JP2002065475A - Fryer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problem that if a heater is installed out side of sidewalls, so an oil temperature rises only near the sidewalls, and if the heater is installed in an oil tank, oil sludge at a bottom part is impossible for taking off. SOLUTION: An oil tank 3 to store oil is divided into a fry part 5 of upper half and a bottom part 7 of lower half. The bottom part 7 is formed like a deep pocket. Both of the back 11b and forth 11b' of round wall 11 of the fry part 5 are inclined at about forty-vice degree angle to widen to ward outside according to the height, and the lower part is led to the bottom part. The heater 31 for heating inside of the oil tank 3 is installed at outside of both 11b and 11b'. Plurality of fins 45 are equipped at outsurface of the bottom part and a duct 41 for air-cooling is surrounded. A low-temperature zone is formed is the bottom part, and the sludge in the tank 3 are possible to be easily taken off, since there is no heater in the tank. A large part of the oil existing in the low temperature zone to the upper zone are certainly heated from underneath so that the oil becomes uniformly high temperature at the surface.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fryer (a fryer cooking pan with a heater), and more particularly to a fryer in which a low-temperature region having a low oil temperature is formed at the bottom of an oil tank.

[0002]

2. Description of the Related Art Today, there are various types of fryers. During cooking, in order to prevent as much as possible the scum and water dropped from the fried seeds from exploding with steam, the scum and water are removed. There is a type in which a low-temperature region with low oil temperature is created at the bottom of the sinking oil tank.

FIG. 6 shows an example a of a conventional fryer of this type. In the figure, b denotes an oil tank, and a heater c having a columnar outer shape is passed through a position near the bottom inside the oil tank b. Frying oil (edible oil) d for about 8 minutes is stored in the oil tank b, and the frying oil d is heated by the heater c, thereby causing convection as shown by an arrow in FIG. As a result, the frying oil d is heated to a required high temperature (about 180 ° C.) in the basin above the heater c, but is considerably lower (40 to 7) at the bottom.
(Approximately 0 ° C), and a low temperature region is created here. Since the temperature range of the frying oil d is divided in a hierarchical manner as described above, even if the frying seeds e or water sinks to the bottom of the oil tank a, it does not float or boil and cause a steam explosion. Almost no.

[0004]

However, in the above-mentioned fryer a, since the heater c widely covers the bottom of the oil tank b, it is very difficult to scoop up the dregs e and the like settled on the bottom. Would. For this reason, when the dirt of the frying oil d is removed, it is necessary to sneak under the oil tank b to open the drain f for draining the oil, and to discharge the waste e with a certain amount of the frying oil d. . Such a processing operation is very cramped and takes a certain amount of time. In addition, in the case of removing a scum between customers at a fried food restaurant such as "Kushiageya", wait for the frying oil d to cool down. It is dangerous work that hot frying oil d that drips down and splashes on the worker's body, and it takes time to wait for the oil temperature to rise after replenishing frying oil at room temperature for the amount of frying oil d that has flowed out. Take it.

[0005] Then, as shown in a fryer g shown in Fig. 7, a heater c 'was attached to the upper part of the side wall h of the oil tank b from the outside. In this way, since there is no heater c 'in the oil tank b, the operation of scooping the waste e is simplified, and the area of the frying oil d lower than the heater c' is a low temperature area.

However, when the heater c 'is mounted at such a position, the frying oil d is heated only in the region along the side wall h and becomes a convection indicated by an arrow in FIG. This raises another problem that the temperature of the oil does not rise and the frying cannot actually be performed.

The present invention has been made in view of the above-mentioned conventional problems, and even if a heater is externally mounted on an oil tank at a position higher than the bottom of the oil tank, an area above a low-temperature region formed on the bottom is formed. It is an object of the present invention to provide a fryer that can heat substantially the entire frying oil by the heater and can positively cool the frying oil in the low temperature range.

[0008]

In order to achieve this object, a fryer according to claim 1 is inclined from the bottom of an oil tank in which frying oil is stored to an upper peripheral wall so as to be displaced outward as going upward. The present invention is characterized in that an inclined portion is provided, and a heater for heating frying oil in the oil tank is externally attached to the inclined portion.

Therefore, according to this fryer, the portion lower than the inclined portion of the peripheral wall, especially the bottom portion, is in a low temperature region where the heat of the heater is difficult to be transmitted to the frying oil, so that scum and moisture sinking there cause a steam explosion. Is almost none. And since there is no heater in the oil tank, the work of scooping up the scum sinking on the bottom and cleaning the inside of the tank can be performed easily. In addition, the inclined portion of the peripheral wall also functions as a bottom wall that defines the bottom of the internal space in the portion above the bottom portion, and creates a planar spread of a size corresponding to the gradient. Frying oil in the area and the area near it is reliably heated by the heater. Therefore, by selecting the size and gradient of the inclined portion, the heater heats much of the frying oil in the region from the low temperature region to the region above, so that the frying oil in the region actually used for frying is almost left. It can be heated without any problem.

In practicing the present invention, it is not necessary to incline the upper peripheral wall from the bottom to a portion that does not sink into the frying oil with a normal oil amount, but in order to increase the area of the heater that heats the frying oil from below as much as possible. It is desirable to incline as much as possible the part that sinks in the frying oil. As a specific shape of the oil tank in consideration of this point, for example, an inverted pyramid shape or an inverted cone shape having a bottom apex at a position deviated to the center or one side as viewed from above, or a bottom apex in these shapes is downward. It is possible to consider a shape that extends almost vertically.

In particular, like the oil tank of the fryer according to the second aspect, almost the entire middle portion in one direction as viewed from above is formed as a pocket-shaped bottom portion, and both sides of the bottom portion in one direction as viewed from above. By making the shape of the surrounding wall almost incline with a symmetrical slope, it is possible to increase the capacity of the oil tank in a limited plane size and to ensure the size of the low-temperature area without difficulty. Can be reliably heated by the heater, and the convection of the heated frying oil also reaches above the bottom, so that the temperature of the whole becomes at least substantially uniform at least around the liquid level of the frying oil.

In the present invention, the type of heater to be used is not particularly limited. However, if a plate type heater is adhered and fixed as widely as possible on the outer surface of the inclined portion, the temperature of the frying oil hardly varies, The heating efficiency is also improved.

According to a third aspect of the present invention, there is provided a flyer according to the first or second aspect, wherein a large number of radiating fins are provided on an outer surface of a bottom portion. Further, the fryer described in claim 4 is a fryer according to claim 1.
In any one of the fryers described in any one of Items 1 to 3, the bottom portion is surrounded by a duct for air cooling or water cooling. In this way, the oil temperature in the low temperature region formed inside the bottom can be kept lower, and oil splash can be more reliably prevented.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A fryer 1 according to an embodiment of the present invention will be described below with reference to the drawings. [A. Structure] (FIGS. 1 to 4) Reference numeral 3 denotes an oil tank. The oil tank 3 is formed in a box shape that is generally upwardly expanded by a stainless steel plate material, and has a rear surface portion (a direction toward the upper left in FIG. 1 is a rear side,
The direction toward the lower left in FIG. The upper half except f) is a fried portion 5 where the oil temperature is high, and the lower half is a bottom 7 where the oil temperature is low.

The fried portion 5 has a substantially square upper surface opening 9 and its peripheral wall 11 has right and left side portions 11a formed as vertical walls, and a front side portion 11b and a rear side portion 11b 'are substantially symmetric with each other. By inclining so as to be displaced outward as it goes upward, and leaving a slightly wider space between the lower ends, a bottom continuous opening 13 having a rectangular shape long in the left-right direction is formed. The front and rear sides 11b, 11b '
Is approximately 45 °. Therefore, the front and rear side portions 11b and 11b 'of the peripheral wall 11 also function as bottom walls that define the bottom of the internal space of the fried portion 5 over a width of about three quarters.

The bottom 7 is formed in a deep-bottom pocket shape that is long in the left-right direction, and its upper end is connected to the bottom continuous opening 13 of the fried portion 5. The peripheral portion of the rectangular portion 7a, which forms the upper third of the bottom portion 7, is vertical, and the funnel portion 7b, which is the remaining portion, is formed so that the bottom top portion is formed at the center of the bottom wall. A drain mounting socket 15 is welded to the oil drain hole formed at the bottom and at the bottom. Therefore, the bottom portion 7 is located at an intermediate portion in the front-rear direction of the oil tank 3 when viewed from above. A drain 17 (see FIG. 2) is attached to the drain attachment socket 15.

The upper end of the rear side 11b 'of the peripheral wall 11 ends at a point lower than the upper end of the front side 11b, from which the rear panel 21 stands upright. The rear panel 21 is formed by bending the upper end and the left and right sides inwardly in a U-shape, respectively.
A back space 23 (see FIG. 2) having a small front and rear width is formed behind the rear space. A decorative flange 25 is formed at the upper end of the front side portion 11b and the left and right side portions 11a of the peripheral wall 11 by bending it downward.

The front and rear side portions 11 which are inclined portions of the peripheral wall 11
Heaters 31 are externally attached to b and 11b 'in such a manner that three heaters 31 are arranged in the left-right direction with almost no gap. Although the detailed structure of the heater 31 is omitted in the drawing, a metal pipe having a coil-shaped heating wire is bent into a substantially double annular shape, and the metal pipe is cast into aluminum. , The outer shape is the side parts 11b, 11
b 'has a disk shape with a diameter slightly smaller than the width in the inclination direction, and is attached to the outer surfaces of the side portions 11b and 11b' by a mounting bolt which is vertically welded to the side portions 11b and 11b.
It is attached in close contact with b '. Therefore, almost the entire front and rear side portions 11 b and 11 b ′ of the peripheral wall 11 are directly heated by the heater 31.

The rectangular portion 7a of the bottom 7 is surrounded by a cooling duct 41. The cooling duct 41 is formed by welding a metal plate whose vertical cross section has a U-shape to the entire circumference of the rectangular portion 7a, and an intake hole 41a (see FIG. 3) is formed at the front side thereof. An exhaust pipe 43 extends from an exhaust hole (not shown) formed on the rear side. The tip of the exhaust pipe 43 is bent upward, and its distal end 4
3a extends to the above-mentioned back space 23 of the oil tank 3.

A large number of aluminum radiating fins 45 are attached to the outer surface of the funnel portion 7b of the bottom portion 7.

Reference numeral 51 denotes a fryer 1 cabinet (FIG. 2)
Reference). The cabinet 51 has a vertically long box shape with an open upper surface, a rear wall extending above the remaining peripheral wall, and an upper end portion serving as a net-like ventilation portion 51a. Most of the oil tank 3 is a cabinet 51
The decorative flange 25 is mounted on the cabinet 51 by resting on the opening edge of the cabinet 51 in a state where it is stored in the cabinet 51. When the oil tank 3 is mounted on the cabinet 51, the back space 23 of the oil tank 3 is closed by the ventilation part 51a, and the front end 43a of the exhaust pipe 43 is located inside the ventilation part 51a.
The flyer 1 is configured as described above.

[B. Operation] (FIG. 2) Next, the operation of the fryer 1 will be described. An appropriate amount of desired frying oil d is put in the oil tank 3. As shown in FIG. 2, the amount of the frying oil d is generally approximately equal to the rear side 11 b ′ of the frying portion 5.
This is an amount that reaches around the boundary between the rear panel 21. When performing fried cooking, the bottom net 55 is dropped on the fried portion 5. The bottom net 55 includes front and rear side portions 11b which are inclined walls,
11b '. Therefore, the frying cooking is performed near the liquid level of the frying oil d.

When the power of a control panel (not shown) is turned on, 6
All three heaters 31 generate heat to heat the front and rear side portions 11b and 11b 'of the peripheral wall 11. Therefore, the frying oil d in the oil tank 3 is heated mainly at the positions in contact with the front and rear side portions 11b and 11b ', and the frying oil d heated here is heated.
Causes convection as indicated by the dashed arrow in FIG. That is,
The frying oil d heated by the front heater 31 rises to or near the liquid level and flows backward, and the frying oil d heated by the rear heater 31 rises to or near the liquid level. It flows forward and flows downward when it hits each other. As a result, the temperature of the entire frying oil d in the frying unit 5, especially in the region above the bottom net 55, is:
High temperature required for deep-fried cooking (for example, about 180 ° C)
Go up to.

On the other hand, since the heater 31 is not provided on the wall of the bottom 7 and the above-mentioned convection does not reach the frying oil d in the bottom 7, the frying oil d in the bottom 7 is 4
The temperature rises only to about 0 ° C to 70 ° C. Moreover, the heat transmitted to the bottom 7 is actively released from the wide air contact surface by the radiating fins 45, and the wall of the bottom 7 is actively cooled by the airflow generated in the cooling duct 41. That is, when the air in the cooling duct 41 is heated by the heat of the frying oil d, it escapes upward through the exhaust pipe 43, so that an air flow is generated here.

As a result of these heat radiation and cooling applied to the bottom 7, the temperature of the frying oil d in the bottom 7 is actually kept considerably lower than the above-mentioned temperature. Therefore, it is unlikely that the dregs e and water that have fallen from the deep-fried seeds 57 and have settled on the bottom portion 7 will rise or steam explode.

The radiating fins 45 and the cooling duct 4
1 can be expected to provide a sufficient effect by providing only one of them, and in some cases, a fan may be attached to the cooling duct 41 to actively blow air.
It is also conceivable to flow water or the like through the cooling duct 41 to use a water cooling system.

[C. Modification of Oil Tank] (FIG. 5) FIG. 5 shows four modifications of the oil tank 3 described above. Oil tank 3A of fryer 1A shown in FIG.
Has a V-shape which is open upward at an opening angle of approximately 90 ° in a vertical cross section as viewed from the left-right direction or the front-rear direction, except for the flat bottom top. The V-shaped wall 61 A heater 31 is externally attached to almost the upper half of the.
Therefore, in the oil tank 3A, the upper half is in a high temperature range and the lower half is in a low temperature range.

The oil tank 3 of the fryer 1B shown in FIG.
B has a substantially rectangular shape in the upper half and a V-shape in the lower half similar to the oil tank 3A. FIG.
The oil tank 3C of the fryer 1C shown in FIG.
A pocket-shaped bottom 7 is provided at the bottom of C.

The oil tank 3 of the fryer 1D shown in FIG.
In D, the rear wall 63 is substantially vertical, and the front wall 65 is inclined at an angle of about 45 ° so that the front wall 65 is displaced outward as going upward, and the lower end has a pocket-shaped bottom 7. The heater 31 is externally attached in close contact with substantially the entire front wall 65.

The embodiment of the present invention has been described above.
The specific configuration of the present invention is not limited to this embodiment, and any change in design or the like without departing from the spirit of the present invention is also included in the present invention. In particular, the shape of the oil tank in the present invention is not limited to that shown in the embodiment, and at least all or a part of the peripheral wall above the bottom where the low temperature region is created is displaced outward as going upward. The inclination is not limited to a linear inclination, and may be a curved inclination.

[0031]

As described above, according to the present invention, even if a heater is externally attached to the oil tank, almost the entire frying oil in the region from the bottom to the top where a low-temperature region is created is reliably heated by the heater. Can be.

According to the second aspect of the present invention, the capacity of the oil tank can be increased in a limited plane size, and the size of the low temperature region can be secured without difficulty. Heater can be reliably heated,
The convection of the heated frying oil also extends above the bottom, so that the temperature is substantially uniform throughout, at least around the frying oil level.

According to the third or fourth aspect of the invention, the deep-frying oil in the low-temperature region formed at the bottom can be positively cooled, and the oil splash can be more reliably prevented.

[Brief description of the drawings]

FIG. 1 is a perspective view of a fryer according to an embodiment of the present invention.

FIG. 2 is an enlarged sectional view taken along line AA of FIG.

FIG. 3 is an enlarged bottom view of the fryer shown in FIG. 1;

FIG. 4 is an enlarged perspective view of the oil tank of the fryer shown in FIG.

FIG. 5 is a schematic view showing four modified examples of the shape of the oil tank in the present invention.

FIG. 6 is a sectional view showing an example of a conventional fryer.

FIG. 7 is a cross-sectional view showing another example of a conventional fryer.

[Explanation of symbols]

1 ... fryer 3 ... oil tank 7 ... bottom (of oil tank)
11 ... peripheral wall 11b ... inclined part 11b '... inclined part 31 ... heater 41 ... duct 45 ... radiation fin d ... frying oil 1A ... fryer 3A ... oil tank 61 ... inclined part 1B ... fryer 3B ... oil tank 1C fryer 3C ... oil tank 1D ... fryer 3D ... oil tank 65 ... inclined part

Claims (4)

[Claims] 1. An oil tank in which frying oil is stored is provided on an upper peripheral wall of the oil tank with an inclined portion inclined so as to be displaced outward as going upward, and a heater for heating the frying oil in the oil tank is provided on the inclined portion. A flyer characterized by being attached externally. 2. The fryer according to claim 1, wherein
Almost the entire middle part of the oil tank in one direction viewed from the top was formed as a pocket-shaped bottom, and almost the entire peripheral wall on both sides of the bottom in one direction viewed from the top was formed as a slope with a substantially symmetrical slope. A flyer characterized by that. 3. The fryer according to claim 1, wherein a number of heat radiation fins are provided on an outer surface of a bottom portion. 4. A fryer according to claim 1, wherein the bottom is surrounded by an air-cooling or water-cooling duct.