| 摘要 |
1523700 Frying HEAT & CONTROL Inc 23 May 1977 [21 June 1976] 21630/77 Heading A4D Crisps which are cooked in a heated frying medium of oil or fat 15 in a vat 11 are partially pre-cooked in an atmosphere of the frying medium and steam as they are passed over conveyers 39, 51 upon their entry to the vat. As described, the potatoes pass from a hopper (37) to a slicing machine (36) and a washer (34), the crisps then passing over the conveyers 39, 51 to be dropped into the fat 15. Paddles 63, 64 ensure steady progression of crisps through the fat (which itself is caused to circulate with the crisps), the paddles and a conveyer (68) Fig. 2B (not shown) dunking the crisps beneath the fat. The crisps are then removed on a conveyer (62, 71) through a salting machine (72). The steam in the pre-cooking atmosphere results from evaporation of moisture from crisps in the vat 15. A hood 17 over the vat 15 may be raised on jacks (19, 20) and vent stacks (24, 25) from the hood are provided. |
