Solid-State RF Frying Oil Heating for Precise Temperature Control

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Solution Overview

Problem

Conventional industrial fryers struggle with inaccurate temperature control of frying oil, leading to rapid degradation and increased energy inefficiency.

Innovation Solution

A processing apparatus that uses a microwave chamber with solid-state radio frequency sources to heat frying oil, controlled by a pump and sensors to maintain precise temperature and flow, allowing for even energy distribution and efficient heating.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Temperature

If conventional electrical elements or thermal oil heat exchangers are used to heat frying oil, then the frying oil can be heated to required temperatures, but the temperature control is inaccurate causing the oil to be too hot and degrade rapidly

Engineering Contradiction:

Improvefrying oil temperatureVSAvoidtemperature control accuracy

Core Design Contradiction:

TemperatureVSReliability

Solution Approach 1:

The patent replaces conventional thermal heat exchangers (electrical elements in stainless steel tubes or thermal oil flow systems) with a microwave-based electromagnetic heating system. This substitution enables precise temperature control through direct volumetric heating of the frying oil, eliminating the temperature control inaccuracies inherent in conventional mechanical thermal systems.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The patent changes the heating mechanism from thermal conduction/convection to electromagnetic radiation absorption. By using microwave energy at specific frequencies, the system achieves rapid and uniform heating with precise control capability, transforming the physical parameter of how heat is transferred to the frying oil.

Inventive Principle:

Principle #35Parameter changes

2Productivity

If the frying oil is heated to high temperatures for efficient frying, then the frying process is effective, but the oil degrades faster leading to increased production costs

Engineering Contradiction:

Improvefrying efficiencyVSAvoidfrying oil service life

Core Design Contradiction:

ProductivityVSDuration of action of stationary object

Solution Approach 1:

By replacing conventional thermal heating with microwave heating, the system achieves more uniform temperature distribution throughout the frying oil. This prevents localized overheating that causes rapid oil degradation, thereby extending oil service life while maintaining frying efficiency.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The microwave heating system can operate in controlled cycles, delivering energy in precise amounts and durations. This periodic control prevents excessive temperature accumulation and allows for better management of oil thermal history, reducing degradation while maintaining productivity.

Inventive Principle:

Principle #19Periodic action

3Use of energy by stationary object

If conventional thermal oil heat exchangers are used, then heating capability is provided, but energy efficiency is reduced due to heat loss in the thermal oil circulation system

Engineering Contradiction:

Improveheating capabilityVSAvoidenergy efficiency

Core Design Contradiction:

Use of energy by stationary objectVSLoss of energy

Solution Approach 1:

The patent eliminates the thermal oil circulation system and its associated heat losses. By using direct microwave heating, energy is transferred efficiently from the microwave source to the frying oil without the intermediate losses that occur in thermal fluid circulation systems.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The patent extracts and removes the thermal oil heat exchanger system from the frying apparatus. By eliminating this intermediate heating mechanism, the system removes the source of energy inefficiency while implementing a more direct and efficient microwave heating approach.

Inventive Principle:

Principle #2Taking out (Extraction)

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

Achieves precise temperature control and energy efficiency in frying oil heating, reducing degradation and operational costs.

Implementation Method 1

the frying oil is pumped by a pump through a microwave chamber and is thereby heated wherein the microwave chamber comprises at least one, preferably a multitude, solid-state radio frequency source(s)

Methodology Applied

Scientific EffectDielectric heating: Dielectric Heating

Data Source

PatentUS12471737B2Apparatus and method for heating frying oil with solid-state RF energy technology

Publication Date: 2025.11.18 GEA FOOD SOLUTIONS BAKEL BV

AI summary

Processing apparatus, in which a product is fried in a frying oil, frying oil is pumped by a pump in a flow direction through a microwave chamber, the microwave chamber includes at least one solid-state radio frequency source, the frying oil is configured to flow out of the frying oil chamber towards the microwave chamber where the frying oil is heated and then the frying oil is configured to flow back into the microwave chamber, the flow direction of the of the frying oil in the frying oil chamber is the same as a flow direction of the product that is transported by the transport means, the processing apparatus includes a filter in the tube of the microwave chamber, and energy generated by the at least one solid-state radio frequency source to heat the frying oil depends on a desired temperature of the frying oil.