A fryer system has a tub and a filter screen assembly located in the tub to filter cooking fluid. A filter pan or crumb catcher having a perforated surface is positioned above the tub to receive cooking fluid from a cooking vat of the fryer system. A pan is positioned between the filter pan or crumb catcher and the tub to receive cooking fluid and direct it to the tub, with the pan extending beyond outer edges of the filter screen assembly to substantially prevent the flow of cooking fluid from the filter pan or crumb catcher directly onto the filter screen assembly.
Allen F. Clark - San Antonio TX Albert C. McNamara - San Antonio TX Jack E. Garner - Stockdale TX Rosendo A. Sanchez - San Antonio TX
Assignee:
Ultrafryer Systems, Inc. - San Antonio TX
International Classification:
B08B 302
US Classification:
134115R, 134166 R, 134177, 134183, 134201
Abstract:
A fryer system has a vat having four sides and a bottom. A plurality of heat exchange tubes extending across the vat. A spray unit having at least one nozzle disposed above the plurality of heat exchange tubes is operably connected to a fluid supply. The spray unit is oriented to direct a flow of fluid onto the sides and bottom of the vat and onto the heat exchange tubes.
A food warmer having closed loop heating control has a temperature sensor in a warming zone of the food warmer. The temperature sensor has a rate of heat absorption and a rate of heat loss substantially the same as a food product contained in the warming zone. First and second heat sources provide heat to the warming zone. The heat required to maintain the warming zone at a desired temperature requires heat from both the first and second heat sources. The first heat source is operated continuously while the second heat source is activated and deactivated in closed loop fashion based on input from the temperature sensor to maintain a desired set point temperature of the warming zone.
A heat exchanger for a fryer system has at least one heat transfer conduit having heating fluid passing therethrough. A baffle plate is disposed in the heat transfer conduit, defining a plane and having a first surface, an opposed second surface, and a longitudinal axis which divides the baffle plate into a first portion and a second portion. A plurality of tabs, each having a longitudinal axis, extend outwardly from the baffle plate. A crease is defined along the intersection of each tab and the plate. At least one tab is positioned in the first portion of the baffle plate and at least one tab is positioned in the second portion of the baffle plate. Webs separate adjacent tabs from one another in a direction substantially perpendicular to the longitudinal axis of the tabs. In certain embodiments, the crease of at least one tab forms an acute angle with a longitudinal edge of the baffle plate.
A heat exchanger has a plurality of heat transfer conduits and a heating means for heating fluid flowing through the heat transfer conduits. At least one vortex chamber has at least one inlet opening, at least one outlet opening, and, preferably, at least one baffle positioned therein. A first portion of at least one heat transfer conduit is sealingly connected to a respective inlet opening of a vortex chamber. A second portion of the at least one heat transfer conduit is sealingly connected to a respective outlet opening of the vortex chamber. The vortex chamber has a cross sectional area larger than the cross sectional area of the heat transfer conduit to which it is connected.
A heat exchanger for a fryer system has at least one heat transfer conduit having heating fluid passing therethrough. A baffle plate is disposed in the heat transfer conduit, defining a plane and having a first surface, an opposed second surface, and a longitudinal axis which divides the baffle plate into a first portion and a second portion. A plurality of tabs, each having a longitudinal axis, extend outwardly from the baffle plate. A crease is defined along the intersection of each tab and the plate. At least one tab is positioned in the first portion of the baffle plate and at least one tab is positioned in the second portion of the baffle plate. Webs separate adjacent tabs from one another in a direction substantially perpendicular to the longitudinal axis of the tabs. In certain embodiments, the crease of at least one tab forms an acute angle with a longitudinal edge of the baffle plate.
A fryer system having a vat containing shortening, a first heater for supplying heat to the shortening, and a second heater for supplying heat to the shortening. The second heater is preferably activated only when the temperature of the shortening falls below a predetermined minimum temperature and disabled when the temperature of the shortening reaches a predetermined maximum temperature. In one preferred embodiment, the first heater is a heat exchanger with a gas burner while the second heater is an electric heating element. In another preferred embodiment, the first heater is an electric heating element and the second heater is an autotransformer supplying an overvoltage to the electric heating element. A method for operating a heating system for a fryer is also disclosed.
A fryer system has a fryer including a vat containing shortening. A heating device supplies heat to the vat. The fryer has a plurality of heat transfer conduits and each heat transfer conduit has an upper surface. An upper surface of a mixing plenum is located above the upper surface of the plurality of heat transfer conduits. The heat transfer conduits are connected to the mixing plenum at inlet and outlet openings in the mixing plenum. A heat sensor is positioned on the upper surface of the mixing plenum. The heat sensor triggers a device for deactivating the heating device when the heat sensor detects a predetermined temperature. A second heat sensor may be placed between a pair of adjacent heat transfer conduits.