JPH09206223A - Oil removal device for fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve oil removing capacity and stably use it for a long time by providing a hot air blower blowing hot air to fried foods carried in such a state as sandwiched between a net conveyer. SOLUTION: Fried foods (a) are carried on an upper side moving part of a carrier net conveyer 1 in an arrow direction and, when it reaches an intermediate part, it is pressed down from the top by a press net conveyer 4 and carried into a sandwiched state. Hot air blows toward the carried fried foods (a) by a hot air blower 6. In this case, the blown air from an air blowing blower 61 is heated by a heater 63 and the heated hot air blows toward the fried foods (a) from front/rear nozzles 64, 65. At first, the hot air received from a front side nozzle 64 makes the oil content contained in the fried foods (a) to come out to the surface and increases the fluidity of the oil content, and next the pressure of the hot air received from the rear side nozzle 65 blows off the oil content and removes the surplus oil content from the fried foods (a).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a deoiling device for fried foods, which is used for removing excess oil attached to fried foods.

[0002]

2. Description of the Related Art In the production of fried foods, after the foods are fried, a deoiling operation is performed to remove excess oil adhering to the fried foods. Conventionally, as a deoiling device used for such deoiling work, for example, by providing a water-absorbent cloth belt conveyor arranged facing each other, by conveying the fried food sandwiched between the cloth belt conveyor, It is known that oil is sucked into a cloth belt conveyor to remove oil.

[0003]

However, in the above-described conventional deoiling device, since the oil component is sucked into the cloth belt conveyor, the oil component removing capability is reduced in a short time. Therefore, it is necessary to frequently replace the cloth belt conveyor, and the work is interrupted each time, so that there is a problem that the work efficiency cannot be improved.

Further, there is a problem that the cloth belt conveyor is easily soiled with oil, which makes it difficult to sanitize.

The present invention was made in order to solve the above-mentioned conventional problems, and improves the oil content removing ability by blowing off the oil content by hot air instead of absorbing the oil content. It is an object of the present invention to provide a deoiling device for fried foods that can be stably used for a long period of time and can be used sanitarily.

[0006]

In order to solve the above problems, the deoiling apparatus for fried food of the present invention comprises a transport net conveyor for transporting the fried food and a holding net conveyor facing the transport net conveyor. A hot air blowing device is provided for blowing hot air toward the fried food conveyed while being sandwiched between the net conveyors.

In the deoiling apparatus for fried food of the present invention, the fried food is conveyed while being sandwiched between the conveying net conveyor and the holding net conveyor, and hot air is blown from the hot air blowing device during the conveyance. By blowing this hot air, the oil contained in the fried food comes out on the surface,
The oil becomes more fluid and is blown away by the wind pressure to remove excess oil from the fried food.

[0008]

Embodiments of the present invention will be described below in detail with reference to the drawings. FIG. 1 is a front view showing a deoiler for deep-fried food according to the present embodiment, and FIG. 2 is a side view thereof.

In the figure, 1 is a transport net conveyor,
A mesh belt made of stainless steel is used, an upper transition section 10 serving as a conveyance section for the fried food a is located at the upper portion of the main body machine frame 2, and a lower transition section 11 is a space 12 between the upper transition section 10 and the lower transition section 11.
Is laid between the plurality of rollers 13 so as to be positioned below the main body machine frame 2. The food conveying direction by the conveying net conveyor 1 is the arrow direction.

In the space 12 of the transport net conveyor 1, the oil receiving tray 3 opened toward the middle of the upper transition portion 10 is formed.
Is provided. An oil outlet 30 is provided at the bottom of the oil tray 3.

A pressing net conveyor 4 is provided above the carrying net conveyor 1. A stainless mesh belt is used for the presser net conveyor 4,
The lower transitional portion 40, which serves as a holding portion for the fried food a, is located at the lower portion of the supporting machine frame 5 so as to face the middle portion of the upper transitional portion 10 of the transport net conveyor 1 from above, and the upper transitional portion 41.
Are laid between a plurality of rollers 44 so as to hold a space 42 between the lower transition portion 40 and the upper transition frame 40 and be positioned above the supporter frame 5.

The fried food a is the same as the transport net conveyor 1 described above.
When it is conveyed to the middle, it is pressed by the presser net conveyor 4 from above, so that it is conveyed while being sandwiched between the transfer net conveyor 1 and the presser net conveyor 4.

A hot air blowing device 6 for blowing hot air toward the fried food a conveyed while being sandwiched between the net conveyors 1 and 4 is provided. The hot air blowing device 6 has a blower blower 61 having an intake pipe 60 opened inside the oil receiving tray 3, a heater 63 provided in the middle of an exhaust pipe 62 of the blower blower 61, and an exhaust pipe 62. Front nozzles 64, 64 and rear nozzles 65, 65 provided at the tip are provided. These nozzles 64 and 6
The upper and lower transfer portions 10 of the transport net conveyor 1 and the lower transfer portion 40 of the presser net conveyor 4 are arranged in front and rear in a pair in a front and rear direction. Is opened and the blowing direction is directed to the carry-in side at a certain angle (in the case of the present embodiment, the incident angle to the fried food is approximately 20 degrees).

Next, the operation of the embodiment will be described. In this deoiling device for fried food, the fried food a that has been fried is conveyed in the direction of the arrow on the upper transition portion 10 of the conveying net conveyor 1, and when it reaches the middle, it is pressed by the holding net conveyor 4 from above. Therefore, it is conveyed while being sandwiched between the transfer net conveyor 1 and the presser net conveyor 4.

Then, hot air is blown by the hot air blowing device 6 toward the fried food a conveyed while being sandwiched between the net conveyors 1 and 4. In this case, the air blown from the blower blower 61 is heated by the heater 63, and the heated hot air is blown from the front and rear nozzles 64 and 65 toward the fried food a.

During the blowing of the hot air, first, the hot air received from the front nozzle 64 causes the oil contained in the fried food to float on the surface, and the fluidity of the oil increases, and then the hot air received from the rear nozzle 65 causes the oil to flow. Is blown away and excess oil is removed from the fried food. At this time, since the fried food a is sandwiched between the transport net conveyor 1 and the presser net conveyor 4, the fried food a is not blown away by receiving hot air, but only the oil component can be blown off.

The oil component blown off by the hot air is collected by the oil pan 3 and discharged from the oil discharge port 30. Further, the hot air is taken into the blower 61 for blowing again from the intake pipe 60 opened inside the oil pan 3, so that the hot air can be circulated and used efficiently, and the running cost can be efficiently reduced. it can.

[0018] Since the oil content adhering to the net itself is always removed by hot air in the carrying net conveyor,
It is economical because it can be efficiently removed without secondary adhesion of oil from the transport surface to the fried food, and it does not require replacement of the net.

Although the embodiment of the present invention has been described above with reference to the drawings, the specific configuration is not limited to this embodiment, and for example, the number and arrangement of nozzles are not limited.

The temperature of the hot air is preferably 150 to 200 ° C. When the temperature is lower than this, the fluidity of the oil component is low, and when the temperature is higher than this, problems such as oil smoke occur. The blowing pressure of the hot air from the nozzle is preferably about 1000 to 3000 mmAq. The nozzle for blowing hot air should be as close as possible to the fried food.

[0021]

As described above, in the oil removal apparatus for fried foods of the present invention, hot air is blown toward the fried foods that are conveyed while being sandwiched between the net conveyors, instead of absorbing the oil. By spraying, the oil can be blown off and removed.

Therefore, it is possible to obtain the effects of improving the oil-removing ability, being able to use it stably for a long period of time, and being able to sanitize oil.

[Brief description of drawings]

FIG. 1 is a front view showing a deoiler for deep-fried food according to an embodiment.

FIG. 2 is a side view showing the deoiling device for fried foods of the same.

[Explanation of symbols]

 a fried food 1 transport net conveyor 4 presser net conveyor 6 hot air spraying device 64 front nozzle 65 rear nozzle

Claims (1)

[Claims] 1. A transportation net conveyor for transporting the fried food and a holding net conveyor facing the transportation net conveyor, wherein hot air is blown toward the fried food transported while being sandwiched between the both net conveyors. A deoiling device for fried foods, which is provided with a hot air blowing device.