Conveyor Frying Chamber Baffles for Steam and Debris Control
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Solution Overview
Problem
Conventional belt frying systems for food products are inefficient due to energy loss through steam, difficulty in maintaining a contained environment, and issues with debris accumulation, leading to poor oil quality and potential fire hazards.
Innovation Solution
A novel fryer design featuring a base, hood, and conveyor system with baffle members to create a substantially air-tight frying chamber, including steam recapture and exhaust ports to reduce energy consumption and prevent air infiltration, along with a conveyor system using side links and slidable members to minimize debris accumulation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If conventional belt frying systems are used, then food products can be fried, but a large amount of energy is lost to the atmosphere in the form of steam
Solution Approach 1:
The patent employs a hood structure with baffle members that create a contained environment over the frying conveyor, effectively trapping steam and heat within the frying chamber. This enclosure acts as a flexible shell that prevents energy loss to the atmosphere while maintaining the frying process
Solution Approach 2:
The steam recapture port positioned between the baffle members captures steam that would otherwise be lost, allowing for energy recovery and reuse in the frying process, directly addressing the energy loss problem
2Object-affected harmful factors
If conventional belt frying systems are used, then frying can be performed, but structures collect crumbs or other debris, thereby degrading oil quality and creating potential fire hazards
Solution Approach 1:
The conveyor system is designed with slidable members that ride in recessed channels, effectively separating the conveyor components from the base structure. This extraction of conveyor elements from direct contact with the base eliminates surfaces where crumbs and debris can accumulate, addressing the harmful factor of debris collection
Solution Approach 2:
The hood structure with baffle members creates a contained environment that prevents debris from scattering throughout the kitchen, confining it to specific areas that are easier to manage and clean
3Reliability
If conventional belt frying systems are used, then food products can be fried, but the systems are not well-contained and energy is quickly lost to the atmosphere
Solution Approach 1:
The hood with baffle members forms an enclosed shell structure over the frying conveyor, creating a well-contained frying chamber that prevents energy loss to the atmosphere while maintaining operational reliability
Solution Approach 2:
The hood structure is divided into sections with baffle members positioned at specific locations, including a steam recapture port between the baffles. This segmentation allows for targeted control of steam flow and heat retention, improving containment efficiency
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 design enhances energy efficiency by reducing heat loss and allowing for steam recapture, while improving cleanliness and safety by preventing debris accumulation, thus optimizing the frying process.
Implementation Method 1
The first and second baffle members restrict air from flowing into the frying chamber from outside of the frying chamber to improve the efficiency of the fryer
Implementation Method 2
The hood can include a steam recapture port positioned between the first and second baffle members
Implementation Method 3
The base has a reservoir for receiving oil for frying a food product
Data Source
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AI summary
A fryer can include a base having a reservoir for receiving oil for frying a food product and a hood coupled to the base. The fryer can have an inlet at an upstream section and an outlet at a downstream section. At least one conveyor can move food product from the inlet to the outlet. A first baffle member and second baffle member can be positioned over the conveyor to define a frying chamber therebetween. The first and second baffle members can restrict air from flowing into the frying chamber from outside of the frying chamber.