Pressure Fryer Filter Pump Assist for Rapid Chamber Pressurization
Solution Overview
Problem
Existing pressure fryers are inefficient in rapidly pressurizing the cooking chamber, particularly when cooking smaller loads of food, leading to prolonged cooking times and reduced benefits of pressure-frying.
Innovation Solution
A pressure assist feature utilizing a filter pump to rapidly increase pressure in the cooking chamber by supplying air from a drain pan into the vessel when the pressure is below optimal, and deactivating the pump once the desired pressure is reached, allowing for fine-tuning based on the food load.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a pressure fryer relies solely on moisture from food product to pressurize the cooking chamber, then the system operates with simple construction, but smaller loads take excessively long to reach operating pressure
Solution Approach 1:
The filter pump is activated before the cooking cycle begins to pre-pressurize the cooking chamber to a predetermined pressure level. This preliminary action ensures that even small food loads start cooking under pressure immediately, eliminating the prolonged wait time that would otherwise be required for moisture-generated pressurization.
Solution Approach 2:
The filter pump serves as an intermediary device that introduces air into the cooking chamber to assist pressurization. This mediator component bridges the gap between insufficient moisture-generated pressure and the required operating pressure, enabling effective pressure frying regardless of food load size.
2Loss of time
If the pressure fryer uses a filter pump to rapidly increase pressure, then cooking time is optimized, but the device complexity increases
Solution Approach 1:
The filter pump is integrated into the existing pressure fryer system and serves multiple functions: it filters cooking oil, recirculates oil back to the cooking chamber, and provides pressure assist by introducing air when needed. This multi-functionality reduces the need for separate dedicated pressurization equipment, thereby minimizing additional system complexity.
Solution Approach 2:
The controller monitors pressure within the cooking chamber and automatically activates or deactivates the filter pump based on whether the predetermined pressure level has been achieved. This feedback mechanism ensures the pump operates only when necessary, optimizing cooking time while avoiding unnecessary complexity from continuous operation or manual control.
3Adaptability or versatility
If the pressure fryer is designed for optimal performance with large food loads, then it achieves rapid pressurization naturally, but it becomes inefficient for small food loads
Solution Approach 1:
The system dynamically adjusts its operation based on food load size. The controller detects whether a small or large load is present and selectively activates the filter pump's pressure assist function accordingly. This dynamic adaptation ensures optimal cooking efficiency for both small and large food loads, making the pressure fryer versatile across different operating conditions.
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 solution enables more rapid pressurization of the cooking chamber, optimizing cooking time for smaller loads and allowing for customizable pressure levels, thereby maximizing the benefits of pressure-frying.
Implementation Method 1
activating a filter pump configured to supply air from a drain pan into the cooking vessel
Implementation Method 2
a heating element, e.g., an electrical heating element, or a gas heating element, such as a gas burner and gas conveying tubes, which heat the cooking medium in the cooking chamber
Implementation Method 3
moisture within the food product boils out of the food product and turns into steam, which creates pressure in the enclosed cooking chamber
Implementation Method 4
moisture within the food product boils out of the food product
Data Source
AI summary
Methods and systems disclosed herein may be methods for rapidly increasing pressure in a pressure fryer cooking vessel during a cooking cycle. Such methods and systems may comprise determining whether a pressure output in the cooking vessel is closed. Such methods and system may also include determining a pressure of the cooking vessel, comparing the pressure of the cooking vessel to a predetermined optimal pressure to determine whether the pressure of the cooking vessel is less than the optimal pressure, and activating a filter pump configured to supply air from a drain pan into the cooking vessel in response to determining that the pressure output is closed and the pressure of the cooking vessel is less than the optimal pressure. Such methods and systems may further include deactivating the filter pump when the pressure within the cooking vessel is equal to or greater than the optimal pressure.