h a l f b a k e r yMake mine a double.
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We have a Deep Fryer that is twice as tall as it otherwise needs to be. A wire basket full of fryable food items is then dunked into the boiling oil in the lower portion of the Fryer. After frying is done, the wire basket is then raised out of the oil and is immediately spun like a salad-spinner, so
that any residual frying oil is flung off the fried food by centrifugal force. The oil that flies off hits the upper walls then drips back into the same original pool of frying oil below.
That pool of oil below can later be passed through a filter for purification, perhaps also with the aid of spin-centrifugation.
Bacon_20Lathe
[hippo, Sep 18 2024]
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//that is twice as tall as it otherwise needs to be// |
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But you add the second stage spinning height, then it needs to be that tall, and so then you have to make it twice as tall again, or four times as tall as the standard fryer. This makes it unstable and likely to fall over on its side once the spinning mechanism starts up (especially if the basket is unevenly loaded) spilling boiling oil all over the worktop and the cupboards beneath and the kitchen floor, while the spinner keeps roaring and the machine rolls and jumps off the edge smashing into the oil-soaked floor and possibly catching fire. |
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It gets my vote, especially if instability issue requires the additional purchase of a set of heavy chains and fixing of anchored bolts to secure it in place. |
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[+] I'm really liking these food and kitchen-oriented ideas. This one is kind of a performance appliance, with the dining audience behind heatproof glass and the kitchen staff dropping into 55-gallon barrels until the fries are dry. |
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"Do you want fries with that? There's a $40 SAG surcharge added to the $1.79 cost of the fries to cover medical and occupational accidents. Biggie size is $70 and $2.79." Fish Filet has been removed from the menu due to burn risk. |
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// But you add the second stage spinning height, then it needs to be that tall, and so then you have to make it twice as tall again, or four times as tall as the standard fryer. // |
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If by "second stage" you're referring to the portion where the pool of oil gets forced through a filter by spin-centrifugation, I don't think it has to be tall. Since oil is a fluid, it can be pushed into whatever geometry is convenient. |
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I'm sure someone could develop an idea for a high speed kebab machine that used a lathe action to remove material from the rapidly rotating cone of meat. Being a vegetarian precludes me from elaborating the details of such a suggestion ie the protective screens; the collection and making apparatus and other trifling matters. |
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@ xenzag: that's an interesting idea -- either as a lathe or as a pottery wheel, you could spin the skewer to shape whatever food's on the skewer. |
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[xen] I think you are referring to the Robo-Shawarma unit. Combined with the Perfect Pita sandwich assembly unit you have a street-ready food business. |
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You could spin it while at the same height? |
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Once the oil is on the walls of the oil-bath, the basket full of oil-free fries could raise 'just above' the oil bath. It then spins down. This way it would not need to be twice as high. |
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@mylodon:
When I said the basket should be raised out of the oil after frying - yes, I meant that the basket should be raised just enough to be out of the oil. Then it could be spun. I think it's best to do the spinning immediately after coming out of the boiling oil because that's when the residual oil on the food will still be hottest, and thus less viscous, and thus able to fly off the food most easily while having less chance to soak in. |
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