Deep Fryer Oil Circulation and Residue Separation Layout
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Solution Overview
Problem
Conventional deep-frying methods face issues such as carbonization of food residue, contamination of cooking oil, and the formation of toxic substances like trans fat due to high heat exposure, which affect the quality and longevity of cooking oil.
Innovation Solution
A deep fryer design featuring a thermally separated collection container with water, a screw for circulating cooking oil, and a partition wall to separate residue, along with an electronic valve and water level sensor for controlled vapor generation, which prevents residue re-entry and maintains optimal cooking oil conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If cooking oil is heated to high temperature for frying, then cooking efficiency is improved, but carbonization and toxic substance formation occur
Solution Approach 1:
Water is introduced as an intermediary substance that absorbs harmful residues and controls temperature. The water in the collection container absorbs carbonized residues and limits the maximum temperature of cooking oil, preventing carbonization and toxic substance formation while maintaining efficient cooking.
Solution Approach 2:
The system changes the temperature parameter by using water's high specific heat capacity to control cooking oil temperature. Water prevents the oil from reaching excessive temperatures that cause carbonization, while still maintaining sufficient heat for efficient frying through controlled thermal exchange.
2Productivity
If cooking oil is heated continuously, then productivity is improved, but oil degradation and turbidity increase
Solution Approach 1:
Harmful residues such as carbonized food particles and flour are continuously extracted from the cooking oil through the water in the collection container. The water absorbs these residues, preventing them from accumulating and degrading the cooking oil, thereby maintaining oil quality during continuous cooking operations.
Solution Approach 2:
The system maintains continuous useful action by constantly circulating water in the collection container to absorb residues. This continuous water circulation ensures that cooking oil remains clean and effective throughout prolonged cooking periods, enabling sustained high productivity without oil degradation.
3Device complexity
If residue is not separated from cooking oil, then device complexity is reduced, but cooking oil contamination and lifespan reduction occur
Solution Approach 1:
Water serves as a simple intermediary medium that naturally separates from cooking oil through density difference. Residues are absorbed by water and sink to the bottom of the collection container, providing effective separation without complex filtration systems. This simple water-based separation extends cooking oil lifespan by preventing contamination.
4Temperature
If water is added to cooking oil for vapor generation, then heat control is improved, but oil-water mixing and separation difficulty increase
Solution Approach 1:
The system segments water and cooking oil into separate spatial zones - water is placed in a collection container below the frying pot, while oil remains in the upper frying area. This spatial segmentation prevents mixing while allowing thermal interaction, simplifying phase separation and improving heat control precision.
Solution Approach 2:
The system resolves the oil-water mixing problem by moving the water to a different spatial dimension (below the frying pot in a collection container). This vertical dimensionality change allows water vapor to rise and interact with oil for heat control, while liquid water remains separated, avoiding mixing complications.
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
This solution effectively prevents cooking oil discoloration and the formation of toxic substances, reduces cooking time, and preserves nutrient integrity by using vaporized water to manage heat and separate residue efficiently, extending oil lifespan and improving cooking health benefits.
Implementation Method 1
a predetermined amount of water is heated on the surface of a heater and turns into high calories of vapor and thereby is scattered over the cooking oil
Implementation Method 2
a screw for circulating cooking oil into one direction is installed in the middle of the pipe, residue collected in circulating cooking oil accelerates a contact with water due to stirring operation by the eddy of the screw
Implementation Method 3
a collection container that is thermally separated from a frying pot containing a direct heat source and contains water with a high specific heat and a high specific gravity compared to cooking oil
Data Source
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AI summary
The present invention relates to a deep fryer for deep frying, and more particularly, to a fryer for frying vegetables or meat such as chicken and the like, which: prevents carbonization occurring when flour, batter or the like, coated on the surface, peels off from the vegetables or meat and is left in high heat conditions such as heated cooking oil for lengthy periods; operates at a relatively low temperature to prevent oxidation of the cooking oil caused by lengthy operation of the deep fryer at high temperatures; and speeds up cooking by providing more heat energy. The deep fryer comprises: electric heater (1); collection container (7) which separates undesirable residue such as flour or batter separated from vegetables, meat and the like in frying pot (2); screw (104) which functions as a blender for mixing oil and water at a certain ratio while transferring the undesirable residue from frying pot (2) to collection container (7); thereby preventing acidification of the cooking oil and enhancing the turbidity thereof.