Conveyor-based frying apparatus and methods of use

Abstract

A fryer can include a base having a reservoir for receiving oil for frying a food product and a hood coupled to the base. The fryer can have an inlet at an upstream section and an outlet at a downstream section. At least one conveyor can move food product from the inlet to the outlet. A first baffle member and second baffle member can be positioned over the conveyor to define a frying chamber therebetween. The first and second baffle members can restrict air from flowing into the frying chamber from outside of the frying chamber.

We claim: 
     
         1 . A fryer comprising:
 a base having a reservoir for receiving oil for frying a food product;   a hood coupled to the base and having an inlet at an upstream section and an outlet at a downstream section;   at least one conveyor configured to move food products from the inlet to the outlet;   a first baffle member positioned over the at least one conveyor; and   a second baffle member positioned over the at least one conveyor downstream of the first baffle member;   wherein the first and second baffle members define a frying chamber therebetween and the first and second baffle members restrict air from flowing into the frying chamber from outside of the frying chamber.   
     
     
         2 . The fryer of  claim 1 , wherein the first and second baffle members extend downward from a top portion of the hood and extend across the width of the hood to substantially restrict air from flowing into the frying chamber. 
     
     
         3 . The fryer of  claim 2 , wherein the first and second baffle members extend downward so that a lower portion of the first and second baffle members is adjacent to a top surface of the at least one conveyor. 
     
     
         4 . The fryer of  claim 3 , wherein the first and second baffle members are vertically movable to adjust a distance between the lower surface of the first and second baffles and the top surface of the at least one conveyor. 
     
     
         5 . The fryer of  claim 1 , wherein the hood further comprises a steam recapture port positioned between the first and second baffle members. 
     
     
         6 . The fryer of  claim 1 , wherein the hood further comprises at least one exhaust port positioned outside of the frying chamber in the vicinity of at least one of the first and second baffle members, the at least one exhaust port being configured to restrict air from outside of the frying chamber from entering the frying chamber. 
     
     
         7 . The fryer of  claim 1 , wherein the frying chamber comprises a first frying section and a second frying section separated from the first frying section by a wall member. 
     
     
         8 . The fryer of  claim 7 , wherein the at least one conveyor comprises a first conveyor member that moves the food product through the first frying section and a second conveyor member that moves the food product through the second frying section, wherein the first conveyor member has an inclined section to raise the food product over the wall member. 
     
     
         9 . The fryer of  claim 1 , wherein the at least one conveyor comprises a plurality of side links coupled together via rod members that extend across width of the conveyor, the conveyor further comprising a plurality of slidable members positioned between the side links and a channel extending along at least a portion of the base, the channel configured to receive the plurality of slidable members of the at least one conveyor. 
     
     
         10 . The fryer of  claim 1 , wherein the hood is coupled to the base in a fixed, non-liftable manner. 
     
     
         11 . A conveyor system for a fryer, comprising:
 a base having a reservoir for receiving oil for frying a food product;   a top and bottom channel in the base, the top and bottom channels being recessed relative to the side wall of the base;   a conveyor for moving food product from an upstream area of the fryer to a downstream area of the fryer, the conveyor comprising a plurality of side links coupled together via rod members extending across the width of the conveyor; and   a plurality of slidable, wear-resistant members extending into the top and bottom channels in the base, each slidable member configured to receive at least a portion of one side link to retain the conveyor in the top and bottom channels and restrict contact of the side links with the base.   
     
     
         12 . The conveyor system of  claim 11 , wherein the slidable member comprises a polyether ether ketone. 
     
     
         13 . The conveyor system of  claim 11 , wherein the slidable members are generally the same width as a depth of the top and bottom channels. 
     
     
         14 . The conveyor system of  claim 11 , wherein each slidable member comprises a recessed portion on an inside face for receiving a portion of the side link that extends outward towards the top and bottom channels, and each slidable member comprises a recessed portion on an outside face to receive a retainer for securing the rod member to the slidable member. 
     
     
         15 . The conveyor system of  claim 11 , wherein each side link comprises a first rod receiving section and a second rod receiving section, the first rod receiving section comprising a generally cylindrical member that has an opening extending therethrough, the second rod receiving section comprising a pair of spaced apart openings, and a cylindrical member of a first side link is configured to be received between the pair of spaced apart openings of a second side link and a rod member inserted through the opening in the cylindrical member of the first side link and the pair of spaced apart openings in the second side link to couple the first and second side links together. 
     
     
         16 . A method of frying food products, comprising:
 delivering a food product onto a conveyor and into a fryer comprising a base and a hood;   conveying the food product under a first baffle member and into a substantially enclosed frying chamber, the frying chamber comprising a reservoir of heated oil for at least partially frying the food product; and   conveying the food product under a second baffle member and out of the frying chamber;   wherein the first and second baffle member define the frying chamber therebetween.   
     
     
         17 . The method of  claim 16 , further comprising:
 capturing steam generated in the frying chamber at a steam recapture port.   
     
     
         18 . The method of  claim 17 , further comprising:
 exhausting air through a first opening in the hood upstream of the first baffle member; and   exhausting air through a second opening in the hood downstream of the second baffle member, wherein the exhausting of air through the first and second openings restricts the flow of air from outside the frying chamber into the frying chamber.   
     
     
         19 . The method of  claim 16 , further comprising:
 adjusting a distance of a lower surface of the first or second baffle member from the conveyor by raising or lowering the first or second baffle member.   
     
     
         20 . The method of  claim 16 , wherein the conveyor comprises a plurality of side links, rod members, and slidable members, and the act of conveying the food product comprises:
 providing a pair of recessed channels in the base of the fryer;   coupling the side links to one another via the rod members, the rod members extending across the width of the fryer;   positioning the slidable members between the side links and the recessed channels; and   moving the conveyor so that only the slidable members contact the recessed channels.