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WO1990011583A1 - Process for frying food, device for its implementation and distribution of the cooked products - Google Patents

Process for frying food, device for its implementation and distribution of the cooked products Download PDF

Info

Publication number
WO1990011583A1
WO1990011583A1 PCT/FR1990/000199 FR9000199W WO9011583A1 WO 1990011583 A1 WO1990011583 A1 WO 1990011583A1 FR 9000199 W FR9000199 W FR 9000199W WO 9011583 A1 WO9011583 A1 WO 9011583A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooking
liquid
tray
drawer
tank
Prior art date
Application number
PCT/FR1990/000199
Other languages
French (fr)
Inventor
Philippe Chaillot
Philippe Ionesco
Original Assignee
Philippe Chaillot
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Philippe Chaillot filed Critical Philippe Chaillot
Publication of WO1990011583A1 publication Critical patent/WO1990011583A1/en

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Classifications

    • G—PHYSICS
    • G07—CHECKING-DEVICES
    • G07F—COIN-FREED OR LIKE APPARATUS
    • G07F17/00—Coin-freed apparatus for hiring articles; Coin-freed facilities or services
    • G07F17/0064—Coin-freed apparatus for hiring articles; Coin-freed facilities or services for processing of food articles
    • G07F17/0078—Food articles which need to be processed for dispensing in a hot or cooked condition, e.g. popcorn, nuts
    • G07F17/0085—Food articles which for processing need cooking in a liquid, e.g. oil, water
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/12—Deep fat fryers, e.g. for frying fish or chips
    • A47J37/1228—Automatic machines for frying and dispensing metered amounts of food
    • G—PHYSICS
    • G07—CHECKING-DEVICES
    • G07F—COIN-FREED OR LIKE APPARATUS
    • G07F17/00—Coin-freed apparatus for hiring articles; Coin-freed facilities or services
    • G07F17/0064—Coin-freed apparatus for hiring articles; Coin-freed facilities or services for processing of food articles
    • G07F17/0078—Food articles which need to be processed for dispensing in a hot or cooked condition, e.g. popcorn, nuts

Definitions

  • the present invention relates to a process for cooking food products and a device for the implementation of this process and the distribution of cooked products.
  • Automatic dispensers for hot food products consist of a food storage and preservation unit consisting of a fridge-freezer; a cooking unit comprising a tank of liquid, for example oil, heated by electric resistors and into which the food to be cooked from the preservation unit is immersed; distribution and packaging mechanisms for cooked food; means for discharging cooking vapors; a coin mechanism and an electromechanical and / or electronic management system.
  • the patents FR-A-2.501. 91 and FR-A-2,593,626 describe an industrial fryer in which the hot oil contained in an airtight tank is forced to pass into a frying tank by means of a piston exerting a pressure on the surface of oil, cooking food by soaking.
  • the process which it relates to consists in bringing the products into a cooking tray, in spraying them with a cooking liquid previously brought to a predetermined temperature, in carrying out the evacuation of the cooking liquid from the tank under a flow lower than that of core- born of the liquid by spraying, so that the tray fills progressively to a determined level, by immersing the food products, to stop the supply of cooking liquid so that the tray gradually empties , then when the pan is empty, possibly to undertake a new cooking cycle by sprinkling and immersion, and finally to carry out the evacuation of the cooked products from the pan.
  • the cooking container has a perforated bottom ensuring permanent evacuation of the cooking liquid, the perforations in this bottom ensuring the passage of the cooking liquid at a lower flow rate than that the flow rate of the pump ensuring the supply of cooking liquid to the food products by spraying.
  • the cooking block comprises a drawer mounted to slide horizontally, and the front wall of which is capable of sealingly closing the block, this drawer being associated with means of movement between a closed position and an open position carrying the actual cooking tray, the cooking tray being pivotally mounted on the drawer about a horizontal axis disposed on the side opposite to the front face of the drawer, the bottom of the tray resting, in the closed position, on a support stop , then during the movement of opening the drawer on the front and lower edge of the opening in the cooking block for the passage of the drawer.
  • This arrangement ensures simple evacuation of cooked products.
  • Figure 1 and 2 are two views in longitudinal section, respectively during cooking and in the evacuation phase of cooked food.
  • Figure 3 is a sectional view through a horizontal plane, in the evacuation phase of cooked food.
  • the cooking and food distribution unit is part of a distributor assembly comprising a storage unit constituted by a refrigeration cabinet for conservation and / or freezing according to the type of food to be distributed, equipped with a front door allowing loading food into a hopper through which a bucket conveyor whose shape is adapted to the food to take only one dose at a time
  • the products thus conveyed, are counted and arranged waiting in a container secured to a movable drawer which allows the unloading of food thanks to a motorization which causes its opening and closing.
  • the cooking unit shown comprises a heating block 1 and a cooker 2 in which a cooking pan 3 is arranged.
  • the heating block 1 comprises a reservoir containing the cooking liquid 4, for example cooking oil, at protected from light, but at atmospheric pressure.
  • This reservoir is closed by a cover 5. Under the reservoir is provided a compartment 6 intended for the electrical resistances 7 for heating the liquid, the temperature of which is stabilized in a precise manner by means of regulation.
  • the cover 5 of the tank 1 supports a pump 8 connected to a tube 9 which plunges into the liquid for the purpose of taking the latter, and a pipe 10 which joins the cooker 2 and extends to the top of the cooking tank. 3, where it opens out through at least one dispensing nozzle 10a.
  • the substantially parallelepipedic cooker 2 has a funnel-shaped bottom 11 provided with a drain pipe 12 which communicates with the reservoir 1.
  • An overflow pipe 13 leaves the cooker, above the bottom 11, and joins the tank 1.
  • the cooker 2 has a neck 14 intended to guide the food to be cooked, coming from the container of the storage unit and passing through an airlock 15, up to the cooking tray 3.
  • the front face of the cooker 2 comprises a plate 16 constituting the front of a drawer 17 opening towards the front by means of columns 18 guided in bearings 19 and connected at their end opposite to the facade of 16 by a plate 20 in which is formed a longitudi ⁇ nal light 22 used for the engagement of a crank pin 23 mounted at one end of a connecting rod 24 whose other end is wedged on the shaft of a motorcycle - reducer 25.
  • the seal between the door 16 of the drawer 17 and the front of the cooker 2 is produced by means of a seal 26.
  • the cooking tray 3 is mounted on the drawer 17 by a horizontal hinge pin 27 disposed at the upper edge of the tray and on the wall of the latter opposite the door 16. This arrangement ensures, during the exit of the drawer, and as shown in Figure 2, the tilting of the tray down around the hinge axis 27, which ensures the evacuation by gravity of cooked food, taking into account that the wall of the tray 3 opposite to that comprising the hinge pin 27 is open.
  • the bottom 28 of the tank 3 In the closed position of the drawer, the bottom 28 of the tank 3 is in abutment against a support stop 29 ensuring its precise positioning.
  • the bottom 28 is inclined up and down and from its wall comprising the axis 27 towards its opposite open wall.
  • the open wall of the container 3 is closed by a plate 31 secured to the drawer.
  • the cooking tray 3 has a perforated bottom 28, while its side walls are pierced with a row of holes 30 located near their upper edge.
  • the cooking vapors are evacuated from the cooker 2 by an upper orifice 32 fitted with a filter and a smoke extractor with variable gaits.
  • the automatic distributor in which takes place the cooking block 2 and heater 1 is equipped with a programmable management system which processes all the information given by sensors and according to the food products to be cooked and distributed.
  • the operating order comes, for example, from a coin mechanism.
  • the food coming from the preservation chamber, is loaded by gravity into the cooking container 3.
  • the pump 8 conveys the oil contained in the tank 1 by the pipe 10 up to the drawer 17 and its tray 3 where it sprinkles the fries it contains.
  • the tank is filled by immersing the food until the oil level reaches the holes 30, which ensure the return of oil to the reservoir, by debor ⁇ .
  • the cooking oil is constantly renewed and is recycled at each operation, which makes it possible to use a small volume at an optimal temperature by heating in the tank 4.
  • the tray 3 swings forward and discharges the fries into a cup, a tray or any other appropriate container 33, dispensed from a reserve and falling, one by one, into a receptacle located in front of the cooker 2. Once filled, each container slides into a chute to a display where it is accessible to the consumer.
  • the cooking container 3 can be replaced by a basket formed of a metallic fabric, the mesh of which is capable of letting the cooking liquid flow at a rate lower than that of the supply of cooking liquid. .

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Frying-Pans Or Fryers (AREA)
  • Vending Machines For Individual Products (AREA)

Abstract

The process for frying consists in introducing the food to be prepared into a cooking tray (3), spraying it with a cooking liquid previously heated to a fixed temperature, discharging said liquid from the tray using a flow which is less than that supplying the liquid by spraying, such that the tray is progressively filled to the fixed level, immersing the food, interrupting the supply of the cooking liquid so that the tray (3) progressively empties itself, and once the tray is empty, possibly commencing a new cooking cycle by spraying and immersion, and finally discharging the cooked food from the tray. Application: for frying and distributing potato chips.

Description

Procédé de cuisson de produits alimentaires et dispositif pour la mise en oeuvre de ce procédé et la distribution des produits cuits Method for cooking food products and device for carrying out this method and distributing cooked products
La présente invention a pour objet un procédé de cuisson de produits alimentaires et un dispositif pour la mise en oeuvre de ce procédé et la distribution des produits cuits.The present invention relates to a process for cooking food products and a device for the implementation of this process and the distribution of cooked products.
Il est connu de réaliser la distribution de produits alimentaires chauds tels que frites, saucisses et viandes, au moyen d'appareils réalisant le stockage, la conservation, la cuisson, la distribution et le condition- nement desdits aliments.It is known to distribute hot food products such as fries, sausages and meats, by means of apparatuses which store, preserve, cook, distribute and package said foods.
Des distributeurs automatiques de produits alimentaires chauds sont déjà connus. En général, ils se composent d'une unité de stockage et de conservation alimentaire constituée par un réfrigérateur- congélateur ; d'une unité de cuisson comprenant un réservoir de liquide, par exemple d'huile, chauffé par des résistances électriques et dans lequel sont plongés les aliments à cuire provenant de l'unité de conservation ; de mécanismes de distribution et de conditionnement des aliments cuits ; d'un moyen d'évacuation des vapeurs de cuisson ; d'un monnayeur et d'un ensemble de gestion électromécanique et/ou électronique. Les brevets FR-A-2.501. 91 et FR-A-2.593.626 décrivent une friteuse industrielle dans laquelle l'huile chaude contenue dans un réservoir étanche à l'air est forcée à passer dans une cuve de friture au moyen d'un piston exerçant une pression à la surface de l'huile, la cuisson des aliments ayant lieu par trempage. Dans la friteuse du brevet FR-A-2.537.423 l'huile contenue dans un bac est aspirée par une pompe pour être refoulée latéralement dans une cuve recevant le panier d'aliments ou au-dessus d'eux comme dans la demande EP 0.168359, la cuisson ayant lieu par aspersion.Automatic dispensers for hot food products are already known. In general, they consist of a food storage and preservation unit consisting of a fridge-freezer; a cooking unit comprising a tank of liquid, for example oil, heated by electric resistors and into which the food to be cooked from the preservation unit is immersed; distribution and packaging mechanisms for cooked food; means for discharging cooking vapors; a coin mechanism and an electromechanical and / or electronic management system. The patents FR-A-2.501. 91 and FR-A-2,593,626 describe an industrial fryer in which the hot oil contained in an airtight tank is forced to pass into a frying tank by means of a piston exerting a pressure on the surface of oil, cooking food by soaking. In the fryer of patent FR-A-2,537,423 the oil contained in a tank is sucked by a pump to be discharged laterally in a tank receiving the food basket or above them as in the application EP 0.168359 , cooking taking place by spraying.
Dans le premier cas, la cuisson par trempage des aliments est rapide avec des risques de carbonisation. Dans le second cas, la cuisson par aspersion est trop lente et, par conséquent, incomplète.In the first case, cooking by dipping food is rapid with the risk of carbonization. In the second case, cooking by spraying is too slow and, therefore, incomplete.
La présente invention vise à remédier à ces inconvénients. A cet effet, le procédé qu'elle concerne consiste à amener les produits dans un bac de cuisson, à réaliser leur aspersion par un liquide de cuisson préalablement amené à une température prédéterminée, à réaliser l'évacua¬ tion du liquide de cuisson hors du bac sous un débit inférieur à celui d'ame- née du liquide par aspersion, de telle sorte que le bac se remplit progressi¬ vement jusqu'à un niveau déterminé, en immergeant les produits alimen¬ taires, à cesser l'alimentation en liquide de cuisson de telle sorte que le bac se vide progressivement, puis lorsque le bac est vide, éventuellement à entreprendre un nouveau cycle de cuisson par aspersion et immersion, et enfin à réaliser l'évacuation des produits cuits hors du bac.The present invention aims to remedy these drawbacks. To this end, the process which it relates to consists in bringing the products into a cooking tray, in spraying them with a cooking liquid previously brought to a predetermined temperature, in carrying out the evacuation of the cooking liquid from the tank under a flow lower than that of core- born of the liquid by spraying, so that the tray fills progressively to a determined level, by immersing the food products, to stop the supply of cooking liquid so that the tray gradually empties , then when the pan is empty, possibly to undertake a new cooking cycle by sprinkling and immersion, and finally to carry out the evacuation of the cooked products from the pan.
Il est ainsi possible avec un volume de liquide de cuisson, amené à la température souhaitée en dehors du bac, de réaliser une cuis¬ son des produits alimentaires d'une part par aspersion et d'autre part par immersion, ce qui favorise les conditions de cuisson. En outre, le fait que le bac de cuisson soit vide de tout liquide avant amenée des produits et lors de l'évacuation de ceux-ci favorise les conditions de ces deux transferts.It is thus possible with a volume of cooking liquid, brought to the desired temperature outside the tank, to carry out a cooking of the food products on the one hand by spraying and on the other hand by immersion, which promotes the conditions Cooking. In addition, the fact that the cooking vat is empty of any liquid before the products are brought in and during the evacuation of these promotes the conditions for these two transfers.
Dans un dispositif pour la mise en oeuvre de ce procédé, ]e bac de cuisson comporte un fond perforé assurant une évacuation perma¬ nente du liquide de cuisson, les perforations de ce fond assurant le passage du liquide de cuisson sous un débit inférieur à celui du débit de la pompe assurant l'amenée du liquide de cuisson sur les produits alimentaires par aspersion. Avantageusement, le bloc de cuisson comprend un tiroir monté coulissant horizontalement, et dont la paroi avant est susceptible de fermer le bloc de façon étanche, ce tiroir étant associé à des moyens de déplacement entre une position de fermeture et une position d'ouverture portant le bac de cuisson proprement dit, le bac de cuisson étant monté sur le tiroir de façon pivotante autour d'un axe horizontal disposé du côté opposé à la face avant du tiroir, le fond du bac reposant, en position de fermeture, sur une butée support, puis au cours du mouvement d'ouver¬ ture du tiroir sur le bord avant et inférieur de l'ouverture ménagée dans le bloc de cuisson pour le passage du tiroir. Cette disposition assure de façon simple l'évacuation des produits cuits.In a device for implementing this method, the cooking container has a perforated bottom ensuring permanent evacuation of the cooking liquid, the perforations in this bottom ensuring the passage of the cooking liquid at a lower flow rate than that the flow rate of the pump ensuring the supply of cooking liquid to the food products by spraying. Advantageously, the cooking block comprises a drawer mounted to slide horizontally, and the front wall of which is capable of sealingly closing the block, this drawer being associated with means of movement between a closed position and an open position carrying the actual cooking tray, the cooking tray being pivotally mounted on the drawer about a horizontal axis disposed on the side opposite to the front face of the drawer, the bottom of the tray resting, in the closed position, on a support stop , then during the movement of opening the drawer on the front and lower edge of the opening in the cooking block for the passage of the drawer. This arrangement ensures simple evacuation of cooked products.
De toute façon, l'invention sera bien comprise à l'aide de la description qui suit, en référence au dessin schématique annexé représen¬ tant, à titre d'exemple non limitatif, une forme d'exécution de ce dispositif. Figure 1 et 2 en sont deux vues en coupe longitudinale, respectivement en cours de cuisson et en phase d'évacuation des aliments cuits. Figure 3 en est une vue en coupe par un plan horizontal, en phase d'évacuation de aliments cuits.In any case, the invention will be clearly understood with the aid of the description which follows, with reference to the appended schematic drawing representing, as a non-limiting example, an embodiment of this device. Figure 1 and 2 are two views in longitudinal section, respectively during cooking and in the evacuation phase of cooked food. Figure 3 is a sectional view through a horizontal plane, in the evacuation phase of cooked food.
L'unité de cuisson et de distribution d'aliments fait partie d'un ensemble distributeur comprenant une unité de stockage constituée par une armoire frigorifique de conservation et/ou congélation suivant le type d'aliments à distribuer, équipée d'une porte frontale permettant le chargement des aliments dans une trémie dans laquelle passe un con¬ voyeur à godets dont la forme est adaptée à l'aliment pour n'en prendre qu'une dose à la fois Les produits ainsi véhiculés, sont comptés et disposés en attente dans un conteneur solidaire d'un tiroir mobile qui permet le déchargement des aliments grâce à une motorisation qui en provoque l'ouverture et la fermeture.The cooking and food distribution unit is part of a distributor assembly comprising a storage unit constituted by a refrigeration cabinet for conservation and / or freezing according to the type of food to be distributed, equipped with a front door allowing loading food into a hopper through which a bucket conveyor whose shape is adapted to the food to take only one dose at a time The products thus conveyed, are counted and arranged waiting in a container secured to a movable drawer which allows the unloading of food thanks to a motorization which causes its opening and closing.
L'unité de cuisson représentée comprend un bloc de chauffe 1 et un cuiseur 2 dans lequel est disposé un bac de cuisson 3. Le bloc de chauffe 1 comprend un réservoir contenant le liquide de cuisson 4, par exemple de l'huile alimentaire, à l'abri de la lumière, mais à la pression atmosphérique.The cooking unit shown comprises a heating block 1 and a cooker 2 in which a cooking pan 3 is arranged. The heating block 1 comprises a reservoir containing the cooking liquid 4, for example cooking oil, at protected from light, but at atmospheric pressure.
Ce réservoir est fermé par un couvercle 5. Sous le réservoir est prévu un compartiment 6 destiné aux résistances électriques 7 de chauffage du liquide dont la température est stabilisée d'une façon précise par des moyens de régulation.This reservoir is closed by a cover 5. Under the reservoir is provided a compartment 6 intended for the electrical resistances 7 for heating the liquid, the temperature of which is stabilized in a precise manner by means of regulation.
Le couvercle 5 du réservoir 1 supporte une pompe 8 reliée à un tube 9 qui plonge dans le liquide en vue du prélèvement de celui-ci, et une canalisation 10 qui rejoint le cuiseur 2 et s'étend jusqu'au dessus du bac de cuisson 3, où elle débouche par au moins une buse de distribution 10a.The cover 5 of the tank 1 supports a pump 8 connected to a tube 9 which plunges into the liquid for the purpose of taking the latter, and a pipe 10 which joins the cooker 2 and extends to the top of the cooking tank. 3, where it opens out through at least one dispensing nozzle 10a.
Le cuiseur 2 substantiellement parallélépipédique, comporte un fond 11 en forme d'entonnoir muni d'un conduit 12 de vidange qui communique avec le réservoir 1. Une canalisation de trop plein 13 part du cuiseur, au-dessus du fond 11, et rejoint le réservoir 1.The substantially parallelepipedic cooker 2 has a funnel-shaped bottom 11 provided with a drain pipe 12 which communicates with the reservoir 1. An overflow pipe 13 leaves the cooker, above the bottom 11, and joins the tank 1.
Dans sa partie supérieure, le cuiseur 2 comporte une goulot- te 14 destinée à guider les aliments à cuire, issus du conteneur de l'unité de stockage et passant par un sas 15, jusqu'au bac de cuisson 3. La face avant du cuiseur 2 comporte une plaque 16 consti¬ tuant la façade d'un tiroir 17 s'ouvrant vers l'avant au moyen de colonnes 18 guidées dans des paliers 19 et reliées à leur extrémité opposée à la faça- de 16 par une plaque 20 dans laquelle est ménagée une lumière longitudi¬ nale 22 servant à l'engagement d'un maneton 23 monté à une extrémité d'une bielle 24 dont l'autre extrémité est calée sur l'arbre d'un moto- réducteur 25. On peut envisager de substituer à ce dispositif des vérins de commande du mouvement alternatif du tiroir 17.In its upper part, the cooker 2 has a neck 14 intended to guide the food to be cooked, coming from the container of the storage unit and passing through an airlock 15, up to the cooking tray 3. The front face of the cooker 2 comprises a plate 16 constituting the front of a drawer 17 opening towards the front by means of columns 18 guided in bearings 19 and connected at their end opposite to the facade of 16 by a plate 20 in which is formed a longitudi¬ nal light 22 used for the engagement of a crank pin 23 mounted at one end of a connecting rod 24 whose other end is wedged on the shaft of a motorcycle - reducer 25. One can consider replacing this device with cylinders for controlling the reciprocating movement of the slide 17.
L'étanchéité entre la porte 16 du tiroir 17 et la façade du cuiseur 2 est réalisée au moyen d'un joint 26.The seal between the door 16 of the drawer 17 and the front of the cooker 2 is produced by means of a seal 26.
Le bac de cuisson 3 est monté sur le tiroir 17 par un axe d'articulation horizontal 27 disposé au niveau du bord supérieur du bac et sur la paroi de celui-ci opposée à la porte 16. Cet agencement assure, lors de la sortie du tiroir, et comme montré à la figure 2, le basculement du bac vers le bas autour de l'axe d'articulation 27, ce qui assure l'évacua¬ tion par gravité des aliments cuits, compte tenu du fait que la paroi du bac 3 opposée à celle comportant l'axe d'articulation 27 est ouverte. En position de fermeture du tiroir, le fond 28 du bac 3 est en appui contre une butée-support 29 assurant son positionnement précis. Afin de favoriser l'évacuation des aliments, le fond 28 est incliné de haut en bas et de sa paroi comportant l'axe 27 vers sa paroi opposée ouverte. En position de fermeture, la paroi ouverte du bac 3 est obturée par une plaque 31 solidaire du tiroir.The cooking tray 3 is mounted on the drawer 17 by a horizontal hinge pin 27 disposed at the upper edge of the tray and on the wall of the latter opposite the door 16. This arrangement ensures, during the exit of the drawer, and as shown in Figure 2, the tilting of the tray down around the hinge axis 27, which ensures the evacuation by gravity of cooked food, taking into account that the wall of the tray 3 opposite to that comprising the hinge pin 27 is open. In the closed position of the drawer, the bottom 28 of the tank 3 is in abutment against a support stop 29 ensuring its precise positioning. In order to promote the evacuation of food, the bottom 28 is inclined up and down and from its wall comprising the axis 27 towards its opposite open wall. In the closed position, the open wall of the container 3 is closed by a plate 31 secured to the drawer.
Le bac de cuisson 3 comporte un fond perforé 28, tandis que ses parois latérales sont percées d'une rangée de trous 30 situés à proximité de leur bord supérieur.The cooking tray 3 has a perforated bottom 28, while its side walls are pierced with a row of holes 30 located near their upper edge.
Les vapeurs de cuisson sont évacuées du cuiseur 2 par un orifice supérieur 32 équipé d'un filtre et d'un extracteur de fumées à allures variables.The cooking vapors are evacuated from the cooker 2 by an upper orifice 32 fitted with a filter and a smoke extractor with variable gaits.
Le distributeur automatique, dans lequel prend place le bloc de cuisson 2 et de chauffe 1 est équipé d'un système de gestion program¬ mable qui traite toutes les informations données par des capteurs et en fonction des produits alimentaires à cuire et à distribuer.The automatic distributor, in which takes place the cooking block 2 and heater 1 is equipped with a programmable management system which processes all the information given by sensors and according to the food products to be cooked and distributed.
L'ordre de fonctionnement vient, par exemple, d'un monnayeur.The operating order comes, for example, from a coin mechanism.
S'agissant d'une distribution de portions de pommes de terre frites chaudes, les aliments, issus de la chambre de conservation, sont chargés par gravité dans le bac de cuisson 3. La pompe 8 véhicule l'huile contenue dans le réservoir 1 par la canalisation 10 jusqu'au-dessus du tiroir 17 et de son bac 3 où elle asperge les frites qu'elle contient. Comme le débit d'huile autorisé par les perforations du fond 28 est inférieur au débit d'alimentation, le bac se remplit en immergeant les aliments jusqu'à ce que le niveau d'huile atteigne les trous 30, qui assurent le retour d'huile au réservoir, par débor¬ dement.In the case of a distribution of portions of hot fried potatoes, the food, coming from the preservation chamber, is loaded by gravity into the cooking container 3. The pump 8 conveys the oil contained in the tank 1 by the pipe 10 up to the drawer 17 and its tray 3 where it sprinkles the fries it contains. As the oil flow authorized by the perforations in the bottom 28 is less than the feed rate, the tank is filled by immersing the food until the oil level reaches the holes 30, which ensure the return of oil to the reservoir, by debor¬ .
Grâce à ce procédé l'huile de cuisson se renouvelle constam¬ ment, et se trouve recyclée à chaque opération, ce qui permet d'en mettre en oeuvre un faible volume à une température optimale par chauffage dans le réservoir 4. Ces avantages se combinent à ceux d'une cuisson des aliments par aspersion et par immersion, sans nécessiter le trempage des aliments dans un bac rempli d'huile et équipé de moyens de chauffage de celle-ci.Thanks to this process, the cooking oil is constantly renewed and is recycled at each operation, which makes it possible to use a small volume at an optimal temperature by heating in the tank 4. These advantages are combined to those of cooking food by sprinkling and immersion, without requiring the dipping of food in a tank filled with oil and equipped with means for heating it.
Lorsque la cuisson est terminée, l'alimentation d'huile s'arrête, et le bac 3 de liquide se vide.When the cooking is finished, the oil supply stops, and the liquid tank 3 empties.
Lorsque les conditions de cuisson l'exigent, il est possible de réaliser après la vidange du liquide d'autres cycles d'aspersion-immersion, avant de commander l'ouverture du tiroir. Au cours de ce mouvement, le bac 3 bascule en avant et décharge les frites dans un gobelet, une barquette ou tout autre contenant approprié 33 , distribué à partir d'une réserve et tombant, un par un, dans un réceptacle situé devant le cuiseur 2. Une fois rempli, chaque contenant glisse dans une goulotte jusqu'à un présentoir où il est accessible au consommateur.When the cooking conditions require it, it is possible to carry out after the draining of the liquid other spray-immersion cycles, before ordering the opening of the drawer. During this movement, the tray 3 swings forward and discharges the fries into a cup, a tray or any other appropriate container 33, dispensed from a reserve and falling, one by one, into a receptacle located in front of the cooker 2. Once filled, each container slides into a chute to a display where it is accessible to the consumer.
En variante, on peut remplacer le bac de cuisson 3 par un panier formé d'un tissu métallique dont les mailles sont aptes à laisser s'écouler le liquide de cuisson suivant un débit inférieur à celui de l'alimen- tation en liquide de cuisson. Alternatively, the cooking container 3 can be replaced by a basket formed of a metallic fabric, the mesh of which is capable of letting the cooking liquid flow at a rate lower than that of the supply of cooking liquid. .

Claims

REVENDICATIONS
1 - Procédé de cuisson de produits alimentaires caractérisé en ce qu'il consiste à amener les produits dans un bac de cuisson D), à réaliser leur aspersion par un liquide de cuisson préalablement amené à une température prédéterminée, à réaliser l'évacuation du liquide de cuisson hors du bac sous un débit inférieur à celui d'amenée du liquide par aspersion, de telle sorte que le bac se remplit progressivement jusqu'à un niveau déterminé, en immergeant les produits alimentaires, à cesser l'alimentation en liquide de cuisson de telle sorte que le bac (3) se vide progressivement, puis lorsque le bac est vide, éventuellement à entreprendre un nouveau cycle de cuisson par aspersion et immersion, et enfin à réaliser l'évacuation des produits cuits hors du bac.1 - Method for cooking food products, characterized in that it consists in bringing the products into a cooking container D), in spraying them with a cooking liquid previously brought to a predetermined temperature, in discharging the liquid cooking out of the tank at a lower flow rate than the liquid supply by sprinkling, so that the tank gradually fills up to a determined level, by immersing the food products, to stop the supply of cooking liquid so that the tray (3) gradually empties, then when the tray is empty, possibly to undertake a new cooking cycle by spraying and immersion, and finally to carry out the evacuation of cooked products out of the tray.
2 - Procédé selon la revendication 1, caractérisé en ce qu'il consiste à réaliser l'amenée des produits alimentaires à cuire vers le bac (3) par gravité, et à réaliser l'évacuation des produits alimentaires cuits par gravité, par un mouvement combiné de translation et de basculement du bac.2 - Method according to claim 1, characterized in that it consists in bringing the food products to be cooked towards the tank (3) by gravity, and in carrying out the evacuation of the cooked food products by gravity, by a movement combined translation and tilting of the tank.
3 - Dispositif pour la mise en oeuvre du procédé selon l'une quelconque des revendications 1 et 2, caractérisé en ce que le bac de cuis¬ son (3) comporte un fond (28) perforé assurant une évacuation permanente du liquide de cuisson, les perforations de ce fond assurant le passage du liquide de cuisson sous un débit inférieur à celui du débit de la pompe (8) assurant l'amenée du liquide de cuisson sur les produits alimentaires par aspersion. - Dispositif selon la revendication 3, caractérisé en ce qu'au moins certaines parois latérales du bac comportent, à proximité du bord supérieur de celui-ci des trous 00) assurant l'évacuation du liquide de cuisson, lorsque le niveau de liquide à l'intérieur du bac atteint ces trous.3 - Device for implementing the method according to any one of claims 1 and 2, characterized in that the cooking tray (3) has a perforated bottom (28) ensuring permanent evacuation of the cooking liquid, the perforations of this bottom ensuring the passage of the cooking liquid at a lower flow rate than that of the pump flow (8) ensuring the supply of the cooking liquid to the food products by spraying. - Device according to claim 3, characterized in that at least some side walls of the pan have, near the upper edge thereof thereof holes 00) ensuring the evacuation of the cooking liquid, when the liquid level at l inside the tank reaches these holes.
5 - Dispositif selon l'une quelconque des revendications 3 et 4, caractérisé en ce que le liquide de cuisson est contenu dans un réser¬ voir (1) fermé de façon étanche vis-à-vis du bloc de cuisson (2), contenant des moyens de chauffage constitués par exemple par des résistances électri¬ ques (7), la circulation du liquide de cuisson étant réalisée par l'intermé¬ diaire d'une pompe (8) alimentée en liquide par un tube plongeur (9) péné¬ trant dans le réservoir, et distribuant le liquide par une canalisation (10) et des buses (10a) destinées à réaliser l'aspersion des produits alimentaires, le fond (11) du bloc de cuisson contenant le bac de cuisson étant équipé d'un conduit de vidange (12) ramenant le liquide de cuisson au réservoir.5 - Device according to any one of claims 3 and 4, characterized in that the cooking liquid is contained in a reser¬ see (1) closed tightly vis-à-vis the cooking block (2), containing heating means constituted for example by electric resistances (7), the circulation of the cooking liquid being carried out by the intermediary of a pump (8) supplied with liquid by a dip tube (9) penetrated trant in the tank, and distributing the liquid through a pipe (10) and nozzles (10a) intended for spraying food products, the bottom (11) of the cooking block containing the cooking tray being equipped with a drain pipe (12) bringing the cooking liquid back to the tank.
6 - Dispositif selon l'une quelconque des revendications 3 à 5, caractérisé en ce que le bloc de cuisson (2) comprend un tiroir (17) monté coulissant horizontalement, et dont la paroi avant (16) est susceptible de fermer le bloc de façon étanche, ce tiroir étant associé à des moyens de déplacement entre une position de fermeture et une position d'ouverture portant le bac de cuisson 0 ) proprement dit, le bac de cuisson 0 ) étant monté sur le tiroir (17) de façon pivotante autour d'un axe horizontal (27) disposé du côté opposé à la face avant du tiroir, le fond (28) du bac 0 ) reposant, en position de fermeture du tiroir, sur une butée support (29), puis au cours du mouvement d'ouverture du tiroir sur le bord avant et inférieur de l'ouverture ménagée dans le bloc de cuisson pour le passage du tiroir.6 - Device according to any one of claims 3 to 5, characterized in that the cooking block (2) comprises a drawer (17) mounted to slide horizontally, and whose front wall (16) is capable of closing the block sealingly, this drawer being associated with displacement means between a closed position and an open position carrying the cooking container 0) proper, the cooking container 0) being pivotally mounted on the drawer (17) around a horizontal axis (27) disposed on the side opposite to the front face of the drawer, the bottom (28) of the container 0) resting, in the closed position of the drawer, on a support stop (29), then during the drawer opening movement on the front and bottom edge of the opening in the cooking block for the drawer to pass through.
7 - Dispositif selon la revendication 6, caractérisé en ce que la paroi du bac de cuisson (3) située du côté de la face avant du tiroir est ouverte, et en ce que le fond (28) du bac de cuisson est incliné de haut en bas et de l'arrière vers l'avant. 8 - Dispositif selon l'une quelconque des revendications 6 et 7, caractérisé en ce que les moyens de manoeuvre du tiroir sont constitués par un dispositif bielle-manivelle (22-24) entraîné par un motoréducteur7 - Device according to claim 6, characterized in that the wall of the cooking container (3) located on the side of the front face of the drawer is open, and in that the bottom (28) of the cooking container is tilted high bottom and back to front. 8 - Device according to any one of claims 6 and 7, characterized in that the drawer operating means are constituted by a connecting rod-crank device (22-24) driven by a geared motor
(25), le tiroir (17) étant guidé au cours de ce mouvement par des colonnes horizontales (18) traversant des paliers fixes (19). 9 - Dispositif selon l'une quelconque des revendications 3 à 8, caractérisé en ce que le bloc de cuisson (2) communique avec une chambre de conservation des produits par un sas (15) débouchant dans une goulotte (14) de guidage de ces produits vers le bac de cuisson.(25), the drawer (17) being guided during this movement by horizontal columns (18) passing through fixed bearings (19). 9 - Device according to any one of claims 3 to 8, characterized in that the cooking block (2) communicates with a product preservation chamber by an airlock (15) opening into a chute (14) for guiding these products to the cooking tray.
10 - Dispositif selon l'une quelconque des revendications 3 à 9, caractérisé en ce que le bloc de cuisson comporte un extracteur de vapeurs muni d'un filtre (32).10 - Device according to any one of claims 3 to 9, characterized in that the cooking block comprises a vapor extractor provided with a filter (32).
11 - Dispositif selon l'ensemble des revendications 3 à 10, caractérisé en ce qu'il comporte une unité logique de gestion commandant à partir d'une instruction, successivement l'amenée des produits alimentaires à partir de la chambre de conservation dans le bac de cuisson 0), l'opération de cuisson proprement dite par aspersion et immersion des produits dans un liquide de cuisson (4), le retour du liquide de cuisson dans le réservoir de stockage (1), l'évacuation des produits cuits hors du bac de cuisson vers un contenant 03 ) que peut saisir l'utilisateur, ce contenant ayant été préalablement automatiquement positionné dans la zone de réception des produits sur une instruction fournie par le dispositif de commande. 11 - Device according to all of claims 3 to 10, characterized in that it comprises a logical management unit controlling from an instruction, successively the supply of food products from the preservation chamber in the tray 0), the actual cooking operation by spraying and immersing the products in a cooking liquid (4), the return of the cooking liquid in the tank storage (1), the evacuation of cooked products from the cooking tray to a container 03) that the user can grasp, this container having been previously automatically positioned in the product reception area on an instruction provided by the device control.
PCT/FR1990/000199 1989-03-24 1990-03-23 Process for frying food, device for its implementation and distribution of the cooked products WO1990011583A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR89/04208 1989-03-24
FR8904208A FR2644684B1 (en) 1989-03-24 1989-03-24 PROCESS FOR RAPID COOKING OF FOOD PRODUCTS AND APPARATUS FOR THEIR AUTOMATIC DISPENSING

Publications (1)

Publication Number Publication Date
WO1990011583A1 true WO1990011583A1 (en) 1990-10-04

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PCT/FR1990/000199 WO1990011583A1 (en) 1989-03-24 1990-03-23 Process for frying food, device for its implementation and distribution of the cooked products

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EP (1) EP0416088A1 (en)
JP (1) JPH03505042A (en)
AU (1) AU5414490A (en)
CA (1) CA2029864A1 (en)
FR (1) FR2644684B1 (en)
WO (1) WO1990011583A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU680052B2 (en) * 1993-11-10 1997-07-17 Hisaka Works Limited Fried food producing method and apparatus

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103720377A (en) * 2013-12-20 2014-04-16 吴江市俊成精密机械有限公司 Frying device

Citations (7)

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Publication number Priority date Publication date Assignee Title
BE768501A (en) * 1971-06-01 1971-11-03 Traitements Thermiques S A FRYING PROCESS AND DEVICE FOR ITS IMPLEMENTATION.
US3865964A (en) * 1971-03-15 1975-02-11 Ore Ida Foods Coating the surface of frozen, fried french fries with atomized fat globules
EP0026565A1 (en) * 1979-08-06 1981-04-08 General Foods Corporation A frozen sliced potato product that simulates deep-fried potatoes and a method of manufacturing it
FR2501491A1 (en) * 1981-03-13 1982-09-17 Mariotti Rene INDUSTRIAL FRYER
FR2537423A1 (en) * 1982-12-10 1984-06-15 Patriarca Jean OIL CIRCULATION FRYER
EP0168359A1 (en) * 1984-06-20 1986-01-15 Alfredo Cavalli A foodstuff frying appliance, particularly for domestic use
FR2593626A1 (en) * 1986-01-27 1987-07-31 Beauvalet Christelle AUTIMATIC OR SEMI-AUTOMATIC DISPENSER OF HOT FOOD PORTIONS FROM FROZEN PRODUCTS, FOR EXAMPLE FRIES OR OTHER FECULANTS AND FRESH PRODUCTS BASED ON MEAT, FISH OR OTHER

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3865964A (en) * 1971-03-15 1975-02-11 Ore Ida Foods Coating the surface of frozen, fried french fries with atomized fat globules
BE768501A (en) * 1971-06-01 1971-11-03 Traitements Thermiques S A FRYING PROCESS AND DEVICE FOR ITS IMPLEMENTATION.
EP0026565A1 (en) * 1979-08-06 1981-04-08 General Foods Corporation A frozen sliced potato product that simulates deep-fried potatoes and a method of manufacturing it
FR2501491A1 (en) * 1981-03-13 1982-09-17 Mariotti Rene INDUSTRIAL FRYER
FR2537423A1 (en) * 1982-12-10 1984-06-15 Patriarca Jean OIL CIRCULATION FRYER
EP0168359A1 (en) * 1984-06-20 1986-01-15 Alfredo Cavalli A foodstuff frying appliance, particularly for domestic use
FR2593626A1 (en) * 1986-01-27 1987-07-31 Beauvalet Christelle AUTIMATIC OR SEMI-AUTOMATIC DISPENSER OF HOT FOOD PORTIONS FROM FROZEN PRODUCTS, FOR EXAMPLE FRIES OR OTHER FECULANTS AND FRESH PRODUCTS BASED ON MEAT, FISH OR OTHER

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU680052B2 (en) * 1993-11-10 1997-07-17 Hisaka Works Limited Fried food producing method and apparatus

Also Published As

Publication number Publication date
AU5414490A (en) 1990-10-22
CA2029864A1 (en) 1990-09-25
JPH03505042A (en) 1991-11-07
FR2644684A1 (en) 1990-09-28
FR2644684B1 (en) 1991-07-05
EP0416088A1 (en) 1991-03-13

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