, which is then divided into the frying container 2 and the fryer overflow chamber 10 by the partition wall 21. This allows for a wide overflow to be easily formed.

[0028] In this case, a longitudinal extension of the upper edge of the partition wall 21 can correspond to at least 50%, in particular at least 75%, particularly preferably at least 90%, of the width of the frying container 2.

[0029] The cross section of the fryer overflow chamber 10 can in particular be designed to be substantially uniform.

[0030] It can preferably be provided that the partition wall 21 is arranged at an incline, in particular such that the frying container 2 tapers downwards. This allows for a good upward flow in the fryer door 4, from the bottom 8 toward the overflow. Furthermore, this allows the deep fryer 1 to be designed compactly.

[0031] In particular, it can be provided that at least one sieve 11 is arranged in the fryer overflow chamber 10. The sieve allows frying residues 17 to be easily retained in front of the filter system 6 and easily removed. The fryer flow preferably washes frying residues 17 from the bottom 8 of the fryer container 2 to the surface of the fryer 4 to the at least one sieve 11 and retains or collects them in the at least one sieve 11. The sieve 11 represents a coarse filter and is preferably arranged in the flow direction or arranged such that frying residues 17 floating on the surface of the fryer 4 can easily reach the sieve 11. The sieve 11 can be removed and cleaned if necessary. As shown by way of example in Fig. 1, the sieve can be arranged in the overflow region. This allows the sieve 11 to be easily cleaned.

[0032] Particularly preferably, it can be provided that the sieve 11 is arranged in a lower region of the fryer overflow chamber 10, and that a retention area for the fryer 4 is formed above the sieve 11. The retention area is preferably an area in the fryer overflow chamber 10 arranged above the sieve 11, in which the fryer 4 can retain. By a suitably selected pumping capacity of the pump 22, the fryer 4 retains itself in the fryer overflow chamber 10 above the sieve 11, thereby preventing air from penetrating the fryer discharge line 5 during operation. This can reduce unwanted reactions of atmospheric oxygen with the fryer 4 or the frying residues 17 in the fryer discharge line 5 and the filter system 6.

[0033] As an alternative to the partition wall 21, the fryer overflow chamber 10 can be arranged at a distance from the frying container 2.

[0034] Preferably, the pump 22 can generate a frying fluid flow during frying. In particular, the frying fluid flow can flow around the fried products.

[0035] The fryer flow forced by pump 22 can be adjusted such that, together with the flow generated by convection, it is sufficient to remove the frying residues 17 floating on the fryer door 4 and transport them over the overflow of the fryer overflow chamber 10 before the frying residues 17 can sink back into the fryer 1. Furthermore, the fryer flow cooks the fried products evenly due to the uniform heat transfer. This eliminates the need to turn the products, significantly increasing the efficiency of the fryer 1 and the frying process.

[0036] Foam formation can be further reduced by continuously removing the frying residues 17 and continuously filtering the fryer 4. Furthermore, the fryer flow or circulation of the fryer 4 allows moisture or water to be effectively transported to the surface of the fryer 4, where it can evaporate.

[0037] A series of tests has shown that by continuously removing the frying residues 17 on the surface of the fryer 4, a 50% longer service life of the fryer 4 could be achieved.

[0038] It can further preferably be provided that the filter system 6 has at least one frying container 12, and that the at least one frying container 12 is connected to the frying container return line 7. The frying container 12 is provided for the temporary storage of filtered frying material 4.

[0039] It can preferably be provided that the deep-fry container 12 has a separation chamber 13 with a deep-fry overflow and a water drain 14, wherein the separation chamber 13 is connected to a deep-fry collection chamber 15. In the separation chamber 13, water is separated from the deep-fry 4 due to the widely known non-polar properties of oil in particular and the polar properties of water. The oil floats on the water and can overflow via the deep-fry overflow, wherein water can be drained off through the water drain 14. Depending on the temperature of the deep-fry 4, it can be cooled in the deep-fry drain 5 before and / or after the filter system 6 so that the deep-fry 4, in particular oil, and water can be separated satisfactorily. The separation of oil and water does not mean that a complete separation of water and oil must take place, but rather that at least a large part of the moisture orthe water can be separated from the oil. This is advantageous because a higher water content in the fryer 4 promotes splashing of the hot fryer 4.

[0040] It can be particularly preferably provided that the fryer outlet 5, the filter system 6, and the fryer return line 7 are designed as a closed system, thereby preventing the entry of oxygen into the fryer 4. This is advantageous because oxygen promotes harmful chemical reactions in the fryer 4 and causes the fryer 4 to deteriorate more quickly. In the case of a fryer container 12 with a separation chamber 13, it can be provided that this is also arranged in the closed system in order to reduce the entry of oxygen into the fryer 4.

[0041] It can be provided that the filter system 6 has a filter which is arranged upstream of the fryer container 12 in the flow direction. Such an embodiment is shown in Fig. 1.

[0042] However, it can also be provided that the filter is combined with the frying container 12.

[0043] Particularly preferably, it can be provided that the filter system 6 has a deep-fryer container 12 with a fine filter 20, wherein the fine filter 20 extends over at least part of the upper side of a deep-fryer container 12. The fine filter 20 can in particular extend over a large part, particularly preferably substantially over the entire upper side of the deep-fryer container 12. This makes it possible to provide a large surface area over which the deep-fryer 4 can spread on the fine filter 20. As a result, the fine filter 20 does not become clogged, even if it is very fine. The fine filter 20 can thereby absorb further deep-fryer 4 during operation, thereby forming a further barrier against the penetration of air into the deep-fryer container 12.

[0044] The fine filter 20 can be made of fibers, preferably textile or nonwoven fabric. This construction allows the fine filter 20 to capture particularly fine pollutants.

[0045] The fine filter 20 can preferably be designed in multiple layers.

[0046] Furthermore, it can be provided that a further coarse filter 23 is arranged on the fine filter 20. The coarse filter 23 can have essentially the same size as the fine filter 20. The coarse filter 23 can preferably be made of metal.

[0047] Preferably, the outlet 9 of the fryer return line 7 is designed as a nozzle, in particular as a flat nozzle. The outlet 9 designed as a nozzle can be used to specifically generate a strong fryer flow within the fryer container 2. The flat nozzle can preferably have a horizontally extending nozzle gap. This allows a targeted flow across the entire width to be generated, as schematically indicated in Fig. 3.

[0048] It can preferably be provided that the overflow is arranged at a distance from the fryer return line 7.

[0049] Particularly preferably, it can be provided that the outlet 9 of the frying door return line 7 is arranged in the frying container 2 opposite the overflow of the frying door overflow chamber 10. This spacing of the overflow and the frying door return line 7 creates a frying door flow within the frying container 2, which essentially leads from the frying door return line 7 to the surface of the frying door 4, along the surface to an opposite side wall of the frying container 2, in particular the partition wall 21, and to the overflow. As a result, downtimes of the deep fryer 1 can be significantly reduced and, due to the frying fluid flow generated, frying can also be carried out at a lower temperature, since the items to be fried are always surrounded by frying fluid 4 or the frying fluid flow is guided past the items to be fried, which leads to good heat transfer within the frying container 2 from the frying fluid 4 to the items to be fried.By flushing or passing the frying fluid stream past the fried goods, frying residues 17 adhering to the fried goods can also be removed, thereby cleaning the fried goods.

[0050] In particular, it can be provided that the outlet 9 of the fryer return line 7 is arranged in a bottom region of the frying container 2, in particular at the bottom 8 of the fryer container 2. This allows frying residues 17 that have already sunk to be brought to the surface of the fryer 4, where they can be separated via the overflow. Furthermore, the fryer flow can be guided through the heating elements 3. A cold zone and water deposits in the cold zone are thereby avoided, and the absence of the cold zone greatly reduces acrylamide formation, whereby the fried products are less heavily contaminated with acrylamides. Particularly preferably, it can be provided that the bottom 8 is designed to slope downwards towards the outlet 9 of the fryer return line 7. The fryer return line 7 can be connected to the fryer container 2 at the bottom 8 of the fryer container 2.The frying material return line 7 is thus connected via the outlet 9 to the floor 8 and thus also to the frying container 2. The frying material 4 flows through the outlet 9 from the frying material return line 7 into the frying container 2. Frying residues 17 that detach from the fried goods sink to the floor 8 and slide or slide along the sloping floor 8 to the outlet 9 of the frying material return line 7, where they are swept up by the frying material flow and transported to the frying material surface. It can preferably be provided that the floor 8 is designed to slope downwards toward the frying material return line 7 or toward the outlet 9 of the frying material return line 7.Because the frying material return line 7 is connected to the frying container 2 at the bottom 8 of the frying container 2, and the bottom 8 is designed to slope down towards the outlet 9 of the frying material return line 7, frying residues 17 are carried away from the bottom 8 by the returned frying material flow and washed to the frying material surface from which they can be separated.

[0051] The above-mentioned arrangement avoids a cold zone in the deep fryer 1. Frying residues 17, such as crumbs and crumbs, do not remain on the bottom 8 of the frying container 2, but are entrained by the generated frying flow and transported to the frying surface.

[0052] In the method, it can be provided that the deep-frying container 2 has the bottom 8 sloping towards the outlet 9 of the deep-frying door return line 7, whereby deep-frying residues 17 are entrained from the bottom 8 of the deep-frying container 2 by the returned cleaned deep-frying door 4 and are washed to the surface of the deep-frying door 4 by the generated deep-frying door flow.

[0053] It can particularly preferably be provided that the outlet 9 of the frying material return line 7 is connected to the frying container 2 at an edge region of the base 8. As a result, the base 8 can be beveled over a wide area or designed to slope downwards towards the frying material return line 7, whereby coarser frying residues 17 slide as completely as possible towards the frying material return line 7 or the outlet 9 of the frying material return line 7. Furthermore, the frying material flow generated in the frying container 2 also contributes, due to flow effects, to the frying material residues 17 sliding or sliding over the sloping base 8 towards the frying material return line 7.

[0054] It may further preferably be provided that the outlet 9 of the fryer return line 7 is connected to the frying container 2 essentially at the lowest region of the bottom 8. This further reduces the risk of frying residues 17 remaining on the bottom 8 of the frying container 2.

[0055] It can be provided that the heat source 3 is arranged in such a way that it does not block the frying stream flowing from the frying return line 7 in the direction of the frying surface.

[0056] In particular, the bottom 8 can be designed to slope gently, in particular at an angle of no more than 10° to the horizontal. It has been shown that a gently sloping bottom 8 promotes an unobstructed flow from the outlet 9 of the fryer return line 7.

[0057] Particularly preferably, it can be provided that the outlet 9 of the fryer return line 7 is aligned with the bottom 8 of the frying container 2. This allows the fryer 4 coming from the outlet 9 of the fryer return line 7 to particularly effectively detach frying residues 17 from the bottom 8 and entrain them in the fryer flow. This can create a flow along the bottom 8, which is deflected upwards on the opposite side to the overflow, as well as a flow through the heating elements 3, which is generated by natural convection. In the case of a sloping bottom 8, the outlet 9 can be arranged horizontally so that it is directed towards the bottom 8. It can further be provided that the outlet 9 is inclined downwards. This can, on the one hand, achieve good rinsing of the fried product and, on the other hand, remove otherwise adhering frying residues 17. An embodiment of this type is shown as an example in Fig. 2.

[0058] Alternatively, the outlet 9 of the fryer return line 7 can be directed toward the top of the deep fryer 1. This can generate a fryer flow toward the fryer surface, whereby frying residues 17 can be particularly effectively pulled up from the bottom 8 of the frying container 2 and transported to the fryer surface in a targeted manner. Furthermore, convection currents from the hot fryer 4 contribute to frying residues 17 rising or being suspended on the fryer surface. Such an embodiment is shown as an example in Fig. 1.

[0059] Preferably, the heat source 3 can be arranged at a distance of a maximum of 10 cm, preferably a maximum of 7 cm, particularly preferably a maximum of 5 cm, from the bottom 8 of the frying container 2. This close arrangement of the heat source 3 to the bottom 8 makes it particularly effective in preventing the formation of a cold zone and achieving continuous convection.

[0060] It can also preferably be provided that the deep fryer 1 has an electronic module that can be removed without tools for controlling and / or supplying power to the deep fryer 1. The electronic module comprises all the electrical components required to control the deep fryer 1 and can also be referred to as a control module. The electronic module can preferably also include a power supply.

[0061] If an electronic module is defective, it can be easily and quickly replaced by a user via plug & play with another electronic module to continue operating the fryer 1 and minimize downtime. No electrical technician is required to replace this electronic module, saving time and money.

[0062] Preferably, the electronic module may comprise a display with a touchscreen in order to be able to easily adjust the control of the deep fryer 1.

[0063] Such a tool-free detachable electronic module also works in principle with any other deep fryer. A deep fryer 1 comprising at least one frying container 2, at least one heat source 3 arranged in and / or on the frying container 2, and a tool-free detachable electronic module can be provided. For this purpose, the deep fryer 1 can comprise a housing, wherein the electronic module is designed to be inserted into a recess in the housing and repeatedly detachable from the housing without damage. For example, the electronic module can be connected to the rest of the deep fryer 1 using a Harting connector.

[0064] Furthermore, a deep-frying system comprising a deep fryer 1 and at least one deep-frying insert 16 is provided.

[0065] It can preferably be provided that the heat source 3 has a fastening device for the frying insert 16, for example a suspension rail, into which the frying insert 16 can be easily and quickly inserted and pulled out.

[0066] It can further preferably be provided that flow guide plates are arranged on the heat source 3 and / or on the frying insert 16, which concentrate the heat on the food to be fried, whereby energy can be saved.

[0067] Fig. 1 shows, by way of example, at least part of a preferred embodiment of a deep-frying system comprising a deep-frying container 2, a fryer door 4 arranged in the deep-frying container 2, a heat source 3 inserted into the deep-frying container 2, a deep-frying outlet 5, a filter system 6 connected to the deep-frying outlet 5, a deep-frying container 12 connected to the filter system 6, the deep-frying container 12 comprising a separation chamber 13, a water outlet 14, and a deep-frying collection chamber 15, a deep-frying return line 7 connected to the deep-frying container 12, and a deep-frying insert 16. The deep-frying flow or deep-frying circuit is indicated by arrows. A valve can preferably be arranged at the water outlet 14. Deep-frying residues 17 are indicated by way of example by circles or ellipses.That portion of the frying material 4 flow that does not overflow the overflow of the frying material overflow chamber 10 flows down an outer side of the frying material overflow chamber 10 via the floor 8 to the frying material return line 7. Thus, a frying material flow circuit is also present here within the frying container 2, whereby frying residues 17 located on the floor 8 are swept towards the flow of the frying material return line 7 and entrained by the flow. When the frying insert 16 is inserted into the frying container 2, the frying material 4 is displaced and drained via the frying material drain 5. If the frying insert 16 is removed, the frying material 4 is pumped in to restore the minimum fill level.

[0068] Preferably, the pump 22 can be activated at least partially during the frying process. In particular, the pump 22 can be activated only for part of the frying process.

[0069] Preferably, the pump 22 can be activated for a first predeterminable period of time upon insertion of the frying insert 16 into the frying container 2. The first predeterminable period of time can preferably be between 5 seconds and 30 seconds. Especially during insertion, many frying residues 17 detach from the food to be fried, which can be separated in this way.

[0070] Furthermore, it can be provided that the pump 22 is activated at regular intervals, in particular at intervals between 30 seconds and 3 minutes, for a second predeterminable period of time during the deep-frying process. The second predeterminable period of time can preferably be between 5 seconds and 30 seconds. The second predeterminable period of time can, in particular, be shorter than the first predeterminable period of time. This allows regularly occurring deep-frying residues 17 to be removed.

[0071] In particular, it can be provided that the pump 22 is activated for a third predeterminable period of time after the removal of the frying insert 16 into the frying container 2. The third predeterminable period of time can preferably be between 5 seconds and 30 seconds. This also allows the frying residues 17 released during removal to be removed.

[0072] The frying temperature can preferably be a maximum of 170°C, particularly preferably a maximum of 165°C. This can inhibit the formation of acrylamides. The lower than usual frying temperature can be made possible in particular by the improved heat transfer between fryer 4 and the food being fried, which is achieved through the frying flow.

[0073] Particularly preferably, the pumping capacity of pump 22 can be adjusted such that a large portion of the water escaping from the fried product evaporates before reaching the overflow. A pumping capacity of 10 to 15 l / s has proven particularly preferred.

[0074] Preferably, a bottom cover can also be arranged directly on the bottom 8. This bottom cover can be easily removed from the frying container 2 and cleaned after frying. The bottom cover is designed in such a way that the flow of frying material at the bottom 8 is not impeded.

[0075] Particularly preferably, the fryer container 12 can be provided with a contamination sensor for measuring the degree of contamination of the fryer 4. The contamination sensor can, in particular, be connected to the pump 22 via circuitry. If a predetermined contamination level is exceeded, this can prevent the pump 22 from being activated.

[0076] Furthermore, the frying system can include a drain for old frying material 4 in order to dispose of it after several frying cycles.

[0077] The frying insert 16 can in particular comprise a frying basket.

[0078] With conventional frying inserts 16, the problem can arise that when food is placed in a heap in the frying insert 16, for example, French fries, the flow can be displaced from the interior of the heap. As a result, the food on the underside or edge of the frying insert 16 is fried more quickly than on the interior of the frying insert 16.

[0079] Therefore, a frying insert 16 with a frying basket is preferably provided, with at least one downwardly open shaft 18 extending upwards from the underside of the frying basket. In this way, the frying material 4 can pass unhindered through the shaft 18 into those areas of the frying insert 16, thereby enabling even frying of the pile-like fried food. Such a frying insert 16 is particularly well suited for use in conjunction with the deep fryer 1 with the deep frying circuit, since the pump 22 creates a particularly strong flow in the deep frying circuit. However, such a frying insert 16 can also be used and is advantageous in conventional deep fryers without the deep frying circuit.

[0080] The walls of the at least one shaft 18 can, in particular, be designed as a grid. This keeps the food to be fried out of the interior of the shaft 18, while the frying material 4 can penetrate through the walls to the outside.

[0081] Alternatively, the wall of the at least one shaft 18 can be designed to be impermeable to the fryer 4, with at least one opening being arranged at an upper end of the shaft 18.

[0082] The at least one shaft 18 can end in particular at a middle height of the frying basket.

[0083] Preferably, it can be provided that the frying insert 16 has several shafts 18.

[0084] The at least one shaft 18 can be arranged centrally within the frying basket. The shaft can preferably be arranged at a uniform distance from at least two opposite walls of the frying basket.

[0085] Particularly preferably, a cover 19 is arranged at the upper end of the shaft 18, which cover 19 conceals the shaft at the top. Due to the cover 19, the fryer 4 cannot exit the shaft 18 unhindered upwards, but is redirected laterally into the food to be fried.

[0086] The following are principles for understanding and interpreting the disclosure in question.

[0087] Features are usually introduced with an indefinite article "ein, eine, eines, einer". Unless the context indicates otherwise, "ein, eine, eines, einer" is therefore not to be understood as a numeral. By means of an ordering numeral, for example "first", "second" or "third", a feature X or an object Y in particular is distinguished in several embodiments, unless this is defined otherwise by the disclosure of the invention. In particular, a feature X or object Y with an ordering numeral in a claim does not mean that an embodiment of the invention falling under this claim must have a further feature X or a further object Y.

[0088] A "substantially" in connection with a numerical value includes a tolerance of ± 10% around the stated numerical value, unless the context requires otherwise.

[0089] For ranges of values, the endpoints are included unless the context indicates otherwise.

Claims

PATENT CLAIMS 1. Deep fryer (1) for reducing pollutants in fried foods, comprising at least one frying container (2), at least one heating source (3) arranged in and / or on the frying container (2), at least one frying circuit, and at least one pump (22) for pumping the frying liquid (4) in the frying circuit, wherein the at least one frying circuit comprises a frying liquid outlet (5) connected to the frying container (2), at least one filter system (6) connected to the frying liquid outlet (5), and at least one frying liquid return line (7) connected to the filter system (6) and the frying container (2), wherein the frying liquid return line (7) has an outlet (9) in the frying container (2), characterized in that the frying container (2) is connected via an overflow to a frying liquid overflow chamber (10), wherein the frying liquid overflow chamber (10) is connected to the fryer outlet (5) is connected.

2. Deep fryer (1) according to claim 1, characterized in that the overflow of the fryer overflow chamber (10) extends over at least 50%, in particular at least 75%, particularly preferably at least 90%, of a side of the fryer container (2) adjacent to the overflow.

3. Deep fryer (1 ) according to claim 1 or 2, characterized in that at least one sieve (11 ) is arranged in the fryer overflow chamber (10).

4. Deep fryer (1 ) according to claim 1 or 3, characterized in that the fryer overflow chamber (10) is separated from the frying container (2) by a partition (21 ), wherein an upper edge of the partition (21 ) forms the overflow.

5. Deep fryer (1 ) according to one of claims 1 to 4, characterized in that the filter system (6) has a frying container (12) with a fine filter (20), wherein the fine filter (20) extends over at least a part of the top of a frying container (12).

6. Deep fryer (1) according to one of claims 1 to 5, wherein characterized in that the outlet (9) of the fryer return line (7) is designed as a nozzle, in particular as a flat nozzle.

7. Deep fryer (1 ) according to one of claims 1 to 6, characterized in that in the frying container (2) the outlet (9) of the fryer return line (7) is arranged opposite the overflow of the fryer overflow chamber (10).

8. Deep fryer (1 ) according to one of claims 1 to 7, characterized in that the outlet (9) of the fryer return line (7) is arranged in a bottom area of ​​the fryer container (2), in particular on the bottom (8) of the fryer container (2).

9. Deep fryer (1 ) according to claim 8, characterized in that the bottom (8) is designed to slope downwards towards the outlet (9) of the fryer return line (7).

10. Deep fryer (1 ) according to claim 8 or 9, characterized in that the outlet (9) of the fryer return line (7) is arranged substantially at the lowest area of ​​the bottom (8) of the fryer container (2).

11. Deep fryer (1) according to one of claims 8 to 10, characterized in that the outlet (9) of the fryer return line (7) is aligned to the bottom (8) of the fryer container (2).

12. Deep fryer (1 ) according to one of claims 1 to 11 , characterized in that the heating source (3) is arranged at a maximum distance of 10 cm, preferably a maximum of 7 cm, particularly preferably a maximum of 5 cm, from the bottom (8) of the frying container (2).

13. Frying system comprising a fryer (1 ) according to any one of claims 1 to 12 and at least one frying insert (16).

14. Method for reducing pollutants in fried foods comprising a frying system, in particular according to claim 13, wherein fryer (4) is heated in a frying container (2), wherein fried foods arranged in a frying insert (16) are fried, wherein fryer (4) overflows from the frying container (2) via an overflow into a fryer overflow chamber (10), wherein fryer (4) from the fryer overflow chamber (10) is drained through a fryer outlet (5) and cleaned by means of a filter system (6), whereby cleaned fryer (4) is returned from the filter system (6) to the fryer container (2) via a fryer return line (7).

15. Method according to claim 14, characterized in that the frying container (2) has a bottom (8) sloping down to an outlet (9) of the frying return line (7), whereby frying residues (17) are carried away from the bottom (8) of the frying container (2) by the returned cleaned frying (4) and washed to the surface of the frying (4) by the generated frying flow.

Images