QUICK FRYING METHOD ADAPTED FOR USING A SMALL AMOUNT OF FATTY MATERIAL AND APPARATUS USING SAID METHOD
The invention relates to a method for frying food that comprises mixing said food with a fatty material in a cooking housing (1) in association with the ventilation of said cooking housing (1) and the heating of said cooking housing (1) using heating means (4) capable of heating by radiation. Accord...
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| creator | BALANDIER, JEAN-MARIE SOBOLE, CELINE |
| description | The invention relates to a method for frying food that comprises mixing said food with a fatty material in a cooking housing (1) in association with the ventilation of said cooking housing (1) and the heating of said cooking housing (1) using heating means (4) capable of heating by radiation. According to the invention, the method comprises limiting the exposure of the food to the radiation of the heating means (4) during an initial food drying and cooking step, and increasing the exposure of the food to the radiation of the heating means (4) during a following food colouring step. The invention also relates to a cooking apparatus comprising a cooking housing (1) associated with food mixing means (3), with heating means (4) capable of heating by radiation and with ventilation means (5), and to means (40) for modulating the exposure of the food to the radiation of the heating means (4).
L'invention concerne un procédé de friture d'aliments utilisant un brassage desdits aliments avec de la matière grasse dans une enceinte de cuisson (1), associé à une ventilation de ladite enceinte de cuisson (1) et à un chauffage de ladite enceinte de cuisson (1) utilisant des moyens de chauffe (4) aptes au chauffage par rayonnement. Conformément à l'invention le procédé consiste à limiter l'exposition des aliments au rayonnement des moyens de chauffe (4) dans une étape initiale de séchage et de cuisson des aliments et à exposer davantage les aliments au rayonnement des moyens de chauffe (4) dans une étape ultérieure de coloration des aliments. L'invention concerne également un appareil de cuisson comportant une enceinte de cuisson (1) associée à des moyens de brassage d'aliments (3), à des moyens de chauffe (4) aptes à chauffer par rayonnement et à des moyens de ventilation (5), ainsi que des moyens (40) pour moduler l'exposition des aliments au rayonnement des moyens de chauffe (4). |
| format | Patent |
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L'invention concerne un procédé de friture d'aliments utilisant un brassage desdits aliments avec de la matière grasse dans une enceinte de cuisson (1), associé à une ventilation de ladite enceinte de cuisson (1) et à un chauffage de ladite enceinte de cuisson (1) utilisant des moyens de chauffe (4) aptes au chauffage par rayonnement. Conformément à l'invention le procédé consiste à limiter l'exposition des aliments au rayonnement des moyens de chauffe (4) dans une étape initiale de séchage et de cuisson des aliments et à exposer davantage les aliments au rayonnement des moyens de chauffe (4) dans une étape ultérieure de coloration des aliments. L'invention concerne également un appareil de cuisson comportant une enceinte de cuisson (1) associée à des moyens de brassage d'aliments (3), à des moyens de chauffe (4) aptes à chauffer par rayonnement et à des moyens de ventilation (5), ainsi que des moyens (40) pour moduler l'exposition des aliments au rayonnement des moyens de chauffe (4).</description><language>eng ; fre</language><subject>APPARATUS FOR MAKING BEVERAGES ; COFFEE MILLS ; DOMESTIC ARTICLES OR APPLIANCES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; FURNITURE ; HUMAN NECESSITIES ; KITCHEN EQUIPMENT ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPICE MILLS ; SUCTION CLEANERS IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170725&DB=EPODOC&CC=CA&NR=2760069C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170725&DB=EPODOC&CC=CA&NR=2760069C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BALANDIER, JEAN-MARIE</creatorcontrib><creatorcontrib>SOBOLE, CELINE</creatorcontrib><title>QUICK FRYING METHOD ADAPTED FOR USING A SMALL AMOUNT OF FATTY MATERIAL AND APPARATUS USING SAID METHOD</title><description>The invention relates to a method for frying food that comprises mixing said food with a fatty material in a cooking housing (1) in association with the ventilation of said cooking housing (1) and the heating of said cooking housing (1) using heating means (4) capable of heating by radiation. According to the invention, the method comprises limiting the exposure of the food to the radiation of the heating means (4) during an initial food drying and cooking step, and increasing the exposure of the food to the radiation of the heating means (4) during a following food colouring step. The invention also relates to a cooking apparatus comprising a cooking housing (1) associated with food mixing means (3), with heating means (4) capable of heating by radiation and with ventilation means (5), and to means (40) for modulating the exposure of the food to the radiation of the heating means (4).
L'invention concerne un procédé de friture d'aliments utilisant un brassage desdits aliments avec de la matière grasse dans une enceinte de cuisson (1), associé à une ventilation de ladite enceinte de cuisson (1) et à un chauffage de ladite enceinte de cuisson (1) utilisant des moyens de chauffe (4) aptes au chauffage par rayonnement. Conformément à l'invention le procédé consiste à limiter l'exposition des aliments au rayonnement des moyens de chauffe (4) dans une étape initiale de séchage et de cuisson des aliments et à exposer davantage les aliments au rayonnement des moyens de chauffe (4) dans une étape ultérieure de coloration des aliments. L'invention concerne également un appareil de cuisson comportant une enceinte de cuisson (1) associée à des moyens de brassage d'aliments (3), à des moyens de chauffe (4) aptes à chauffer par rayonnement et à des moyens de ventilation (5), ainsi que des moyens (40) pour moduler l'exposition des aliments au rayonnement des moyens de chauffe (4).</description><subject>APPARATUS FOR MAKING BEVERAGES</subject><subject>COFFEE MILLS</subject><subject>DOMESTIC ARTICLES OR APPLIANCES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>FURNITURE</subject><subject>HUMAN NECESSITIES</subject><subject>KITCHEN EQUIPMENT</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPICE MILLS</subject><subject>SUCTION CLEANERS IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFjL0KwjAURrM4iPoM3hcQikLF8ZIfG2x-TG6GTqVIOokW6vtjhexO33C-c9ZsvCfNb6BCp-0VjKTGCUCBnqQA5QKk-AMI0WDbAhqXLIFToJCoA4Mkg8YF2EXzHgNSikWKqEVJbtlqHJ5z3pXdsL2SxJtDnt59nqfhkV_503M8nuuqqi_89P_xBazSM8I</recordid><startdate>20170725</startdate><enddate>20170725</enddate><creator>BALANDIER, JEAN-MARIE</creator><creator>SOBOLE, CELINE</creator><scope>EVB</scope></search><sort><creationdate>20170725</creationdate><title>QUICK FRYING METHOD ADAPTED FOR USING A SMALL AMOUNT OF FATTY MATERIAL AND APPARATUS USING SAID METHOD</title><author>BALANDIER, JEAN-MARIE ; SOBOLE, CELINE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2760069C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2017</creationdate><topic>APPARATUS FOR MAKING BEVERAGES</topic><topic>COFFEE MILLS</topic><topic>DOMESTIC ARTICLES OR APPLIANCES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>FURNITURE</topic><topic>HUMAN NECESSITIES</topic><topic>KITCHEN EQUIPMENT</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPICE MILLS</topic><topic>SUCTION CLEANERS IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BALANDIER, JEAN-MARIE</creatorcontrib><creatorcontrib>SOBOLE, CELINE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BALANDIER, JEAN-MARIE</au><au>SOBOLE, CELINE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>QUICK FRYING METHOD ADAPTED FOR USING A SMALL AMOUNT OF FATTY MATERIAL AND APPARATUS USING SAID METHOD</title><date>2017-07-25</date><risdate>2017</risdate><abstract>The invention relates to a method for frying food that comprises mixing said food with a fatty material in a cooking housing (1) in association with the ventilation of said cooking housing (1) and the heating of said cooking housing (1) using heating means (4) capable of heating by radiation. According to the invention, the method comprises limiting the exposure of the food to the radiation of the heating means (4) during an initial food drying and cooking step, and increasing the exposure of the food to the radiation of the heating means (4) during a following food colouring step. The invention also relates to a cooking apparatus comprising a cooking housing (1) associated with food mixing means (3), with heating means (4) capable of heating by radiation and with ventilation means (5), and to means (40) for modulating the exposure of the food to the radiation of the heating means (4).
L'invention concerne un procédé de friture d'aliments utilisant un brassage desdits aliments avec de la matière grasse dans une enceinte de cuisson (1), associé à une ventilation de ladite enceinte de cuisson (1) et à un chauffage de ladite enceinte de cuisson (1) utilisant des moyens de chauffe (4) aptes au chauffage par rayonnement. Conformément à l'invention le procédé consiste à limiter l'exposition des aliments au rayonnement des moyens de chauffe (4) dans une étape initiale de séchage et de cuisson des aliments et à exposer davantage les aliments au rayonnement des moyens de chauffe (4) dans une étape ultérieure de coloration des aliments. L'invention concerne également un appareil de cuisson comportant une enceinte de cuisson (1) associée à des moyens de brassage d'aliments (3), à des moyens de chauffe (4) aptes à chauffer par rayonnement et à des moyens de ventilation (5), ainsi que des moyens (40) pour moduler l'exposition des aliments au rayonnement des moyens de chauffe (4).</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | APPARATUS FOR MAKING BEVERAGES COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FURNITURE HUMAN NECESSITIES KITCHEN EQUIPMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPICE MILLS SUCTION CLEANERS IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | QUICK FRYING METHOD ADAPTED FOR USING A SMALL AMOUNT OF FATTY MATERIAL AND APPARATUS USING SAID METHOD |
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