Vacuum frying device method for using the same
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional open pot fryers require high cooking temperatures, leading to oil degradation, reduced product yield, and safety hazards for cooks, while existing vacuum frying systems are not suitable for immediate consumption in restaurants.
Innovation Solution
A vacuum frying device with a hood, basket mechanism, and vacuum system that allows for lower oil temperatures and safer operation, converting existing atmospheric fryers to vacuum fryers by reinforcing or replacing the vat to withstand reduced pressure, and using a mechanism for lowering and raising baskets within the device.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If high temperature frying is used in conventional open pot fryers, then cooking speed is improved, but oil degradation accelerates and oil lifespan is reduced
Solution Approach 1:
The patent applies parameter changes by transitioning from atmospheric pressure frying to vacuum pressure frying. This pressure parameter change allows the frying process to occur at lower temperatures while maintaining effective cooking, thereby extending oil lifespan while preserving cooking speed
2Productivity
If high temperature frying is used in conventional open pot fryers, then cooking efficiency is improved, but food articles undesirably darken due to Maillard reaction
Solution Approach 1:
The patent changes the pressure parameter from atmospheric to vacuum conditions, enabling frying at lower temperatures that prevent the Maillard reaction and undesirable darkening while maintaining cooking efficiency through the vacuum environment
3Ease of operation
If conventional open pot fryers are used, then ease of operation is improved, but safety hazards to cooks from high temperature oils increase
Solution Approach 1:
The patent creates a vacuum environment (inert atmosphere without oxygen) that eliminates the hazards of high temperature oil exposure while maintaining ease of operation through automated basket lowering and raising mechanisms
Solution Approach 2:
The patent replaces the manual mechanical system of open pot frying with an automated system featuring motorized basket lowering and raising, reducing cook exposure to hazardous high temperature oils while maintaining operational simplicity
4Duration of action of stationary object
If vacuum frying systems are used for commercial food articles, then oil lifespan is extended, but device complexity increases and suitability for restaurant use is reduced
Solution Approach 1:
The patent segments the vacuum frying system into distinct functional modules: a vacuum chamber, a basket carrying device with lowering/raising mechanism, and a control system. This segmentation allows the complex vacuum frying technology to be adapted for restaurant use by organizing functions into manageable, independent components
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
Extends oil lifespan, reduces cooking time, maintains food quality, and enhances safety by allowing lower temperature frying, enabling efficient cooking of small batches for immediate customer service.
Implementation Method 1
a vacuum device configured to reduce the air pressure within the frying device to 9.5 N/cm2
Data Source
Figure 1
Figure 2
Figure 3
AI summary
A method of converting a conventional atmospheric frying device to a vacuum frying device is provided. The method includes positioning a hood on top of a conventional frying device to provide an enclosure for drawing a vacuum within the modified devices. In addition, the method can include strengthening the existing vat so that it is capable of withstanding the forces associated with vacuum frying.