| 摘要 |
1,255,454. Deep fat frying. PILLSBURY CO. April 28, 1970 [April 29, 1969], No.20275/70. Heading A4D. A deep fat frying apparatus comprises a vessel 10 with a hood 11 and two endless chain conveyers 20, 30, a steam inlet system 60-64 and a fat circulation system 40-50. Pieces of foodstuffs 14 are introduced through a hopper 12 and are transported through liquid fat 16 placed in the vessel 10, the fat being heated to a temperature of 350‹F, by means of a heat exchanger 48 in the fat circulation system between the outlet duct 46 and the inlet duct 40, the circulation being promited by a pump 49. The fat is introduced into the vessel 10 from the duct 40 via an elongate manifold 42 having a plurality of openings (44), Fig. 2 (not shown) and the steam is introduced via a similar manifold 64 located between the manifold 42 and the floor of the vessel so that the incoming steam passed upwards through the incoming stream of fat. The steam is stated to provide a vehicle for the distillation of undesirable fat breakdown products, and occupies the volume enclosed by the hood 11 above the fat, excess escaping through a duct 11a. In a frying process, the liquid fat is heated to a temperature in excess of 300‹F. and steam is introduced when the fat is at a temperature greater than 212‹F. |
