MULTI-LAYER FRENCH FRYER WITH DIRECTED OIL FLOW

Abstract

This invention relates to a multi-layered potato fryer with directed oil flow. The invention consists of multi-layered basket structures located within a frying chamber, oil guiding channels, vertical flow barrier structures, flow control valves, a filtering area, and an oil circulation structure. Within the scope of this invention, the free passage of oil in the direct vertical direction between the basket layers is physically restricted, and the oil circulation is directed along defined flow paths. This reduces the uncontrolled transport of starch, crumbs, and similar particles to the lower layers during the frying process, and the circulation of oil within the system is achieved through a directed flow architecture.The invention also includes auxiliary elements such as a particle catcher structure, oil filter compartment, waste collection compartment, temperature monitoring structure, and oil drain structure, enabling more controlled oil circulation in multi-layer frying processes.

Description

1 TARIFF 5 MULTILAYER POTATOES WITH DIRECTED OIL FLOW FRYING MACHINE Technological Field: This invention relates to the technical field of industrial food preparation equipment and frying machines. It is related. More specifically, the invention concerns french fries with a multi-layered product placement. the frying oil used in the machines is in a controlled manner between layers and It allows the fat to circulate in a directed manner, directly in the vertical direction. by restricting its flow, it reduces the transport of contaminated oil to the lower layers, thus Many efforts are underway to improve frying efficiency, oil lifespan, and product quality. It relates to the multi-layered potato frying machine. 15 This invention also features a multi-layered basket positioned inside the frying chamber. structures, oil diversion channels, flow diversion valves, filtration zones and oil circulation along specific flow paths through mechanical flow guiding structures. It is related to the control systems. State of the Art: 20 In industrial and commercial potato frying machines, the frying process is generally done at a high temperature. This is done in an oil bath. In current systems, the products are mostly... They are fried in single-layered or independent basket structures, Starch, crumbs, and other particles that separate from the products during frying go directly into the oil. These contaminants mix into the oil. Over time, these contaminants accumulate in the oil, reducing its volume to 25%. chemical deterioration, burnt taste, and decreased product quality This is the reason. Additionally, the uncontrolled circulation of contaminated oil within the system, Increasing the frequency of oil changes increases operating costs. Within the scope of current technology, there are various solutions aimed at addressing these problems. It has been improved. For example, in document US10436763B2, the quality of frying oil is 30. by monitoring its parameters through sensors and determining the oil's condition Control structures for this purpose are explained. However, this solution does not prevent oil contamination. a system that prevents or physically directs the circulation of fat within the system It does not contain any structure. In these systems, the oil flows naturally within the reservoir. He continues to wander. 35 Similarly, document CN2492081Y describes oil and water in different layers. A frying system in which the particles settle in the lower region has been described. 2 This is the goal. However, in this solution, there are 5 layers between the multi-layered basket structures. direct fat circulation or the flow of fat through specific channels There is no mandatory flow architecture. The system is essentially based on the sedimentation principle. It is resistant and does not allow controlled circulation between layers. The document CN2476237Y describes a frying chamber designed in the shape of a funnel. The aim is to direct the particles to the lower region using this method. However, in this structure, 10 mechanical flow that allows the oil to be directed between layers in a controlled manner channels, separating structures that prevent vertical flow or flows that restrict reverse flow There are no diverter valves or mechanical flow control structures. Thermal circulation to maintain a homogeneous oil temperature, as described in document EP0687153B1. The systems are explained. Such solutions are basically based on a temperature distribution of 15 It focuses on improving the oil's multi-layered frying structures. It does not include any arrangement for circulating it along specific flow paths. Document WO2017065598A2 describes how pollutants are treated using layers of oil and water. The aim is to separate them. However, in the system in question, there are multiple layers. Controlled oil distribution between basket structures with product placement 20 providing, directly physically restricting vertical flow, or allowing only the oil to flow a structure that requires navigation through designated routing channels It is not available. When current technical solutions are examined in general, the majority of frying systems oil filtration, temperature control, particle settling, or oil quality monitoring to a certain extent 25 It appears that the focus is on these methods. However, in current systems, oil, top contaminated oil moves mostly in a free-flowing manner from the region to the sub-regions. It spreads throughout the entire system in a short time. Especially multi-layer frying. in their machines, direct vertical oil transfer between layers is physically possible restricting the flow of oil, allowing it to circulate only through designated diversion channels. 30 There is a mechanical flow control structure that provides flow and prevents flow in the reverse direction. It is not included in the technical scope. Therefore, uncontrolled circulation of oil within the multi-layered frying structure limiting, reducing the direct transport of contaminated oil to lower layers, and controlling the oil's specific properties. enabling the oil to be directed along the flow paths, thus ensuring that the oil flows through specific paths 35 allows it to be directed throughout and prevents uncontrolled fat circulation between the layers. A new, limiting french fry machine is needed. 3 The purpose of this invention is to create a frying pan for use in multi-layer potato frying machines. restricting the uncontrolled and free movement of oil between layers, and that allows flow only through predefined routing channels a type of french fry that reduces the direct transfer of contaminated oil to the lower layers. The goal is to develop the machine. Another purpose of the invention is to directly apply vertical oil between multi-layered basket structures. mechanical separators and flow redirection systems that physically obstruct the passage directing oil circulation along specific flow paths and systems using elements The goal is to create a controlled circulation of oil within it. Another purpose of the invention is to remove the starch, crumbs, and similar particles that are formed during the frying process. By preventing the particles from being directly transported to the lower layers, the particles in question 15 to direct the oil to the filtering area and particle trap structures, thus preventing oil leakage. The aim is to increase the shelf life and improve frying quality. Another aim of the invention is to restrict flow, limiting oil flow in the reverse direction between layers. using diverter valves or one-way flow elements to direct oil circulation to keep it under control and to ensure the multi-layered frying process is more homogeneous 20 to ensure its realization. Another purpose of the invention is to have multiple basket layers within the same frying chamber. by enabling simultaneous frying, and increasing production capacity. The aim is to offer more efficient use in industrial kitchen applications. Another objective of the invention is the oil circulation, filtration structure and controlled flow architecture. 25 This allows the oil to circulate more cleanly within the system, thus saving energy. a deep fryer that reduces fuel consumption, maintenance needs and oil change frequency to provide. Explanation of the Figures Figure 1: Multilayer french fries with directed oil flow, the subject of the invention 30 General perspective view of the machine Figure 2: View of the multi-layered basket structure's layout inside the frying chamber. Figure 3: Oil diversion channels, filtration zone, and particle collection structure. appearance within the system Figure 4: Directed oil 35 restricting direct vertical oil passage between layers. Appearance of the circulatory structure 4 Figure 5: Cross-section of the oil diversion channel with vertical flow barrier structure. appearance Figure 6: Perspective of the flow diversion valve structure providing one-way oil flow. cross-sectional view Figure 7: Cross-sectional and perspective view of the oil filtration chamber and particle separation structure. Figure 8: Cross-sectional and perspective view of a cylindrical oil filter element. 10 References: 1. Top basket 2. Middle basket 3. Bottom basket 4. Basket carrier frame 15 5. Frying chamber 6. Oil bath 7. Oil inlet channel 8. Oil outlet channel 9. Interlayer oil guiding channels 20 10. Particle filter grid 11. Oil filter compartment 12. Oil circulation pump 13. Flow diverter valve 14. Heating element 25 15. Waste collection bin 16. Temperature sensor 17. Control unit 18. Machine body 19. Oil level indicator 30 20. Drain valve 21. Vertical flow barrier structure Description of the Invention: The invention is a multi-layered potato fryer with directed oil flow, basically a frying chamber (5) located inside a machine body (18), 35 multi-layer basket structure, oil diversion channels, flow diversion valves, mechanical It consists of flow routing structures and a filtering region. This structure, 5. The uncontrolled circulation of oil between layers during frying will restrict and direct the oil only through designated flow paths. It is structured in a way that will provide this. Within the scope of the invention, the frying chamber (5) contains the upper basket (1), the middle basket (2) and the lower basket There are multiple basket layers, including (3). The baskets in question are baskets Placed on the carrier frame (4) and in the same frying chamber (5) 10 Basket structures allow for frying multiple products at the same time. It is located in an oil bath (6) and despite the layered arrangement, the oil suitable for circulation to be carried out along specific flow paths It has been arranged. The main distinguishing feature of the invention is the 15 direct vertical lines between the basket layers. vertical flow barrier structure that physically restricts free oil flow (21) with oil circulating only through interlayer oil guide channels (9) It is the directed flow architecture that necessitates the vertical flow barrier structure (21), closed or semi-closed separating surfaces extending between adjacent basket layers It is formed and the oil is released directly vertically from the upper basket (1) to the lower layers 20 It physically prevents it from flowing properly. The vertical flow-preventing barrier structure (21) is only between the basket layers. leaving flow passage openings in line with the oil directing channels (9) It is structured in such a way that the oil spreads freely between the layers. is being obstructed and oil circulation is being forced along predefined flow paths. This is carried out as follows. Oil directing channels (9) provide specific space between layers inside the frying chamber (5). They are located in the regions and the oil is distributed in a controlled manner along a defined circulation line. This structure allows it to move along the entire length. Thanks to this structure, the top part moves during the frying process. Starch, crumbs, and similar particles formed in the layer are directly transferred to the lower layers. transport is reduced and the uncontrolled spread of contaminated oil throughout the system is prevented. It is being restricted. Within the scope of the invention, oil circulation is achieved through an oil circulation pump (12). This is carried out. The pump (12) filters the oil through the oil outlet channel (8). directing the oil into compartment (11) and the filtered oil through the oil inlet channel (7) 35 This ensures that the food is sent back into the frying chamber (5). Thus the system A continuous and directed circulation of fat is created within it. 6 On or in areas associated with the oil diverting channels (9) 5 positioned flow redirection valves (13) ensure that the oil flows only to the predetermined It is structured in a way that allows it to move in the direction of circulation. The aforementioned flow diverter valves (13) physically control the backflow that may occur in the reverse direction. limiting and controlled movement of the oil along the guiding channels (9) This ensures that a unidirectional and directed oil flow occurs between the layers. A circulatory structure is obtained. Particles carried along with the oil during the frying process are caught by the particle catcher grid (10) It is retained through and then directed to the oil filter compartment (11). The oil filter compartment (11) separates the solid particles found in the oil. by contributing to the recirculation of cleaner oil back into the system. 15 It provides. In addition, there is a waste collection compartment (15) located in the lower section. This allows highly dense particles to accumulate here. Within the scope of the invention, the oil temperature is measured inside the frying chamber (5) or in the oil circulation line. The temperature is monitored via a temperature sensor (16) located on it. Data obtained by the sensor (16) is transferred to the control unit (17) and control 20 The operation of the heating element (14) is regulated by unit (17). Thus, the oil the temperature inside the bath (6) is kept within the specified operating range is provided. There are also oil level indicators on the machine body (18) for monitoring the oil level. There is an indicator (19) and the amount of oil in the system can be monitored by the user. It can be done. In addition, under the frying chamber (5) or in the lower region positioned drain valve (20), for the oil that has expired or accumulated waste It allows for controlled evacuation from the system. This integrated structure prevents the oil from spreading uncontrollably between the layers. It is restricted, the oil can only circulate through designated routes. 30 This ensures that the direct transport of contaminated oil to lower layers is reduced. In addition, thanks to the directing of particles to the filtering area, the frying chamber (5) Particle accumulation inside is reduced and oil circulation follows defined flow paths. It is carried out throughout. 35

Claims

7 REQUIREMENTS 5 1. It is a multi-layered french fry machine with directed oil flow. feature; a frying chamber (5) located inside a machine body (18), The upper basket (1) is located inside the frying chamber (5), middle Multilayer basket structure consisting of basket (2) and bottom basket (3), 10 a basket carrier frame (4) that enables the transport of the mentioned baskets, an oil bath (6) located inside the frying chamber (5), Interlayer oil guide channels positioned between the layers (9), free oil passage in the direct vertical direction between basket layers at least one vertical flow-blocking barrier structure (21), 15 and fat circulation through interlayer fat directing channels (9) at least one flow diverting valve (13) is included 2. Multilayer french fries with directed oil flow according to claim 1. It is a machine and its feature is; 20 vertical flow-preventing barrier structure (21), between adjacent basket layers It consists of extended closed or semi-closed separating surfaces.

3. Multilayered potatoes with directed oil flow according to claim 1 or 2. It is a deep fryer and its features are; vertical flow barrier structure (21), only interlayer oil 25 The directing channels (9) include flow passage openings in line with the flow passage openings.

4. Multilayer with directed oil flow according to any of claims 1-3. It is a potato frying machine and its features are; the flow direction valve (13) reverses the predetermined circulation direction of the oil. It is positioned in such a way as to limit the backflow that occurs in that direction. 30 5. Multilayer with oil flow directed towards any of stems 1-4. It is a potato frying machine and its features are; oil through the oil outlet channel (8) into the oil filter compartment (11) redirection and return of the filtered oil through the oil inlet channel (7) an oil circulation pump that directs the oil into the frying chamber (5) 35 (12) is included.

6. Multilayer with directed oil flow according to any of claims 1-5. It is a potato frying machine and its features are; 8 at least one particle trap grid that allows the retention of oil-borne particles 5 (10) is included.

7. Multilayer with directed oil flow according to any of claims 1-6. It is a potato frying machine and its features are; an oil filtration compartment (11) associated with a particle catcher grid (10) and in the lower section It includes a waste collection compartment (15) located in the area. 10 8. Multilayer with directed oil flow according to any of claims 1-7. It is a potato frying machine and its features are; At least one temperature sensor (16) for monitoring the temperature of the oil bath (6), one It includes a control unit (17) and a heating element (14).

9. Multilayer 15 with directed oil flow according to any of claims 1-8. It is a potato frying machine and its features are; an oil level indicator (19) located on the machine body (18) It includes.

10. Multilayer with directed oil flow according to any of claims 1-9. It is a potato frying machine and its feature is; 20 It contains a drain valve (20) located under the frying chamber (5).

Images