Fryer Floating Particle Removal Device to Prevent Coating Damage
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Solution Overview
Problem
Existing food fryers struggle with the efficient removal of floating particles, which adhere to conveyor frames, belts, and accumulate on fried food products, leading to coating damage and degradation of the hot fluid.
Innovation Solution
A fryer design with a submerged transportation means and a floating particle removing device located vertically above the submerged section, combined with guiding means to direct particles to the removal device, and mechanical or vacuum means to remove particles early in the process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional fryers without submerged particle removal are used, then the fryer structure is simpler, but floating particles adhere to conveyor frames and belts, causing coating damage and fluid degradation
Solution Approach 1:
The particle removal device is positioned vertically above the submerged conveyor section, utilizing the vertical dimension to remove particles at their source before they can adhere to horizontal conveyor surfaces. This spatial arrangement in the vertical dimension prevents particle accumulation on conveyors while maintaining cooking effectiveness.
Solution Approach 2:
Particles are removed preliminarily at the submerged conveyor section where they first detach from food products, preventing their subsequent adhesion to conveyor frames and belts. This early intervention stops the harmful sequence before it progresses to coating damage and fluid degradation.
2Reliability
If particles are removed late in the process, then the removal device can be positioned anywhere, but particles accumulate on fried food products and degrade the hot fluid
Solution Approach 1:
The removal device is strategically positioned to act preliminarily at the submerged conveyor section, capturing particles immediately after detachment. This timing prevents particles from accumulating on fried food products later in the process and eliminates the need for extended fryer operation to manage particle contamination.
Solution Approach 2:
The submerged conveyor section serves dual functions: it maintains product submersion for quality cooking and simultaneously provides the optimal location for particle removal. The system uses its existing operational zone to achieve particle removal without requiring separate dedicated removal zones or extended processing time.
3Ease of manufacture
If the floating particle removing device is positioned away from the submerged conveyor section, then the device placement is more flexible, but particles have time to adhere to conveyors before removal
Solution Approach 1:
By positioning the removal device vertically above the submerged conveyor rather than horizontally adjacent to it, the design maintains manufacturing flexibility while ensuring particles are captured at the precise location where they detach. The vertical positioning leverages gravity and particle buoyancy to guide particles directly to the removal mechanism.
Solution Approach 2:
The submerged conveyor section acts as an intermediary zone that both cooks the food and facilitates particle removal. Particles detach in this zone and are immediately captured by the removal device positioned above it, preventing adhesion to conveyor surfaces while maintaining the conveyor's primary cooking function.
4Reliability
If no submerged conveyor is used, then the fryer configuration is simpler, but products float to the surface causing uneven cooking and particle accumulation
Solution Approach 1:
The submerged conveyor serves multiple functions simultaneously: it maintains product submersion for uniform cooking, prevents floating and particle accumulation, and provides the optimal location for particle removal. This multi-functional design achieves cooking uniformity without requiring separate systems for each function.
Solution Approach 2:
The conveyor system is merged with the particle removal function by positioning the removal device vertically above the submerged conveyor section. This integration allows the conveyor to simultaneously perform its primary cooking function and facilitate particle removal, eliminating the need for separate floating particle management systems.
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
Effectively prevents floating particles from adhering to conveyors and food products, reducing coating damage and maintaining the quality of the hot fluid.
Implementation Method 1
mechanical or vacuum means to remove particles early in the process
Implementation Method 2
guiding means to direct particles to the removal device
Implementation Method 3
a submerge conveyor that hinders the products from floating to the fluid level
Data Source
AI summary
A fryer with a vessel, that contains a hot fluid-bath with a fluid level, and which includes one or more belts which transport products to be fried through the hot fluid-bath; a submerge belt that hinders the products from floating to the fluid level, and a floating particles removing device. A surface of the belts on which the products are located during transportation in the fryer has a submerged section being submerged in the hot fluid-bath. The submerge belt has a submerged section being submerged in the hot fluid-bath. The floating particle removing device is located vertically above the submerged section of the submerge belt and/or of the submerge section of the surface of the belts.