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2. TECHNICAL CHARACTERISTIC AND EQUIPMENT
Pic. 3. Construction scheme of electric pressure fryer ADA SCE 12
1.
Heating chamber;
2
. Holdfast tap;
3
. Cover;
4
. Heaters;
5
. Safety valve;
6
. Safety valve weights;
7
. Manometer;
8
. Control panel;
9
. Main switch;
10
. Thermostat knob with
control light;
11
. Pressure reducing lever;
12
. Oil tank;
13
. Condensate tank;
14
. Oil valve lever;
15.
Temperature limiter buton (reset);
16.
Cover holdfast;,
17.
Doors.
All fryer components are of metal construction, made of stainless and acid-resistant
sheets approved for contact with food. The cover and safety valve elements are made of
aluminum sheet.
The design of the appliance is based on adjustable feet on which the fryer housing
rests. Inside the housing, around the frying chamber are band heaters and electrical
installation. The heaters heat the frying chamber. The thermostat sensor and safety sensor
(temperature limiter) are mounted, which turns off the heaters when the oil reaches a
temperature of 220°C. A basket is placed in the chamber; after the frying process is
finished, the basket is pulled out by the handle.
In order to close the chamber tightly, there is cover with a gasket made of a silicon
rubber which is oil and temperature proof. The cover of the fryer is held by the holdfast
(16.) so that it is closed tightly to form the overpressure. The possible pressure
occurring in the chamber is about 0,04 MPa. After the pressure is exceeded, the safety
valve (5.) opens to reduce the pressure to 0,04 MPa.
Impurities from the coating of products settle in the "cold chamber" at the bottom of
the tank. The cold chamber allows for an extended oil life, because the burnt particles fall to
the bottom of the "pocket" where the temperature is lower than in the frying chamber. Due
