Effect of temperature and frying time for automatic frying arm

Abstract

The research involved developing a prototype mechanical arm for frying food, controlled by an Arduino board, to fry food instead of using a fryer. In the experiment, two types of food with different physical characteristics, namely French fries and chicken wings, were used at the same temperature and with the same weight of ingredients, ensuring proper frying with an initial weight of 100 grams for each. Three levels of frying temperatures were set: 120, 140, and 160 degrees Celsius, respectively, using the prototype mechanical arm for frying food. French fries, weighing 100 grams each, were fried to achieve a cooked, crispy, golden-yellow appearance without being soaked in oil. It was found that the most appropriate frying time was 300 seconds, with a tolerance of plus or minus 30 seconds, at a temperature of 160 degrees Celsius. The payback period for selling French fries to recover the investment in part was 8 days, considering the cost of equipment and other expenses, with a net profit of 688.48 baht. For chicken wings weighing 100 grams each, the most suitable frying time was found to be 1200 seconds, with a tolerance of plus or minus 30 seconds, at a temperature of 140 degrees Celsius. The payback period for selling fried chicken to recover the capital for equipment and other expenses was approximately 24 days, with a net profit of 144.64 baht. This approach offers a relatively short payback period and can reduce labor costs for cooking staff as well.