Fryer Tank Metal-Ceramic Coating for Clean High-Temperature Frying
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Solution Overview
Problem
Existing fryers face issues with microparticles detaching from the frying tank and coating during high-temperature frying, leading to contamination of food and potential health risks when ingested.
Innovation Solution
A fryer with a silver ion-based metal-ceramic layer covering the inside of the tank, combined with a heat loss strip and a heating assembly that maintains a controlled temperature through the Venturi effect, preventing microparticle detachment and ensuring the oil does not burn, thus maintaining food integrity and nutritional properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a conventional frying tank with metal coating is used, then the tank can withstand high temperatures, but microparticles detach and contaminate the food
Solution Approach 1:
The patent applies a composite material solution by coating the aluminum frying tank with a metal-ceramic layer containing silver ions. This composite structure combines the heat resistance of ceramic materials with the conductivity and structural integrity of metal, creating a surface that withstands high frying temperatures without shedding microparticles. The metal-ceramic composite forms a stable, non-detaching coating that eliminates the contamination problem while maintaining thermal performance.
Solution Approach 2:
The invention changes the chemical and physical parameters of the tank surface by incorporating silver ions into the metal-ceramic coating matrix. This parameter change transforms the coating from a conventional metal or ceramic layer into a functional composite with enhanced stability, antibacterial properties, and resistance to microparticle detachment under high-temperature frying conditions.
2Productivity
If high temperature frying is used, then cooking speed increases, but oil burns and produces smoke
Solution Approach 1:
The patent implements a feedback control system using a thermostat to monitor and regulate the oil temperature during frying. The thermostat provides continuous feedback to the heating element, automatically adjusting the heat input to maintain the optimal temperature range. This prevents the oil from overheating and burning, eliminating smoke production while preserving cooking efficiency.
3Shape
If conventional frying is used, then food becomes crispy, but nutritional properties are lost and excess fats remain
Solution Approach 1:
The invention optimizes the frying temperature parameters through thermostat control, maintaining the oil temperature within a specific range that enables crisping while preventing excessive heat damage. By controlling the thermal parameters, the process achieves desirable texture transformation without degrading nutritional components or creating harmful substances.
Solution Approach 2:
The patent converts the potential harm of high-temperature frying into a benefit by using controlled thermal processing. The regulated heat application transforms what could be a destructive process into a beneficial one that enhances food texture while preserving nutrition, effectively turning the frying process into a health-friendly cooking method.
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 solution prevents harmful microparticle contamination, maintains healthy frying conditions, and allows for the consumption of fried foods by people of all ages and dietary restrictions, including diabetics, by reducing fats and sugars while preserving the organoleptic properties of food.
Implementation Method 1
the tank comprises a silver ion-based metal-ceramic layer adapted for at least partially covering the inside of the frying tank
Implementation Method 2
maintain an operating temperature, thanks to the Venturi effect, varying between 120°C/140°C
Implementation Method 3
the smoke point is not reached, thus preventing the oil from burning
Implementation Method 4
a perforated lid comprising through holes for the passage of steam and gas towards the outside and of water vapor towards the inside
Data Source
Figure 1
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Figure 4
AI summary
Fryer (10) comprising: - a frying tank (1), shaped to be filled with oil up to a predetermined maximum level; said frying tank (1) having a height H measured with respect to a bottom wall (7), said frying tank (1) being provided with at least one basket (2) to contain the food to be fried; - a heating assembly (3); - a perforated lid (4) comprising through holes (17) for the passage of steam and gas towards the outside and of water vapor towards the inside, characterized in that said frying tank (1) comprises a silver ion-based metal-ceramic layer (8) adapted for at least partially covering the inside of the frying tank.