CN101438936B - Fryer - Google Patents

Abstract

The invention relates to a fryer used for business use which is capable of preventing a cooking oil from being deteriorated, securing excellent cooking environments, and increasing working efficiency. The fryer comprises water tanks (32) and (82) storing water, oil tanks (9) and (51) installed on the upper side of the water tank and storing the cooking oil having a boundary in contact with the water stored in the water tanks, heaters (13) and (52) disposed in oil layers in the oil tanks, and oil feed pipes (10) and (61) sucking the cooking oil in the oil layers by pumps (29) and (64) and discharging it to the bottom parts of the water tanks (32) and (82). The discharged cooking oil is floated in the water layers and flows into the lower parts of the oil layers.

Description

Fryer

The application's denomination of invention that to be Mikao Hiki propose on October 06th, 2005 is dividing an application of 200580033864.2 application for " fryer ", application number.

Technical field

The present invention relates generally to the fryer that uses aborning, especially relate to following fryer, this fryer for the transparency by keeping cooking oil, prevent deterioration and keep cooking oil for a long time, be provided with the device of automatic recovered oil bits etc. and the automatic flushing device of oil.

Background technology

Present fryer is the device that the cooking oil with ormal weight leaves in the oil groove, utilizes coal gas or electric heater to heat, reach at cooking oil under the state of design temperature and carry out standby, at any time put into food material as required, carry out fried culinary art, taking out food material through behind the cooking time, be placed on cutting on food tray of made of paper or regulation, finish fried culinary art after the unnecessary cooking oil that will adhere to removes.

Therefore, in present fryer, cooking oil also is in the continuous condition of high temperature when not carrying out fried culinary art.

But, above-mentioned fryer can not be recovered in simply carry out fried when culinary art from food material break away from and be diffused into the cooking oil dregs of fat or from the effluent of the Fried Fishes of colloidal substance, and impurity such as the moisture that from food material, flows out, smell and grease, therefore remain in color blackening, the muddiness impelling the oily deterioration of the cooking in the cooking oil and make oil for a long time, cause the contaminated food products material.

And because therefore the dirt of the oil that swims of colloidal substance or dregs of fat etc., need with other container oil is filtered every day attached on food material or the oil groove side, taking time makes these floating material precipitations, and oil groove inside also will be cleaned every day.

In general, the temperature band of cooking oil that carries out fried culinary art is consistent with the temperature band of deterioration that promotes cooking oil and oxidation, but in existing fryer, need make a large amount of cooking oil be warmed up to design temperature at short notice, and need prevent that cooking oil is lowered the temperature, made oil return to design temperature at short notice in fried culinary art.Therefore, heater is with the temperature running higher than the design temperature of cooking oil, and especially the temperature of the cooking oil on contact heater surface is higher than design temperature far away.

Like this, impelled oily deterioration of the cooking and oxidation, the smoke and gasization of emitting of cooking oil are enlivened, and, cooking oil composition is changed rapidly, its result needs frequent the replacing to cook oil, therefore has the big problem of financial burden.

And, be stained with starch (molten powder) or bread flour to carry out the situation of fried culinary art in the majority on the surface of food material, in fried culinary art, starch or bread flour come off in a large number, are diffused into from the cooking food material the cooking oil, and be heated, charing, therefore make the cooking glossy black turbid, this is one of important reasons that makes along with effluxion the oily deterioration of the cooking.Therefore, in order to keep cooking the freshness of oil, need remove this dregs of fat or other effluents continually, but on the structure of operational circumstances and fryer, be difficult to carry out clear operation.

And in fried culinary art, moisture and cooking oil exchange in food material, and a large amount of steam or moisture flow out from food material, discharge in atmosphere and in the cooking oil.The moisture that is discharged to then in the atmosphere forms the oil smoke mist with cigarette, cooking oil, has the problem of polluting indoor, machinery equipment etc.And, be discharged to the moisture of cooking in the oil mixes, becomes oxidation and deterioration along with effluxion and cooking oil reason.

In addition, in the low temperature oil layer between the moisture that do not mix with oil accumulates at the bottom of the bottom of heater and the oil groove after being discharged in the cooking oil, if be in long operating condition, then the oily temperature of low temperature oil layer will rise, and accumulate in water Yin Wendu at the bottom of the oil groove and rise and begin vaporization, and one side begins to rise to the cooking oil reservoir of high temperature from low temperature oil layer, one side is heated, the volume prolonged expansion, discharge to atmosphere from pasta,, then have oil from the excessive danger of oil groove spray in case this situation continues to carry out.

On the other hand, in order to remove small dregs of fat in the oil groove and lipides etc., have following method, that is, utilize the filter of the filter paper of extracting etc. to remove dregs of fat in the cooking oil, then, make cooking oil turn back in the oil groove, utilize cleaner (Network リ-Na-) cleaning cooking oil, still, the moisture that utilizes this method can not will be discharged in the above-mentioned cooking oil is removed fully, and it is very difficult all carrying out this cleaning when carrying out fried culinary art at every turn.

Patent documentation 1: special public clear 55-40249 communique

Patent documentation 2: open clear 60-9426 communique in fact

Patent documentation 3: open flat 5-68440 communique in fact

Above-mentioned existing fryer, in order when not using, also to remain on the state that whenever can carry out fried culinary art, to cook oil and remain the condition of high temperature always, make the oily deterioration of the cooking like this, shortened oily service life, its result must change cooking oil continually and waste heat energy for a long time.

And a large amount of big or small dregs of fat that break away from are diffused into the oil reservoir from the cooking food material, are difficult to remove fully with the ready-made net that drags for dregs of fat, but also will carry out fried culinary art simultaneously, and are therefore difficult all the more.Under the situation of coal gas formula, heater is fixed, under heater, can not put into dredger, can only utilize following method, promptly, use the assimilating type cleaner maybe will cook oil and be retracted under the oil groove and be equipped with on the container that cuts dregs of fat subnet, remove dregs of fat, still need the time like this, in business, can not implement.This is dregs of fat to be placed on for a long time one of major reason in the cooking oil, and its result has shortened the service life of cooking oil.

And, though when fried culinary art, discharge cigarette or oil smoke mist and steam in a large number from pasta, its discharge rate reduces when not carrying out fried culinary art, but cigarette or oil smoke mist always upwards rise, though special-purpose exhaust apparatus is set on fryer, but can not suck fully, not have effect of sufficient, become the reason of smell and environmental pollution.

And, dregs of fat that breaks away from from food material or the effluent oil of swimming from the colloidal substance of Fried Fishes, and moisture that flows out from food material or smell etc. are diffused in culinary art in the whole oil, and be mostly the thing that some are tiny, therefore can not be rapidly with its recovery, its result shortens, produces problem economically the service life of oil.Because dregs of fat etc. is placed in the cooking oil of high temperature for a long time, therefore smell, cigarette and the oil smoke mist that produces from pasta be attached on internal unit or the standby, and can cause problem of environmental pollution attached on the human body.

Summary of the invention

The present invention proposes in order to address the above problem, and its objective is to provide to prevent to cook oily deterioration, guarantee excellent cooking environments and the fryer of increasing work efficiency.

The structure of fryer of the present invention is to have: the tank 32,82 that stores water; Be arranged on this tank top, store and cook oily oil groove 9,51 to cook mode that oil contact with storage water in the tank; Be arranged on the heater 13,52 in the oil reservoir in this oil groove; And utilize pump 29,64 to suck cooking oil in the oil reservoirs, send oil pipe 10,61 to what discharged the bottom of above-mentioned tank 32,82; The cooking oil that is discharged from floats up, flows into the oil reservoir bottom in water layer.

At this, in above-mentioned oil reservoir, the oil reservoir that is formed on the top of heater 13,52 is the cooking oil reservoir of high temperature, and the oil reservoir that is formed on the below of heater 13,52 is the few low temperature oil layer of deterioration of oil.

Shown in Fig. 1 waited, the structure of fryer of the present invention was to have: the tank 32 that stores water; Be arranged on this tank 32 top, store and cook oily oil groove 9 to cook mode that oil contact with storage water in the tank; Be arranged on the heater 13 in the oil reservoir in this oil groove; Be arranged in the low temperature oil layer of below of heater 13, block the dividing plate 15 of the impurity such as dregs of fat that in cooking oil, descend; And the cooking oil on dividing plate 15 tops is sucked, send oil pipe 10 to what discharged the bottom of tank 32 with these impurity with pump 29; The cooking oil that is discharged from floats up, flows into the oil reservoir bottom in water layer.

The structure of fryer of the present invention is with dividing plate 15 circuitous being arranged between above-mentioned oil groove 9 and the above-mentioned tank 32, the pipeline 25 that is communicated with the oil reservoir of aforementioned barriers about in the of 15 to be set.

The structure of fryer of the present invention is, be communicated with in the oil reservoir of the below be arranged on above-mentioned heater 13 heat-exchange tube 16 and to around carry out heat insulation accumulation of heat assembly 22, cook oily temperature by utilizing Air Blast fan 23 to make outer gas or being debouched to regulate between it by the air of accumulation of heat assembly 22 heating.

By this structure, absorbed high temperature in the heat-exchange tube 16 by the cooking oil from oil reservoir, state with high temperature in accumulation of heat assembly 22 is preserved, is kept, when carrying out fried culinary art once more, set, make simultaneously the high temperature reduction that is stored in the accumulation of heat assembly 22 by heater 13,52 being transformed into high temperature in cooking oil, can make cooking oil return to the temperature that to cook at short notice.

And, do not carrying out the time band of fried culinary art, the design temperature that to cook oil by for example conversion switching (not having diagram) is transformed into low-temperature circuit, simultaneously, the Air Blast fan 23 that utilize to import outer gas is gone into to be arranged in the heat-exchange tube 16 in the oil reservoir, makes its circulation, is absorbed the heat of cooking oil outer conductance, can make the warm temperature band that is not easy oxidation and deterioration that drops at short notice of oil of cooking oil reservoir thus.

The structure of fryer of the present invention is, the swim electrostatic precipitation plate 14 of the tiny dregs of fat in cooking oil of absorption is arranged in the oil reservoir.

The structure of fryer of the present invention is, be communicated with and have the lid that is arranged on above-mentioned oil groove 9 tops and open and close inside with hinge 5 and the lid 2 that opens and closes, and water layer 20 bottoms of cleaning case 8, suck cigarette, smell and the oil smoke mist that produces from pasta by drawing fan 6, after removing flavor by passing above-mentioned water layer 20, removing cigarette and deoil, from blast pipe 19 outside gas discharges.

The structure of fryer of the present invention is, shown in Fig. 3,4, the filtering trough 71 that has filter 80 with mode setting near tank 82, from the suction hose inlet 74 that is arranged on above-mentioned tank 82 bottoms impurity such as dregs of fat are sucked above-mentioned filtering trough 71 with water, make the bottom of contamination precipitations such as dregs of fat at filtering trough, simultaneously, will turn back to water layer from the water supply port 70 that is arranged on the above-mentioned tank 82 through the water that above-mentioned filter 80 filters.

By this structure, to the time be diffused into the dregs of fat in the cooking oil or promptly suck, be transported in the water layer of oil groove foot with cooking oil carrying out fried culinary art from effluent, moisture and the smell etc. of the colloidal substance in the Fried Fishes, and Xiang Shuizhong releases, oil one side rising one side in water is cleaned by water thus, is arrived low temperature oil layer after the water cooling.

Therefore, can under the few low-temperature condition of deterioration, take care of cooking oil, simultaneously, rise from low temperature oil layer with the oil that is transported to the low temperature oil layer moderate and to move to the cooking oil reservoir that adds on the heater 52 that deep fat uses, become cooking oil reservoir after being heated, therefore, by shortening the time that under the condition of high temperature, keeps cooking oil, the deterioration of oil can be prevented, and freshness, the transparency of oil can be kept.

The structure of fryer of the present invention is, the temperature sensor 75 that detects the water temperature in the above-mentioned tank 82 is set, and the tank cooling fan 76 that will be used to reduce the water temperature in the above-mentioned tank 82 is arranged on tank 82 bottoms, adjusts the water temperature in the tank 82, the temperature of regulating the low temperature oil layer of above-mentioned heater 52 belows by these running.

The structure of fryer of the present invention is, near the interface of the oil reservoir on water layer and its top, setting divide by the plate of vertical arrangement water and oil layer prevent to mix the grid 62 that stirs usefulness, prevent because of cook oil from the bottom of above-mentioned tank 82 send oil pipe 61 to discharge or water is discharged the water that produces and is cooked the oily stirring that mixes from the water supply port 70 of above-mentioned filtering trough 71.

The structure of fryer of the present invention is, in the path of floating of the cooking oil of discharging from the bottom of above-mentioned tank 82 tabular diffuser plate 68 is set, and makes the cooking oil that floats to come in water layer disperse, directly not float the conditioning oil reservoir to high temperature to periphery.

The structure of fryer of the present invention is, above-mentioned heater is except the heater 52 that turns round with high temperature, also be provided with heter temperature simultaneously and regulate the associating heater 81 of usefulness, by being connected in series, making it to turn round two heaters as low-temperature heater.

And, the inner casing 78 that prevents to pollute the tubular that the oil groove medial surface uses of the tubular of the internal face that covers above-mentioned oil groove 51 is set.

According to fryer of the present invention, adopt following structure, promptly, oil groove is arranged on the top of tank, heater is arranged in this oil reservoir, have with the cooking oil in the pump suction oil reservoir, the oil pipe that send to the discharge of the bottom of tank, the cooking oil that is discharged from floats up in water layer, flow into the oil reservoir bottom, therefore, can with the dregs of fat that in fried culinary art, produce and from the effluent of food material etc. with cooking oil forcibly water clean, also can guarantee the cryosphere of oil, therefore, can prevent to cook the deterioration of oil, reduce the more frequency of renew oil, very economical, and have and can prevent the working environment deterioration that causes because of pollute waiting, can obtain the effect of excellent cooking environments.

And, as above-mentioned heater, by outside heater with high temperature operation, be provided with simultaneously series connection with it the associating heater, carry out adjustment, can obtain above-mentioned effect.

And,, beyond above-mentioned effect, also have the effect of the impurity of dregs of fat that the cooking of can being recovered in expeditiously descends in the oil etc. according to the fryer of the present invention that dividing plate is set in low temperature oil layer.

And, according to fryer of the present invention, be formed with following structure, promptly, utilize Air Blast fan to make by the heated air turnover of the accumulation of heat assembly that is communicated with heat-exchange tube, cook oily adjustment, can make cooking oil drop to low temperature thus at short notice, can prevent to cook the deterioration of the oil in the standby process, and by making the high temperature reduction that is stored in the accumulation of heat assembly in cooking oil, can make cooking oil return to the high temperature that to cook at short notice, can realize operating rapidly, and have the effect that realizes effectively utilizing heat.

According to fryer of the present invention, because the electrostatic precipitation plate is set in oil reservoir, so the solid matter that ultra micro is little is attracted on the electrostatic precipitation plate, owing to make cooking oil once more to the circulation of cooking oil reservoir, therefore, can remove the oily impurity of the cooking, prevent oily deterioration, reduce the more frequency of renew oil, very economical.

According to fryer of the present invention, owing to be communicated with the lid inside and the cleaning case of oil groove, and the cigarette that utilizes drawing fan to suck to produce from pasta etc., make it pass water layer, therefore, can be well cigarette, smell and the oil smoke mist that produces from pasta be removed flavor, removes cigarette and deoil, have the effect that to improve working environment.

According to fryer of the present invention, owing to form following structure, that is, filtering trough is set, and cooling fan is arranged on bottom of gullet, will will suck filtering trough, and return tank once more with impurity such as dregs of fat through the water of supercooling, therefore, shorten the time that keeps cooking oil with the condition of high temperature, can prevent the deterioration of oil, and can keep cooking the freshness and the transparency of oil, simultaneously, has the effect of impurity such as water and dregs of fat being filtered together cleaning in filtering trough.

According to fryer of the present invention, owing near the interface of water layer and oil reservoir, be provided with and prevent to mix the grid that stirs usefulness, therefore have and to prevent the water that the discharge because of the rising of the cooking oil of discharging from above-mentioned bottom of gullet or water produces and cook the oily effect of mixing stirring.

According to fryer of the present invention, because the path of floating at the cooking oil of discharging from the bottom of above-mentioned tank is provided with tabular diffuser plate, this diffuser plate makes the cooking oil that floats in water layer disperse to periphery, therefore can prevent to pass low temperature oil layer, rise to cooking oil reservoir, have the effect of the working environment of the cooking oil that can keep good by the cooking oil in the water layer.

Description of drawings

Fig. 1 is the side-looking key diagram of the fryer of first embodiment of the present invention.

Fig. 2 be first embodiment fryer overlook key diagram.

Fig. 3 is the side-looking key diagram of the fryer of second embodiment of the present invention.

Fig. 4 be second embodiment fryer overlook key diagram.

The specific embodiment

Below describe with regard to embodiments of the present invention.

Fig. 1, the 2nd represents the fryer of first embodiment of the present invention.Fig. 1 is the side-looking key diagram of fryer, the 9th, and oil groove, the 32nd, tank, the 13rd, the electric heater of the cooking oil in the heating oil groove.In oil groove 9, the cooking oil reservoir (I) of high temperature is formed on the top of heater 13, and the few low temperature oil layer (II) of deterioration of oil is formed on the below of heater 13, in the bottom of this low temperature oil layer (II) dividing plate 15 is set.Tank 32 to be set, form the oil keeping layer (III) of keeping oil between water layer (IV) in this tank 32 and the aforementioned barriers 15 with the continuous mode of the lower side of oil groove 9.

In order to keep cooking the oil temperature, carrying out that temperature sensor (not having diagram) is set on the cooking oil reservoir (I) of fried culinary art, the oil temperature is in case drop to below the design temperature then heater 13 startings, the heating that begins to be used to keep design temperature.

In the oil reservoir of oil groove 9 below heater 13, the dividing plate that is obliquely installed a little 15 separates, dividing plate 15 blocks the impurity such as dregs of fat that descend in cooking oil.

And by having the pipeline 25 of oil-in 27 and oil export 26, circuitous dividing plate 15 utilizes passage to connect between tank 32 and the oil groove 9.

On the other hand, in top approaching mode oil export 28 is set with dividing plate 15, the cooking oil that comprises near dregs of fat dividing plate 15 that the running of the pump 29 by sending oily usefulness is inhaled into top etc., through the triple valve 35 that send oil pipe 10 lower ends, discharge, be discharged into the bottom of tank 32 from fuel feeding, draining with pipe 34, the described pump 29 of oily usefulness that send utilizes the motor 4 that is arranged on the helicoidal pumps driving usefulness of sending in the oil pipe 10 to drive.

The cooking oil that is discharged into tank 32 bottoms utilizes difference in specific gravity oneself to float up in water layer (IV), rise to oil keeping layer (III), and moisture and dregs of fat fall under water layer, and the cooking oil of oil keeping layer (III) is extruded, and 27 through oil export 26 arrival cooking oil reservoirs (I) from the oil-in.

Heat-exchange tube 16 shown in Figure 1 and accumulation of heat assembly 22 are accumulation of heat, heat abstractor, and Fig. 2 is its vertical view.

Owing to put into a large amount of food materials, only the heat that produces by above-mentioned heater 13 can not make the oil temperature rise, when the oily temperature of the cooking drops to setting below the design temperature, Air Blast fan 23 turns round, the high temperature that is stored in the accumulation of heat assembly 22 is circulated to heat-exchange tube 16 as hot blast, and auxiliary cooking oil heats up at short notice.

After fried culinary art finishes, do not carrying out under the situation of next fried culinary art at once, in order to protect cooking oil composition, the oil temperature is descended.

Therefore, in the present invention, in case being in, conversion switching (not shown) treats pusher side in fried culinary art back, then will form low temperature and set the loop, blocked the design temperature loop that is used for fried culinary art, the oily temperature of the cooking is descended lentamente, and simultaneously, the outer conductance of starting accumulation of heat assembly 22 usefulness goes into fan 37, (the ト ラ Star プ formula door leaf) 39 of opening the baffle-type door, outer pneumatic transmission is gone in the heat-exchange tube 16.

By like this, air in the heat-exchange tube 16 is put aside the high temperature heating in cooking oil, be transported to accumulation of heat assembly 22, warm from baffle-type door 40 then to the oil that outside exhaust, realization reduce cooking oil, but from cooking the heat that oil siphons away, put aside, be kept at simultaneously by in the thermal insulation layer 21 cingens accumulation of heat assemblies 22, and, can utilize special-purpose interior heater (not having diagram) to remain on set point of temperature if desired.

When carrying out fried processing once more, in case above-mentioned conversion is opened and closed from treating that pusher side is transformed into the culinary art side, then heater 13 is transformed into the design temperature of high temperature, simultaneously, Air Blast fan 23 rotates, the high temperature air of accumulation of heat assembly 22 is sent into heat-exchange tube 16, make cooking oil be warmed up to design temperature in the short time.

For example; if heater is to be the 3kW of power supply with three-phase 200V; be that three liters, protection shell type heat efficiency of heater are under 80% situation about calculating then in the oil mass of establishing cooking oil reservoir (I); rose to about 170 ℃ with three minutes from 140 ℃ of low temperature design temperatures; only be heated to 180 ℃ of needs of initial setting temperature four minutes with heater; simultaneously; by utilizing heat-exchange tube 16 that the thermal reduction of accumulation of heat assembly 22 is oily to the cooking; available two and half return to the initial setting temperature, can shorten the stand-by period.

Can confirm to be deposited in the amount of the dregs of fat of tank 32 bottoms from tank observation window 31, in order to discharge dregs of fat and the water that accumulates, if triple valve 35 is rotated to drainage direction, then the water of dregs of fat and effluent and water layer can flow out from drainpipe 36, flows into sewer through the sub-filter of the dregs of fat.

And, cooking oil also descends in the time of draining, in case surface level buoy 17 descends, then the valve of water supply nozzle 33 is opened, from the direct-connected water supply nozzle 33 of running water pipe to tank 32 automatic water-supplies, confirm from tank observation window 31 whether the tank inside are cleaned, in case close triple valve 35 then stop draining, and in case surface level buoy 17 arrives horizontal plane, then the water from water supply nozzle 33 stops automatically.

Under the cooking oil condition of changing oil groove 9, by opening draining valve 30 oil is collected in the container, the cooking oil of cooking oil reservoir (I), low temperature oil layer (II) and oil keeping layer (III) all can be discharged, but the installation site of draining valve 30 is on the water surface, and the water of water layer (IV) does not flow out with cooking oil.

In Fig. 1, the lid 2 of box-shaped opens and closes the top that is supported on oil groove 9 with hinge 5 by lid, inboard, air entry 3 at lid 2 are arranged on the one side, in case drawing fan 6 rotates, then cigarette, steam and the oil smoke mist from pasta is inhaled into air entry 3, imports the bottom of the water layer 20 of cleaning case 8, and one side rising one side is cleaned in water layer 20, then, discharge to the outside from blast pipe 19.The purpose of this running is to be absorbed in cigarette, steam and the oil smoke mist that produces in the fried culinary art, cleans, and only carries out during for duty in the design temperature loop, opens when covering also not stop.

Like this, the fryer of above-mentioned embodiment has heater and heat abstractor, and heater constitutes, makes cooking oil temperature at short time intensification, auxiliary heater by accumulation of heat assembly and heat-exchange tube; Heat abstractor directly imports heat-exchange tube with outer gas, and cooling oil temperature can suppress to cook the thermal losses in the standby at short notice, prevents to cook the deterioration of oil.

And, has taste removal smoke abatement device, this device water will clean outwards gas discharge of back from cigarette, smell, oil smoke mist and the steam that pasta produces, ceaselessly automatic recovered oil bits and other effluents when carrying out fried culinary art, be easy exhaust apparatus, do not worry swimming of cigarette, smell and oil smoke mist.

The fryer of Fig. 3,4 expressions, second embodiment, identical formation project is used identical symbol.

Fig. 3 is the side-looking key diagram of fryer, the 51st, and oil groove, the 82nd, tank, the 52nd, the heater of the oil heating usefulness of the cooking oil in the heating oil groove.In oil groove 51, the cooking oil reservoir (I) of high temperature is formed on the top of heater 52, and low temperature oil layer (II) is formed on the below of heater 52.Lower side at oil groove 51 is provided with tank 82 continuously, is formed with water layer (IV) in this tank 82.

The 64th, the inhalant pump of screw type high temperature oil, cooking oil is sucked from fuel sucking pipe inlet 56 with the dregs of fat that swims etc., in case by sending oil pipe 61, to the water of water layer (IV), discharging from oily supply port 73, then rise one side and dregs of fat etc. of oil one side in water separate, therefore, effective to the cleaning of oil.

But, suck under the high temperature oil condition of cooking oil reservoir (I) with high speed rotating at pump 64, because water is added in the cooking oil, therefore the moisture in the oil mixes with oil, oil forms gonorrhoea, has promoted deterioration, therefore, preferably with the low speed rotation about 400rpm, and the spiral of pump 64 is preferably low pitch.

The 79th, the bleed valve of water and oil uses when the water of changing water layer (IV) and cooking oil.And, adding in order to keep the water surface after the draining under the situation of water, also can flow into, but, preferably use the water level meter in order to confirm the water surface accurately from the pasta of cooking oil reservoir (I).

Bleed valve 79 also can use when discarded cooking oil reservoir (I) and low temperature oil layer (II) oily.

For dregs of fat that reclaims water layer (IV) bottom and the low temperature that keeps the water layer temperature, the stipulated time that is arranged on the suction pump 67 every prior setting when carrying out fried culinary art in the suction hose 77 starts working, and suction hose 77 is in tank 82 upper sheds.

Be transported to the water of filtering trough 71 and dregs of fat etc. by this suction pump 67, mix at this water, riddle in the tank with prior keeping, but because the lid of tank is arranged to sealing state, therefore, the interior pressure of tank improves, and the water after filtering through filter 80 turns back to water layer (IV) from drainpipe inlet 59 process water supply ports 70.

Like this, carry out after 74 extractions of suction hose inlet, turning back to the process of filtering trough 71 repeatedly, carry out the cleaning of water layer bottom and the recovery of dregs of fat with this.

In this fryer, low temperature oil layer (II) is used for cleaning the back at the oil that will cook oil reservoir (I) and temporarily carries out the low temperature keeping at this, and form the structure that the water by water layer (IV) cools off, but because the top of low temperature oil layer is connected with the cooking oil reservoir of high temperature, therefore, be to be subjected to heating up the position of influence.

Therefore, for the temperature with water layer (IV) keeps certain, the oil temperature that suppresses low temperature oil layer (II) rises, though form following structure, that is, in case be warmed up to the water temperature that sets, then suction pump 67 startings, the water transport of water layer is arrived filtering trough 71, mixes with the water that cools off through filtration, turn back to water layer once more, but because fluid is a water, temperature is also for being lower than 50 ℃ low temperature, also little with the drop of pump position, therefore employed pump can use ready-made small pump.

And,, tank cooling fan 76 is arranged on the bottom of tank 82, but small-sized fan gets final product for the intensification of the water that suppresses tank 82.

In addition, in carrying out fried culinary art, and according to the water of the water of the programmed replacement tank 82 of prior setting and filtering trough 71 but the water of tank 82 from water supply port 70 when filtering trough 71 is supplied with, the water one side is that center rotation one side forms vortex with suction hose inlet 74, therefore, might mix with oil at the part water that contacts with the low temperature oil layer (II) on water layer top.

And, might produce owing to eject from the cooking oil that send oil pipe of the bottom of above-mentioned tank or eject water that the water from above-mentioned filtering trough produces and cooking oil mix stirring.

Therefore, prevent to mix the generation that the grid 62 that stirs usefulness prevents above-mentioned situation by setting, the grid 62 that usefulness is stirred in this mixing by the contact-making surface with water layer and low temperature oil layer be the boundary, the plate vertically arranged from top to bottom divide water and oil layer.

The oil that sucks from cooking oil reservoir (I) is discharged into the water layer (IV), rises in water, one side is simultaneously entered low temperature oil layer (II) by water cooling, at this moment, because the oil temperature than low temperature oil layer is high, therefore might rise to cooking oil reservoir quickly, therefore, in order to prevent this situation, in the position directly over the oily supply port 73, be on the oil float path of getting up, tabular diffuser plate 68 is set, this diffuser plate 68 makes the cooking oil clot that floats to come in water layer temporarily stop, disperse towards periphery, and one side is cooled off with the water of water layer and simultaneously gently risen to low temperature oil layer.And, because water temperature is below 50 ℃, also in order to confirm the situation of the oil that rising comes above cooking oil reservoir, the plate that preferably transparent Merlon etc. are made.

And,, be provided with the associating heater 81 that heter temperature is regulated usefulness simultaneously, as required by being connected in series, making it as low-temperature heater work two heaters except main carrying out the heater 52 of work with high temperature.

Promptly, also use this low-temperature heater in when starting under for the situation that the oil temperature is risen use the low-temperature heater that forms by series loop, keeping design temperature, prevent oily deterioration, and descend 5 ℃ the time putting into frozen food material, temperature, sensor detects this situation, utilizes the high temperature primary heater 52 of the series operation that has broken away from associating heater 81 promptly to return to cooking temp.

On oil groove 51, part is up to the bottom of cooking oil reservoir (I) from its upper end, and the inner casing 78 of tubular that prevents to pollute the oil groove medial surface of the internal face that covers oil groove 51 is installed removably.

This inner casing 78 can prevent usually attached to grease on the inner side of oil groove 51 bodies etc., as long as and pull out in case of necessity to clean and just can obtain and oil is not extracted and cleaned out the identical effect in oil groove 51 sides, use the framework with handles of corrosion resistant plate system to get final product.

According to above-mentioned embodiment, the service life and transparent time, raising economy that keep oil have been prolonged, and, utilize the automatic sucking-off dregs of fat of pump and from the effluent of food material etc., reclaim, simultaneously, owing to wash oil, also can promptly remove with the existing net that drags for dregs of fat and can not drag for most tiny dregs of fat, the removing operation is simple.And, by except culinary art the time, making oil stop at low temperature, also can prolong the service life of oil, therefore can must use in the shop that long-time continuous turns round or the business hours are long, and available low-cost configuration realizes.

In addition, after fried culinary art finishes, the suction pump 67 that sucks the water of tank 82 carries out the running of stipulated time, with be deposited in the tank 82 from the dregs of fat that falls down of cooking oil reservoir, the dregs of fat the water of tank 82 and the effluent of colloidal substance etc. are extracted out from suction hose inlet 74 with water by the cleaning of above-mentioned oil is swum, send into filtering trough 71 incessantly, therefore, always be cleaned very totally in the tank 82.

And, need not to use the existing dregs of fat subnet that drags for to remove dregs of fat, and the cleaning of business after finishing do not need to drain the oil, filter yet, pull down, clean the dirt that adheres to as long as will prevent the inner casing 78 that pollutes the oil groove medial surface, therefore, shortened the cleaning time.And, oil heater is according to the variation of oil temperature, the heater that the high temperature that uses the corresponding oil temperature that causes because of fried culinary art sharply to descend is used with will unite the normally used low temperature heater that the heater series connection with it is connected, can obtain the fryer of the long service life of as far as possible that oily warm maintenance is certain oil by the automatic conversion of these heaters.

Claims (1)

1. a fryer is characterized in that,

Have: the tank that stores water; Be arranged on the top of this tank, store the oil groove of cooking oil in the mode in the boundary line that gets close to the storage water in tank; Be arranged on the heater in the oil reservoir in this oil groove; And utilize pump attract in the oil reservoir cooking oil, send oil pipe to what discharged the bottom of above-mentioned tank, the cooking oil that is discharged from floats up, flows into the oil reservoir bottom in water layer,

The filtering trough that has filter with mode setting near above-mentioned tank, from the suction hose inlet that is arranged on bottom of gullet impurity such as dregs of fat are sucked above-mentioned filtering trough with water, make the bottom of contamination precipitations such as dregs of fat at filtering trough, simultaneously, will turn back to water layer from the water supply port that is arranged on the above-mentioned tank through the water that above-mentioned filter filters.

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