Rotating Turkey Fry Basket for Low-Oil Safer Frying
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Solution Overview
Problem
Existing frying devices for whole turkeys are costly to operate due to the large quantity of oil required, pose safety hazards from splashing or spilling, and are prone to fire risks during food insertion and removal.
Innovation Solution
A frying apparatus with a reduced oil volume, featuring a basket with safety handles and a rotisserie system that allows for partial submersion of the turkey in oil, utilizing a motor to rotate the turkey for efficient cooking and minimizing oil usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a large quantity of oil is used to accommodate a whole turkey, then the turkey can be fully submerged for frying, but the operational cost increases and safety hazards from splashing and spilling worsen
Solution Approach 1:
The frying system is segmented into two distinct components: a fryer basket that holds the turkey and a fryer pot that contains the oil. This segmentation allows the turkey to be partially submerged rather than requiring full submersion, thereby reducing the oil volume needed while maintaining cooking effectiveness and improving safety by containing the oil within a smaller, more controlled volume.
Solution Approach 2:
The fryer basket acts as an intermediary device between the turkey and the oil. It enables the turkey to be positioned above or partially in the oil without requiring a large quantity of oil for full submersion. The basket mediates the interaction between the food item and the heating medium, allowing for reduced oil usage while still achieving proper frying results.
2Productivity
If a large quantity of oil is used, then the turkey can be fully submerged for even cooking, but the risk of fire and splashing increases during insertion and removal
Solution Approach 1:
By dividing the system into a basket component and a pot component, the invention enables partial submersion frying that maintains cooking efficiency through the rotation mechanism while reducing the oil volume to a level that minimizes fire risk and splashing during operational maneuvers such as insertion and removal.
Solution Approach 2:
The incorporation of a rotation mechanism that can rotate the basket and spit rod assembly introduces dynamics to the frying process. This allows the turkey to be continuously rotated for even cooking without requiring full submersion, maintaining productivity while the reduced oil volume inherently lowers fire risk and splashing hazards during dynamic operations.
3Quantity of substance
If a reduced volume of oil is used, then operational costs decrease and safety improves, but the ability to fully submerge the turkey for frying is compromised
Solution Approach 1:
The rotation mechanism dynamically exposes different portions of the turkey to the oil during the frying process. By rotating the basket, the system ensures even cooking of the entire turkey surface area without requiring the turkey to be fully submerged at any one time, thereby maintaining cooking effectiveness with reduced oil volume.
Solution Approach 2:
The continuous rotation of the basket during frying ensures that all surfaces of the turkey are continuously exposed to the hot oil over time. This continuous action maintains cooking effectiveness and uniformity despite the reduced oil volume, as each portion of the turkey receives adequate heat exposure through the rotational movement.
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 reduces oil consumption, enhances safety by preventing accidental submersion in hot oil, decreases the risk of splashing and spills, and lowers operational costs while potentially speeding up cooking times.
Implementation Method 1
a motor having an output shaft configured for engagement with said spit rod for rotating said spit rod in relation to said basket
Implementation Method 2
a heating element for heating a volume of oil within the pot
Data Source
AI summary
A frying apparatus includes a container for holding a volume of oil, a basket dimensioned to be received in the container, a spit rod supported by said basket, and a motor having an output shaft configured for engagement with said spit rod for rotating said spit rod in relation to said basket.