| 摘要 |
1,259,637. Filtering cooking liquids. R. H. ANGOLD. 13 March, 1969 [27 March, 1968], No. 13335/69. Heading B1D. In a filter for hot fat or other cooking liquid in a deep-frying installation, the liquid enters at 15', and flows in parallel through tubular filter elements 58 into chambers 64 formed between the elements 58 and tubular walls 54, the elements 58 and walls 54 being mounted between radial arms 50, 51 of discs 40, 38, and the assembly is rotated periodically by a tubular shaft 33 to clean the elements by centrifugal force. The solid particles fall to the bottom of the sump 15 (below a reservoir 14) in which the filter is located and are removed through a drain tap 26. The filtrate passes through passages 66, 70 in the bottom arms 51 and in the disc 38, and through the shaft 33 to an outlet 10'. The element is preferably of p.t.f.e. and supported by a screen of wire or perforated metal, or a screen coated with p.t.f.e. may be used alone. |
