Development of a High Efficiency Doughnut Fryer

摘要

A recent GRI research project, carried out at the Gas Appliance Technology Center at A.G.A. Laboratories in Cleveland, has resulted in an immersion-tube heated, batch type doughnut fryer being retrofitted with an advanced technology burner system, which has led to improved efficiency and reduced heat-up time. GATC researchers decided on atmospherically injected screen type infrared (IR) burners, in place of the original blue flame inshot burners, for the retrofit, as IR burners held the most promise of providing performance improvements at the lowest cost compared to other types of burner systems currently available. The use of IR burners along with manganese dioxide coating and baffles resulted in a water-boil efficiency that was 54 percent better than that obtained with the original burner system. A cooking performance evaluation was conducted by the American Institute of Baking (AIB), using a control fryer and retrofitted test fryer. AIB found a 36.7 percent overall energy savings with the retrofitted unit, with no significant differences in product quality or oil degradation between the two fryers.