The third prototype differs from its predecessor. It is not an open collection of the required machines, devices, pumps and filters. All the necessary components have been optimally procured. The pumps, sensors and control units have been adapted and optimized to the size. The components have been integrated into the CAD and installed into the existing OLFO deep fryer. The membrane filter with its housing remains the central component. The pre-filter has been redesigned and made to be simple and safe to use. The new pre-filter had to fulfill a number of requirements. Durability, easy handling, safety and, above all, reliability are important. This must be easy and logical for users and chefs to operate. All components are suitable for use with food. Data can be read more conveniently and processes can be easily monitored and adjusted. Now the last step is needed before the device is ready for production.
The field test was an further development of the previous laboratory test. The starting point was new. The goal was to achieve better performance than competing products in all aspects in the professional kitchen environment. In other words, not just to save on frying oil. The management was already convinced by the design. The chefs were impressed by the reliability and the ergonomic advantages of the frying process.
The integration of the membrane filter into the OLFO deep fryer has given rise to a completely new generation of deep fryers. Various small approaches could be newly developed and thus solved. Like the pre-filter, which also catches leftover breadcrumbs and whole French fries. It has also been shown that there is room for integrated membrane filtration in the OLFO fryer and that it can thus be implemented. Additional sensors and electronics can control pressure, heat, energy and throughput.
The results showed an excellent trend in the field test. The quality of the OLFO was stable and the oil consumption was massively lower than with a conventional deep fryer. The frying oil no longer had to be replaced. The test confirmed that the same oil can be used for months and that the values are nowhere near exceeded. Provided the deep fryer is used in this optimal condition.
We have determined: If you fry more than 20 kilos a day, a lot of oil is drawn out of the basin with the food. To compensate for the minimum oil level, new frying oil must be added. By handling our deep fryers carefully, the oil is never damaged too much. Membrane filtration starts at this level. It continuously removes small residues in the nano range from the oil.
