Vertical Doughnut Fryer Proofer Layout
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Solution Overview
Problem
Existing systems for preparing dough-based products require significant space, making it economically unfeasible to operate retail stores in smaller markets or locations with limited space, despite high demand for freshly prepared doughnuts.
Innovation Solution
A compact system comprising a proofer positioned below a fryer, with a conveying mechanism that transports dough-based products vertically from the proofer to the fryer, allowing for efficient proofing and cooking in a reduced footprint, including features like temperature and humidity control, and a manifold for circulating shortening.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Volume of moving object
If traditional horizontal arrangement of equipment is used, then production capacity is maintained, but space requirement increases significantly
Solution Approach 1:
The patent transitions from a horizontal arrangement of equipment to a vertical arrangement, utilizing the third dimension (height) to reduce the footprint. The proofer is positioned below the fryer, with doughnuts conveyed vertically between them, transforming the spatial layout from two-dimensional horizontal spread to three-dimensional vertical stacking, thereby reducing overall space requirements while maintaining production capacity.
2Volume of moving object
If equipment is arranged vertically with proofer below fryer, then space requirement is reduced, but heat transfer efficiency may be affected
Solution Approach 1:
The patent introduces a conveyor system as an intermediary mechanism between the proofer and fryer. This conveyor vertically transports doughnuts from the proofing chamber below to the frying chamber above, enabling the vertical arrangement while maintaining efficient process flow. The intermediary conveyor system resolves the spatial conflict by providing a controlled transfer mechanism that accommodates the vertical positioning without compromising operational efficiency.
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
Enables the production of dough-based products in locations with limited space, accommodating both low and high volumes, while reducing the overall space requirements and maintaining high production capacity, such as producing up to 110 dozen doughnuts per hour in a footprint less than 105 inches by 50 inches.
Implementation Method 1
The proofer comprises a heater and a sensor, wherein the sensor is positioned in the proofing chamber
Implementation Method 2
The system, in some embodiments, further comprises a fan in fluid communication with the heater, and an air return duct coupled to the heater
Implementation Method 3
The system, in some embodiments, further comprises a humidifier disposed within the proofer
Implementation Method 4
The fryer comprises a manifold defining a plurality of perforations
Data Source
AI summary
Systems, apparatuses, and method for preparing dough-based products are disclosed. One disclosed system for preparing dough-based products comprises a fryer comprising a bottom and at least one sidewall, a proofer comprising a proofing chamber with a top, bottom, and at least one sidewall, and a conveying mechanism configured to transport the dough-based products from the proofing chamber to the fryer, wherein the top of the proofing chamber is located below the bottom of the fryer.