JP2015015969A - Fryer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fryer having a simple structure without using a pump or a filtrate water tank, and capable of automatically removing frying dregs and an oxide occurring on an oil layer from a storage tank.SOLUTION: A fryer includes: a storage tank 1 for accumulating cooking oil and water for purifying the oil in upper and lower two layers; a water layer 12 accumulated downward in the storage tank; an oil layer 11 contacting the upper surface of the water layer 12 and accumulated upward; and a heater 2 arranged in the oil layer 11. Furthermore, the fryer includes a water supply pipe 4 directly coupled with a water service piping 3 and supplying water to the water layer 12 by being connected to a water supply port 1b provided on the side wall of the storage tank 1, and is provided with a lead-out pipe 7 leading out water and frying dregs from the bottom of the storage tank 1. The top face of the lead-out pipe 7 passes a height almost equal to the upper surface of the oil layer 11, and is communicated with the atmosphere in the downstream.

Description

  The present invention relates to a fryer that forms two layers of oily water in a storage tank and heats the upper oil layer with a heater to perform fried cooking.

In some conventional fryer, cooking oil is stored in a storage tank, and the oil layer is heated by a heater provided in an intermediate portion of the oil layer to perform fried cooking.
In addition, there is a type in which a water layer is provided in contact with a lower boundary of the oil layer in the storage tank, and the oil layer is heated by a heater provided in an intermediate portion of the oil layer to perform fried cooking (Patent Document 1). In such a fryer, the frying residue and the like (of which the specific gravity is greater than that of water) generated in deep-fried cooking is submerged and separated in the water layer to maintain the cleanliness of the oil.

Further, Patent Document 2 includes a water circulation pipe that sucks water from the water layer to the outside of the storage tank by a pump or the like and returns the water layer to the water layer again from a supply port provided on the storage tank side wall in a fryer having an oil layer and a water layer. The water layer and the oil layer are described so that they can be rotated horizontally in a spiral.
In such a fryer, the amount of oil in contact with the heater surface can be increased by the horizontal rotation of the oil layer and the heat exchange efficiency can be increased. Therefore, cooking can be performed with the heater set temperature lower than that of the conventional fryer. In addition, by actively bringing oil and water into contact with each other at the boundary between oil and water, not only deep-fried but also liquid components from food materials, water-soluble oxides generated by oil hydrolysis and thermal oxidation, etc. The deterioration of cooking oil can be greatly suppressed.

Moreover, the fryer of patent document 2 has arrange | positioned the filtration water tank provided with the filter in the path | route of a water circulation pipe. This filtered water tank is equipped with a filter that bisects the inside, and water that flows through the circulation pipe and flows into the upstream side of the filter passes through the filter and is returned to the storage tank by the circulation pipe. Impurities such as debris are separated and sink to the bottom on the upstream side of the filter.
Thereby, since impurities can be separated from the water in the water layer and returned to the water layer again, the water layer of the storage tank can be kept clean. Therefore, the flyer can be used effectively for a long time continuously.

Japanese Patent Publication No.55-40249 International Publication No. 2007/116882

  However, the flyer disclosed in Patent Document 2 uses a pump, a filtration water tank, and the like to horizontally rotate the water in the water layer, and thus the manufacturing cost is high, and the failure rate can be high due to the large number of parts. There was a problem.

  The present invention has been made in order to solve the above-mentioned problems, and with a simple structure that does not use a pump, a filtration water tank, or the like, it is possible to automatically remove fried residue and oxide generated in the oil layer from the storage tank. It is an object to provide a flyer.

In the present invention, means for solving the above problems are as follows.
The first invention is a storage tank for storing cooking oil and water for purifying the oil in two upper and lower layers, a water layer stored below in the storage tank, and an upper surface of the water layer. A fryer that has an oil layer that is in contact and is stored above, and a heater disposed in the oil layer, and that horizontally rotates the water of the water layer in the storage tank in a vortex shape, and is directly connected to a water pipe. It has a water supply pipe connected to a water supply port provided on the side wall of the storage tank and discharging water to the water layer to cause the horizontal rotation.

  The second invention is a storage tank for storing cooking oil and water for purifying the oil in two upper and lower layers, a water layer stored below in the storage tank, and an upper surface of the water layer. A fryer having an oil layer that is in contact and stored above, and a heater disposed in the oil layer, and is directly connected to a water pipe and connected to a water supply port provided on a side wall of the storage tank. A water supply pipe for supplying water to the storage tank, and a lead-out pipe for leading water and fried residue from the bottom of the storage tank, and the highest part of the lead-out pipe passes through substantially the same height as the upper surface of the oil layer, It is characterized by communicating with the atmosphere.

  According to a third aspect of the present invention, a flow meter that measures the amount of water flowing through the water supply pipe is installed, and a control valve that can automatically or manually control the amount of water supplied from the water supply pipe to the storage tank is installed. Features.

  According to 1st invention, it is a fryer which rotates the water of the water layer in a storage tank horizontally in a vortex, and is directly connected to a water supply pipe, connected to a water supply port provided on the side wall of the storage tank, and water is supplied to the water layer. By having the water supply pipe that discharges and causes the horizontal rotation, water can be supplied to the water layer and rotated horizontally using the water pressure of tap water without providing a special device such as a pump.

  According to the second invention, there is a water supply pipe that is directly connected to the water pipe and is connected to a water supply port provided on the side wall of the storage tank to supply water to the water layer. A lead-out pipe is provided to lead out water, and the highest part of the lead-out pipe passes through substantially the same height as the upper surface of the oil layer and communicates with the atmosphere downstream thereof, so that water is supplied from the water supply pipe and the amount of water in the storage tank is reduced. When increased, the same amount of water is discharged from the outlet pipe, and the oil level can be kept constant.

  According to 3rd invention, while installing the flowmeter which measures the quantity of the water which flows through the said water supply pipe, the control valve which can control automatically or manually the quantity of the water supplied to the said storage tank from the said water supply pipe was installed. By keeping the amount of water supplied from the water supply pipe to the storage tank at an appropriate level, the water in the water layer can be rotated horizontally and the rotation of the water layer becomes too intense, which hinders safe cooking. Can be prevented.

1 is a perspective view of a fryer according to an embodiment of the present invention. (A) is a perspective view which shows the inside of the same fryer, (b) is a top view of a storage tank. It is a section explanatory view showing the flyer. (A) is sectional explanatory drawing which shows the fryer which concerns on another embodiment of this invention, (b) is explanatory drawing which shows the water level sensor of the flyer.

Hereinafter, a fryer according to an embodiment of the present invention will be described.
As shown in FIG. 3, the fryer is composed of cooking oil and water for purifying oil by collecting foreign matter such as fried residue in the oil and purifying the oil. It has the storage tank 1 which stores it as the oil layer 11 and the water layer 12).
The storage tank 1 is formed in a quadrangular pyramid shape with the upper part being a square cylinder and the lower part being convex downward, and an opening 1a for discharging oil, fried residue, etc. is opened at the bottom (FIGS. 2 and 3). .
As shown in FIGS. 1 and 2, the storage tank 1 is held at the upper part of the housing 14. A door 14a that can be opened and closed is provided in front of the housing 14 so that the storage tank 1 and the like can be operated and repaired.

As shown in FIG. 3, the oil layer 11 (11 a, 11 b) of the storage tank 1 is provided with a heater 2 for heating oil, and the heater 2 is positioned slightly above the center of the oil layer 11. After the heater 2 is heated, it becomes two layers of a high temperature portion and a low temperature portion slightly below the position where the heater 2 is disposed (hereinafter, this high temperature portion of oil is referred to as an oil high temperature portion 11a, The low temperature part of the oil is referred to as oil low temperature part 11b).
As a result, in the storage tank 1, three layers of a water layer 12, an oil low temperature part 11b, and an oil high temperature part 11a are formed in order from the bottom.
In the present embodiment, a sheathed heater by electric heat is used as the heater 2, but another heating element may be used, for example, a gas heater may be adopted.

The oil high-temperature part 11a is an oil frying part that sinks food with frying clothes and the like placed on a fried food basket formed of a thin metal rod or wire mesh or the like and fries it at an appropriate temperature.
The oil low temperature part 11b forms a temperature buffer part between the oil high temperature part 11a and the water, and also serves as a supply source of new oil that is not adjusted or deteriorated in the oil high temperature part 11a.
The water layer 12 serves as a precipitation layer for precipitating foreign matters such as frying residue that is generated during the frying operation of the food and serves as a foreign matter reservoir, and also serves to clean the oil and adjust the temperature by moving the water.

As shown in FIGS. 2A and 3, a water supply port 1 b for supplying water is provided on the side wall of the storage tank 1, and a water supply pipe 4 directly connected to the water supply pipe 3 is connected to the water supply port 1 b. Is done. Direct connection means that it is connected to the water supply pipe 3 without a power generator such as a pump in between, and the water flow by the water pressure of the tap water is led to the water supply port, and one or more pipes, flow meters, and controls are in between. This includes cases through valves.
In addition, since the water supply pipe 4 is directly connected to the water supply pipe 3, even if a check valve or a vacuum breaker (not shown) is provided, the water supply pipe 4 and the water in the storage tank 1 can be supplied even if the water supply pipe 3 side becomes negative pressure. It is possible to prevent the water from flowing back into the water pipe 3 and contaminating the water.
Since the water supply port 1b is opened in the horizontal eccentric direction from the side wall of the storage tank 1, when water flows into the storage tank 1 from the water supply pipe 4, the water of the water layer 12 is rotated horizontally in a spiral. With the horizontal rotation of the water layer 12, the oil low temperature part 11b located immediately above the water layer 12 also rotates horizontally (FIG. 2B).

By the horizontal rotation of the oil layer 11, the amount of oil in contact with the surface of the heater 2 is increased, and the heat exchange efficiency between the heater 2 and the oil can be increased. For this reason, the oil temperature can be raised rapidly, temperature unevenness can be eliminated, and deterioration of the oil accompanying heating can be suppressed.
Moreover, since the oil is flowing, the surface temperature of the heater 2 necessary for cooking while maintaining a predetermined oil temperature (for example, 170 ° C.) can be made lower than before, Oil deterioration can be reduced.
Furthermore, by making oil and water contact positively at the boundary portion of the oil water, impurities in the oil layer 11 can be transferred to the water layer 12 and deterioration of the cooking oil can be significantly suppressed.

The water supply port 1b is not limited to one that opens in the horizontal eccentric direction at the corner of the side wall of the storage tank 1 as described above and horizontally rotates the water in the water layer 12 in one spiral shape.
As another aspect, the water supply port may be opened from the center of the side wall of the storage tank toward the center, and the water in the water layer may be horizontally rotated into two spirals that rotate in the opposite directions on the left and right sides in the discharge direction.

  In this fryer, the water supply pipe 4 directly connected to the water supply pipe 3 is connected to the water supply port 1b, so that water is supplied to the water layer 12 using the water pressure of tap water without using a power generation device such as a pump. It can be supplied and rotated horizontally, and the device configuration can be simplified. Therefore, the manufacturing cost of the fryer can be reduced, and the cause of failure of the fryer can be reduced.

A discharge pipe 5 for discharging oil and water communicates with the discharge port 1 a of the storage tank 1. The discharge pipe 5 is provided with a cock 5a so that it can be manually opened and closed. The cock 5 a is normally closed except when oil or water is drained for cleaning the storage tank 1.
A waste receiving tray 6 is disposed below the discharge pipe 5. In this waste receiving tray 6, water or the like and solid matter such as fried residue are separated into solid and liquid by a filter 6 a.

A discharge pipe 7 branches from the discharge pipe 5. The outlet pipe 7 is bent upward, passes through a position slightly lower than the upper surface (oil surface) of the oil layer 11 at the highest portion, bends downward, and is open and communicated with the atmosphere.
The vicinity of the terminal end of the lead-out pipe 7 is surrounded by a splash prevention pipe 8, and water and fried debris discharged from the lead-out pipe 7 are guided to the residue receiving tray 6 by the splash prevention pipe 8.

  When water is supplied by opening the faucet while cooking with this fryer, a horizontal vortex is generated in the water layer 12, and the fried residue and oxides in the oil layer 11 are received by the water layer 12, and the fried residue The water containing etc. flows out from the discharge port 1 a at the bottom of the storage tank 1, passes through the outlet pipe 7 and the splash prevention pipe 8, and is discharged to the residue receiving tray 6.

In the storage tank 1, the force that the oil in the oil layer 11 and the water in the water layer 12 press to discharge the bottom water to the outlet pipe 7 is balanced with the force that the water in the outlet pipe 7 presses the water toward the storage tank 1. Therefore, when water flows in from the water supply pipe 4 to increase the amount of water in the storage tank 1 and the force to press the water from the storage tank 1 to the outlet pipe 7 increases, the same amount of water flows from the outlet pipe 7 to the splash prevention pipe 8 and the waste receiving pipe. It is discharged to the tray 6. Thereby, the total amount of water and oil in the storage tank 1 is automatically kept constant, and the height of the oil surface is also kept constant.
In the present invention, “maintaining the oil level at a constant level” means preventing fluctuations in the oil level due to water being supplied from the water supply pipe 4 to the storage tank 1. Changes in oil level due to oil expansion due to temperature changes caused by heating of the heater 2 or the like are ignored.

  Since the specific gravity of the cooking oil is smaller than that of water, the above effect cannot be achieved unless the height of the highest portion of the outlet pipe 7 is set slightly lower than the oil level. Taking into account the specific gravity of the cooking oil, the height of the outlet pipe 7 set slightly lower than the oil level is defined as “substantially the same height as the upper surface (oil surface) of the oil layer”.

Further, since the outlet pipe 7 is opened to the atmosphere immediately downstream of the highest portion, the siphon phenomenon in which water is discharged more than necessary from the outlet pipe 7 is prevented, and the oil level is kept constant. Can reach the function.
In order to prevent the siphon phenomenon, instead of providing the end of the outlet pipe 7 immediately downstream of the highest part as in the present embodiment, the outlet pipe 7 is extended to the vicinity of the residue receiving tray 6 and the highest part. An opening communicating with the atmosphere may be provided immediately downstream.

In addition, this flyer is provided with a flow meter 9 in the middle of the water supply pipe 4 and a control valve 10 for controlling the amount of water downstream of the flow meter 9.
This flow meter 9 measures the amount of water flowing through the water supply pipe 4 and turns on the red display lamp 15a provided on the operation panel of the fryer when it is greater than the predetermined appropriate range, and when it is within the predetermined appropriate range, the operation panel. The green display lamp 15b provided on the operation panel is turned on, and when it is less than the predetermined appropriate range, the yellow display lamp 15c provided on the operation panel is turned on (see FIG. 1).

The control valve 10 can adjust the amount of water flowing into the storage tank 1 by adjusting the opening of the water supply pipe 4 by manual operation of the cock 10a.
Thus, the user operates the control valve 10 to decrease the flow rate of the water supply pipe 4 when the red display lamp is lit, and operates the control valve 10 when the yellow display lamp is lit. The flow rate of the water supply pipe 4 can be increased.
In this way, by maintaining the flow rate of the water flowing through the water supply pipe 4 within an appropriate range, the above-described effect due to the horizontal rotation of the water layer 12 is achieved, and the horizontal rotation of the water layer 12 becomes too intense, so that the oil becomes water. It can prevent mixing and being drawn into the discharge port 1a.

The control valve 10 is not only manually operated, but automatically adjusts the flow rate of the water supply pipe 4 to an appropriate range by a signal from a control unit (not shown) of the fryer that receives the measurement value of the flow meter 9. A controllable electric valve or electromagnetic valve may be used.
Further, when the flow meter 9 detects that the flow rate of water in the water supply pipe 4 has become zero, a signal is sent to the control unit of the fryer, thereby automatically stopping the heater 2 and reducing waste of utility costs. You may make it reduce and prevent bumping by the rise of water temperature.

<Another embodiment>
As shown in FIG. 4 (a), in the flyer according to another embodiment, a water level sensor 13 is provided at the boundary position between the water layer 12 and the low temperature oil part 11b of the storage tank 1 so that the boundary between oil and water is always grasped. When the water level rises or falls too much, a warning lamp and buzzer can be notified.
As shown in FIG. 4B, the water level sensor 13 has a pair of sensors 13a and 13b arranged on the upper side for detecting water and a pair of sensors 13c and 13d arranged on the lower side for detecting water. . The water level is located at a height between the sensors 13a and 13c, the water is detected by the sensors 13c and 13d, the state in which the water cannot be detected by the sensors 13a and 13b is the normal water level, and the water is detected by the sensors 13a and 13b. In this case, or when water cannot be detected by the sensors 13c and 13d, an abnormal water level is displayed on the operation panel of the fryer.

  If fried cooking is continued with the fryer, the oil is absorbed by the fried food, the amount of oil in the storage tank 1 decreases, the amount of water increases accordingly, and the water level may rise, but the sensors 13a and 13b of the water level sensor 13 When an abnormal water level is detected, by supplying new oil to the storage tank, excess water can be discharged from the outlet pipe 7 and the water level can be lowered.

  Further, the water level sensor 13 is provided with a temperature detection thermocouple 13e between the sensors 13a and 13b, and a water layer temperature detection thermocouple 13f is provided between the sensors 13c and 13d.

DESCRIPTION OF SYMBOLS 1 Storage tank 1a Outlet 1b Water supply port 2 Heater 3 Water supply pipe 4 Water supply pipe 5 Discharge pipe 5a Cock 6 Waste receiving tray 6a Filter 7 Outlet pipe 8 Jump prevention pipe 9 Flowmeter 10 Control valve 10a Cock 11 Oil layer 11a Oil high temperature part 11b Low temperature part 12 Water layer 13 Water level sensor 13a, 13b, 13c, 13d Sensor 13e Thermocouple for temperature detection (of oil low temperature part) 13f Thermocouple for temperature detection (of water layer) 14 Case 14a Door 15a Red indicator lamp 15b Green indicator lamp 15c Yellow indicator lamp

Claims (3)

A storage tank for storing cooking oil and water for purifying the oil in two upper and lower layers;
A water layer stored below in this storage tank,
An oil layer stored in contact with the upper surface of the aqueous layer and stored above;
A heater disposed in the oil layer,
A fryer that horizontally rotates water in the water layer in the storage tank in a spiral shape,
A fryer characterized by having a water supply pipe directly connected to a water pipe and connected to a water supply port provided on a side wall of a storage tank, and discharging water to the water layer to cause the horizontal rotation. A storage tank for storing cooking oil and water for purifying the oil in two upper and lower layers;
A water layer stored below in this storage tank,
An oil layer stored in contact with the upper surface of the aqueous layer and stored above;
A fryer having a heater disposed in the oil layer,
Directly connected to the water pipe, connected to a water supply port provided on the side wall of the storage tank, and having a water supply pipe for supplying water to the water layer,
A fryer characterized in that a lead-out pipe for leading water and fried residue from the bottom of the storage tank is provided, and the highest part of the lead-out pipe passes through substantially the same height as the upper surface of the oil layer and communicates with the atmosphere downstream thereof. . While installing a flow meter to measure the amount of water flowing through the water supply pipe,
The fryer according to claim 1 or 2, further comprising a control valve capable of automatically or manually controlling the amount of water supplied from the water supply pipe to the storage tank.

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