Deep fat fryer
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Solution Overview
Problem
Existing deep fryers face challenges with cleaning effort, oil convection, and premature oil aging due to heating elements and design features that impede free convection and reliable separation of suspended matter, leading to increased energy consumption and reduced oil lifespan.
Innovation Solution
A deep fryer design with an inclined bottom wall at an angle of 15° to 45°, featuring a ceramic hob with a glass plate as the heated bottom and a cold oil zone that collects suspended matter, eliminating internal heating elements and promoting efficient convection and energy-saving heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If heating pipes are provided in the deep frying basin for dissipating heat, then heating function is improved, but cleaning effort increases considerably
Solution Approach 1:
The heating function is extracted from internal heating pipes and relocated to an external heatable plate positioned beneath the deep frying basin. This removes the heating elements from the oil contact zone, eliminating the cleaning problem while preserving the heating capability through thermal conduction from the plate to the basin and oil.
2Temperature
If objects are present in the frying basin for heating, then heating function is improved, but free convection of frying oil is impeded
Solution Approach 1:
Heating objects are removed from the frying basin volume and placed externally beneath the basin. This allows the oil to convect freely within the basin without physical obstructions, while heating still occurs through conduction from the heatable plate through the basin bottom to the oil.
3Temperature
If heating elements are present in the frying basin, then heating function is improved, but suspended matter accumulates on heating pipes causing premature oil aging
Solution Approach 1:
Heating elements are extracted from the frying basin and placed in an external heatable plate. This eliminates surfaces within the oil that would accumulate suspended matter and catalysts for oil degradation. The plate heats the basin and oil indirectly, preventing particle accumulation on heating surfaces and extending oil life.
4Volume of moving object
If the deep-frying basin widens longitudinally vertically upwards, then capacity is improved, but dead zones are created that impede free convection
Solution Approach 1:
The basin is designed with a curved, rounded bottom profile instead of sharp angles or sudden widenings. This curved geometry eliminates dead zones where oil could stagnate, allowing continuous circulation and convection currents to flow smoothly throughout the entire volume, including near the bottom and walls, while maintaining adequate capacity.
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 facilitates easy cleaning, extends oil lifespan, reduces energy consumption, and ensures even heating, allowing for longer oil usage and efficient heat transfer, with suspended matter collected in the cold oil zone for easy removal.
Implementation Method 1
the free convection of the frying oil, especially when heating up the fryer, is impeded by the objects in the frying basin
Implementation Method 2
the bottom wall can be heated over its entire surface by means of a ceramic hob which has a glass plate and forms the bottom wall
Data Source
AI summary
The fryer (1) has a cold oil zone (9) limited by longitudinal walls (11) and front side walls (12). The front side walls of the cold oil zone are aligned with longitudinal limitation walls of a frying pan (2). The longitudinal walls of the cold oil zone are aligned with side limitation walls (4a) of the frying pan up to an upper edge of the frying pan. The front side walls and the longitudinal walls form a planar wall. A base wall (8) is horizontally inclined at 15 degrees to 45 degrees and led at a deeply lying end into the cold oil zone.