Oil Supply Duct Segmentation for Uniform Food Treatment
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Solution Overview
Problem
Conveyor belt-based systems for treating food products with a specific weight greater than oil face issues with whirlpools, which cause uneven treatment due to varying residence times and detachment of products, primarily attributed to suboptimal oil supply methods.
Innovation Solution
The implementation of a metering device with adjustable passage openings and multiple supply ducts, strategically positioned to ensure a steady and uniform oil supply, reducing whirlpool occurrence and allowing for precise temperature control and consistent treatment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If oil is supplied via a conventional supply passage, then the system structure is simple, but whirlpools occur causing uneven treatment and varying residence times
Solution Approach 1:
The supply passage is divided into multiple separate supply ducts (at least two) that are distributed across the container width. Each duct receives oil from separate inlets and supplies it to different locations in the bath, preventing the formation of whirlpools and ensuring uniform oil distribution and consistent treatment of food products throughout the bath.
Solution Approach 2:
Different regions of the oil supply are optimized for different functions: multiple supply ducts are positioned at specific locations to create localized steady flow zones, while metering devices are placed at each duct to independently control oil flow rates. This ensures that each region of the bath receives appropriately controlled oil supply, preventing whirlpools and ensuring uniform treatment.
2Temperature
If a single supply duct is used, then the device complexity is low, but the temperature control accuracy and heat input uniformity are poor
Solution Approach 1:
The single supply duct is segmented into multiple supply ducts (at least two), each equipped with its own metering device. This segmentation allows independent control of oil flow to different regions of the bath, enabling precise temperature control and uniform heat input across the entire oil bath while maintaining consistent treatment conditions.
Solution Approach 2:
Metering devices are incorporated into each supply duct to dynamically adjust and control the oil flow rate. This dynamic control capability allows for precise regulation of oil supply to maintain optimal temperature and ensure uniform heat input, adapting to varying operational requirements while preventing whirlpool formation.
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 enhances the uniformity of heat input and treatment of food products by minimizing whirlpools, ensuring consistent residence times and improved oil circulation, leading to more efficient and identical treatment of food items.
Implementation Method 1
The system comprises a circulation pump (109) and a supply line (131) for the oil (103) which is connected to the deep-frying pan (101) via a supply device (110)
Implementation Method 2
A continuous flow heating device (108) is incorporated in the supply line (131) for heating oil (103) which flows through the supply line (131)
Implementation Method 3
The implementation of a metering device with adjustable passage openings and multiple supply ducts, strategically positioned to ensure a steady and uniform oil supply
Implementation Method 4
a conveying device for conveying food products to be treated through oil in the container in a conveying direction, the conveying device comprising an endless conveyor belt
Implementation Method 5
an endless conveyor belt which is wound around deflector rollers which are provided at opposite ends of the system to allow the food products to be situated on a carrying run of the conveyor belt
Data Source
Figure 1a
Figure 1b
Figure 2a
AI summary
The invention provides a system for treating food products with oil, comprising a container for oil, a conveying device for conveying food products through oil in the container, comprising an endless conveyor belt, a supply device for supplying oil, a discharge device for discharging oil, a heating device for heating the oil, the supply device comprising at least one supply body comprising an elongate collection space for the oil, and at least two supply ducts in which each supply duct adjoins the collection space and ends in the bottom of the container via an outlet opening of the respective supply duct, a pump for supplying oil heated by the heating device to the collection space, and a metering device for metering the amount of oil which is supplied to the outlet openings, wherein the metering device has an adjustable passage opening for each supply duct via which oil can flow from the collection space into the supply ducts.