CN112998040B - frying machine - Google Patents
frying machine Download PDFInfo
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- CN112998040B CN112998040B CN201911324410.0A CN201911324410A CN112998040B CN 112998040 B CN112998040 B CN 112998040B CN 201911324410 A CN201911324410 A CN 201911324410A CN 112998040 B CN112998040 B CN 112998040B
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- 239000003921 oil Substances 0.000 claims abstract description 293
- 238000010411 cooking Methods 0.000 claims abstract description 180
- 239000008162 cooking oil Substances 0.000 claims abstract description 144
- 238000010438 heat treatment Methods 0.000 claims description 38
- 238000001914 filtration Methods 0.000 claims description 6
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000002485 combustion reaction Methods 0.000 description 21
- 239000007789 gas Substances 0.000 description 19
- 239000007787 solid Substances 0.000 description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 description 6
- 244000061456 Solanum tuberosum Species 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 230000015556 catabolic process Effects 0.000 description 5
- 238000006731 degradation reaction Methods 0.000 description 5
- 239000002737 fuel gas Substances 0.000 description 5
- 235000012015 potatoes Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002828 fuel tank Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 208000008918 voyeurism Diseases 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making doughnuts
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
The invention provides a fryer. The advantage of cooking by using a small amount of cooking oil (holding the cooking oil) is maintained, and a large amount of cooking can be achieved even in busy noon or the like. A controller (30) of a fryer (1) is capable of executing a 1 st cooking mode in which, when the amount of cooking oil stored in an oil tank (2) is a predetermined 1 st oil amount and the amount of the object to be cooked is a predetermined 1 st rated amount, a pulse burner (3) is controlled in accordance with a predetermined 1 st heat amount to cook the object to be cooked, and a 2 nd cooking mode in which, when the amount of cooking oil is a predetermined 2 nd oil amount greater than the 1 st oil amount and the amount of the object to be cooked is a predetermined 2 nd rated amount greater than the 1 st rated amount, the pulse burner (3) is controlled in accordance with a predetermined 2 nd heat amount greater than the 1 st heat amount to cook the object to be cooked.
Description
Technical Field
The present invention relates to a frying machine for a business which heats cooking oil in an oil tank and heats and cooks food by placing the food in the oil tank.
Background
The fryer heats the food material placed in the oil bath to a predetermined cooking temperature by heating the cooking oil stored in the oil bath by a heating unit such as a burner or a heating element.
When the time and the number of times of the heating cooking increase, the amount of impurities accumulated in the cooking oil increases, and the cooking oil deteriorates, resulting in degradation of the cooking quality. In addition, the amount of cooking oil is reduced due to absorption by the food material. Therefore, when using the fryer, it is necessary to periodically filter cooking oil or to supplement (add) new cooking oil according to cooking time, number of times, etc. For example, patent document 1 discloses a fryer including: a small amount of cooking oil of about 30 to 40 pounds is stored in advance in the oil tank, and a basket containing a predetermined amount (680 g) of potatoes is put into the cooking oil to cook, so that the cooking oil reduced by cooking is properly replenished. In such a fryer, since the small impurities are taken out together with the potatoes from the cooking oil in the oil tank, and the fresh cooking oil is appropriately replenished into the oil tank, the impurities of the cooking oil in the oil tank can be suppressed, and the time interval for changing the cooking oil can be prolonged.
Patent document 1: japanese patent No. 5340962
However, in such a fryer, the amount of heat retained by the whole cooking oil in the oil tank is small, and when a predetermined amount of potatoes is continuously cooked or a predetermined amount of potatoes is put in excess, the temperature of the cooking oil falls below the proper range of cooking temperature, and the quality cannot be ensured. Therefore, even in a busy period in which a large number of potatoes need to be cooked as soon as possible in noon or the like, the cooking has to be interrupted until the temperature of the cooking oil rises.
Disclosure of Invention
Accordingly, an object of the present invention is to provide a fryer capable of achieving a large amount of cooking even in a busy state such as in noon while maintaining advantages (keeping cooking oil) obtained by cooking with a small amount of cooking oil.
In order to achieve the above object, the invention according to claim 1 is characterized by comprising: an oil tank for storing cooking oil; a heating unit provided in the oil tank for heating the cooking oil; and a control unit that controls the heating unit, wherein the control unit is capable of executing a 1 st cooking mode in which the heating unit is controlled to cook the object to be cooked in accordance with a prescribed 1 st heat amount when the cooking oil stored in the oil tank is a prescribed 1 st oil amount and the object to be cooked is a prescribed 1 st rated amount, and a 2 nd cooking mode in which the heating unit is controlled to cook the object to be cooked in accordance with a prescribed 2 nd heat amount that is larger than the 1 st heat amount when the cooking oil is a prescribed 2 nd oil amount that is larger than the 1 st oil amount and the object to be cooked is a prescribed 2 nd rated amount that is larger than the 1 st rated amount, respectively.
In order to achieve the above object, the invention according to claim 2 is characterized by comprising: an oil tank for storing cooking oil; a heating unit provided in the oil tank for heating the cooking oil; and a control unit for controlling the heating unit, wherein the heating unit can respectively execute a 1 st cooking mode and a 2 nd cooking mode, in the 1 st cooking mode, the cooking oil stored in the oil groove is set to be a prescribed 1 st oil quantity, the object to be cooked is set to be a prescribed 1 st rated quantity, the heating unit is set to be a prescribed 1 st heat quantity, the object to be cooked is cooked, in the 2 nd cooking mode, the cooking oil is set to be a prescribed 2 nd oil quantity which is more than the 1 st oil quantity, the object to be cooked is set to be a prescribed 2 nd rated quantity which is more than the 1 st rated quantity, and the heating unit is set to be a prescribed 2 nd heat quantity which is more than the 1 st heat quantity, so that the object to be cooked is cooked.
The invention according to claim 3 is the structure according to claim 1 or 2, wherein the heating means is provided with a gas burner and an electric heater, and the control means operates only the gas burner in the 1 st cooking mode and operates the gas burner together with the electric heater in the 2 nd cooking mode.
The "gas burner" herein includes, in addition to a device that generates a flame by combustion of fuel gas and combustion air to heat the flame, a device (pulse burner) that intermittently combusts fuel gas and combustion air in a combustion chamber to heat the fuel gas and combustion air by combustion exhaust gas heat.
According to the present invention, by cooking the object to be cooked in the 1 st rated amount using a small amount of cooking oil, it is possible to obtain a long time interval for changing the cooking oil while suppressing impurities in the cooking oil, and in the busy period, it is possible to cook the object to be cooked in a relatively high calorie amount using a large amount of cooking oil, and therefore, it is possible to suppress a temperature drop accompanying the cooking oil. Therefore, even if the 2 nd rated amount of the object to be cooked is continuously cooked, the object to be cooked can be smoothly supplied without degradation of quality. That is, a large amount of cooking can be achieved even when the noon is busy, while maintaining the advantages (keeping the cooking oil) that are produced by cooking with a small amount of cooking oil.
In particular, according to the invention described in claim 3, in addition to the above-described effects, since the gas burner and the electric heater are operated together in the 2 nd cooking mode, even when a large amount of objects to be cooked are put into the oil tank, the temperature of the cooking oil is lowered, and the predetermined cooking temperature can be quickly reached.
Drawings
Fig. 1 is a schematic view of a fryer.
Fig. 2 is a flowchart of a cooking mode of the controller.
Fig. 3 is a schematic view of a modified fryer.
Fig. 4 is a flow chart of a cooking mode in a modified fryer.
Description of the reference numerals
1. 1A: a fryer; 2: an oil groove; 3: a pulse combustor; 4: a combustion chamber; 5: an exhaust tail pipe; 6: a 1 st cooking unit; 7: a 2 nd cooking part; 8: an oil tank; 9: a delivery tube; 10: an oil replenishment valve; 11: an oil container; 12: a supply pipe; 13: an electric heater; 14: an oil supply pump; 15: an oil level sensor; 17: a gas conduit; 19: an air supply pipe; 20: an exhaust pipe; 21: a filter tank; 30: a controller; 31: a temperature-regulating thermistor; 32: an oil surface thermistor; 35: an electric heater; 36: a make-up oil valve; 37: a 2 nd oil supply pipe; 38: and 2 nd oil supply valve.
Detailed Description
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
Fig. 1 is a schematic diagram showing an example of a fryer. The fryer 1 has an oil sump 2 at an upper portion of a not-shown body. A pulse burner 3 as a heating unit is provided at the bottom of the oil tank 2, and the pulse burner 3 has a combustion chamber 4 and a tail pipe 5.
Further, the oil tank 2 has: a 1 st cooking unit 6 having a pulse burner 3 at the bottom and formed in a deep bottom shape; and a 2 nd cooking part 7 located on the upper side of the 1 st cooking part 6. The 1 st cooking part 6 is formed in a square tube shape in which the opening area does not change in the vertical direction, and the 2 nd cooking part 7 is formed in an inverted cone shape that expands in the front-rear-left-right direction as going upward from the upper end of the 1 st cooking part 6.
An oil tank 8 is provided at the rear of the oil tank 2 and at the upper part of the body, and the oil tank 8 accommodates cooking oil. The oil tank 8 is used for replenishing the cooking oil stored in the oil tank 2, and an outlet pipe 9 is provided in the oil tank 8, and the outlet pipe 9 is used for supplying the cooking oil in the oil tank 8 to the oil tank 2, and the outlet pipe 9 can be opened and closed by an oil replenishment valve 10, which is an electromagnetic valve.
The oil tank 8 is connected to an oil container 11 such as an 18 liter tank provided at the lower part of the device body via a supply pipe 12. The oil container 11 accommodates solid oil, and can melt the solid oil inside by an electric heater 13 provided outside the container including the bottom, and can supply the melted cooking oil to the oil tank 8 by an oil supply pump 14 provided in the supply pipe 12. Further, an oil level sensor 15 is provided in the oil tank 8, and the oil level sensor 15 detects the position of the oil level. The oil tank 8 can store at least an oil amount corresponding to a difference between the 1 st cooking part 6 and the 2 nd cooking part 7 of the oil tank 2, and is provided with a peeping window 28 for allowing a remaining amount of cooking oil to be seen.
On the other hand, an air chamber 16 is provided outside the front surface side of the oil tank 2, and a gas duct 17 is connected to a mixing chamber provided in the air chamber 16 and communicating with the combustion chamber 4, so that the fuel gas is supplied. Further, an air supply pipe 19 connected to a fan 18 provided on the bottom surface of the device body is connected to the mixing chamber, so that combustion air is supplied.
The tail pipe 5 of the pulse combustor 3 is disposed in a meandering manner in the lower portion of the oil tank 2, and then is connected to an exhaust pipe 20 led out from the air chamber 16. The exhaust pipe 20 is disposed so as to contact the fuel tank 8 in a meandering or winding shape at the rear portion of the device body, and then protrudes upward to be able to discharge the combustion exhaust gas.
Further, a filter tank 21 is provided at the bottom of the tank body, and the cooking oil in the oil sump 2 can be discharged from an oil discharge pipe 22 connected to the bottom of the oil sump 2 to the filter tank 21, and the filter tank 21 has a filter at the bottom. The oil drain pipe 22 is provided with a manually operated oil drain valve 23.
A filter pump 24 is provided at the lower part of the body, the suction side of the filter pump 24 is connected to the bottom of the filter tank 21 via a suction pipe 25, and the discharge side of the filter pump 24 is connected to the lower rear surface of the oil tank 2 via an oil feed pipe 26. The oil supply pipe 26 is provided with an oil supply valve 27 as a solenoid valve.
A controller 30 as a control unit is provided at the front lower portion of the body. The controller 30 monitors the temperature of cooking oil detected by a temperature-adjusting thermistor 31 provided in the oil tank 2 based on a menu selected by an operation panel, not shown, provided on the front surface of the device body, and performs on/off control of the pulse burner 3 to cook an object to be cooked such as potato. The cooking is described with reference to the flowchart of fig. 2.
Here, the amount of the object to be cooked at one time is two of the 1 st rated amount (for example, 680 g) and the 2 nd rated amount (for example, 900 g) larger than the 1 st rated amount, and when the object to be cooked at the 1 st rated amount is cooked, first, the cooking oil (about 35 lbs) is stored in the oil tank 2 to the upper end (L1 shown in fig. 1) of the 1 st cooking unit 6. In this state, when the operation switch of the operation panel is turned on in step S1, the controller 30 rotates the fan 18 for a predetermined time to supply air in step S2, and then intermittently burns the mixed gas in the combustion chamber 4 to operate the pulse combustor 3. That is, the mixed gas is ignited by a spark plug provided in the combustion chamber 4 and detonated in the combustion chamber 4, and then the following actions (opening/closing actions) are repeated to heat the cooking oil stored in the oil tank 2: the pressure rise in the combustion chamber 4 caused by the combustion forcibly discharges the combustion exhaust gas to the tail pipe 5, and the fuel gas and the combustion air are sucked into the combustion chamber 4 which is negative in pressure due to the discharge of the combustion exhaust gas.
Next, the controller 30 monitors the detected temperature obtained by the temperature adjustment thermistor 31, confirms that the temperature of the cooking oil reaches a predetermined cooking temperature (for example, 180 to 182 ℃) in the determination in step S3, and then outputs a display or the like for cooking on the operation panel to notify.
After being notified, the cook lowers the basket containing the object to be cooked into the oil sump 2. At this time, since a small amount of the 1 st rated amount of the object to be cooked is put into the 1 st cooking part 6, the object to be cooked is located below the oil level of the 1 st cooking part 6, and all of the object to be cooked is immersed in the cooking oil.
Then, in step S4, a cooking mode based on the operation of the operation panel is determined. Here, when the 1 st cooking mode is selected and the cooking start button provided on the operation panel is pressed in step S5, the controller 30 performs heating cooking of the object to be cooked in accordance with the 1 st cooking time and the 1 st heat of the pulse combustor 3, which are preset in correspondence with the 1 st rated amount, in step S6. Then, after the time has elapsed in step S7, an alarm sound is sounded to notify the end of cooking in step S8. The cook lifts the basket from the sump 2. When the cooking is performed in the 1 st rated amount, the processing is repeated after S5 when the object to be cooked is lowered and the cooking start button is pressed.
When a 2 nd rated amount of the object to be cooked, which is larger than the 1 st rated amount, is placed in a state where the 1 st cooking mode is selected, the object to be cooked is exposed from the 1 st oil level of a small amount stored in the 1 st cooking unit 6. Therefore, the operator can immediately know that the amount is wrong, and can re-cook.
On the other hand, when cooking a predetermined amount of the object to be cooked in the 2 nd, it is necessary to store the cooking oil (about 45 pounds) in the oil tank 2 to the upper end of the 2 nd cooking unit 7. At this time, when the 2 nd cooking mode is selected in step S4, the controller 30 opens the oil replenishment valve 10 in step S9, and supplies the cooking oil in the oil tank 8 to the oil tank 2 via the delivery pipe 9, and supplies the cooking oil until the cooking oil reaches the upper end of the 2 nd cooking unit 7 (L2 shown in fig. 1). Further, the oil level thermistor 32 provided in the oil tank 2 can be used to confirm that the oil amount reaches the 2 nd cooking unit 7.
Next, the controller 30 monitors the detected temperature obtained by the temperature adjustment thermistor 31, and if the temperature of the cooking oil reaches a predetermined cooking temperature (for example, 180 to 182 ℃) in the determination of step S10, outputs a display or the like that enables cooking on the operation panel, and notifies the display or the like.
After being notified, the cook lowers the basket containing the object to be cooked into the oil sump 2. In this case, the 2 nd cooking unit 7 having a large amount of oil is placed with the 2 nd predetermined amount of the object to be cooked, and therefore the object to be cooked is immersed in the entire area below the oil level of the 2 nd cooking unit 7. Further, since the 2 nd cooking portion 7 is also expanded in the reverse taper shape, even if the amount of oil is large, a feeling of a high oil level is not easily generated.
When the cooking start button is pressed in step S11, the controller 30 performs heating cooking of the object to be cooked in step S12 in accordance with the 2 nd cooking time and the 2 nd heat of the pulse combustor 3, which are preset in correspondence with the 2 nd rated amount. The 2 nd heat quantity is set to be larger than the 1 st heat quantity in the 1 st cooking mode. After the time is up in step S13, an alarm sound is sounded to notify the end of cooking in step S14. The cook lifts the frame from the sump 2. When the cooking is performed in the 2 nd rated amount, the processing in S11 and the following steps are repeated as long as the object to be cooked is lowered and the cooking start button is pressed.
On the other hand, the controller 30 monitors the position of the oil level in the oil tank 8 by the oil level sensor 15 during operation, and when the oil level in the oil tank 8 is lower than the predetermined position due to the replenishment of the oil tank 2 with the cooking oil, operates the electric heater 13 to melt the solid oil in the oil tank 11, and operates the oil supply pump 14 to supply the cooking oil in the oil tank 11 to the oil tank 8. At this time, even when a predetermined time has elapsed after the oil supply pump 14 is operated, if the detection signal of the predetermined position is not obtained from the oil level sensor 15, the controller 30 determines that there is no solid oil in the oil container 11, stops the oil supply pump 14, and notifies this.
When the cooking mode is shifted from the 2 nd cooking mode to the 1 st cooking mode with a small cooking amount, a pipe connected to a preliminary tank, not shown, is connected to the oil drain valve 23, and the cooking oil in the oil tank 2 is discharged to the preliminary tank by the operation of the oil drain valve 23 as a three-way valve until the oil level is lowered to the upper end of the 1 st cooking unit 6. Further, the filter tank 21 may be discharged without being discharged to the reserve tank.
When the cooking oil in the oil sump 2 is filtered, the operation switch is turned off, and then the cooking oil in the oil sump 2 is discharged to the filter tank 21 by the operation of the oil discharge valve 23. When the filter switch of the operation panel is operated, the filter pump 24 starts to operate, and the cooking oil discharged to the filter tank 21 is sucked from the suction pipe 25 and returned to the oil tank 2 through the oil feed pipe 26. Thereby, the cooking oil can be filtered by the filter provided on the bottom surface of the filter tank 21.
(inventive effect of 2 cooking modes)
In this way, according to the fryer 1 of the above-described aspect, the controller 30 can execute the 1 st cooking mode and the 2 nd cooking mode, respectively, in which in the 1 st cooking mode, when the amount of the cooking oil stored in the oil tank 2 is the 1 st predetermined amount and the object to be cooked is the 1 st predetermined amount, the pulse combustor 3 is controlled to cook the object to be cooked according to the 1 st predetermined amount of heat, and in the 2 nd cooking mode, when the amount of the cooking oil is the 2 nd predetermined amount which is larger than the 1 st predetermined amount and the object to be cooked is the 2 nd predetermined amount which is larger than the 1 st predetermined amount, the pulse combustor 3 is controlled to cook the object to be cooked according to the 2 nd predetermined amount which is larger than the 1 st predetermined amount of heat, whereby the impurity of the cooking oil can be suppressed and a longer time interval for changing the cooking can be obtained, and on the other hand, in the busy period, the object to be cooked according to the relatively high amount of heat is used to cook the 2 nd predetermined amount of the object to be cooked according to the relatively high heat, so that the temperature of the cooking oil can be suppressed from being accompanied by lowering the cooking temperature. Therefore, even if the 2 nd rated amount of the object to be cooked is continuously cooked, the object to be cooked can be smoothly supplied without degradation of quality. That is, the advantage of cooking with a small amount of cooking oil (holding the cooking oil) is maintained, and a large amount of cooking can be achieved even in busy hours such as noon.
In the above embodiment, when the user selects the 2 nd cooking mode from the 1 st cooking mode on the operation panel, the controller automatically supplements the oil tank with the cooking oil and performs cooking according to the 2 nd cooking time and the 2 nd heat, but the supplement of the cooking oil may be performed by a manual operation. That is, after the cooking oil is supplied to the 2 nd cooking unit by manually operating the oil supply valve, the 2 nd cooking mode may be selected and cooking may be performed according to the set 2 nd cooking time and 2 nd heat.
Conversely, the following fully automated approach may also be employed: the oil supply valve and the oil discharge valve are electrically operated, and the controller automatically operates the oil supply valve to execute the 2 nd cooking mode when the cooking mode is shifted from the 1 st cooking mode to the 2 nd cooking mode, and automatically operates the oil discharge valve to discharge the cooking oil in the 2 nd cooking unit when the cooking mode is shifted from the 2 nd cooking mode to the 1 st cooking mode, thereby executing the 1 st cooking mode.
In addition, the 1 st cooking mode and the 2 nd cooking mode may also be performed entirely manually. That is, at the time of cooking the 1 st rated quantity, the cooking oil is set to the 1 st oil quantity by manual operation of the oil discharge valve or the like, the pulse burner is set to the 1 st heat quantity to cook the object to be cooked, and at the time of cooking the 2 nd rated quantity, the cooking oil is set to the 2 nd oil quantity by manual operation of the oil replenishment valve or the like, and the pulse burner is set to the 2 nd heat quantity to cook the object to be cooked.
In the invention of 2 cooking modes, the tank and the tank-based replenishment unit are not necessary, and therefore, when the 2 nd cooking mode is executed by manual operation, the 2 nd cooking unit may be replenished with cooking oil from an external 18 liter tank or the like. In addition to the heat of the pulse burner, an auxiliary heat source such as an electric heater or a gas burner may be used for increasing the heat in the 2 nd cooking mode. In the case of switching from the 2 nd cooking mode to the 1 st cooking mode, it is possible to realize a stepwise reduction in heat, for example, a reduction in heat according to a change in temperature of the cooking oil.
Alternatively, a gas burner or an electric heater other than a pulse burner may be used as the heating means, and the shape of the oil tank is not limited to the 2 nd cooking portion being inverted cone, and may be changed as appropriate.
(inventive effect of oil supplementing Unit)
On the other hand, the fryer 1 according to the above-described mode comprises: an oil container 11 for containing solid oil; a solid oil heating unit (electric heater 13) that heats the solid oil in the oil container 11; and an oil supplementing unit that supplies the cooking oil in the heated and liquefied oil container 11 to the oil sump 2, and includes: an oil tank 8 provided above the oil tank 2; a supply path (supply pipe 12) that connects the oil container 11 to the oil tank 8, and that can supply the cooking oil in the oil container 11 to the oil tank 8 by the oil supply pump 14; a delivery passage (delivery pipe 9) that connects the oil tank 8 to the oil tank 2 and is capable of supplying the cooking oil in the oil tank 8 to the oil tank 2; and an opening/closing means (oil replenishment valve 10) for opening/closing the delivery passage, whereby a considerable amount of solid oil in a liquefied state can be stored in the oil tank 8 provided above the oil tank 2. Therefore, by replenishing the oil tank 8 from the oil container 11 at a timing when the cooking oil in the oil tank 8 is somewhat rich, it is possible to immediately cope with a decrease in the volume of the cooking oil in the oil tank 2, and cooking can be performed without any trouble. Therefore, the electric heater 13 does not need to be operated all the time, and the running cost can be reduced. Further, degradation of the cooking oil due to heating of the electric heater 13 can be suppressed.
In particular, since the observation portion (peeping window 28) that can visually observe the state of the stored cooking oil is provided in the oil tank 8, even if the cooking oil in the oil tank 8 is empty, the cooking oil can be immediately found. Therefore, the cooking oil can be supplied to the tank 8 at an appropriate timing, and delay in supply of the cooking oil is less likely to occur, which may cause a problem in cooking.
Further, since the heat discharged from the pulse combustor 3 is transferred to the oil tank 8, the exhaust heat can be effectively used to maintain the liquefaction of the cooking oil in the oil tank 8.
Further, a detection means (oil level sensor 15) for detecting the state of storage of the cooking oil is provided in the oil tank 8, and after the oil level sensor 15 confirms that the cooking oil in the oil tank 8 is equal to or less than a predetermined amount, the controller 30 operates the electric heater 13 and the oil supply pump 14, whereby the cooking oil in the oil tank 8 can be appropriately replenished.
In addition, when the cooking oil in the oil tank 8 does not exceed the predetermined amount of oil after the operation of the oil supply pump 14, the controller 30 notifies that the oil container 11 is empty, so that the cooking person can promptly replenish the solid oil.
On the other hand, the controller 30 can execute the 1 st cooking mode and the 2 nd cooking mode, respectively, in which in the 1 st cooking mode, when the amount of the cooking oil stored in the oil tank 2 is the prescribed 1 st oil amount and the object to be cooked is the prescribed 1 st rated amount, the pulse combustor 3 is controlled to cook the object to be cooked in accordance with the prescribed 1 st heat amount, and in the 2 nd cooking mode, when the amount of the cooking oil is the prescribed 2 nd oil amount larger than the 1 st oil amount and the object to be cooked is the prescribed 2 nd rated amount larger than the 1 st rated amount, the pulse combustor 3 is controlled to cook the object to be cooked in accordance with the prescribed 2 nd heat amount larger than the 1 st heat amount, and the oil tank 8 can store at least the cooking oil corresponding to the difference between the 1 st rated amount and the 2 nd rated amount, so that when the cooking mode is shifted from the 1 st cooking mode to the 2 nd cooking mode, the oil to be put into the oil tank 2 can be replenished from the oil tank 8, and therefore the cooking mode can be shifted immediately to the 2 nd cooking mode.
In the invention of the oil replenishment unit, the pump for supplying the cooking oil from the oil container to the oil tank may be manually operated at any time, and the oil replenishment valve may be automatically opened or closed. The fuel tank may be a removable fuel tank.
The visual unit is not limited to the peeping window, and a water level gauge or the like may be used.
When there are a plurality of oil tanks, cooking oil may be replenished from 1 oil tank to each oil tank, or the oil tanks may be provided for each oil tank. The oil container is not limited to being provided for each oil tank, and may be provided for a plurality of oil tanks. The structure in terms of filtration may also be omitted.
(inventive effect of shape of oil groove)
Furthermore, according to the fryer 1 of the above-described embodiment, the oil tank 2 has: a 1 st cooking unit 6 formed in a deep bottom shape and storing a 1 st oil amount; and a 2 nd cooking part 7 formed on the upper side of the 1 st cooking part 6 and storing the 2 nd oil amount, wherein the 2 nd cooking part 7 is formed in an inverted cone shape expanding along the circumferential direction along with the upward trend from the upper end of the 1 st cooking part 6, thereby ensuring the volume when shifting to the 2 nd cooking mode without greatly increasing the height of the oil groove 2. Therefore, even when cooking in the 1 st cooking mode and the 2 nd cooking mode is simultaneously performed, the increase in the size of the oil tank 2 can be suppressed, the increase in cost can be suppressed, and the cooking performance and the maintenance performance can be prevented from being impaired.
In particular, when the 1 st predetermined amount of the object to be cooked is placed in the state where the 1 st oil amount of the cooking oil is stored in the 1 st cooking unit 6, the object to be cooked is immersed in the cooking oil, and when the 2 nd predetermined amount of the object to be cooked is placed, the object to be cooked is exposed above the oil level of the cooking oil, so that the user can be aware of the fact that the wrong amount of the object to be cooked is placed, and the loss of the operation time can be minimized.
In the invention of the shape of the oil tank, the structure of the oil tank, the oil container, and the filtering is not necessary, and the structure of the fryer is not limited to the above-described one as long as the 1 st cooking mode and the 2 nd cooking mode, which are different in the rated amount of the object to be cooked, can be executed by 1 oil tank.
(modified example of fryer)
Fig. 3 is a diagram showing a modification of the invention of 2 cooking modes, in which the fryer 1A has an electric heater 35 as an auxiliary power supply in addition to a pulse burner (gas burner) 3 as a heating means. The electric heater 35 is provided, for example, outside the oil tank 2 from the bottom surface to the side surface of the oil tank 2, but may be provided over the entire surfaces, or a plurality of heaters may be provided at fixed intervals.
In the fryer 1A, the delivery pipe 9 is connected between the upper end of the 1 st cooking unit 6 and the upper end of the 2 nd cooking unit 7, while the supply pipe 12 from the oil container 11 is connected not to the oil tank 8 but to a position above the 2 nd cooking unit 7 in the oil tank 2. The supply pipe 12 is provided with a replenishment oil valve 36, and the replenishment oil valve 36 is opened to operate the oil supply pump 14, whereby the cooking oil melted in the oil container 11 can be directly supplied to the oil tank 2.
The oil feed pipe 26 from the canister 21 to the oil sump 2 branches off downstream of the filter pump 24, and the branched 2 nd oil feed pipe 37 is connected to the upstream of the oil replenishment valve 10 in the delivery pipe 9. The 2 nd oil supply pipe 37 is provided with a 2 nd oil supply valve 38.
In this fryer 1A, as also shown in fig. 4, the controller 30 executes each cooking mode according to the same flowchart as fig. 2. However, in the control of fig. 2, in the 2 nd cooking mode, only the pulse combustor 3 is operated and heating cooking is performed in accordance with the 2 nd heat amount, whereas in the control of fig. 4, in the 2 nd cooking mode, the control differs from the 2 nd cooking mode in the control of fig. 2 in the following points: oil is supplied to the upper end of the 2 nd cooking part 7 by opening the oil replenishment valve 10 in a manual or automatic manner in step S9, and the electric heater 35 is operated to perform heating cooking with the 2 nd heat added to the pulse combustor 3.
In the fryer 1A, the controller 30 monitors the oil level position (oil level temperature) by the temperature-adjusting thermistor 31 or the oil level thermistor 32 in both the 1 st cooking mode and the 2 nd cooking mode, and when the oil level is lower than the oil level set in each cooking mode, opens the oil-replenishment valve 36 to operate the oil-supply pump 14, automatically replenishes the oil, and supplies the oil tank 2 with a fixed amount of cooking oil melted in the oil container 11. The controller 30 monitors the remaining amount of oil by measuring the weight of the oil container 11, and when the remaining amount reaches a fixed amount, it notifies the operation panel.
In the filtering of the cooking oil, the oil supply valve 27 and the 2 nd oil supply valve 38 are opened simultaneously with the operation of the filter pump 24, and the filtered cooking oil is returned to the oil tank 2 via the oil supply pipe 26 and also to the oil tank 8 via the 2 nd oil supply pipe 37.
In this way, in the fryer 1A according to the modification, the cooking object is cooked by using a small amount of cooking oil even for the 1 st rated amount, whereby impurities in the cooking oil can be suppressed, and a long time interval for changing the cooking can be obtained, while in the busy period, the cooking is performed by using a large amount of cooking oil with a relatively high calorie, and therefore, the temperature drop associated with the cooking oil can be suppressed. Therefore, even if the 2 nd rated amount of the object to be cooked is continuously cooked, the object to be cooked can be smoothly supplied without degradation of quality.
In particular, since the pulse combustor 3 and the electric heater 35 are operated simultaneously when the 2 nd cooking mode is executed, the temperature of the cooking oil can be quickly reached to a predetermined cooking temperature even when a large amount of objects to be cooked are put into the oil tank and the temperature of the cooking oil is lowered.
In this modification, the gas burner is not limited to the pulse burner, and a gas burner or the like may be used which is provided below the oil tank and heats the oil tank by flame generated by combustion of the mixed gas.
In addition, the oil tank may not be provided, and the cooking oil may be replenished from the oil tank in the 2 nd cooking mode as in the previous embodiment. In this case, the 2 nd oil supply pipe and the 2 nd oil supply valve may be omitted, and the filtered cooking oil may be returned to the oil tank alone.
Claims (4)
1. A fryer, comprising:
an oil tank for storing cooking oil;
a heating unit provided in the oil tank and configured to heat cooking oil;
a control unit that controls the heating unit;
a tank storing cooking oil for replenishing the cooking oil in the oil sump via at least one delivery tube; and
a filter tank having a filter,
the control unit is capable of executing a 1 st cooking mode and a 2 nd cooking mode respectively,
in the 1 st cooking mode, when the amount of the cooking oil stored in the oil tank is a predetermined 1 st oil amount and the amount of the object to be cooked is a predetermined 1 st rated amount, the heating unit is controlled to cook the object to be cooked according to a predetermined 1 st heat amount after the cooking oil is heated by the heating unit to reach a predetermined cooking temperature,
in the 2 nd cooking mode, when the cooking oil is a predetermined 2 nd oil amount larger than the 1 st oil amount and the object to be cooked is a predetermined 2 nd rated amount larger than the 1 st rated amount, the heating unit is controlled to cook the object to be cooked according to a predetermined 2 nd heat amount larger than the 1 st heat amount after the cooking oil is heated by the heating unit to reach a predetermined cooking temperature,
the oil tank is configured to store an oil amount at least corresponding to a difference between the 2 nd oil amount and the 1 st oil amount,
when the 2 nd cooking mode is selected, an oil replenishment valve is opened to additionally supply cooking oil from the oil tank to the oil tank, the cooking oil in the oil tank is filled to the 2 nd oil amount,
when switching from the 2 nd cooking mode to the 1 st cooking mode, the cooking oil in the oil sump is discharged to the filter tank until the cooking oil in the oil sump reaches the 1 st oil amount,
the cooking oil discharged to the filtering tank is filtered, and the filtered cooking oil is returned to the oil tank via an oil supply pipe, whereby a necessary amount of cooking oil can be supplied to the oil tank when the 2 nd cooking mode is selected.
2. A fryer, comprising:
an oil tank for storing cooking oil;
a heating unit provided in the oil tank and configured to heat cooking oil;
a control unit that controls the heating unit;
a tank storing cooking oil for replenishing the cooking oil in the oil sump via at least one delivery tube; and
a filter tank having a filter,
the fryer is capable of performing a 1 st cooking mode and a 2 nd cooking mode respectively,
in the 1 st cooking mode, the cooking oil stored in the oil tank is set to a predetermined 1 st oil amount, the object to be cooked is set to a predetermined 1 st rated amount, the heating unit heats the cooking oil to a predetermined cooking temperature, and then the heating unit sets to a predetermined 1 st heat amount to cook the object to be cooked,
in the 2 nd cooking mode, the cooking oil is set to a predetermined 2 nd oil amount larger than the 1 st oil amount, the object to be cooked is set to a predetermined 2 nd oil amount larger than the 1 st oil amount, the heating means heats the cooking oil to a predetermined cooking temperature, the heating means is set to a predetermined 2 nd heat amount larger than the 1 st heat amount, and the object to be cooked is cooked,
the oil tank is configured to store an oil amount at least corresponding to a difference between the 2 nd oil amount and the 1 st oil amount,
when the 2 nd cooking mode is selected, an oil replenishment valve is opened to additionally supply cooking oil from the oil tank to the oil tank, the cooking oil in the oil tank is filled to the 2 nd oil amount,
when switching from the 2 nd cooking mode to the 1 st cooking mode, the cooking oil in the oil sump is discharged to the filter tank until the cooking oil in the oil sump reaches the 1 st oil amount,
the cooking oil discharged to the filtering tank is filtered, and the filtered cooking oil is returned to the oil tank via an oil supply pipe, whereby a necessary amount of cooking oil can be supplied to the oil tank when the 2 nd cooking mode is selected.
3. The fryer according to claim 1 or 2, wherein,
the fryer has a gas burner and an electric heater as the heating unit,
the control unit operates only the gas burner in the 1 st cooking mode and operates the gas burner together with the electric heater in the 2 nd cooking mode.
4. The fryer according to claim 1 or 2, wherein,
the cooking oil discharged to the filtering tank is filtered, and the filtered cooking oil is returned to the oil tank via the oil supply pipe.
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| CN201911324410.0A CN112998040B (en) | 2019-12-20 | 2019-12-20 | frying machine |
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| CN201911324410.0A CN112998040B (en) | 2019-12-20 | 2019-12-20 | frying machine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105851103A (en) * | 2016-06-16 | 2016-08-17 | 潜山共同创网络科技有限公司 | Computer-controlled frying apparatus |
| CN106545898A (en) * | 2017-01-09 | 2017-03-29 | 上海绿盎餐饮管理有限公司 | Fried intelligent kitchen |
| CN206560361U (en) * | 2016-11-25 | 2017-10-17 | 九阳股份有限公司 | A kind of improved air fryer |
| CN107637616A (en) * | 2017-09-22 | 2018-01-30 | 南京律智诚专利技术开发有限公司 | One kind injection dry-fry cooking process |
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|---|---|---|---|---|
| US7100497B2 (en) * | 2001-09-12 | 2006-09-05 | Pitco Frialator, Inc. | High temperature, oil saving, rapid cook fryer system |
| US7885521B2 (en) * | 2007-03-01 | 2011-02-08 | Restaurant Technology, Inc. | Automated fryer filtration device and method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851103A (en) * | 2016-06-16 | 2016-08-17 | 潜山共同创网络科技有限公司 | Computer-controlled frying apparatus |
| CN206560361U (en) * | 2016-11-25 | 2017-10-17 | 九阳股份有限公司 | A kind of improved air fryer |
| CN106545898A (en) * | 2017-01-09 | 2017-03-29 | 上海绿盎餐饮管理有限公司 | Fried intelligent kitchen |
| CN107637616A (en) * | 2017-09-22 | 2018-01-30 | 南京律智诚专利技术开发有限公司 | One kind injection dry-fry cooking process |
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