A Frying Apparatus

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Solution Overview

Problem

Conventional frying methods in fast food outlets are inefficient and costly due to prolonged cooking times, excessive oil absorption, and oil deterioration from prolonged high-temperature use, requiring large oil quantities and manual intervention.

Innovation Solution

A frying apparatus combining microwave cooking with conventional heat to directly cook the interior of food items while the exterior is fried in hot oil, featuring a pivotally configured pan for automatic loading and serving, and an oil transfer mechanism to optimize oil usage based on demand.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If conventional frying method with single heat source is used, then food item outer surface is fried, but cooking time increases and oil absorption increases

Engineering Contradiction:

Improvefrying speedVSAvoidcooking time

Core Design Contradiction:

ProductivityVSLoss of time

Solution Approach 1:

The patent divides the heating function into two independent parts: a conventional heat source for heating the oil and a microwave generating device for directly heating the food interior. This segmentation allows simultaneous outer and inner heating, resolving the contradiction between achieving proper outer frying and reducing cooking time.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The patent merges two different heating methods (conventional conduction heating through oil and microwave radiation heating) into a single frying apparatus. This combination enables the food item to receive heat from both the outer surface (via hot oil) and the interior (via microwaves), dramatically reducing cooking time while preventing excessive oil absorption.

Inventive Principle:

Principle #5Merging (Combining)

2Productivity

If large amount of oil is kept at elevated temperature for immediate frying needs, then frying speed improves, but oil quality deteriorates and oil wastage increases

Engineering Contradiction:

Improvefrying readinessVSAvoidoil wastage

Core Design Contradiction:

ProductivityVSLoss of substance

Solution Approach 1:

The microwave generating device enables the food item to heat itself from the interior, reducing the burden on the cooking oil for heat transfer. This self-heating capability allows for reduced oil quantities while maintaining frying effectiveness, thereby reducing oil wastage and quality deterioration.

Inventive Principle:

Principle #25Self-service

Solution Approach 2:

The patent changes the thermal parameters of the cooking process by introducing microwave radiation, which heats water molecules directly in the food. This parameter change reduces dependence on oil temperature and quantity, allowing smaller amounts of oil to be used without compromising frying speed or quality.

Inventive Principle:

Principle #35Parameter changes

3Device complexity

If conventional frying with manual operation is used, then simple apparatus structure is maintained, but labor intensity increases and efficiency decreases

Engineering Contradiction:

Improveapparatus structureVSAvoidmanual intervention

Core Design Contradiction:

Device complexityVSEase of operation

Solution Approach 1:

The pan serves multiple functions: it holds the cooking oil, contains the food item, and acts as a waveguide for microwave radiation. This multi-functionality reduces the need for separate components, maintaining relatively simple apparatus structure while enabling automated operation with reduced manual intervention.

Inventive Principle:

Principle #6Universality (Multi-functionality)

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 approach reduces frying time by up to one-third, halves oil absorption, and minimizes oil wastage by up to 70% through intelligent oil management, maintaining oil quality and reducing manual labor.

Implementation Method 1

at least one microwave generating device as a source of microwaves that in combination with application of heat using the conventional heat source enables direct cooking of interior of the food item

Methodology Applied

Scientific EffectMicrowave radiation: Microwave Radiation

Implementation Method 2

conventional heat source to heat the oil in the oil pan

Methodology Applied

Scientific EffectConduction heating: Conduction (thermal)

Implementation Method 3

the heat gets transferred layer by layer from the outermost layer of the patty or French fries to the central portion

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Data Source

PatentUS20230363585A1A Frying Apparatus

Publication Date: 2023.11.16 ON2COOK INDIA PVT LTD

AI summary

An improved frying apparatus 100 is disclosed having an oil pan 114 to hold oil for frying the food items that is heated by a conventional heat source, such as gas burner, a hot plate, resistance heater and an induction heating device and at least one microwave generating device 108 as a source of microwaves that in combination with application of heat using the conventional heat source enables direct cooking of interior of the food item as outer layer of the food item is being fried in the hot oil. Simultaneous heating of interior of the food item by microwave results in substantial reduction in frying time, absorption of the oil by the food item and oil wastage.