Apparatus and method for removing oil from fried foods

Abstract

A method for removing excess grease from a plurality of food products is provided and may include placing a plurality of food products in a continuous manner on a conveyor advanceable in a direction of movement. Each of the plurality of food products may be inclined at an upward angle relative to the direction of movement of the conveyor. A stream of hot air may be directed downwardly against lateral peripheries of the plurality of food products to remove excess grease from the plurality of food products. Apparatus relating to the method is also provided.

Description

[Technical field]

[0001] [CROSS REFERENCE TO RELATED APPLICATIONS] This application claims priority to Mexican patent application MX / 2021 / 084322, filed November 22, 2021, the entire contents of which are incorporated by reference herein.

[0002] [Technical field] The present invention relates to removing grease from fried foods, and more particularly to removing grease from fried foods using a blower.

[0003] [Background of the invention] Various efforts have been made to remove excess oil from fried foods, due to regulations in some jurisdictions and also due to the recent increase in consumer awareness regarding fat intake. This has led some producers of fried foods for human consumption to improve their processes and introduce equipment to help remove excess oil from their food products, with the goal of being able to provide low-fat fried foods to the market. Traditionally, removing excess oil from fried foods has been done using gravity. For example, after the food is fried, it is removed from a bucket fryer using a strainer. The fried food is placed on a tray so that the oil drips off, which is collected by a tray. In other cases, a strainer is integrated into the bucket fryer, which allows the product, which was immersed in the oil, to be extracted and placed on an inclined platform. This allows the product to be cooled and drained, and allows some of the oil to be collected by gravity to reach the next work station.

[0004] JP09206223 by Kenzi et al. discloses an apparatus and process in which fried food products are placed on a conveyor. Upon reaching the midpoint, the product is pushed by a second network conveyor so that it becomes pinched by both conveyors. A series of nozzles direct hot air at the product. The hot air increases the mobility of any oil exposed on the surface of the product and aids in the removal of the oil. The air is heated by a heater that is interfaced with a fan.

[0005] US 2902921 to Brodrick discloses an apparatus for separating fat from cooked products for use in conjunction with a deep fryer. A heater, ducted fan and nozzles direct hot air towards a grill where the product is dried.

[0006] ES2173542 by Plueschow et al. shows a packaging conveyor with a chain conveyor formed by a number of links with a portable lid forming a support surface on which a dragging finger may rest. MX282623 by Constanzo et al. shows a conveyor with a number of links housing a number of dredges spaced apart longitudinally to form drawers between successive dredges. Summary of the Invention

[0007] Despite the options available in the field, a need remains for a grease stripper that can more efficiently remove cooking grease from the surfaces of fried foods. [Brief description of the drawings]

[0008] [Figure 1] FIG. 1 is an isometric view of one embodiment of an apparatus for removing grease from fried food products of the present invention.

[0009] [Diagram 2] FIG. 2 is a front view of the device of FIG.

[0010] [Diagram 3] FIG. 3 is a plan view of the device of FIG.

[0011] [Figure 4] FIG. 4 illustrates a side view of one embodiment of a shelf conveyor belt of the apparatus of FIG.

[0012] [Diagram 5] FIG. 5 is a plan view of a portion of the conveyor belt of FIG.

[0013] [Figure 6a] FIG. 6a is a schematic diagram of one embodiment of the airflow within the upper chamber of the device of FIG.

[0014] [Figure 6b] FIG. 6b is an isometric view of one embodiment of a heater for the apparatus of FIG.

[0015] [Figure 7] FIG. 7 is an isometric view of one embodiment of the fan, motor and guard assembly of the apparatus of FIG.

[0016] [Figure 8] FIG. 8 is a schematic diagram of one embodiment of the air flow of the device of FIG.

[0017] [Figure 9a] FIG. 9a is a schematic diagram of one embodiment of a transverse cross-sectional flow diagram of a duct of the apparatus of FIG.

[0018] [Figure 9b] FIG. 9b is an isometric view of the duct of FIG. 9a.

[0019] [Figure 10] FIG. 10 is a flow chart of one embodiment of a method for removing oil from fried food products of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] In order to provide a better understanding of the invention, the following definitions are provided.

[0021] Mechanical fastening, or mechanically fastened, mechanically fastening, or mechanically fastened, refers to the joining of two or more parts by screws, nuts, rivets, arc welding, wire welding, friction, adhesives, any other mechanical means, any suitable type of fastener, or any combination thereof.

[0022] Oil removal means refers to any type of means for separating oil from air, e.g., an air stream, including, but not limited to, filters, mist pad type filters, oil separators, scrubbers, centrifugal oil separation, condenser separators, air washers, any type of means for separating oil from an air stream, or any combination thereof.

[0023] Mechanical coupling, mechanically coupled, or mechanical joint refers to the transmission of mechanical energy from one element to another by any suitable means, including, for example, gears, friction pulleys, banded pulleys, magnetic means, mechanical transmissions, or any combination thereof.

[0024] Use of the term "about" provides an additional range of determination of +10% with respect to the numerical value to which it applies. For example, "about 40 grams" includes 36 to 44 grams.

[0025] The method and apparatus of the present invention remove excess oil from the surface of a food product, such as a fried food product (which may alternatively be referred to as a food product, a fried food product, an edible product, a fried food product, or any combination thereof). The edible product or food product may be of any suitable type and may include any suitable raw food product, such as, for example, vegetables, tubers, potatoes, yucca, sweet potatoes, taro, carrots, onions, garlic, cauliflower, broccoli, gourds, asparagus, cayenne pepper, paprika, various vegetables, mushrooms, various fungal foods, fruits, red tomatoes, green tomatoes, plantains, bananas, meat, chicken, beef, pork, or pork skins for making pork rinds. The food product may optionally include a food product made with any type of dough, such as nixtamalized corn dough, masa, wheat flour, or wheat flour dough. Such food products made with dough can be of any suitable type, such as, for example, tortillas, tostadas, any corn masa product, fritters, churros, puffs, donuts, donut holes, or any fried product made with dough. Food products can optionally include corn masa or wheat flour dough used to cover vegetables, edible mushrooms, any type of meat, such as Japanese tempura, Chinese rolls, stews, Mexican fried tacos, fried stew quesadillas, fried pork rind gorditas, fried stew gorditas, fried tamales, or Kentucky Fried Chicken. Food products can optionally include other types of cuisines, culinary specialties, edible prepared products, or any combination thereof.

[0026] The food product may be of any suitable shape and may have a perimeter, which may alternatively be referred to as a lateral perimeter, that extends around the perimeter of the food product. The perimeter may alternatively be referred to as the edge or peripheral edge of the food product. The food product may be alternatively relatively flat, e.g., having a relatively flat surface or face throughout the food product between the perimeter or edges of the food product. The relatively flat surface may include the front surface of the food product, the back surface of the food product, or both. The food product may be alternatively disc-shaped, e.g., a tostada made with a tortilla and corn chips. The food product may be of various other shapes, e.g., potato slices, potato sticks, French fries, cheese sticks, fish sticks, chicken sticks, chicken fingers, fried corn strips, fried corn in triangular or rolled shapes. The food product may be alternatively brittle or fragile, e.g., easily crumbles or crumbles.

[0027] The method and apparatus may include blowing air or other gas toward the periphery or edge of the food product. The air may continue from the periphery or edge of the food product across the surface of the food product (e.g., across the face of the food product). The air may optionally move across the front of the food product. The air may optionally be directed downwards towards the food product, allowing gravity to assist in removing excess oil from the food product. The food product, e.g., the periphery, side periphery or edge of the food product, may optionally extend parallel or nearly parallel to the air flow, which may optionally serve to pull excess oil across the food product, e.g., before separating the excess oil from the food product. The food product, e.g., the periphery or edge of the food product, may extend at an acute angle to the air flow. Such an angle may optionally be in the range of 0 to 60 degrees. Such an angle may optionally be in the range of 0 to 45 degrees. Such an angle may optionally be in the range of 0 to 30 degrees. Such an angle may optionally range from 0 to 15 degrees. Such an angle may optionally range from 0 to 5 degrees. Any suitable type of blower may be provided to blow air towards the food product. The blower may include a fan and a nozzle to direct the air in a desired manner.

[0028] The air may be selectively heated, for example to reduce the viscosity of excess oil and assist in removing it from the food product. The angle of the airflow toward the food product may be selectively fixed. The angle of the airflow toward the food product may be selectively varied from food product to food product, for example as a function of various factors, which may optionally include the type of food product.

[0029] When multiple food items are provided for processing, for example to aid in automating the apparatus and method of the present invention, relative motion between the air stream and the multiple food items may be selectively provided. For example, the air stream may move across the multiple food items, for example, moving sequentially from one or more food items to one or more other food items. Such multiple food items may be selectively stationary or selectively mobile. The multiple food items may be selectively moved relative to a stationary air stream, for example, moving sequentially through or across the stationary air stream. Such movement of the multiple food items may be by any suitable means, such as, for example, conveyors, rollers, transporters, movable support structures, elevators, escalators, movable food containers, or any combination thereof, which may be referred to herein for brevity as conveyors.

[0030] Any suitable support structure or container may be provided for receiving and supporting one or more food products while air is being directed at the food products to remove excess oil from the food products. The support structure or container may optionally have one or more spaces for receiving one or more food products, respectively. The support structure or container may optionally include sides or lips extending outwardly from the main support surface of the rack to support one or more food products at their edges or peripheries. The width and length of the spaces may each optionally be significantly greater than the depth of the spaces to accommodate relatively flat food products. The support structure or container may optionally receive and hold one or more food products without compressive forces to avoid damaging the one or more food products. The support structure or container may optionally be at least partially or entirely air permeable to allow air to easily pass through the support structure or container. The support structure or container may optionally be a cage or cage-like. The support structure or container may optionally be a framework and may be formed, for example, from a plurality of interconnected elements, members, bars, cylinders, strips, tubular elements or members, or any combination thereof. The support structure or container may be made of any suitable material, such as, for example, stainless steel, metal, plastic, or any combination thereof. The support structure or container may be of any suitable size and shape. The support structure or container may optionally have six rectangular sides or faces. The support structure or container may optionally have a length and width that are significantly greater than its depth. The width of the support structure or container may optionally approximate the width of a conveyor. A plurality of support structures or containers may optionally be carried by a conveyor and, for example, may be positioned sequentially along the length of the conveyor.

[0031] The method and apparatus may optionally include any suitable oil removal means, for example for removing oil contained in the air that has passed through one or more food products. The process of removing excess oil from the air may optionally be referred to as oil stripping. The air that has passed through the oil removal means may optionally be reused to remove excess oil from other food products. The reused air may optionally be heated prior to reuse.

[0032] The apparatus and method of the present invention may optionally include any suitable type of conveyor for conveying a plurality of containers, for example, spaced consecutively along the conveyor. The conveyor may optionally be a precision chain conveyor. The conveyor may optionally include a plurality of links for supporting a plurality of containers. Each container may optionally include a rack, link rack, shelf, platform, or support structure (e.g., an air permeable rack, link rack, shelf, platform, or support structure) for receiving and at least partially supporting the food products. The plurality of containers may optionally include a plurality of racks, link racks, shelves, platforms, or support structures spaced apart along the conveyor. For simplicity, each rack, link rack, shelf, platform, or support structure may be referred to herein as a rack. The space between adjacent racks may receive one or more food products for processing and may also be referred to as a portion of the container. Each rack may optionally be as long as a link of the conveyor. Each rack may optionally have a width approximating the width of the conveyor. Multiple racks can be useful for portioning and transporting food items or ingredients placed on the conveyor.

[0033] The edible products or ingredients processed by the apparatus and method of the present invention may optionally be fried. A typical frying process may utilize a wide variety of edible oils or fats, including, for example, palm olein oil, safflower oil, olive oil, corn oil, sunflower oil, coconut oil, sesame oil, canola oil, animal fats, ghee butter, butter, margarine, or any combination thereof. The edible products or ingredients to be processed may optionally be conveyed to the end of a conveyor after frying to be received by a respective container of the present invention, which transports the food with utmost care. In this regard, many edible products or ingredients, such as corn tostadas, are very fragile and brittle after frying.

[0034] The apparatus and method of the present invention may optionally transport food products, such as tostadas, vertically or nearly vertically. The food products may optionally be placed on their edges. The food products may optionally be separated into small batches between racks of multiple containers. Each rack, i.e., each container, may transport one or more food products. For example, in some embodiments, each container may transport about 5-300 edible items or ingredients. Positioning the food product or products in the container vertically or nearly vertically, e.g., parallel or nearly parallel to the direction of air flow, may help expose the front, back, or both of the food products to a hot air flow emanating from any suitable type of blower or compressed air source that is directed toward the edge, periphery, or side periphery of the food product or products in the container. The air may optionally be heated, e.g., to a temperature higher than room temperature, which may reduce the dynamic viscosity and density of the oil on the surface of the fried product and contribute to the oil being in a liquid state. The fluidity of such oils facilitates the oil being dragged along by the airflow, removed from the food product, or both. The temperature, direction, and velocity of the airflow can be selectively controlled so that oils present on the surface of the food product are sufficiently fluid to be easily removed when the airflow is directed at the food product.

[0035] Control of the air flow velocity and direction can be achieved by any suitable manner, including, for example, the use of nozzles, which can transport, direct, maintain or increase the velocity of the air flow to target specific areas, such as on the container or conveyor of the present invention where the food to be degreased is placed. The use of nozzles can facilitate the use and design of compact closed air loop systems for degreaser that are highly effective in removing oil from food, easy to manufacture, reliable, and low in construction and operation costs. The nozzles can optionally be in fluid communication with a squirrel cage fan, which can generate an air flow in the form of an air curtain or shower at the nozzle outlet. The nozzles can optionally extend across or along the width of the conveyor. The nozzles can optionally provide a uniform velocity hot air curtain, or shower, or jet above the food present on the conveyor to attract oil present on the surface of the food and remove it, for example, from the food. A single nozzle can be advantageous when compared to systems that use multiple nozzles, multiple fans (axial or centrifugal), or both, because it is well known that using multiple nozzles with multiple fans results in air cones that can provide zones of non-uniform air velocity along the width of the conveyor, resulting in poor oil attraction between the air cones.

[0036] In the device and method of the invention, hot air, including e.g. hot air degreased, is showered (sprayed) onto edible products or ingredients placed in a container, e.g. on a conveyor. The edible products or ingredients in the breathable container are immersed in the hot air, which attracts the oil on the surface of the ingredients, e.g. peeling it off from the food. After passing through the container, e.g. down a conveyor, the air is cooled and saturated with the oil collected from the ingredients. The oil-laden cooled air can then optionally flow into a lower chamber of the device of the invention, where a first oil removal means is optionally provided. The first oil removal means can retain oil particles contained in the oil-laden cooled air, which can then optionally drip into a grooved hopper. The first oil-depleted cooled air can optionally be sent to the air chamber plenum via at least one duct. In this regard, optionally a pair of twin ducts can be used. The twin duct may optionally have a second oil removal means, which may not only collect impurities in the air, but also assist in further oil removal from the air. The cooled air passing through the second oil removal means is freed of impurities in the air as well as residual oil particles. The at least one duct, e.g. the twin duct, may optionally lead the cooled oil-depleted air from the lower chamber to the air chamber plenum of the upper chamber, and the oil-depleted air may optionally be heated by any suitable type of heater, e.g. a heat exchanger with an electric heater or a gas heater (burner). The at least one duct, e.g. the twin duct, may optionally also be referred to as a transfer duct. The hot air thus depleted may optionally be sucked in by a fan, which may send it to a blower, e.g. a nozzle, of the invention, to be reused for de-oiling additional food products.

[0037] FIG. 10 shows a simplified food process diagram of one embodiment of the present invention. The process of FIG. 10 begins with a cooking / frying block 45, where raw ingredients or food products are cooked in any suitable manner. The cooking in block 45 may optionally include any suitable frying cooking process by immersion in oil, for example, raw food products are contacted or immersed in hot edible cooking oil contained in a frying pan, pot, pool, or other suitable container. The edible oil may be of any suitable type, including those previously described or described herein. The food products may be of any suitable type, including those previously described or described herein. For example, the cooked product from step 45 may optionally be referred to as a fried cooked food product or a fried product. In a next step, for example step 46, excess oil is removed from the fried product in any suitable manner. In some cases, the oil removal process optionally includes placing a wire basket containing the fried product over a frying pot or container to allow excess oil to drip into the container without forced air convection. In some cases, the fried product may optionally be placed next to a cooking pan, dish or griddle and left dripping for a period of time. Again, there is no assistance to remove the excess oil. The method and apparatus of the present invention efficiently removes excess oil that the fried product has on its outer layer, skin or surface due to the cooking or frying process to which it has been exposed. As shown in FIG. 10, the oil removal step or process may optionally be performed between the cooking / frying step or process 45 and the seasoning step or process 47. The oil removal process 46 may optionally use the apparatus of the present invention, including the apparatus described herein. The degreasing process 46 is intended to remove, strip, peel or scrape off any oil present on the outer layer, skin or surface of the fried product.Excess oil is optionally attracted using air convection forces, thereby promoting the transfer of oil present on the outer layer, skin or surface of the fried product into the forced air stream or air that is showered or jetted onto the fried product. The method and apparatus of the present invention can remove 1% to 5% by weight of oil in a given cooked food item or fried product.

[0038] In the seasoning step or process 47 of the simplified food process diagram of FIG. 10, the degreased food product may be selectively seasoned in any suitable manner, such as, for example, salt, garlic, chili powder, herbs, spices, seasonings, sugar, caramel, frosting, edible coatings, other seasoning granules, dusts, powders, coverings, or any combination thereof, to enhance flavor and / or decorate the food product.

[0039] In packaging step or process 48 of the simplified food process diagram of FIG. 10, the degreased food, e.g., seasoned food from step or process 47, is prepared for delivery to a customer. The food may be packaged as a batch of food or packaged in an individualized manner, e.g., as a function of the type or variety of food, marketing strategy, specific packaging needs, other packaging requirements, or any combination thereof. The grease removal process of the present invention provides a good appearance to the packaged food by inhibiting dripping of oil from the food within the package and inhibiting the accumulation of undesirable oil at the bottom or other locations of the package, which may damage the package in some cases. Handling of the packaged food may result in dripping oil that has collected within the package returning to the surface of the food.

[0040] One embodiment of the apparatus of the present invention, which may alternatively be referred to as an oil stripper or stripping apparatus 10, is shown in Figures 1, 2, 3, 6a and 8. The apparatus 10 may optionally be utilized in an oil removal step or process 46 of Figure 10. The apparatus 10 may optionally include a casing 11 mounted around or on a suitable belt 33 of any suitable conveyor 30. The casing 11 may optionally include two sections, for example a first section formed by an upper chamber 12 and a second section including a lower chamber 15.

[0041] Referring to the air cycle of the method of the present invention, the air chamber plenum 29 (see Fig. 2, Fig. 6a, Fig. 6b and Fig. 8) of the upper chamber 12 receives the cooled degreased air from the one or more ducts 14. The air chamber plenum 29 acts as an air tank for temporarily storing a large amount of cooled degreased air. Such temporary storage may also act as an air damping factor device that may equalize the air energy of the cooled degreased air provided by the one or more ducts 14. In a forced convection manner, the degreased cooling air stored in the air chamber plenum 29 passes through a heater 27 where it is heated to a suitable temperature. The suitable air temperature may selectively range from 25°C to 200°C as a function of various factors of the process. The forced convection of the air is promoted by a fan 17 driven by a motor 28. 2, 6a, 6b and 8, a fan 17 may be optionally positioned between the heater 27 and the nozzle 16, giving the fan 17 the ability to draw air from an air chamber plenum 29 and blow it through the nozzle 16. The airflow through the nozzle may be up to, for example, 900 m / s, depending on the speed of the motor 28. 3 / h~18689m 3 The airflow through the nozzle may be a function of various process factors. The combination of the fan 17 and the nozzle 16 may alternatively be referred to as a blower.

[0042] The air from the nozzles is showered (sprayed) onto the edible goods, food or ingredients placed on the rack 36 carried by the conveyor 30, for example. As previously mentioned, the rack 36 may alternatively be referred to as a shelf, platform or support structure. The rack 36 may function as part of the container of the present invention for receiving and positioning the food during the degreasing process of the present invention. The nozzles 16 are optionally positioned across the full width of the belt 33 of the conveyor 30 and also across the full width of the link rack 36 of the container carried by the conveyor to provide a curtain, shower or jet of degreasing hot air along the full width of the portion of the belt 33 and link rack 36 located below the nozzles 16. The nozzles are optionally of a width that approximates the width of the belt 33 of the conveyor 30. As the curtain or shower of hot degreased air contacts the oily surfaces of edible items or food products being conveyed by conveyor 30, such as on link rack 36 of belt 33, it attracts and captures the oil, thereby removing the oil from the food products and transferring the oil to the air stream.

[0043] If the shape or geometry of the fried foodstuff or food product permits, for example if the food product is in the shape of a disk, or thin strips, or slices, the fried foodstuff or food product may optionally be placed on its side or on its edges in the container, for example on the link rack 36, so that one or both of its longitudinal sides are parallel or nearly parallel to the air flow of the curtain or shower of mass flow of degreasing hot air discharged by the nozzles 16. Food products that are nearly parallel to the air flow may be referred to as being inclined or slightly inclined to the air flow. Examples of food products that are in the shape of a disk, or thin strips, or slices include, but are not limited to, deep-fried tortillas, sliced ​​mushrooms, potato chips, banana or plantain slices, or other types of fungi, fruits, vegetables, or tubers in slices or thin strips. When fried food items or foods are placed on the link rack 36, either sideways, at their edges, at their periphery, or at their side periphery, their longitudinal surfaces are parallel or nearly parallel to the air flow of the curtain or shower of oil removing hot air mass stream discharged by the nozzles 16. This arrangement allows the food items or foods to expose most of their exterior surfaces without obstructing the hot air mass stream, facilitating contact of the exterior surfaces with the oil attracting hot air mass stream, improving removal of oil from the exterior surfaces. This arrangement may also improve the transfer of oil into the hot air mass stream, improve air flow, avoid undesired collisions with objects that may cause undesired oil transfer, or any combination thereof.

[0044] Any food item may be aligned parallel or nearly parallel to the airflow from the nozzle 16, for example by placement in a container. Food items aligned parallel to the airflow from the nozzle may be said to be disposed perpendicular to the conveyor. Food items angled relative to the airflow from the nozzle may be said to be angled relative to the direction of movement of the conveyor. Food items may optionally extend or be aligned at an acute angle relative to the airflow. Such angles may optionally range from 0 to 60 degrees. Such angles may optionally range from 0 to 45 degrees. Such angles may optionally range from 0 to 30 degrees. Such angles may optionally range from 0 to 15 degrees. Such angles may optionally range from 0 to 5 degrees. When such angles are relatively small, the food item may be said to be aligned nearly parallel to the airflow from the nozzle 16.

[0045] When the fried ingredient or food has a round shape, such as mushrooms or any type of fried ball, or an irregular shape, such as fried chicken, the fried ingredient or food may alternatively be placed, for example, by itself, on a square or rectangular tray of the container or on a basket-shaped link rack 36. Such an arrangement may provide sufficient space between the fried ingredients or food for air to pass over most of the outer area or crust of the food without collapsing or obscuring the surface area of ​​other stacked foods. This arrangement may expose most of the outer surface or crust of the food to a hot air shower that may attract or remove most of the oil on the surface of the food.

[0046] The cooked food products, fried ingredients, or fried foods placed on the link racks 36 of the containers continue on the belt 33 of the conveyor 30 until they are collected at the distal end of the conveyor 30.

[0047] The oil-saturated cool air stream, which has showered the edibles or food products conveyed by the conveyor 30, is optionally received by the lower chamber 15 of the device 10, for example the inlet duct of the lower chamber 15. The oil-laden air located below the conveyor band 33 and in the lower chamber 15 tip has lost heat and gained oil compared to the air conveyed in the nozzle 16. Such oil-laden cool air is optionally passed through or directed to the first oil removal means 20, which removes most of the oil from the air and allows the air to lose more heat. The first oil removal means outputs a first oil-removed air stream, which has lost a significant amount of heat and oil. The first oil-removed air stream is optionally sucked in by the lower part of the duct 14 and transported to the air chamber plenum 29 of the upper chamber 12 (see Figures 8, 9a and 9b). As shown in Figures 8, 9a and 9b, a second duct 14 may be optionally provided for further directing the first oil-depleted air to an air chamber plenum 29. The at least one duct 14 may optionally be equipped with a second oil removal means 23, which further removes oil from the cool first oil-depleted air flow rising through the at least one duct 14. The air flow sent to the air chamber plenum 29 is a cool air flow that has been depleted of oil once or twice, where it is temporarily stored and then sucked in by the fan 17 and sent again to the nozzle 16.

[0048] The conveyor 30, as previously described, may be of any suitable type and optionally includes a pair of beams 32, which may optionally have a "C" profile and may be made of steel or extruded aluminum. The beams 32 may optionally be supported by a number of legs 38, e.g., two legs per beam 32 in a table-like manner. A height adjustment mechanism 39 is optionally provided at the bottom of the legs. The legs 38 may optionally be made of steel or extruded aluminum. The legs 38 may optionally have an angled profile, e.g., an "L" or "C" profile. The legs 38 may be mechanically secured to the beams 32 in any suitable manner. A roller 35 is disposed at the distal end of each beam 32 and secured to the beams by a pair of row locks (not shown) mechanically secured to the beams 32. Similarly, a lower roller 37 may be secured to the corresponding leg 38 by a row lock (not shown) and disposed on the leg 38.

[0049] A band 33 may be disposed over the pair of rollers 35 and the pair of lower rollers 37. The band 33 may be constructed or formed by a number of links 34 connected by pins (not shown). The number of links 34 may be determined as a function of the width and length of the band 33, each of which may be of any suitable size. The width of the band 33 may optionally measure from about 30 cm (11.8 inches) to 150 cm (59 inches). The length of the band 33 may optionally measure from about 2 m (6.5 feet) to 8 m (26.2 feet). The width and length of the band 33 may depend on the size of the facility and the desired production rate (products per minute). The links 34 may optionally be permeable to allow the passage of air flow therethrough (see FIG. 5). The width of each link 34 may optionally measure from about 5 cm to 20 cm, and the length of each link 34 may optionally measure from about 5 cm to 50 cm. Such width and length may depend on the type and size of the edible product or food item being transported by the conveyor. Links 34 are optionally fabricated from steel or aluminum.

[0050] On each link 34, a link rack or rack 36 may be mechanically secured and may optionally extend across the entire width of band 33. Rack 36 may be of any suitable type and may optionally be fabricated from steel or aluminum, for example as described above. Each rack may optionally have an "L" shape, as can be seen in Figs. 2, 4 and 8, which serves to hold sliced, strip or disk-shaped cooked food products or food items. Such an "L" shape may include a side or lip extending outwardly from the main support surface of the rack to support one or more food products at their edges or periphery. The side or lip may optionally extend across all or a portion of the width of the rack on the side furthest from the nozzle. Each rack 36 may optionally have a tray or basket shape (not shown) that is rectangular or square and may hold, for example, circular, oval or non-geometrically shaped cooked food products or food items, which may optionally be individually positioned within such a tray or basket. The racks 36 may allow air flow to pass through them. The racks may optionally be made of bars bent at one end at 90° to ensure sufficient material for the protrusions. The protrusions may also function as separators or GAPs (see FIG. 5) between successive or adjacent racks 36. The GAPs may function as spaces in the receptacle of the device 10 to accommodate one or more cooked edibles or food products, as previously described. The GAPs may optionally be significantly smaller in length and width than the spaces between adjacent racks 36. The bars may optionally be bent at their ends and arranged in a grill-like manner. This may help align the oil removing hot air flow coming from the nozzles 16 with the surface of one or more cooked edibles or food products placed on the racks 36.Such a configuration of bars and racks may optionally function to expose a majority of the outer region or crust of the food product(s), to facilitate the oil removing hot air stream emitted from nozzles 16 to air shower the food product(s), to attract a majority of the oil present on the surface of the food product, and to reduce air flow restriction or obstruction. Each rack 36 may optionally have a length and width that is significantly greater than its depth. The width of each rack may optionally approximate the width of the conveyor belt 33. Each rack 36 may optionally have a width between approximately 30 cm (11.8 inches) and 150 cm (59 inches), depending on the required production rate, e.g., number of products to be processed per minute. Accordingly, the length of each rack 36, for which the apparatus 10 is sized, may optionally range from about 2.5 cm (about 1 inch) to 20 cm (7.8 inches), depending on the type of edible product or food product being transported and its shape, geometry and physical dimensions. The racks 36 may optionally receive and hold one or more food products in a manner that does not subject the food products to compressive forces so that the food products are not damaged during processing by the apparatus of the present invention.

[0051] If the ingredients or food products are in the form of disks, slices, or thin strips, each rack 36 can carry, for example, 5-300 objects, each arranged vertically at its edge or periphery. Optional sides or lips of the rack can serve to support one or more food products vertically on the rack of containers. If the ingredients or food products have different geometric shapes, for example, stick-shaped, circular, oval, striped, or bar-shaped, they can be optionally laid on the rack 36. If the ingredients or food products are in the form of sticks, stripes, or bars, such as French fries or cheese sticks, the food products can be optionally placed in a colander or wire basket (not shown) mechanically fixed in any suitable manner to the rack 36. If the ingredients or food products can be placed vertically or inclined, each wire basket can hold 5-100 food products upright. Each rack 36 may optionally have a rectangular or square shape to hold shaped cooked edibles or food products, such as fried chicken. Each rack 36 may optionally be provided with a colander or wire basket (not shown) that may be mechanically secured to the rack to hold complex or random non-geometric shaped cooked edibles or food products, such as fried tortilla strips, fried pork rind strips, flour rinds, cheese balls, or fried chicken. Each colander or wire basket may optionally be constructed or configured to hold approximately 10 g to 1 kg of food products. The number of racks 36 in a conveyor may optionally be a function of the width of the conveyor or device and the desired product output of the device.

[0052] The belt 33 of the conveyor 30 may be driven in any suitable manner, for example by a distal roller 35 mechanically coupled to a motor 31 by a gearbox (not shown). The motor 31 may be of any suitable type, for example an electric motor or a pneumatic motor, and may be controlled by any suitable control system (not shown).

[0053] As can be seen in Figures 2, 6a and 6b, the upper cavity 12 of the casing 11 optionally houses a heater 27. It can optionally be an electric heater. The heater 27 can optionally be a heat exchanger, for example operated by a hot fluid exchanging heat with the air sucked by the fan 17 from the air plenum 29. Optionally, a combustible burner can be used to heat the oil-depleted air from the air plenum 29. The embodiment of the heater 27 shown in Figure 6b has a zigzag shape. The heater 27 can optionally have a nested shape, for example a series of rectangular parallelepiped electrical resistors nested inside each other. The heater can optionally have a series of electrical resistors with a larger perimeter. Optionally, rectangular or pyramidal shapes and heat fins can be provided on the heater. Other shapes and configurations are possible that allow the bar parts of the heater to have a longer contact time with the air.

[0054] The heater 27 may optionally be capable of providing an output of 3 kW to 5 kW and optionally a heating rate of 50° C. / m 3 ~150°C / m 3 The hot airflow output from the heater may optionally reach a temperature range of approximately 25° C. to 200° C., which may depend on factors including the heating capacity of the heater 27 and the mass flow of air that the fan 17 can deliver. The heater 27 may optionally be energized by any suitable type of electrical driver (not shown), such as a coil relay or solid state valve or any other type of mechanism that can be connected to a power source. The driver may optionally be operated by a control system, which may optionally send a low voltage control signal to energize or de-energize the heater.

[0055] The casing 11 may be manufactured by any suitable means and from any suitable material, for example from steel sheets, plates or laminates, optionally reinforced by a structure made of extruded steel profiles to give the casing 11 the necessary rigidity.

[0056] The upper chamber 12 may optionally include at least one opening located in the air chamber plenum 29. The opening may optionally be in fluid communication with a given duct 14. The upper chamber 12 may optionally be provided with at least two openings, each opening being in fluid communication with a given duct 14, e.g., one of a pair of ducts 14. 1 and 2, the air chamber plenum 29 of the upper chamber 12 may optionally be provided with a covered window 25 that is mechanically fixed to the upper chamber 12. This may allow access to the heater 27 and may serve as an inspection point for the upper chamber 12 and the fan 17. The entire upper chamber 12 may optionally be thermally insulated by any suitable means. A portion of the heater 27 of the upper chamber 12 may optionally be thermally insulated. Thermal isolation of that portion may be achieved by any suitable means.

[0057] The fan can optionally be a squirrel cage type and its capacity can optionally be 529.7 CFM (900m 3 / h)~11000CFM(18689m 3 / h). As shown in FIG. 7, the fan 17 may optionally be coupled to a motor 18 by a number of pulleys and bands (not shown). The bands and pulleys may optionally be covered by a guard 19 that may prevent a user from contacting the moving parts. The motor 18 may optionally be a three-phase electric motor, may optionally be in the range of 3hp to 5hp, and may optionally operate at 440Vac at a frequency of 45Hz. The motor may optionally have other configurations for both voltage and frequency (e.g., 220Vac, 60Hz) and may optionally be a DC electric motor. The motor 18 may optionally be pneumatic, may optionally be in the range of 3hp to 5hp, and may optionally operate at a pressure of 6bar. The motor 18 is optionally coupled to a driver (not shown) that may receive low voltage control signals from a control system to which it is electrically connected to energize or de-energize the motor upon contact with an energy source. The motor driver may optionally have a speed or frequency variator for adjusting the rotational speed of the motor 18. The pneumatic motor 18 may optionally be provided with a flow regulator valve for adjusting the air mass flow and pressure at which the pneumatic motor 18 operates, thereby allowing a user to adjust the rotational speed of the pneumatic motor 18. Manipulation of the speed of the motor 18 changes the speed of the fan 17, which in turn changes the flow and velocity of the air output by the nozzle 16.

[0058] The nozzle 16 may be of any suitable type. The nozzle is optionally manufactured from steel sheet, plate or laminate, and its structure is optionally made from extruded steel profiles. As can be appreciated, the nozzle may be provided to direct a fluid mass, slow down a fluid, increase or maintain a fluid velocity, or perform other tasks. Certain areas of the nozzle may experience fluid acceleration, fluid deceleration, or zero acceleration, and such characteristics are related to the physical type and dimensions of the nozzle. The nozzle may transport and position the streams generated from various flow patterns, such as curtain stream, cone stream, point stream, or jet stream. The nozzle 16 optionally has a horizontal cross section whose longitudinal dimension is similar to the width of the conveyor belt 33, facilitating a curtain or shower of degreasing hot air from the nozzle onto edibles or food products placed on the rack 36 of the conveyor belt 33. The velocity of the air exiting the nozzle 16 may range from approximately 2 m / s to 10 m / s depending on several factors, which may include the available cross-sectional area within the nozzle 16, the mass flow of the air provided by the fan 17, or both. The lateral cross-section of the nozzle 16 may optionally be slightly wider at the end closer to the fan 17. The lateral cross-section of the nozzle may optionally decrease as it approaches the conveyor belt. This may maintain or slightly accelerate the mass flow rate of the degreased hot air. This may present a rate of change of air velocity through the nozzle 16 of about 0.00 m / s to about 1 m / s. The nozzle 16 may optionally be configured to provide direction to the degreased hot air moving within the nozzle 16. The lower portion of the nozzle 16 may optionally have one or more deflectors (not shown) which may help direct the degreased hot air onto the rack 36 of the conveyor belt 33. The deflector may optionally be adjustable, which may allow the direction of the oil-removing hot air stream output from the nozzle to be changed as a function of, for example, the type of edible product or food product being transported on the rack 36 of the conveyor belt 33.

[0059] The lower chamber 15 of the casing 11 may optionally be placed below the conveyor belt 33, for example as shown in Figures 8, 2 and 6a. The lower chamber 15 may optionally house the first oil removal means 20. The lower chamber may optionally be connected to at least one duct 14 that may be mechanically fixed to the lower side of the lower chamber 15 so as to be in fluid communication with the lower chamber 15. The lower chamber 15 may optionally be connected to at least a pair of ducts 14 that are mechanically fixed in fluid communication with the lower side of the lower chamber 15. The oil collected by the first oil removal means 20 tends to drip by gravity towards a hopper 21 placed below the lower chamber 15 due to its temperature and fluidity. The oil collected in the hopper 21 may be drained by a drain pipe with a valve (not shown).

[0060] The at least one duct 14 may optionally be manufactured from steel sheet, plate or laminate. The at least one duct may optionally be reinforced by a structure made of extruded steel profiles. The at least one duct 14 may fluidly connect the upper chamber 12 and the lower chamber 15 separated by a conveyor belt 33 as shown in Figures 9a and 9b. The at least one duct 14 may optionally be equipped with a second oil removal means 23 and may optionally be provided with a service port 24 with a lid mechanically fixed to the duct 14.

[0061] In some aspects of the present invention, an oil removal (stripping) apparatus for edible products or foodstuffs may be provided, the apparatus comprising an upper chamber, a lower chamber, a fan, a heater, and a conveyor belt with links, the apparatus may include a plurality of (gas) permeable link racks for supporting the edible products or foodstuffs, the permeable link racks being mounted on the links of the conveyor belt, an air chamber plenum in fluid communication with the heater being provided in the upper chamber, a fan for drawing air from the air chamber plenum, passing the air through the heater to increase the temperature, and delivering the heated air, a nozzle for receiving the heated air being provided on the upper chamber for directing an air shower towards the edible products or foodstuffs supported on the plurality of permeable link racks, oil present on the surface of the foodstuffs being transferred to the heated air, at least one first oil removal means for removing oil from the oily air, and at least one duct for transporting the oil-free air from the lower chamber to the air chamber plenum.

[0062] The heater may optionally be electric. The heater may optionally include a zigzag or nested shape. The heater may optionally be a fluid-operated heat exchanger. The heater may optionally include a burner. The first oil removal means may optionally be located in a lower chamber below the conveyor belt. The lower chamber may optionally include a hopper for collecting oil dripping from the first oil removal means. The at least one duct may optionally be equipped with a second oil removal means. The at least one duct may optionally include a service port. The duct service port may optionally include a lid. The first oil removal means may optionally be a filter. The second oil removal means may optionally be a filter. The fan may optionally be squirrel cage shaped. The width dimension of the link rack may optionally be approximately the same as the longitudinal dimension of the nozzle. The edible product may optionally be a fried corn tortilla ortega.

[0063] In some aspects of the present invention, a method for removing oil from edible products or food ingredients may be provided, comprising the steps of: placing edible products or food ingredients in a link rack; heating oil-removing (stripping) air located in an air chamber plenum and directing the hot oil-removing air to a nozzle; generating a hot air flow using the heated oil-removing air to spray the edible products or food ingredients placed on the link rack; attracting excess oil from the surface of the edible products or food ingredients and transferring the excess oil to the air flow; stripping the oil from the oily air; and transporting the oil-removing (stripping) air to the air chamber plenum.

[0064] (Example) This example involves a lot sample of fried food products such as deep-fried corn tortillas (tostadas). Each piece weighs approximately 12 g of corn mass and 22% oil by weight. The lot sample arrives via a conveyor connected to conveyor belt 33. The fried food products are carefully placed sideways by their edges in link rack 36. The tostadas are distributed along the length of link rack 36 without stacking on top of each other. Conveyor 30 operates continuously at a constant speed of approximately 1 m / min. The fried food products or ingredients placed in link rack 36 move to a position below nozzle 16 which, with the assistance of fan 17, blows 6500 cfm (11043.57 m2) of oil. 31. With a mass flow of air of 1000000000 / h) at a velocity of 5.6 m / s, it generates a curtain or shower of hot air at 120°C. At this temperature, the palm olein oil used in the tortilla frying process has a fluidity of 0.0378 kg / m*s (any other units for fluidity or viscosity can be used), which allows the curtain or shower of degreased hot air to attract the oil on the surface of the tortillas, thereby transferring it to the air flow and transporting the oil-laden air through the conveyor belt 33 to the lower chamber 15. The oil-laden air continues its path until it reaches the first oil removal means 20 (a filter in this example), where particles measuring 10 μm are captured by the first oil removal means 20 (filter). The oil dripping from the first oil removal means 20 (filter) is captured in a hopper 21 and collected for later use. The degreased cold air present in the lower chamber 15 and passing through the first degreased means 20 (filter) is sucked by the lower part of a pair of ducts 14 (used in the embodiment of the device of the present invention in this example), which transport the first degreased cold air towards the upper chamber 12. For the purposes of this example, the ducts 14 are each equipped with a second degreased means 23, which for the purposes of this example are mist pad type filters capable of capturing particles measuring 10 μm. For the purposes of this example, each duct 14 is preferably equipped with a service port 24 equipped with a mechanically removable lid. The air delivered by the ducts 14 to the air chamber plenum 29 is doubly degreased cold air, which is in fluid communication with the upper part of the ducts 14. The doubly degreased cold air contained in the air chamber plenum 29 is forced through the heater 27. The heater 27 is, in this example, an electrical resistance heater with four lines nested in a rectangular arrangement, providing 4000 W at 220 VAC and dissipating 1 m of air. 3The fan 17 is protected by a guard 19 and is driven by a 440V, 45Hz three-phase induction motor coupled to a transmission with pulleys and bands. It can rotate at a speed of 5.6m / s for 100m. 3 The doubly degreased air mass enters nozzle 16, the geometry of which aligns the air flow mass such that at the outlet of nozzle 16 it maintains a velocity of 5.6 m / s at a temperature of 120° C. The tostadas are exposed to a curtain or shower of heated degreased air which attracts approximately 0.02-0.05 g of oil per tostada, thereby reducing the amount of oil contained in the tostadas by 1%-4%.

[0065] The present invention has been described in sufficient detail to permit its industrial applicability and has been found to possess a good level of novelty and a good level of inventive step. In light of the description, the following claims are filed.

Claims

1. 1. An apparatus for removing excess grease from a plurality of food products, each having peripheral side edges and a surface extending between the peripheral side edges, comprising: a plurality of successive breathable containers on a conveyor for respectively receiving the plurality of food products; a blower having a nozzle for providing an air flow; Equipped with the conveyor is advanceable in a direction of movement; each of the plurality of containers having a side surface for supporting a respective food product about its lateral periphery when the respective food product is received by the respective container; The nozzle is positioned above the conveyor to direct the air flow downwardly across and toward the lateral edges of the food products moving beneath the nozzle to remove excess oil from the food products. An apparatus characterized in that

2. Each of the plurality of containers has a side for supporting the respective food product such that the periphery of the food product is inclined perpendicular to the direction of movement.

2. The device of claim 1 .

3. Each of the plurality of food products is disk-shaped.

2. The device of claim 1 .

4. Each of the plurality of containers is inclined at an angle relative to the direction of movement.

2. The device of claim 1 .

5. Each of the plurality of containers is tilted perpendicular to the direction of movement.

5. The device according to claim 4.

6. an inlet duct disposed below the conveyor for receiving oily air from the plurality of food products; oil removal means in communication with the inlet duct for removing oil from the oil-laden air to provide purified air; 10. The apparatus of claim 1, further comprising:

7. a transfer duct for transporting the purified air to the blower for reuse; 7. The apparatus of claim 6, further comprising:

8. the conveyor has a width; The nozzle has a width that approximates the width of the conveyor.

2. The device of claim 1 .

9. Each of the plurality of containers has a depth; The nozzle has a depth at least approximately the depth of each of the plurality of containers.

2. The device of claim 1 .

10. Each of the plurality of containers is configured to receive a respective one of the plurality of food products without compressive forces that could damage the food products.

2. The device of claim 1 .

11. Each of the plurality of containers has a space for receiving food; the space has a width, a length, and a depth; The width and the length of the space are each greater than the depth of the space to accommodate the food item.

2. The device of claim 1 .

12. 1. A method for removing excess oil from a plurality of food products, each having peripheral side edges and a surface extending between the peripheral side edges, comprising: placing the plurality of food products in a continuous manner on a conveyor advanceable in a direction of movement; each of the plurality of food products is inclined at an angle relative to the direction of movement of the conveyor; The method further comprises: directing a stream of air downwardly toward the lateral edges and across the surfaces of the plurality of food products to remove excess oil from the plurality of food products. A method comprising:

13. Each of the plurality of food products is inclined perpendicular to the direction of movement of the conveyor.

13. The method of claim 12.

14. receiving oil-laden air from below the conveyor; removing oil from the oil-laden air to provide purified air; 13. The method of claim 12, further comprising:

15. receiving spent air from below the conveyor; circulating and reheating the spent air for reuse; 13. The method of claim 12, further comprising:

16. Each of the plurality of food items is disk-shaped; The blowing step includes blowing a stream of air across the surface of each of the plurality of food products to remove excess oil from the plurality of food products.

13. The method of claim 12.

17. The lateral periphery of each of the plurality of food items extends substantially parallel to the air flow.

13. The method of claim 12.

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