ES1314066U - Filtering device for frying oils (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Filtering device for frying oils characterized by working with cold oil and because it comprises a frame for mounting the assembly, in the upper part of which there is a low-pressure self-priming pump with quick-connect connectors at the inlet and outlet, a power supply, a manual timer, a pilot light and the filter housings are mounted in the lower part of the frame.

Description

DESCRIPTION

Filtering device for frying oils

Filtering device for frying oils designed for the hotel, restaurant, catering (HORECA) and frying establishments.

Technical sector

Next, we will offer a solution and some guidelines for addressing the short shelf life of frying oils. To this end, equipment has been designed to separate all solid residues, including small suspended particles, found in fryer oil. Due to burning and reburning, these residues are the main cause of its degradation and the increase in acrylamides in certain types of food. This way, we also maintain the acidity level and avoid contamination of odors and flavors. Furthermore, referring to the aforementioned guidelines and relying on natural decantation, we will also separate and discard fats from meat and fish, colorings, preservatives, spices, salts, etc., the main cause of the increase in polar compounds. Furthermore, we know that fats have a lower flash point than oil, so by controlling them, we will maintain the smoke point, which is essential for kitchen safety.

The objectives are aimed at extending the useful life of the oil used in fryers and, with a small variety of devices, we will be covering all the current needs of kitchens, whose main recipients are HORECA establishments: hotels, restaurants, catering establishments, as well as specialized establishments.

To achieve this, we're going to change the current dynamic and encourage the introduction of a new concept and a new methodology: "don't let it get dirty."

The reasons that led to the emergence of this filtration system are mainly four: economy or cost containment, operator safety, increased food quality, and sustainability or reduction of toxic waste.

State of the art

First, we will refer specifically to the legislation regulating the quality of heated oils and fats, which corresponds to the Order of January 26, 1989, and then we will refer to the cycles and treatments of frying oils and the filtering systems available on the market:

The legislation, in Article 6 of the aforementioned Order, states that frying oils are suitable for human consumption as long as the concentration of polar compounds does not exceed 25%, and the addition of any type of chemicals is completely prohibited. Article 8 allows the addition of oil or fat used to replace that consumed during the frying process.

I. The places where polar bears are tracked are in the minority, and the rest are usually guided solely by their "appearance."

II. There are countless establishments where no filtration is performed and where the use cycles of frying oils are extremely short (around 2 days). The oil is discarded based on its appearance: increased density, blackening, unpleasant odors and flavors, etc.

There are currently several types of filtration or "filtering techniques" to try to extend the oil's useful life. These are:

1. Manual filtering

2. Gravity filtration or American filtration system. With three formulas:

a. Stainless steel mesh

b. Cellulose.

c. Made of cellulose with additives

3. Turbulence filtering or German system

4. Qualitifry

5. Frylow device

Note that in each and every one of the aforementioned options, boiling oil is used, so only solid particles are decanted. Depending on the particle size of the filter element, these particles are retained, requiring daily replacement. Furthermore, the fats from the food prepared in them, as well as colorings, preservatives, etc., remain inside the fryers, so the polar compounds continue their exponential upward trend, lowering the smoke point by the same amount. This poses a significant ignition risk for the establishment and the health of diners.

Regardless of the type of filtration used at the facility, at the end of the cycle, whether due to appearance or polar saturation, the oil must be discarded. The fryer is emptied and its contents taken to a tank for collection by an authorized company for subsequent recycling. In countless installations, the sediment has covered the heating elements or heating elements, so that, as they are crystallized, they must be broken off with spatulas, knives, etc., all of which poses a significant risk of breakdown due to improper handling. The fryer is then cleaned with degreasers, detergents, and other chemicals, water, rinsing, time, etc., which results in significant economic and environmental costs.

Furthermore, alarming data indicates that of the 5,000 tons of frying oil consumed in Spain, only 31% is collected for recycling, leaving the remainder (approximately 3,500 tons) to be dumped; this poses a serious problem for wastewater treatment plants and our environment.

Object of the invention

We start from the basis of the wide range of existing modes of use in kitchens, so exact results cannot be specified. However, the goals to be achieved through this invention are to extend the current useful life of fryer oils by five to eight times (a current cycle of four days will be reduced to 20-28 days), save oil acquisition costs, reduce energy consumption costs, reduce storage space, reduce toxic waste and, above all, increase operator safety and the quality of the food offered. Globally, apart from raising public awareness (which is not in our hands) and continuing with the proportionality indicated above, if we can consume one-fifth of the oil we used, we will also reduce the toxic waste generated and consequently the spills by five-sixths. To do this, we will take into account the following sections:

The purpose of the devices presented here, in terms of physical state, are:

1. Operator safety: we will be working with cold oil.

2. Ease of use: no special training is required.

3. Efficiency and performance: much higher than what is currently on the market (>300 times)

4. Consumption and size: lower in consumption and similar in size.

5. Filtration method: by decantation and pressure.

The objective of the devices and their guidelines, in terms of results, are:

1. We always work with clean oil: higher quality food

2. Natural settling of fats and additives.

3. Longevity: 5 and 8 times longer lifespan than traditional ones.

4. Savings in oil purchases: around 85%

5. Environmental contribution: significant reduction in toxic waste by 90%.

6. Reduction in energy consumption (-20%) and shorter frying cycle times: Contribution to the control of acrylamides.

7. We take the hard work out of cleaning your fryer - it's always clean

8. We eliminate degreasers, detergents, rinsing water, etc.

9. We eliminate the risk of possible breakdowns due to manipulation.

10. Savings in cleaning and maintenance work.

11. Cost savings

Technical problem raised

The problem posed is the short shelf life of frying oils in industrial kitchens, the high risk to the operator of current systems, their low effectiveness, and the high number of fryers in kitchens in terms of their capacity and the respective food families they produce.

Fryer oils degrade mainly due to a series of factors:

1. Temperature: Let's assume the thermostats are in good condition and that the temperature indicated in the supplier's data sheet is being maintained. Once the temperature increases and the oil burns, it is no longer recoverable.

2. Lighting: Kitchen lighting is what it is... and we're not going to change it.

3. Air: oxidation. Let's assume that when the fryers aren't working, they'll be covered by their lids during each cycle.

4. Food Waste: Solid organic particles, fats, and additives that pass through the mesh of the baskets and remain inside the oil: this is where we will act.

It has been observed that one of the main agents that degrade fryer oil, and that does so exponentially, is food scraps that pass through the basket and remain in the fryer. These scraps burn, overburn, and carbonize, increasing the density of the oil and also imparting a bad taste, odor, and color. Among the scraps mentioned are also the fats from food and additives. The smaller the particle, the easier it is to burn and consequently cause degradation. When a certain point is reached, the cook, realizing that saturation has been reached, opts to replace it. In countless cases and places, scraps are discarded solely for appearance, without any analytical control system.

Legislation states that an oil is suitable for human consumption as long as it does not exceed a 25% concentration of polar compounds, in which case it must be discarded. The addition of chemicals is expressly prohibited, and the addition of oil lost through use is authorized. Furthermore, the increase in acrylamides occurs due to the long frying cycle times and contamination caused by the remains of burnt solids in certain food types. The heat curve in fryers and cycle times are directly proportional to the oil's density; that is, the higher the density, the longer it takes to reach working temperature and the longer the cycle time, which translates into higher energy costs.

Another important consideration in the current use of fryer oil is the timing of its replacement. Frequently, when opening the oil tap for the respective chamber, one finds blockages caused by crystallized sediment, sometimes even covering the heating elements or the heating element. This requires cutting and breaking the oil, often causing damage to the heating elements, the drain seals, or the oil tap cover. In addition to the potential damage that could be caused, which involves repairing or replacing the damaged element and resulting downtime, there is also the associated work of extracting the wells and cleaning with degreasers, detergents, rinsing, etc., oily water, soapy water, etc., which only increases the time invested and, consequently, kitchen costs.

There are a variety of types of fryers in kitchens, in terms of their typology and capacity, and there are several families of food prepared.

Technique that provides the invention

To solve all of the above, all that's needed is a change in concept and habits: "don't let the oil get dirty" and a change in methodology. This requires combining a key characteristic (cold processing) and two techniques: natural decantation and mechanical filtration.

We will also observe the characteristics of the frying oil:

• It is an element with a density lower than that of water.

• We work with high temperatures (according to the technical data sheet from 165 to 175 °C).

• While we work there is a loss of /- 10% that is lost through food

• There are remains of processed foods (solid and liquid)

• We cannot exceed 25% of polar compounds

The utility model presented is a pressure filtration system—that is, a completely physical and mechanical system—that allows for the use of filtering elements with much lower grammages and greater efficiency than those currently on the market. This results in greater effectiveness and, consequently, longer oil life. This is all accompanied by the aforementioned decantation guidelines, which will be detailed in the following sections. The yields obtained compared to traditional systems are:

1. Gravity filtration:

• mesh (500 microns): 500 times larger

• Cellulose (400 microns): 400 times higher

2. Turbulence filtered (300 microns): 300 times higher.

We will then adjust or design the equipment according to the actual needs of the kitchens in terms of fryer capacity and the food products produced. The size or dimensions of the filter elements or cartridges and their pumps will depend on the required capacity or needs.

These are:

• Equipment with three filters in its serial configuration: designed for most kitchens where a family of food (battered products) is processed, adapting the size of the tandem cartridges, which are of different weights, to the capacity of the fryer.

• Equipment with three filters in parallel configuration: designed specifically for fried potatoes (churros, fritters, etc.) where the oil becomes less dirty and gains in longevity, adapting the size of the cartridges, these being 1 micron, to the capacity of the fryer.

• Equipment in its independent filter configuration: designed for kitchens with multiple fryers and/or different feed types, adapting the number of filters and size of the filter cartridges to the fryers in the facility. Example: In this section, premises with three different fryers with three different feed types can be treated the same as those with three large-capacity fryers with built-in pre-filtering equipment.

By emptying, decanting, and filtering daily, we separate all food residues left inside the fryer, along with any suspended flour, as well as fats and additives from food processing (meat, fish, etc.), thus preventing rapid degradation, flavor contamination, and increased acidity, while maintaining the original smoke point. This formula helps maintain the cleanliness and fluidity of the oil, making the heating elements more efficient, reducing the time it takes to reach working temperature and reducing frying cycle times. All of this saves energy costs and also helps us control acrylamides.

Advantages

The advantages or benefits provided by the invention presented are:

1. Total safety for the operator.

2. Simplicity in handling.

3. Total operating comfort

4. Use of natural decantation

5. Effective results: 1 micron weight when the usual minimum is 300

6. Increase the current useful life by 500 to 800%

7. Always work with clean oil: which translates into increased food quality

8. Significant decrease in the acquisition of oils: around 85%

9. Significant reduction of toxic waste /- 90%: Environmental Contribution 10. Reduction of energy consumption compared to the existing one (- 20%)

11. Reduction in cycle times (+/- 15%), which contributes to the reduction and control of acrylamides.

12. Coverage for all kitchen options

13. Complete elimination of the risk of breakdowns due to handling of the fryers.

14. Total elimination of risk for the operator.

15. Disappearance of current cleaning work.

16. Low manufacturing cost.

17. Change cartridges at the end of the cycle (15-20 days)

18. Immediate amortization

19. Virtually zero maintenance

Detailed description of the invention and description of the drawings

First, let's look at the comparative curves in the evolution of the oil, Figures 1 and 2:

1. The orange lines indicate the oil's saturation point, i.e., when the polar compounds are at 25%. After that, we should discard it.

2. The fine black rising ramps indicate the upward degradation resulting from a day of use.

3. The thick lines sloping downward indicate the daily amount of oil added. Remember that between 8 and 10% is lost in the diet, and by adding these amounts, we purify the existing oil to a certain degree.

4. The dashed lines with a downward direction indicate the recovery of the oil after cleaning it by decantation and the filtering device.

In Fig. 1, we see the characteristic curves for current oil usage. After four or five days, the polar values are at 25%, so we'll have to discard the oil. Adding new oil improves the existing oil practically nothing.

Figure 2 shows the curve resulting from daily decantation and filtration, and the addition of lost oil to the feed. If we draw an imaginary line connecting the daily vertices, we can see that the line of rise in polar compounds is much sweeter, reaching saturation between days 20 and 28, which guarantees a shelf life 5 to 8 times longer than the traditional one.

In Fig. 3 we can see the "Standard Configuration" of the filtering device composed of a series of blocks or elements that we detail below and that are the result of modifications made to a home osmosis system with 12" cartridges and whose performance is calculated for fryers with a capacity of up to 30 liters. For boilers with a higher capacity (up to 1500 liters) the same configurations will be used, changing only the dimensions of the equipment elements:

A.- This is a 24-volt DC diaphragm pump, self-priming and designed primarily for osmosis systems and nonflammable liquids. It delivers a flow rate of 1.5 µm at the outlet and a pressure of 128 psi (approximately 8 atm).

Quick-connect connectors for a 3/8" hose are installed at the inlet and outlet. For larger capacities, a higher-flow electric pump with appropriate interconnection will be provided.

B. - This is the module comprising the electric pump's power supply, composed of a 220V AC/24V transformer and controlled by a manual timer and pilot light. The power supply's output depends on the electric pump's consumption.

F.- This is a metal frame that houses all the equipment. The upper part houses the electric pump, its power supply, and the casing; this houses the timer and pilot light. The lower part houses the filter housings. The frame gives the device unity, robustness, and portability, as well as the ability to rest on a shelf or hang on a wall using two hooks.

C, D and E. - These are the housings for the cartridges that will perform the filtering and their interconnection will be carried out according to the chosen or necessary configuration. The housings will be equipped with "quick plug and a disconnection safety" connectors for 3/8" tubing. As a general rule, these housings come threaded for % ", so the diameter of the drill will have to be increased and the 3/8" thread made using the appropriate tap. As previously stated, for larger capacities, cartridges and their corresponding larger housings will be installed with the appropriate interconnection.

IN.- 3/8" inlet pipe which will be responsible for suctioning the oil. For higher flow rates, 1" pipes will be chosen or the appropriate one according to the connectors of the electric pump.

OUT.- 3/8" outlet pipe which will deliver the filtered oil. For higher flow rates, as previously mentioned, 1/4" or similar pipes will be used.

g. - Tutor: stainless steel tube that will be used to adjust the suction height of the inlet hose, introducing it into the already decanted oil.

h. - Clamp or flange. Its main function is to secure the 3/8" inlet pipe (IN) to the tutor (g). This allows us to adjust the suction height. For larger section pipes, the sets will be provided with the corresponding size.

Pre-filter: used to perform an initial screening and prevent larger sediment from being absorbed, thus avoiding valve blockages.

In Fig. 4, we see the diagram of the filtering device in its series configuration: a device with filters of different weights arranged in series. Designed for fryers with a feed range of 30 liters and a capacity of 0.5 liters.

In Fig. 5, we see the diagram of the filtering device in its parallel configuration: a device with filters of the same grammage placed in parallel. Designed for fryers with a family of feeds that degrade the oil less (potatoes, churros, fritters, etc.) and an approximate capacity of 30 liters.

In Fig. 6, we see the diagram of the filtration device configured with several independent filters: using the same self-priming pump and the same frame. Designed for premises with several fryers and different feed families. Filtering can be achieved by means of a stopcock or automated by a solenoid valve. To prevent oil mixing, we install a non-return valve at the outlet of each vessel. Designed for fryers with a capacity of 12 liters or less.

Figure 7 is designed for those establishments with two fryers and two different feed groups in a series/parallel configuration. We'll dedicate one cartridge to the cleanest feed group and the other two to the one that leaves the most sediment. We'll also install check valves to prevent oils from mixing in the different vessels.

In Fig. 8 we can see the configuration made for premises where there is already a pre-filter and greater effectiveness is required, and where several filtering elements with independent electric pumps will be mounted on the same frame.

As mentioned above, the filtration device elements will be commensurate with the required performance. In the configurations shown in Figs. 5, 6, 7, and 8, a primary filter (prefilter) will be located in the "IN" absorption tube.

Detailed operation of the filtration system:

Let's remember again that health authorities tell us that an oil suitable for human consumption must have a concentration of polar compounds below 25% and must not contain any chemical additives.

Let's detail the steps to follow:

1. We will not condition the performance of the equipment on the use of any specific oil, brand or type.

2. We fill the fryer with the oil we are going to use and work with it for a day.

3. The next morning, or with the oil cold (below 40°C, depending on the kitchen's operating conditions), we're ready to begin the process. To do this, use a ladle or skimmer to stir the oil to remove all the sediment that has settled at the bottom of the pan overnight. We open the tap and empty the contents; we use a funnel to transfer the oil to a carafe (preferably transparent).

4. We will place a small "colander or sieve" over the funnel to separate the larger remains, which, once the operation is completed and with a simple shake, we will discard.

5. Note that the sediment from one day is relatively small and the same flow will drag it into the carafe.

6. The fryer is now empty and clean. Its heating elements are sparkling clean. At most, and at the chef's discretion, we'll wipe it with a piece of cellulose paper. We turn off the shutoff valve.

7. We take the gas tank to the location where the filtration device is installed. Given the tightness of kitchens and the stress they entail, we'll install the unit where it will be least intrusive: hallway, adjoining room, office, pantry, etc. (since we can move the oil). As indicated above, the unit can be placed on a table or shelf or hung on the wall using two hooks. It requires an AC outlet between 110 and 240 V.

8. We will observe that, inside the carafe, and after a few minutes, there has been a natural decantation and the content has stratified: the sediment will be at the bottom, above this (if we have worked with meat or fish) we will observe an area with a whitish slime (butter or animal fat) together with additives (colorings, preservatives, spices, salts, etc.) and, above all, the vegetable oil which will be cloudy due to the innumerable quantity of small particles in suspension.

9. We attach the inlet or absorption hose (IN) to the support (g) using the clamps or cable ties (h) and adjust its end to the precise height so that it draws only the vegetable oil. We insert the assembly (support tube) into the bottle.

10. Activate the timer (B) on the filtering device. The device draws in the oil using the self-priming pump (A), pressurizing it in any of the configurations, through the filters (C, D, E), and through the outlet hose (OUT). We obtain clean, re-usable oil. Pouring it into another container or pot, we simply grab it, empty it back into the fryer, and begin a new daily work cycle. Alternatively, we can place the outlet hose inside the fryer itself, allowing it to fill as the oil filters through. We leave the remaining "layers" inside the container and then dispose of them directly in the recycling bin.

11. Add the necessary oil (lost in the feed) until the fryer reaches its working level. As a general rule, between 8 and 10% of the oil remains in the food prepared in it, so you'll need to add more.

12. Over the following days, at the end of the daily work, we will monitor the polar compounds. When the reading reaches 25% concentration, we will discard the oil, change the filter cartridges, and start over again as in step 1.

13. To change the cartridges, unscrew the sockets (C, D, E), change the cartridges according to the appropriate colors and numbers, and screw the sockets back on. Then, retighten them with the appropriate wrench.

14. When we empty the oil daily, the same flow carries away the day's dregs, so by leaving it clean and ready for use we will avoid, throughout the season, the arduous and cumbersome task of cleaning fryers, the consumption of products for this (degreasers, detergents, etc. with the consequent environmental pollution) and the risk of breakdowns due to handling.

15. In premises with pre-filtering, place the absorption hose (IN) in the designated tank. You can set the timer or equip it with automatic devices to perform the final filtration at midnight or at a time appropriate to the needs of the premises.

The operation of the filtering device is very simple: a self-priming electric pump draws in the oil, injects it into the filters under pressure, and at the outlet, the oil is 90% clean and ready for reuse. Working with cold oil allows for more effective filtration at a lower weight.

Since, for operator safety, we will be working with cold oils, and to prevent deformation or destruction of the equipment, we will not be able to exceed 40°C.

Example of realization

We're starting with a homemade osmosis system that, for cost reasons, we can make perfect use of if we make a series of modifications:

• We disassemble all its components and we will use the frame, the cover, the feeder, the self-priming pump, and the cups.

• We changed the connectors on the self-priming pump, which as standard are included for % pipes, so, respecting the original thread, we will fit them with 3/8" pipes.

• We then change all the connectors of the vessels, which were originally threaded to %". To do this, we increase the hole and, with the help of the tap, we increase the female thread to 3/8". We place the connectors according to the equipment configuration, with the tube outlets being 3/8".

•To ensure the connectors are watertight, we will place Teflon thread on all threads.

•We will also remove the original switch from the cover, replacing it with a pilot light that will indicate when the equipment is operating.

•We also incorporated a manual timer into the cover that controls the power supply.

• We also change the type and weight of the filter cartridges to those suitable for achieving optimal results with the oil. They must be made of polypropylene, a material approved for use with food.

• We interconnect the device with a 3/8" tube according to the attached diagrams and configurations. The configuration will depend on the equipment's function: volume of oil to be treated and feed type.

For larger capacity boilers or fryers, following the configurations presented here, the elements described will be replaced with larger ones with adequate performance.

Claims (4)

1. Filtering device for frying oils characterized by working with cold oil and because it comprises a frame for mounting the assembly, in the upper part of which there is a low-pressure self-priming pump with quick-connect connectors at the inlet and outlet, a power supply, a manual timer, a pilot light and the filter housings are mounted in the lower part of the frame. 2. Filtering device for frying oils, according to claim 1, characterized in that the upper part of the filter housings are connected according to a series, parallel or series/parallel configuration. 3. Filtering device for frying oils characterized by using a single frame that includes several independent filtering assemblies. 4. Filtering device for frying oils, according to claim 1, characterized in that in each of the configurations we will install the elements that best fit the necessary performance.