Design and performance testing of liquid separation fryer

• Main Authors: Trijid Wilawan, Khamdaeng Tipapon, Wongsiriamnuay Thanasit, Panyoyai Numpon
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/47/e3sconf_tsae2020_04005.pdf

This study presents a liquid separation fryer using the principle of heat transfer between different liquids, oil, and water, to be used as a hot and cold fluid in the frying process, respectively. It causes small pieces of food to fall into the water zone, causing no burns, which causes the fried oil not to be black and smokeless while cooking. This study was comparing the efficiency of the frying results between the liquid separation fryer with the conventional frying pans at the same process is 180°C of oil temperature, use the polar test set to measure the quality of the oil. The results found that the number of frying process in liquid separation fryer has 27 times more than regarding the amount of an extreme in used by conventional frying pans. From the prototype experiment, the fuel frying rate was reduced by 16.79%, causing the production cost to decrease by 20.6%. The production volume was more than 20.1% than the conventional pan; because of this, the liquid separation fryer has a temperature-controlled to save the amount of gas used.