Note: Descriptions are shown in the official language in which they were submitted.
1051210
The present invention relates to a deep fryer used for
example in the production of french fried potatoes.
Known deep fryers consist of a basic oil container, into
which a wire basket containing the products to be fried is
lowered by hand. The drawbacks with such a deep fryer are,
inter alia, that the quality of the finished product can be
; very uneven, partly because it either lies too long in the
oil bath or is there for too short a time, and partly because
s the oil deteriorates (oxidizes) comparatively quickly through
open contact with the surrounding air. A further drawback
is the oil fumes which are obtained in the place where the -~
fryer is used, due to the open oil bath.
The present invention has the object of removing the
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above-mentioned drawbacks with known deep fryers and to provide
a deep fryer which gives a much more even product by the
cooking time being always the same and the oil being protected
against oxidi~ation. The deep fryer according to the invention
is therefore characterized by an inner fixed container which
is intended to contain the products to be fried, and an outer
raisable and lowerable oil container surrounding the inner
container, and which communicates with it via openings in its
31~ lower portion.
According to a particularly preferred embodiment, the
oil container is provided on its inside with a seal going all
away around the periphery and extending substantially up to
the outside of the inner container, the seal being situated
above the surface of the oil bath, whereby evaporation or
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fumes from the portion of the oil bath surface lying between
both of the containers is substantially avoided. According to
another preferred embodiment of the invention, the bottom of
the inner container is substantially at the same level as the
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surface of the oil bath in the oil container when the latter
is in its lowered position, whereby indirect heating of the
fried product is obtained by the heat which is given off from
the surface of the oil bath. According to still further pre-
ferred embodiments, the deep fryer comprises a shielding plate
in the bottom portion of the oil container, whereby a cold
zone is obtained for the oil in this part, so that it keeps
, better and remains fresh a longer time due to the low temper-
` ature, The inner container is furthermore suitably provided
with a lid which closes automatically when the oil container
is raised for frying to take place, and which likewise opens
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automatically when the oil container is lowered for taking
out the ready fried product.
In accordance with an aspect of the present invention,
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; there is provided a deep fryer, comprising an inner fixed
container which is intended to accommodate the products to be
:~` fried, and an outer raisable and lowerable oil container in-
` cluding an oil bath therein surrounding the inner container
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~' and communicating with it via openings in the inner containe~,
the fryer further including a case, with an upper portion
~ projecting out from an upper portion of the inner container
`' and a skirt portion thereof surrounding the oil container and
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further comprising a seal between the inside of the oil con-
tainer and the article of the inner container located vertically
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~ above the surface of the oil placed in said oil bath.
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The invention is described in detail in the followingwhile referring to the attached drawing on which an embodiment
oi^ the invention is schematically illustrated as an example.
The deep fryer shown on the drawing comprises an
outer raisable and lowerable oil container 1 and an inner fixed
container 2 containing the product to be fried. On the drawing,
the deep fryer 1 is shown in its lowered position, whereat
the oil level in it is shown by the designation 3. Inside the
inner container 2 there is arranged a wire basked 4 for the
article to be~~fried, e.g. potatoes for "French frying".
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Betewen the wire basked 4 and the container 2 there is an
exchangeable filter paper 5 for collecting waste from the
fried product so that this waste does not come into the oil
bath and cause it to deteriorate. The container 2 is provided
with a lid 6 which is opened and closed automatically when
the container 1 is respectively lowered and raised. The lid
6 is provided with a connection 7 for exhausting fumes, and
a collection channel (not shown) for condensed oil, communicat-
ing with a collecting container. When the product in the
container 2 is to be fried, the container 1 is raised sufficient-
ly for the surface of the oil bath to reach up to the level
designated 8. The oil in the container 1 thereby runs into
the container 2 through holes 9 in the lower portion and
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bottom of the container 2. The bottom 10 of the container 2
is suitably at the same level as the surface ~ of the oil bath
in the lowered position of the container 1, so that indirect
heating of the ready-fried product is obtained by heat from
the surface of the oil bath. The oil container 1 is surrounded
by a case 11, having a horizontal portion projecting outwardly
from the top of the inner container 2. On its inside, the
container 1 is provided with a seal 12 going all the way round,
which is situated above the surface of the oil bath and
extends substantially up to the outside of the container 2.
The seal 12, together with a sealing rim 13 at the lower portion
of the container 2 and submerged in the oil bath even at the
lowest position of the container 1, prevents oil fumes from
forcing their way up under the case 11 and air coming into
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contact with the oil bath. The container 1 is also provided
with an oil heater 14 arranged at a level under the oil level
in the container 1. In the lower portion of the container 1
there is an upwardly directed shielding cone 15 defining a
cold zone in the bottom portion of the container 1. This cold
zone alLows the oil to be preserved better, because the waste
which comes from the fried product through the filter paper
- 5 and sinks down to the bottom of the container 1, does not
spoil the oil as quickly as would otherwise be the case, due
to the low temperature within this bottom zone. The oil from
th~ container 1 is tapped off together with the waste through
a tap 16.
~' The c~ntainer 1 is raised and lowered automatically
with the help of a timer control (not shown), whereby the
product being fried is always submerged in the oil bath for
exactly the same time, ensuring that a product of uniform
quality is always obtained. The invention is not however
limited to the special embodiment described hereinbefore, but
embraces all the embodiments falling within the scope of the
patent claims~
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