Fryer Fire Suppression Using Internal Conduit for Closed-Lid Operation
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Solution Overview
Problem
Conventional fire suppression systems for pressure fryers are ineffective when the lid is closed, as external nozzles are obstructed, limiting their ability to address fires within the fryer pot.
Innovation Solution
A fire suppression system that introduces a fire suppressant agent directly into the fry pot through a conduit, featuring a nozzle to control flow rate, a burst disc to prevent contaminants, and a check valve to ensure pressure stability, allowing the agent to flow freely and effectively suppress fires regardless of the lid's position.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If external nozzles are used for fire suppression, then the system structure is simple, but the fire suppression effectiveness is reduced when the lid is closed
Solution Approach 1:
The fire suppression system is segmented into multiple independent components: a fire suppressant supply, a conduit system with specific aperture placement, flow control devices (flow restrictors and check valves), and burst discs. This segmentation allows each component to perform its specific function independently, ensuring reliable fire suppression while maintaining manageable system complexity.
Solution Approach 2:
A conduit system acts as an intermediary between the fire suppressant supply and the fry pot interior. The conduit includes a fluid aperture positioned to discharge suppressant directly into the fry pot, bypassing the lid obstruction problem. This intermediary structure enables effective fire suppression regardless of lid position while keeping the overall system design straightforward.
2Reliability
If fire suppressant flows freely into the fry pot, then fire suppression effectiveness is improved, but contamination and pressure instability occur
Solution Approach 1:
Flow control devices serve as intermediaries between the fire suppressant supply and the fry pot. The flow restrictor mediates to control the flow rate, preventing excessive flow that could cause splashing and contamination. The check valve mediates to maintain pressure stability by preventing backflow. These intermediary components enable effective fire suppression while eliminating harmful side effects.
Solution Approach 2:
The flow restrictor changes the flow rate parameter of the fire suppressant to an optimal level that ensures effective suppression without causing splashing or contamination. The check valve changes the pressure parameter by preventing backflow, maintaining stable pressure conditions. These parameter changes resolve the contradiction between suppression effectiveness and harmful side effects.
3Productivity
If the lid is closed to maintain pressure, then cooking efficiency is improved, but fire suppression capability is reduced
Solution Approach 1:
The conduit system with internally positioned fluid aperture acts as an intermediary that bypasses the lid barrier. The fluid aperture is positioned within the fry pot to discharge fire suppressant directly into the cooking oil, enabling effective fire suppression while the lid remains closed to maintain cooking pressure and efficiency.
Solution Approach 2:
The fire suppression system transitions from an external approach (external nozzles requiring lid opening) to an internal approach (conduit with internal aperture). This dimensional change in the suppression pathway allows the lid to remain closed, simultaneously maintaining both cooking efficiency and fire suppression capability.
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
Ensures effective fire suppression within the fry pot even when the lid is closed, preventing splash and contamination, and maintaining pressure stability to ensure the fire suppressant agent reaches the fire efficiently.
Implementation Method 1
a burst disc positioned along the conduit and configured to rupture to fluidly couple the fire suppressant supply to the food product volume of the appliance
Implementation Method 2
a check valve positioned along the conduit... maintaining pressure stability
Implementation Method 3
a flow restrictor positioned along the conduit and configured to restrict a flow rate of the fire suppressant agent through the conduit
Data Source
AI summary
A cooking system includes an appliance defining a food product volume and a fluid aperture fluidly coupled to the food product volume, a conduit configured to fluidly couple a fire suppressant supply to the fluid aperture, the fire suppressant supply being configured to provide a fire suppressant agent, a flow restrictor positioned along the conduit and configured to restrict a flow rate of the fire suppressant agent through the conduit, and a check valve positioned along the conduit. A portion of the conduit extends between the check valve and the fluid aperture and fluidly couples the check valve to the fluid aperture. The conduit is configured to introduce the fire suppressant agent from the fire suppressant supply into the food product volume of the appliance through the fluid aperture.