KR101019510B1 - Vacuum fryer - Google Patents

Abstract

The present invention instantly implements a new type of frying method using a bubbling method of adding and removing from the oil surface during vacuum frying, thereby rapidly reducing the light and thin film thickness of the product and oil caused by the turbulence caused by the impact. It is possible to produce a product having a high level of stable quality, such as to shorten the frying time, and to provide a means for moving the basket containing the product up and down. It can be quickly moved to the upper surface of the oil surface under the same time, and thus, the time for which the temperature of the product is lowered does not occur, so that the effective centrifugal deoiling can be performed without shrinking the expanded state characteristic of the vacuum fryer, and the oil temperature and pressure ( Oil pressure and pressure during frying or deoiling It can be properly controlled, thus providing a vacuum device in the fryer can be kept always uniform the appropriate oil temperature.

Vacuum, fryer, bubbling, centrifugal deoiling, oil temperature / pressure control

Description

Vacuum fryer device {Vacuum fryer}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a vacuum fryer, and more particularly, to a vacuum fryer that can produce high quality products by shortening the frying time, uniformizing the oil temperature, preventing the hardening of the adhesion raw material, and the like.

In general, the fryer puts a certain amount of cooking oil into a frying container and heats it with a gas or an electric heater. Tempura cooking is performed, and after cooking time, the food is removed, and the frying cooking is completed by removing excess cooking oil attached to a paper or a predetermined oil removing dish.

Fried foods can be cooked relatively easily with a wide range of ingredients such as fish, meat and vegetables, and they are widely used at homes and restaurants. Is becoming more specialized and massified.

Fried foods usually come in a variety of forms, ranging from a relatively common cooking method, in which cooking oil is poured into a fry container and heated, and fried ingredients are cooked, to a more specialized and mass-produced fryer. Are cooked as.

Recently, as consumer demand for product quality increases, various types of fryer devices have been proposed to increase product quality through shortening of cooking time.

For example, a form of preparing a product while forming the inside of the frying vessel under vacuum conditions and continuously forced convection circulation of cooking oil and the like in the frying vessel is presented.

For example, Japanese Patent Laid-Open No. 60-28495 discloses a "vacuum fryer device", which is equipped with a basket-mounted centrifuge in which a raw material is placed in a fryer container having an airtight lid to remove oil from the product. In addition, the oil heating tank is connected to the fryer to supply and discharge the heating oil and the condenser is connected to reduce the pressure in the fryer.

However, in the case of the vacuum fryer device, it takes a long time to completely remove the oil from the product after frying, and thus the temperature of the product is lowered. As a result, the expanded state characteristic of the vacuum fryer is contracted or attached to the product. It is difficult to ensure a high level of stable quality, such as the raw material is hardened.

In addition, in the conventional fryer including the vacuum fryer, there is a need to raise a large amount of cooking oil to the set temperature in a short time, or to prevent the temperature drop of the cooking oil during frying and return to the set temperature in a short time. have.

Because of this necessity, the heater is operated at a higher temperature than the set temperature of the cooking oil, and in particular, the cooking oil contacting the surface of the heater is exposed to a much higher temperature than the set temperature, and thus is inefficient in operating the temperature control of the cooking oil. There is this.

Accordingly, the present invention has been devised in view of the above, and by implementing a new type of frying method using a bubbling method of adding and removing from the oil surface during vacuum frying, the product and oil by turbulence caused by impact It is an object of the present invention to provide a vacuum fryer apparatus capable of producing a product having a high level of stable quality, such as an instantaneous update of a thin film dura mater temperature drop, thereby shortening the frying time.

In addition, another object of the present invention is to provide a means for moving the basket containing the product up and down, it is possible to move quickly to the upper surface of the oil under vacuum after frying, thereby reducing the temperature of the product This does not occur to provide a vacuum fryer apparatus capable of performing effective centrifugal deoiling without shrinking the expanded state characteristic of the vacuum fryer.

In addition, the present invention provides a vacuum fryer device having a program control function of oil temperature and pressure (vacuum degree), which can appropriately control oil temperature and pressure during frying or deoiling, thereby maintaining a proper oil temperature uniformly at all times. There is another purpose to provide.

In order to achieve the above object, the vacuum fryer device provided by the present invention is capable of adding and discharging a basket, and includes a frying container containing a certain amount of cooking oil, a heater for heating cooking oil, a basket containing a product for cooking frying, It consists of a motor and a basket support device for the rotation of the basket including the product, a cylinder for moving the entire basket and the basket support device up and down and a slide device for the movement guide, etc., while frying Fried cooking can be performed by the bubbling method of putting in and taking out from the oil surface, and when centrifugal deoiling, the oil can be quickly moved to the upper portion of the oil surface to perform deoiling.

Here, it is preferable that the fryer has a cooler so as to maintain a uniform oil temperature at all times through organic interlocking control with the heater.

The vacuum fryer is preferably equipped with a program controller of oil temperature and pressure (vacuum degree) so that the heat / cooling curve of the oil temperature and the rising / falling curve of the pressure during frying or deoiling can be arbitrarily set for each step. .

Vacuum fryer device provided in the present invention has the following advantages.

① By frying cooking using bubbling method, it is possible to shorten frying time and uniformity of oil temperature, and to prevent the phenomenon of sticking raw material hardening as much as possible. Can produce.

② After frying, the product is quickly moved to the upper surface of the oil surface under vacuum to perform centrifugal deoiling, thereby effectively preventing the temperature of the product from dropping, and thus maintaining the expanded state, which is a characteristic of the vacuum fryer, for a long time. .

③ By setting the vacuum degree at the time of centrifugal deoiling to be higher than when frying, deoiling can be further promoted and a product with high oil removal (oil removal) can be obtained.

④ By properly controlling the heater and cooler during frying, the oil temperature is kept uniform at a constant level at all times, so that the operation related to temperature control of cooking oil can be efficiently performed.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a schematic view showing a vacuum fryer device according to an embodiment of the present invention.

As shown in Figure 1, the vacuum fryer is a method of frying using a bubbling method that is added to and removed from the oil surface during frying and centrifugal desorption by quickly moving the basket containing the product after the frying to the top of the oil surface By applying such a method, it is made of a form that can stably produce high quality products.

Here, the vacuum fryer device may maintain a vacuum inside the frying vessel during frying and centrifugal deoiling, and the method or means for maintaining the vacuum at this time is not particularly limited as long as it is a method or means commonly known in the art. Can be adopted.

A fryer container 10 containing a predetermined amount of cooking oil is provided, and a basket inlet 24 through which the basket 12 can be introduced or discharged is formed at one side of the upper end side of the fryer 10. 10 has a structure that can open and close the upper portion if necessary.

In addition, a sealing box 20 is installed at an upper end portion of the fryer 10 through the shaft. The sealing box 20 serves to prevent leakage of pressure inside the container and is in close contact with the shaft 17. It maintains a contact relationship.

The fryer 10 is provided with a heater 11 for heating cooking oil and a cooler 21 for controlling excessive temperature rise of the cooking oil, and the heater 11 and the cooler 21 have oil temperature and pressure (vacuum degree). Is controlled by a controller (not shown) that is programmed.

These controllers can arbitrarily set the heat / cooling curves of the oil temperature and the rising / lowering curve of the pressure at each step during frying or deoiling, so that the oil temperature and pressure can be appropriately adjusted according to the characteristics of the product and the operating conditions. The oil temperature can be made uniform.

For example, when deoiling, by making it higher vacuum than frying, it is possible to further promote swelling and to produce a product having a high degree of oil removal (oil removal).

Moreover, the fall of the oil temperature in frying, which has been considered difficult in the past, includes a cooler 21 in the fryer, so that not only heating control but also mixing control of cooling and heating can always maintain a proper temperature of cooking oil uniformly.

In particular, the present invention provides a means for vertical movement and rotation of the basket.

To this end, the basket 12 is supported by the basket support device 13, and the whole device can be moved up and down and rotated in this state in which the basket 12 is placed in the basket support device 13. .

The basket support device 13 is a frame 16 on which the basket 12 is mounted, a shaft 17 serving as a central axis during rotation, and a cylinder 17 and a slide device 15 while holding the shaft 17. It is composed of an arm 23 and the like connected to.

The frame 16 is formed in the form of a rectangular frame structure that is open in all directions, and directly into the cooking oil with the basket 12, the support vessel 10 while being supported by a shaft 17 connected to the upper portion It is installed in the form of hanging in the interior.

The shaft 17 is a shaft extending vertically upwardly through the upper portion of the fryer 10, and is separated from the shaft of the motor 22 by a coupling 19 having an uneven portion 25. It can be connected in the form, so that the rotation of the motor 22 can be transmitted to the shaft 17 in the state in which the coupling 19 is connected.

The arm 23 is a means for supporting the entire frame 16 and the shaft 17 including the basket 12 on the cylinder 14 and the slide device 15 side, the shaft 17 and the cylinder 14 ) And the slide device 15 are connected in a horizontal manner.

That is, one side is connected to the shaft 17 side by the connector 18 and the other side is connected to the rod of the cylinder 14 and to the slide block 15a of the slide device 15.

Such arms 23 preferably have at least two arranged side by side for balanced support.

Here, the slide device 15 is a means for guiding the vertical movement, the slide rail (15b) is installed in the form extending vertically to the upper portion of the fryer 10, the slide movable along the slide rail (15b) It is possible to apply one composed of blocks 15a.

The motor 22 for the rotation of the basket and the cylinder 14 for the vertical movement are installed in a structure fixed on a separate plate at a height away from the fry container 10, and the basket 12 by each operation. ) Can be rotated and the basket 12 can be moved up and down.

Therefore, the use state of the vacuum fryer device configured as described above is as follows.

Figure 2 is a schematic diagram showing a frying state in the vacuum fryer device according to an embodiment of the present invention.

As shown in FIG. 2, the fryer 10 is sealed after placing the product to be cooked in the basket 12 and placing it on the frame 16 through the basket entrance 24. The preparation for frying is completed by setting the predetermined vacuum conditions in the c) and adjusting the temperature of the oil temperature appropriately.

After this preparation, the frying operation is started with the operation of the cylinder 14.

In other words, the forward movement of the cylinder 14 causes the arm 23, the shaft 17, the frame 16 and the entire basket 12 containing the product to be lowered and enter the heated cooking oil. Tempura cooking begins.

During the frying process, the product in the basket 12 is repeatedly inserted and removed from the oil surface by the forward and backward operation of the cylinder 14, and in this process, the product due to the turbulence caused by the impact and It is possible to immediately update the film film temperature drop of oil, thereby shortening the frying time and preventing the sticking raw material from hardening.

As a result, while the frying by the bubbling method as described above is made, a high quality product can be obtained.

Figure 3 is a schematic diagram showing the centrifugal deoiling state in the vacuum fryer apparatus according to an embodiment of the present invention.

As shown in FIG. 3, after frying, a process of removing oil from a product is performed.

That is, by rotating the basket 12 containing the product using the operation of the motor 22, the oil can be removed by centrifugal deoiling.

In particular, in the present invention, since the basket 12 is immediately moved to the upper surface of the oil surface under a vacuum after frying, centrifugal deoiling is performed, so that the deoiling process can be performed more efficiently. .

To this end, after a certain period of frying, the cylinder 14 is operated to quickly remove the product and the basket 12 contained in the cooking oil and place it on the upper surface of the oil, and then the motor 22 is operated to operate the basket 13. Centrifugal deoiling is carried out while rotating.

At this time, since the product moves to the upper portion of the oil surface in an instant, the temperature of the product is not lowered, and thus, the centrifugal deoiling can be effectively performed without shrinking the expanded state, which is a characteristic of the vacuum fryer.

In addition, by performing the vacuum degree inside the container at the time of high vacuum than frying when centrifugal deoiling as described above, the product quality can be further promoted, and the quality of the product can be further improved, such as an excellent deoiling effect. .

1 is a schematic view showing a vacuum fryer device according to an embodiment of the present invention

Figure 2 is a schematic diagram showing a frying state in the vacuum fryer device according to an embodiment of the present invention

Figure 3 is a schematic diagram showing the centrifugal deoiling state in the vacuum fryer apparatus according to an embodiment of the present invention

<Description of the symbols for the main parts of the drawings>

10: fryer container 11: heater

12 basket 13 basket support device

14 cylinder 15 slide device

16: frame 17: shaft

18: Connector 19: Coupling

20: sealing box 21: cooler

22: motor 23: arm

24: basket entrance 25: uneven portion

Claims (7)

In the vacuum fryer apparatus, A fry container 10 capable of inputting and discharging the basket 12 and containing a predetermined amount of cooking oil; A heater 11 for heating cooking oil; Contains a product for cooking cooking, the basket 12 is placed and supported in the frame 26 of the basket support device 13; A motor (22) connected to the shaft (17) of the basket support device (13) to rotate the basket (12) containing the product and the basket support device (13); A basket support device 13 connected to and supported by the slide device 15 side and the arm 23; As a means for moving the basket 12 and the entire basket support device 13 up and down, the slide device 15 for guiding the vertical movement using the slide block (15a) to which the arm 23 is connected and A cylinder 14 whose rod is connected to the slide block 15a of the slide device 15; Including, the frying can be carried out by the bubbling method to put in and pull out from the oil surface during frying, vacuum centrifugal apparatus characterized in that it can be carried out in a moment by moving to the top of the oil surface during centrifugal deoiling. The basket support device (13) according to claim 1, wherein the basket support (13) includes a frame (16) located inside the fryer (10) while receiving the basket (12) and an outer upper side of the fryer (10) from the frame (16). And a shaft 17 which can be selectively connected to the motor 22 side, one side of which is connected to the shaft 17 side via a connector 18 and the other side of which is connected to the rod of the cylinder 14 and at the same time a slide device. And a arm (23) supported by a slidable structure on the (15) side. 3. The shaft 17 of claim 1, wherein the shaft 17 of the basket support device 13 can be connected to or separated from the shaft of the motor 22 via a coupling 19 capable of coupling and disconnection. Vacuum fryer device, characterized in that. The vacuum fryer device according to claim 1, wherein a sealing box (20) is provided at a shaft through portion of the fryer container (10) for hermetic holding. The vacuum fryer apparatus according to claim 1, wherein the fryer has a cooler (21) so that the proper oil temperature can be maintained uniformly through the organic interlocking control with the heater (11). The method of claim 1, further comprising a program controller for oil temperature and pressure (vacuum degree), wherein the heat / cooling curve of the oil temperature and the rising / falling curve of the pressure during frying or deoiling can be arbitrarily set for each step. Vacuum fryer device. The vacuum fryer apparatus according to claim 1 or 6, wherein deoiling is performed while the internal vacuum degree of the frying vessel is maintained higher than when frying after frying.

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