Cleated Conveyor Fryer Layout for High-Volume Cooking in Tight Kitchens

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Solution Overview

Problem

Restaurants face challenges in increasing food production efficiency due to space constraints, as high-volume fryers require significant space and renovations, making it difficult to accommodate them in existing kitchen layouts without sacrificing other areas or reconfiguring the building.

Innovation Solution

A fryer system with a conveyor belt that allows for continuous cooking of food products, enabling high-volume cooking within a smaller footprint by using a cooking chamber with multiple heating elements and a conveyor belt mechanism that advances food products through a series of compartments, allowing for efficient cooking and space utilization.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If a high volume fryer is used to increase production, then cooking capacity is improved, but space requirements increase

Engineering Contradiction:

Improvecooking capacityVSAvoidfootprint

Core Design Contradiction:

ProductivityVSArea of stationary object

Solution Approach 1:

The fryer transitions from a traditional horizontal footprint to a vertical configuration by positioning the cooking chamber above the freezer and utilizing vertical space for the conveyor belt path. This dimensional change allows high-volume cooking capacity while maintaining a compact floor footprint that fits within existing kitchen layouts.

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

Solution Approach 2:

The conveyor belt system is nested within the cooking chamber structure, with the belt path integrated through the vertical arrangement of components. The cooking chamber, freezer, and conveyor mechanism are nested together in a compact vertical assembly, maximizing space utilization.

Inventive Principle:

Principle #7Nested doll (Nesting)

2Productivity

If a high volume fryer is installed to increase production, then cooking efficiency is improved, but building renovations are required

Engineering Contradiction:

Improvecooking efficiencyVSAvoidinstallation complexity

Core Design Contradiction:

ProductivityVSEase of manufacture

Solution Approach 1:

The fryer is designed with a universal footprint that fits within standard kitchen spaces allocated for traditional fryers. The vertical configuration allows it to function as both a high-volume cooking device and a space-efficient appliance that integrates with existing kitchen layouts without requiring specialized installation or building renovations.

Inventive Principle:

Principle #6Universality (Multi-functionality)

3Area of stationary object

If a traditional open fryer is used, then space utilization is maintained, but cooking volume is limited

Engineering Contradiction:

Improvespace utilizationVSAvoidcooking volume

Core Design Contradiction:

Area of stationary objectVSProductivity

Solution Approach 1:

The conveyor belt provides continuous movement of food products through the cooking chamber, enabling dynamic, continuous cooking rather than static batch cooking. This dynamic operation allows multiple portions to be cooked simultaneously on different sections of the belt, dramatically increasing cooking volume while maintaining a compact footprint.

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The conveyor belt operates continuously, constantly advancing food products through the cooking chamber without interruption. This continuous action eliminates idle time between batches and maintains maximum cooking throughput, achieving high productivity within the limited space of a traditional fryer footprint.

Inventive Principle:

Principle #20Continuity of useful action

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The system can cook approximately one and a half times the volume of a traditional open fryer within the same space, achieving efficient cooking of up to 250 pounds of waffle fries per hour while maintaining compact dimensions, thus avoiding the need for extensive renovations or space sacrifices.

Implementation Method 1

a heating element, e.g., an electrical heating element, such as a heating coil, or a gas heating element, such as a gas burner and gas conveying tubes, which heats the cooking medium in the cooking chamber

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 2

a conveyor belt for selectively advancing food product through the cooking chamber

Methodology Applied

Scientific EffectMechanical movement: Mechanical Force

Implementation Method 3

The conveyor belt further includes a plurality of paddles coupled to the first and second chains and extending therebetween to define a plurality of compartments. Each of the plurality of paddles includes a screen, and each compartment is sized to receive at least a portion of the food product

Methodology Applied

Scientific EffectPhysical support: Mechanical Force

Data Source

PatentUS11185190B2Cleated continuous conveyor fryer and associated systems

Publication Date: 2021.11.30 HENNY PENNY CORP

AI summary

A fryer includes a cooking chamber for holding a cooking medium and at least one heating element positioned within the cooking chamber. The fryer further includes a conveyor belt for selectively advancing food product through the cooking chamber. The conveyor belt includes first and second chains coupled together by a plurality of elongate members extending therebetween. The conveyor belt further includes a plurality of paddles coupled to the first and second chains and extending therebetween to define a plurality of compartments. Each of the plurality of paddles includes a screen, and each compartment is sized to receive at least a portion of the food product. The conveyor belt defines a continuous loop.