AUTOMATIC TULUMBA DESSERT MACHINE WITH MIXING AND FILTERED OIL RECOVERY SYSTEM

Abstract

The invention is an automatic tulumba dessert machine with a mixing and filtered oil recovery system used in the production of tulumba desserts. The machine ensures the movement of tulumba desserts in the oil during the frying process with a tulumba mixer (5) that extends into the frying pot (3) and whose movement speed can be adjusted incrementally according to the dough characteristics. When the frying process is completed, the frying pot (3) is emptied, along with the hot oil and fried tulumba desserts, onto a conveyor (8) consisting of spaced bars by means of a tilting mechanism (7). While the fried tulumba desserts are transported on the conveyor (8) to the syruping pot (9), the hot oil passes to the oil collection section (10).The oil is collected in the hot oil tank (15) after passing through the first filter element (11) which retains large solid particles, the second filter element (12) which retains medium and small particles, and the third filter element (13) which retains micro-sized particles. The filtered hot oil is transferred back to the frying tank (3) from the hot oil tank (15) and new oil from the cold oil tank (16) in specified proportions.

Description

1 TARIFF EQUIPPED WITH A MIXING AND FILTERED OIL RECOVERY SYSTEM. AUTOMATIC TULUMBA DESSERT MACHINE TECHNICAL AREA 5 The invention relates to the field of food production machinery, specifically concerning the production of tulumba dessert. It relates to systems for automatic preparation. More specifically; a mixer that ensures the tulumba dessert is stirred inside the frying pan. The system, after the frying process, causes the pot to tip over, spilling the tulumba dessert and the hot oil. a tilting system that enables the oil to be transferred to the conveying compartment and the aforementioned 10 The hot oil is filtered by passing it through successive filtering elements. collected in the tank and then determined by cold oil in subsequent frying cycles. filtered oil that is transferred back to the frying pan in proportions It relates to an automatic tulumba dessert machine with a gain system. STATE OF THE ART In the industrial production of tulumba dessert, the prepared dough has a specific form and adding large quantities of oil to the frying process, the process of separating the fried products from the oil, transporting them, and then soaking them in syrup. various automatic or semi-automatic production machines for the purpose of subjecting it to 20 It is used. In this type of production, the tulumba desserts are found in the frying oil. the position of the products in the oil changes over time and with the hot oil ensuring that the contacts are as balanced as possible, and that the frying process is homogeneous. It is important in terms of this. However, tulumba 25 during frying. small pieces of dough separated from the batter and other solid fried residues in the oil can remain and if the same oil is used in subsequent frying processes, the word is true. The residues in question can accumulate in the oil. Solid residues in frying oil throughout its shelf life Filtering applications can be used to remove them. However, 30 After the frying process is complete, the hot oil in the pot goes to the production line. the collection of data, passing it through successive stages of filtering and the filtered oil is stored in a separate hot oil tank for subsequent frying. processes for reuse in the cycle within the same machine structure 2 This is of technical importance. In the uploaded technical drawings The invention involves the transfer of oil from the frying section to separate oil tanks. The structure created for the connections and filtering section is shown. Filtering The structure also shows multiple filter elements placed sequentially. In addition, the oil, which maintains its temperature to a certain extent by being filtered, is completely 5 instead of being removed from the system, it can be reused in the next frying process, reducing the need for new oil and the oil taken into the pot in the new frying cycle in order to reduce the heat load required to bring it to frying temperature This is important. In this context, filtered water kept at a warm temperature. the oil, in specified proportions, with oil obtained from a separate cold oil source 10 The need arises to transfer it to the frying pan. On the other hand, during the frying process of tulumba desserts, inside the cauldron... After the frying process is complete, the pot is mechanically stirred. The product and oil are transferred to the relevant section by tipping over, and the oil is transferred in a multi-stage process. filtering, collecting the filtered oil in a hot oil tank, and mixing the hot oil with cold oil 15 the processes of feeding the oil back into the frying pan in specified proportions within a single machine structure that is interconnected and operates automatically This is a technical area that needs to be improved in existing production processes. It constitutes the technical structure of the mixing structure above the boiler used within the scope of the invention. This is clearly shown in the pictures. The tiltable placement of the boilers is also a separate technical detail. 20 This is shown in the picture. Therefore, tulumba desserts are effectively fried during the frying process. stir-frying oil used after frying solidified frying allowing for multi-stage separation of residues and filtered heat. The oil is then reused in a controlled manner with cold oil in the next production cycle. 25 an integrated automatic tulumba dessert machine is needed to enable its use It is heard. THE TECHNICAL PROBLEM THAT IS INTENDED TO BE SOLVED The fundamental technical problem that the invention aims to solve is: automatic tulumba dessert 30 In its production, the tulumba desserts placed in the frying pan are sufficiently immersed in hot oil. and homogeneity that can occur due to the inability to ensure regular movement. preventing browning and also removing oil after the frying process the remaining dough particles and other solid fried residues afterwards 3 The aim is to reduce the transfer of food to frying cycles. The invention uses... The mixing mechanism on top of the pot is shown in the technical drawings with the frying section of the machine. It is shown as an integrated whole. The invention also allows the hot oil to be removed from the system after the frying process is complete. Instead of being taken or reused directly with the solid waste inside, 5 the gradual breakdown of solid fried food residues of varying sizes in the oil separation and recovery of usable oil within the machine The aim is to solve the related technical problem. In this context, frying oil... links relating to the transfer from the section and sequential arrangement of multiple filter elements The filtering structure, as shown in the figure, is illustrated in the technical drawings. 10 Another technical problem that the invention aims to solve is after filtering. oil that retains its temperature is used again in subsequent frying cycles to be evaluated and fried in a controlled manner in the frying pan with new oil This allows the oil in the pan to be transferred in each frying cycle. Reducing the need for additional heating resulting from refueling with cold oil, 15 Regular removal of solid frying residues from the oil used and more stable frying conditions in successive frying cycles The aim is to keep it under control. BRIEF DESCRIPTION OF THE INVENTION 20 The invention relates to the automated production of tulumba dessert; frying a mixer that ensures the products are mixed inside the tank during the process the system filters and reuses the oil used in the frying process It is an automatic tulumba dessert machine that includes an oil recovery system. In the automatic tulumba dessert machine within the scope of the invention, frying 25 The tulumba pastries, transferred into the oil in the cauldron, are fried during the frying process. It is moved by means of a mixing system associated with the boiler. Thus, the boiler the tulumba pastries moving around in the oil and with the frying oil Contact is ensured between different surfaces. The mixing system is used for frying. The layout of the boilers is shown in the technical drawings. 30 After the frying process is complete, the frying pan is placed in the machine. It tips towards the transport section via the tilting system located there, and The fried tulumba pastries are removed from the frying pan with hot oil. The tiltable structure of the cauldrons is shown in the technical drawings. Fried tulumba (a type of Turkish dessert). 4 As the sweets are moved along the production line towards the syruping section, hot oil, grease... The oil is transferred to the oil recovery section via a transfer system. The hot oil transferred to the oil recovery system is processed in a sequential manner. It is passed through three separate filter elements positioned within it, and the oil contains Dough particles and solid fried residue are gradually separated from the oil. 5 In technical drawings related to the filtering section, multiple filter elements are shown consecutively. The layout is shown. The hot oil obtained after the filtering process is hot. It is transferred to the oil tank, where it is used in the next frying cycle. It is stored. The oil is transferred between the frying section and the oil tanks. Its structure is also shown in the technical drawings. 10 The oil to be added to the frying pan in the next frying cycle; hot oil from the filtered oil in the tank and the oil in the cold oil tank It is created. Hot and cold oil, half and half or under the control of the machine. according to a different mixing ratio determined in the system, into the frying pan It can be transferred. Thus, 15 of the hot oil used in the frying process can be transferred. After being filtered, it is re-evaluated within the system, in the oil. to reduce the transfer of solid frying residues to subsequent frying cycles and compared to frying when all the oil added to the pan consists of cold oil This reduces the need for heating required to reach the desired temperature. DESCRIPTION OF THE FIGURES Figure 1 shows the dough dispensing section of the automatic tulumba dessert machine, which is the subject of the invention. (2), frying pots (3), pump mixers (5), frying pot tilting mechanism (7), conveyor (8), syruping boiler (9), three-stage oil filtration elements (11, 12, 13), hot oil boiler (15), cold oil boiler (16), oil transfer 25 General perspective showing the lines (17, 18) and the oil transfer unit (19) together. It is the appearance. Figure 2 shows the frying pans in the automatic tulumba dessert machine, which is the subject of the invention. (3) tilting position via frying pan tilting mechanism (7) the resulting form; dough pouring section (2), pump mixers (5), conveyor (8), 30 syruping boiler (9), hot oil collection line (14), hot oil boiler (15), cold oil boiler (16), hot and cold oil transfer lines (17, 18) and oil transfer This is the general perspective view in which the unit (19) is shown together. Figure 3 shows the automatic tulumba dessert machine, the subject of the invention; machine body (1), Dough pouring section (2), frying pots (3), tulumba mixers (5), conveyor (8), syruping boiler (9), hot oil collection line (14), hot oil boiler (15), general picture of the cold oil boiler (16) and oil transfer unit (19) together. It is a perspective view. 5 Figure 4 shows the machine from a rear perspective. Figure 5 shows the oil being removed from the frying section and filtered after the frying process. General layout relating to the components and their transfer to the hot oil tank. It shows. Figure 6 shows collection point 10 where the oil is collected under the conveyor where the first filtration process takes place. This is a general overview of the area. Figure 7 shows the filtering elements used in filtering frying oil. It is a perspective view. Figure 8 shows the filtering elements used in the phased filtration of oil. It shows the placement of something according to its load-bearing structure. 15 The reference numbers shown in the figure are: 1. Machine body 2. Dough pouring section 3. Frying pot 20 4. Heating unit 5. Pump mixer 6. Mixer drive unit 7. Frying pan tilting mechanism 8. Conveyor 25 9. Syrup making pot 10. Oil collection section 11. First filtering element 12. Second filtering element 13. Third filtering element 30 14. Hot oil collection line 15. Hot oil boiler 6 16. Cold oil boiler 17. Hot oil transfer line 18. Cold oil transfer line 19. Oil transfer unit DETAILED DESCRIPTION OF THE INVENTION The invention relates to the automated production of tulumba dessert; tulumba transferring the specified amount of dough into the frying pan, during frying Mechanical mixing of tulumba desserts, frying process After completion, the fried tulumba desserts are fried in hot oil for 10 minutes. emptying them from the pot together, fried tulumba pastries from the hot oil separated and transferred to the syruping pot, and the oil used in the frying process filtered in three stages from particles of different sizes before subsequent frying. Blended and filtered oil recovery that enables its reuse in cycles It is an automatic tulumba dessert machine with a gain system. 15 The subject of the invention is an automatic tulumba dessert machine; the machine components a machine body (1) on which the dough is carried in the shape of a pump The dough pouring section (2) which transfers to the frying pot (3), at least one frying pot (3), at least one heating unit (4) that heats the oil in the frying pan (3), frying at least 20 people who move the tulumba desserts inside the cauldron (3) during the frying process. a small pump mixer (5), which moves the pump mixer (5) and the pump enabling the stepwise adjustment of the movement speed of the mixer (5) mixer drive unit (6), emptying the frying pot (3) from the frying position The frying pan tilting mechanism (7) that moves the frying pan to its position, frying The fried tulumba desserts poured from the cauldron (3) and the hot oil taken and 25 The conveyor (8) separating them from each other, transfers the fried tulumba desserts to at least one The syruping boiler (9) is the oil collection where the hot oil passing through the conveyor (8) is collected. Section (10), first filtration that retains large-sized solid particles in the oil. element (11), second filter element (12) that retains medium and small sized particles, The third filtering element (13) that traps micro-level particles, filtered hot 30 Hot oil collection line (14) which enables the oil to be transferred to the hot oil boiler (15), at least one hot oil boiler (15), at least one cold oil boiler (16), hot oil transferring the filtered hot oil in the pot (15) to the frying pot (3) 7 The hot oil transfer line (17) provides the oil in the cold oil boiler (16). cold oil transfer line (18) which enables transfer to the frying pot (3) and word The subject includes at least one oil transfer unit (19) which enables the transfer of oils. The machine body (1) is used during the production of the automatic tulumba dessert machine. 5 is the load-bearing structure in which the components used are positioned relative to each other. It consists of a machine body (1) depending on the production capacity. or more than one frying pan (3) can be positioned consecutively. The number of frying pots (3) depends on the production capacity of the machine. It can be increased. Dough pouring section (2), frying process will be carried out 10 It can be moved or positioned so that it comes over the boiler (3). It is structured. The dough pouring section (2) takes the tulumba dough that is fed into it. shaping the tulumba dessert in a way that is suitable for both pre-determined and machine-made ingredients. transferring the set quantity to the frying pan (3) It is structured. Thus, 15 tulumba will be transferred to each frying pot (3). The amount of dough depends on the frying cycle to be performed in the pan. It can be determined. At the start of the frying cycle, oil is added to the frying pan (3). is filled. In the first frying cycle, the oil in question comes from a cold oil tank. (16) can be provided. The oil in the cold oil boiler (16) is transferred to the cold oil transfer 20 via line (18) and oil transfer unit (19) to the frying pot (3) It is transferred. After the required amount of oil is added to the frying pan (3) The dough pouring section (2) is placed on top of the frying pot (3) in question. and the dough pieces formed in the shape of a tulumba are fried in the specified number. It is placed in the oil in the cauldron (3). 25 After the tulumba dough is transferred to the frying pot (3), frying The boiler (3) is heated by means of the heating unit (4) located at the bottom. Heating unit (4) heats the oil in the frying pan (3) to the required temperature for frying. By bringing it here, it enables the frying process to be carried out. Thus, tulumba The doughs are initially placed in oil at a low temperature, and the doughs are cooked in oil 30 heating of the frying pan (3) in a controlled manner while it is inside It is possible. 8 Tulumba mixer associated with the frying pot (3) during the frying process (5) is operated. The pump mixer (5) is placed inside the frying pot (3). lying correctly and with the tulumba doughs in the frying pan (3) by moving the tulumba pastries that are being fried in the oil It is configured. The pump mixer (5) is driven by the mixer drive unit (6). It is being moved. The mixer drive unit (6) drives the pump mixer (5) at a single constant speed. instead of operating, it will allow for the gradual adjustment of the movement speed. It is structured. The speed of movement of the tulumba mixer (5) is the tulumba dough to be fried Depending on its structure, density, quantity, and frying conditions, different speeds are available. It can be selected in stages. Thus, for a more delicate dough, more A low mixing speed is suitable for doughs of varying texture or quantity, while a higher speed is needed for doughs of different textures or quantities. Mixing speed can be adjusted. The mechanical action created by the tulumba mixer (5) during the frying process Thanks to the movement, the tulumba desserts in the frying pan (3) are in the oil for 15 being moved, pumps being gathered in a specific area or one another This reduces the amount of oil piled on top and allows the different surfaces of the tulumba desserts to cook in the hot oil. It is ensured that it comes into contact with the same frying pan (3). In this way, it is within the same frying pan (3). The tulumba pastries found close together during the frying process They are exposed to frying conditions. Tulumba mixer (5), 20 determined throughout the entire frying process or within the frying cycle It can be operated at specific time intervals. After the frying process is complete, tilt the frying pan. The mechanism (7) is activated. Frying pot tilting mechanism (7), by moving the frying pan (3) angularly relative to the machine body (1) 25 It moves the frying pot from frying position to draining position. The frying pot (3) As a result of the frying pot (3) being overturned by means of the tilting mechanism (7) The fried tulumba desserts inside are conveyed together with hot oil on the conveyor (8) It is being poured onto it. Conveyor (8) to the syruping pot (9) of fried tulumba desserts 30 Besides facilitating transportation, it also makes tulumba desserts fried in hot oil. It has a structure that allows them to be separated from each other. The conveyor's (8) conveying surface, 9 It is made up of spaced rods with gaps between them. The rods The gaps between them allow the hot oil discharged from the frying pan (3) to pass through the conveyor. (8) while allowing the fried tulumba desserts to pass to the bottom of the conveyor (8) It is determined in a way that will ensure it remains on the surface. 5 Hot oil discharged from the frying pan (3) onto the conveyor (8) The fried tulumba desserts are thus separated from each other physically on the conveyor (8). It is separated as follows: Hot oil, between the spaced bars forming the conveyor (8). Fried tulumba pastries on sticks as you pass through The fried tulumba desserts remaining on the conveyor (8) are on the conveyor. (8) with its movement to the syruping boiler (9) 10 located in the continuation of the production line. It is transferred. The syruping pot (9), the tulumba after the frying process is completed. This is the section where the desserts come into contact with the syrup. The hot oil passing between the spaced bars of the conveyor (8) (8) is transferred to the oil collection section (10) located under it. Oil collection section (10), discharged from frying pot (3) and via conveyor (8) 15 where the hot oil separated from fried tulumba desserts is collected and oil recycling It forms the structure where the system undergoes its first filtering process. The first filter element (11) is located in the oil collection compartment (10). The first filtering element (11) is where the hot oil coming from the frying process encounters It forms the first filtration stage and removes large-sized solids found in the oil. particles, large pieces of dough, large fried residues and similar solids It is structured to hold the particles. This allows for the frying process. Large solid particles formed during this process fall into the oil collection section of the hot oil. (10) In the first filtration stage carried out upon arrival, the oil They are leaving. 25 Oil that passes through the first filter element (11) passes into the second filter element (12) is transmitted. The second filtering element (12) is transmitted from the first filtering element (11) Filtering that will trap medium and small-sized particles that can pass through It has sensitivity. In this way, the medium that is not retained in the first filter element (11) and small dough particles, frying residues and other particles in the second 30 It is separated from the oil by means of the filtering element (12). Oil that passes through the second filter element (12) passes to the third filter element. (13) is transferred. The third filtering element (13) is transferred to the first filtering element (11) and micros that are small enough to pass through the second filtering element (12) It has the filtering sensitivity to trap particles at this level, and it is a three-stage system. It constitutes the most sensitive filtration stage of the filtration system. 5 First filtering element (11), second filtering element (12) and third The filtering element (13) filters progressively smaller particles in the direction of oil flow. It has different filtering sensitivities to ensure retention. The first filtering level. element (11) is the coarse filtration stage where large-sized solid particles are retained, The second filtering element (12) is an intermediate filter where medium and small sized particles are retained. the filtering stage and the third filtering element (13) at the micro level It forms the delicate filtration stage where the particles are trapped. The filter elements (11, 12, 13) are arranged in this sequence. Thanks to its arrangement, particles of different sizes found in the oil are grouped together. The particles are not being held on a filtering element; instead, they are being filtered according to their size. According to the data, the oil is gradually separated from the fat at different filtration stages. Large After the three-dimensional solid particles are retained in the first filter element (11) Oil containing smaller particles reaches the second filter element (12), medium and after the small size particles are retained in the second filtering element (12) oil containing micro-level particles passes to the third filter element (13) 20 It reaches. Thanks to this structure, the third stage forms the most sensitive filtration stage. the filtering element (13) is directly exposed to large and medium sized solid particles The remaining load is reduced and the filtering load is distributed among the first, second and third filtering elements. It is distributed gradually among (11, 12, 13). Thus, 25 in the frying process. The oil used is transferred to the hot oil boiler (15) before different particles They undergo three separate filtering stages based on their size. The filtered hot oil coming out of the third filtering element (13), hot oil The hot oil is transferred from the collection line (14) to the hot oil boiler (15). The pot (15) was used in the frying process and the first, second and third filtration 30 solid particles of different sizes are passed through its elements (11, 12, 13) 11 The purified oil is stored for reuse in subsequent frying cycles. It forms the structure that is created. The machine in question includes at least one hot oil boiler (15). The machine production capacity, the number of frying pots (3) and in a production cycle Depending on the amount of oil used, the number of hot oil boilers (15) and / or 5 The storage capacity can be increased. In this way, the system can be a specific hot oil boiler. It is not limited by number or capacity. The cold oil boiler (16) is hot to supply new oil to the frying system. It forms the oil storage structure which is separate from the oil boiler (15). The machine in question includes at least one cold oil boiler (16) and the machine has 10 Number of cold oil boilers (16) and / or storage according to production capacity Its capacity can be increased. Hot oil boiler (15) and cold oil boiler (16) Thanks to its separation, it is hot oil that has undergone a three-stage filtration process. Newly introduced cold oil is stored separately from each other. Filtered hot oil in the hot oil boiler (15) hot oil transfer 15 It is transferred to the frying pot (3) via the line (17). In the cold oil pot (16) The new oil found is transferred to the frying pan via the cold oil transfer line (18). (3) is transferred. The oil transfer unit (19) transfers the hot oil from the boiler (15) and the cold oil from the boiler. frying oil from the oil boiler (16) through the relevant transfer lines (17, 18) It ensures that it is transferred to the boiler (3). 20 All of the oil to be transferred to the frying pan (3) during the first frying cycle can be supplied from the cold oil boiler (16). The first frying cycle after completion, from the frying pot (3) onto the conveyor (8) The drained hot oil passes to the oil collection section (10) and then to the first filtering element (11), second filtering element (12) and third filtering element 25 It is passed through the element (13) and collected in the hot oil boiler (15). Total to be transferred to the frying pan (3) in the following frying cycles A portion of the oil quantity is placed in the three-stage hot oil boiler (15). from the filtered hot oil, the other part is in the cold oil boiler (16) It is supplied from oil. From the hot oil boiler (15) and the cold oil boiler (16) 30 The amounts of oil to be transferred to the frying pan (3) can be adjusted relative to each other. It is structured in a way that in one application, hot oil and cold oil are mixed half and half in the frying pan (3). 12 The amounts of hot and cold oil in question are transferred and vary under different production conditions. It can also be adjusted according to different ratios set on the machine. With this system, all of the oil used in the frying process is used for each frying session. Instead of being removed from the system after the cycle, the large-sized solids in the oil the first filter element of particles (11), the second filter element of medium and small sized particles 5 filtering element (12) and third filtering element for micro-level particles Filtered oil obtained as a result of separation by means of (13) is reused It can be used. At the same time, the filtered oil is in the hot oil boiler (15) to be preserved and with cold oil in the subsequent frying cycle Using it allows the heat contained within the hot oil to be transferred to the next frying cycle by 10 This allows for evaluation. The invention concerns the first stage in the working cycle of an automatic tulumba dessert machine. oil is transferred from the cold oil cauldron (16) to the frying pot (3), dough The pouring section (2) is brought over the frying pot (3) and shaped like a pump Dough pieces are fried in the oil in the frying pan (3) in the set number of pieces. It is transferred. The frying pan (3) is heated by means of the heating unit (4) and the same During the process, the tulumba mixer (5), the mixer drive unit (6) of the dough By operating it at the speed setting determined according to its specifications, the tulumba dessert is greased. It moves inside. When the frying process is finished, the frying pan tilting mechanism (7), 20 Turning over the frying pan (3) together with the fried tulumba desserts and the hot oil It transfers onto the conveyor (8). Thanks to the spaced bar structure of the conveyor (8) The fried oil passes through the oil collection section (10) between the hot oil sticks tulumba desserts remain on the conveyor (8) and into the syruping pot (9) It is transported. The hot oil that reaches the oil collection section (10) is first collected in a large 25 from the first filter element (11) which retains the sized solid particles, then the medium and from the second filtering element (12) which retains small particles and finally the micro It passes through a third filtering element (13) that retains particles at the level. Three The oil is filtered in stages through the hot oil collection line (14) It is transferred to the cauldron (15). 30 In the following frying cycle, the filtered hot oil in the hot oil tank (15) new oil in the cold oil boiler (16) with oil, oil transfer unit (19) and related 13 Frying at specified rates via hot and cold oil transfer lines (17, 18) It is transferred to the cauldron (3). Thus, the tulumba dough is transferred to the frying cauldron. the specified amount is transferred during the frying process of tulumba desserts moving with a pump mixer (5) with gradually adjustable speed, When the frying process is finished, the frying pot (3) is filled with hot oil and fried 5 The tulumba desserts falling onto the conveyor (8), the conveyor's (8) spaced bar The separation of tulumba desserts from hot oil through its structure, fried The transfer of tulumba desserts to the syruping cauldron (9), the large amount of hot oil separated, three different filtration stages for medium-small and micro-sized particles passing through, collecting the filtered oil in the hot oil boiler (15) and filtered 10 hot oil mixed with cold oil in specified ratios in the next frying cycle It is used integrated within the same automatic tulumba dessert machine. is being carried out. 20 30

Claims

14 REQUESTS 1. The invention consists of a machine body (1) and dough used in the production of tulumba dessert. pouring section (2), at least one frying pot (3), associated with frying pot (3) heating unit (4), frying pan tilting mechanism (7), spaced 5 conveyor consisting of bars (8), at least one syruping boiler (9), oil collection section (10), at least one hot oil boiler (15), at least one cold oil Automatic tulumba dessert with boiler (16) and oil transfer unit (19) It is a machine, and its features are;  10 in contact with the tulumba desserts inside the frying pan (3) the churn mixer (5) extending towards the frying pot (3) and the word the subject is the mixer drive unit that moves the pump mixer (5) (6), - In the oil collection section (10) located at the bottom of the conveyor (8) positioned and large solid particles in hot oil 15 holding the first filtering element (11), - oil passing through the first filter element (11) is conveyed to the medium and small second filtering element (12) that traps dimensional particles, - oil passing through the second filtering element (12) is conveyed and micro third filtering element (13) that traps particles at the level 20 - The filtered hot oil passing through the third filtering element (13) is hot hot oil collection line (14) which conveys to the oil boiler (15), - hot oil connecting the hot oil pot (15) to the frying pot (3) transfer line (17) and cold oil boiler (16) to frying pot (3) It includes the connecting cold oil transfer line (18). 25 2. Automatic tulumba dessert machine according to claim 1, its feature is; mixer drive. unit (6) of the pump mixer (5) movement speed at different speeds It is structured in a way that allows adjustment in stages.

3. It is an automatic tulumba dessert machine according to claim 1, and its feature is; first filtering element (11), second filtering element (12) and third filtering 30 element (13), progressively smaller particles in the direction of oil flow They have different filtering sensitivities to keep them in check. It is the fact that.

4. Automatic tulumba dessert machine according to claim 1 or 3, its feature is; first the bottom of the conveyor (8) consisting of spaced bars, the filtering element (11) located in the oil collection section (10) and the first The oil that passes through the filter element (11) passes through the second filter element in turn. (12) and the aforementioned 5 will be transmitted to the third filtering element (13). filter elements arranged sequentially in the direction of oil flow It is the fact that.

5. Automatic tulumba dessert machine according to any of the above requirements. and features include; third filtering element (13), hot oil collection line (14), hot oil boiler (15) and hot oil transfer line (17), filtered hot 10 The oil is transferred to the hot oil pot (15) and then to the frying pot (3) again They are fluidly interconnected in a way that allows for the transfer of energy.

6. Automatic tulumba dessert machine according to claim 5, its feature is; oil transfer. unit (19) with filtered hot oil in hot oil boiler (15) The oil in the cold oil boiler (16) is transferred to the hot oil transfer line (17) and cold 15 through the oil transfer line (18) in ratios that can be adjusted relative to each other It is structured to transfer to the frying pan (3). 25

Images