JP2003310448A - Fryer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fryer which can efficiently perform oil-draining, does not splash oil or does not emit an odor, an also, can suppress the deterioration of the oil. <P>SOLUTION: This fryer 10 is equipped with an oil tank 12 for cooking fries. In the fryer 10, a lid member 40 which seals the opening on the upper surface of the oil tank 12 is openably formed, and a frying basket 26 in which fires are placed is formed in a manner to be detachable from the lid member 40. At the same time, the frying basket 26 is formed in such a manner that the frying basket 26 may be vertically movable while interlocking with the opening/ closing motion of the lid member 40. Thus, the fryer is constituted in such a manner that the frying basket 26 may be dipped in the oil when the lid member 40 is closed, and the frying basket 26 may be taken out to the outside of the oil when the lid member 40 is opened. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fryer, and more particularly to a commercial fryer for repeatedly cooking deep-fried food.

[0002]

2. Description of the Related Art In order to repeatedly cook deep-fried food, a commercial fryer having a heater installed at the bottom of an oil tank for storing cooking oil is widely used. Generally, fried foods are cooked by immersing food in an oil tank at a predetermined temperature for a predetermined time. In addition, a cook often makes a sensory judgment on the cooking time of the fried food. And after cooking,
In order to remove the oil from the fried food, the fried food is taken out one by one from the oil tank and placed on a tray for oil removal.

Further, since oil is repeatedly heated, it deteriorates by being carbonized or oxidized. Deteriorated oil discolors and causes the color of fried food to deteriorate. In addition, the deteriorated oil gives off a bad odor and its odor is transferred to the fried food. In order to prevent these, oil is replaced when it deteriorates.

[0004]

As described above, the cooking time is often judged intuitively by the cook,
There are variations in the frying method, and it is desirable to have a constant cooking time. In addition, the fried food is moved one by one in order to remove the oil from the fried food, but this work is complicated and it is desired to improve the efficiency. Therefore, an object of the present invention is to provide a fryer capable of keeping cooking time constant and efficiently removing oil.

When the oil deteriorates, the oil is replaced. However, since the oil deteriorates frequently, the replacement cost becomes a large economic burden, and the replacement work becomes a large physical burden. There is. Moreover, the disposal of a large amount of oil also causes environmental pollution. Therefore, an object of the present invention is to provide a fryer capable of suppressing deterioration of oil.

On the other hand, during cooking of fried food, oil droplets and oil mist are scattered around and odor is emitted. As a result, the surrounding objects are soiled or the surrounding objects are smelled. In particular, in a store that sells various types of products such as convenience stores, some products may not actually be for sale due to the smell of fried foods. In addition, customers may hesitate to enter the store due to the smell of fried foods. Therefore, an object of the present invention is to provide a flyer that does not scatter oil and does not scatter odor.

[0007]

In order to achieve the above object, a fryer according to the present invention is a fryer provided with an oil tank for cooking deep-fried food, and a lid member for sealing an upper opening of the oil tank, A fried basket that is formed to be openable and closable and that holds the fried food is formed to be removable from the lid member, and the fried basket can be moved in conjunction with the opening and closing operation of the lid member, and the lid member is closed. The fried basket is immersed in oil in the open state, and the fried basket is taken out of the oil in the opened state of the lid member. Further, by hinge-connecting the lid member to the oil tank side, the lid member can be opened and closed, a hook is fixed to a lower surface of the lid member, and the hook is engaged with a horizontal bar fixed to the frying basket. Thus, the fried basket can be attached to and detached from the lid member, and the fried basket can be moved up and down in association with the opening and closing operation of the lid member.

Thus, the fried basket can be taken out of the oil simply by opening the lid member, so that the fried food can be easily drained. In addition, since the lid member is attached to the oil tank, the oil is not scattered or the odor is not emitted, and deterioration due to oxidation of the oil can be suppressed.

Further, the lid member is formed so as to automatically open after the cooking time set by the timer has elapsed. In this case, when the lid member is opened after the set cooking time elapses, the food is taken out of the oil together with the fried basket, so that the cooking time can be made constant.

A porous filter is arranged in the oil convection path in the oil tank. Further, the means for heating the oil in the oil tank is constituted by vertically arranging a plurality of heat retaining plates in which heaters are cast, and arranging the heat insulating plates in the oil tank in the horizontal direction at regular intervals. Is arranged in the heating means in the same row as each of the heat retaining plates. Since the porous material adsorbs carbides and oxides of oil, deterioration of oil can be suppressed.

The lid member is formed with an exhaust passage communicating the inside of the oil tank with the outside of the oil tank, and a porous filter and a forced exhaust means are arranged in the exhaust passage. Further, an exhaust inlet is formed on a lower surface of the lid member, an exhaust outlet is formed on an upper surface of the lid member, a partition plate for partitioning an inner space of the lid member in a vertical direction is arranged, and a peripheral portion of the partition plate is formed. An exhaust passage is formed in the lid member by providing a gap with the inner surface of the lid member, the porous filter is arranged in the entire inner space of the lid member, and a forced exhaust fan is provided at the exhaust outlet. It was arranged. As a result, the gas generated in the oil tank can be deodorized and then exhausted, so that no odor is emitted.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of a flyer according to the present invention will be described in detail with reference to the accompanying drawings. It should be noted that what is described below is only one aspect of the embodiment of the present invention, and the present invention is not limited thereto.

FIG. 1 is a front sectional view of a flyer according to the embodiment. The fryer 10 according to the present embodiment includes an oil tank 12 for cooking deep-fried food, a lid member 40 for sealing an upper opening of the oil tank 12 is formed to be openable and closable, and a fried basket 26 for holding the fried food is provided with respect to the lid member 40. The removable fried food basket 26 is interlocked with the opening / closing operation of the lid member 40.
The fried basket 26 is immersed in the oil 14 when the lid member 40 is closed, and the fried basket 26 is taken out of the oil 14 when the lid member 40 is opened. is there.

The oil tank 12 for storing the cooking oil 14 is formed of a metal material such as stainless steel into a square pole shape or a column shape. The oil tank 12 is arranged inside the outer frame 11 like the inner pot of the rice cooker to ensure heat retention performance. A flange is formed on the upper end of the oil tank 12, and the flange is placed on the upper end surface of the outer frame 11 to fix the vertical position of the oil tank 12.

The heating means 22 for heating the oil in the oil tank 12 is arranged inside the oil tank 12. Heating means 22
Is composed of a plurality of heat retaining plates 18 in which the heaters 16 are cast. The heater 16 is a circular tube in which an electric heating element is mounted, and the heat retaining element 18 is formed of an aluminum material in a flat plate shape. By using the heat retaining plate 18 in which the heater 16 is cast, the surface area is increased as compared with the case where the heater 16 is used alone, and the heating efficiency can be improved. The heat retaining plates 18 are erected vertically and arranged in the horizontal direction at regular intervals to form louver fin-shaped heating means 22. In addition, the heating efficiency can be improved by narrowing the interval between the heat retaining plates rather than the width of one heat retaining plate.

In order to control the oil temperature, a temperature sensor is attached to the oil tank 12 to directly control the oil temperature. However, in this case, the heat retaining plate 18
The temperature difference between the oil and the oil becomes large, and the oil easily carbonizes. Therefore, a temperature sensor may be attached to the heat retaining plate 18 to control the temperature of the heat retaining plate to indirectly control the temperature of the oil. As a result, deterioration of the oil due to carbonization can be suppressed and the life of the oil can be extended.

On the other hand, a porous filter 38 is arranged in the oil convection path in the oil tank 12. A porous material such as activated carbon is used for the porous filter 38. Since the porous material has a large surface area, it is possible to suppress the deterioration of the oil by adsorbing the odor and contaminants transferred from the food material to the cooking oil. Further, the porous filter 38 is formed by enclosing a porous material in a case having fine pores such as a nonwoven fabric or a net. As a result, it is possible to prevent the porous material from flowing out into the oil tank 12, and it is possible to easily replace the porous material that can no longer exhibit the adsorption performance.

In the oil tank 12, the high temperature oil heated by the heating means 22 rises from the central portion of the oil tank 12, and the low temperature oil cooled on the surface descends along the side surface of the oil tank 12 to cause convection. Cause Therefore, the above-mentioned porous filter 38 is arranged in the central portion of the oil tank 12 in the convection path. Specifically, in the heating means 22 described above,
Instead of the heat retaining plate arranged in the central portion, another heat retaining plate 18
And the porous filters 38 are arranged in the same row. This increases the chances of oil contact with the porous filter 38, and more efficiently suppresses oil deterioration.

By the way, during cooking of fried foods, large and small fried dregs discharged from the foodstuffs flow into the oil. If this fried residue accumulates on the bottom of the oil tank and comes into contact with the heating means, it is abnormally heated and dangerous. Therefore, in order to capture and remove large and small fried refuse mixed in the oil, the intermediate tank 2 is placed inside the oil tank 12.
8 is provided.

The intermediate tank 28 is made of a material such as stainless steel and is slightly smaller than the oil tank 12 so that it can be pulled up from the oil tank 12. A flange is formed at the upper end of the intermediate tank 28, and this is placed on the upper surface of the flange of the oil tank 12 to fix the vertical position of the intermediate tank 28. And the intermediate tank 28
A net portion 29 having fine holes with a diameter of about 0.3 mm is provided at the bottom of the. When this intermediate tank 28 is lifted from the oil tank 12, the oil 14 flows out from the net 29. At that time, large and small fried dregs mixed in the oil can be captured and removed by the net portion 29. By raising and lowering the intermediate tank 28 together with the oil 14 by an elevator device (not shown), the physical burden on the operator can be reduced.

On the other hand, above the heating means 22, the fried basket 2
Place 6 The fried basket 26 is made of a steel wire material or the like in a net shape, and food can be put inside the fried food basket to cook the fried food, and oil can enter and leave through the clearances between the steel wire materials. Further, the fried basket 26 is formed to be slightly smaller than the oil tank 12 and is vertically movable with respect to the oil tank 12.

By the way, relatively large pieces (rough pieces) of the fried residue generated from the food materials are removed by scooping them with a scoop during cooking. However, this work is complicated, and efficiency improvement is desired. Therefore, in order to capture and remove the coarse dust, a rough dust filter (not shown) may be provided between the fried basket 26 and the intermediate tank 28 and above the heating member 22. The rough residue filter is made of a stainless material or the like and formed into a box shape having side surfaces and a bottom surface, and an innumerable through hole having a diameter of about 1.0 mm is provided on each surface. This can prevent the coarse dust from diffusing into the oil tank 12. The fried basket 26 itself may have a structure of a coarse dust filter. The fried basket 26 moves up and down in conjunction with the opening / closing operation of the lid member 40 described below, and the lid member 4
Since it is formed so as to be attachable to and detachable from 0, it is possible to easily and efficiently dispose of the captured scraps. In addition, the manufacturing cost can be reduced.

On the other hand, a lid member 40 for sealing the upper opening of the oil tank 12 is provided. The lid member 40 can be opened and closed by being hinged to the flange portion of the oil tank 12 or the peripheral portion of the upper surface of the outer frame 11. The opening / closing operation of the lid member 40 is performed electrically by a motor or the like. And by incorporating a timer, the motor is driven after the set cooking time has passed,
The lid member 40 is automatically opened. The lid member 4
The opening / closing operation of 0 may be performed by urging the lid member in the opening direction with a spring or the like. In this case, the lid member 40 is locked with a hook or the like in the closed position, the engagement of the hook or the like is released after the set cooking time, and the lid member 40 is automatically opened. In addition, the oil tank 1 is configured so that the upper opening of the oil tank 12 is sealed with the lid member 40 closed.
It is preferable to arrange a sealing material such as rubber at the contact portion between the flange portion 2 and the lid member 40. This prevents the smell of oil from leaking to the outside and prevents the deterioration of oil due to oxidation.

Further, as shown in FIG. 2, a substantially L-shaped hook 42 is fixed to the lower surface of the lid member 40. And
The hook 42 is engaged with the horizontal bar 32 fixed to the fried basket 26. As a result, the fried basket 26 can be moved up and down in association with the opening / closing operation of the lid member 40. The lid member 4
The positions of the hooks 42 and the horizontal bars 32 are determined so that the frying basket 26 is immersed in the oil 14 when the 0 is closed, and the frying basket 26 is taken out of the oil 14 when the lid member 40 is opened. To do. Also, with the lid member 40 opened, the hook 42 opens from the side to the upper side,
The hook 42 is fixed to the lower surface of the lid member 40 in an oblique manner. As a result, by simply pulling up the fried basket 26 from the side to the upper side, the engagement with the hook 42 is released, and the fried basket 26 can be taken out.

Further, in order to discharge the gas generated by cooking to the outside of the oil tank 12, as shown in FIG. 1, an exhaust passage 45 is formed in the lid member 40, and a porous filter 46 and a forced exhaust fan 48 are arranged. To do. As a result, the gas generated in the oil tank 12 can be deodorized and then exhausted. Specifically, the exhaust inlet 41 is formed on the lower surface of the lid member 40, and the exhaust outlet 49 is formed on the upper surface of the lid member 40. Further, a partition plate 44 that partitions the inner space of the lid member 40 in the vertical direction is arranged, and a gap is provided between the peripheral edge of the partition plate 44 and the inner surface of the lid member 40, so that the exhaust passage 45 is provided in the lid member 40. Form. Then, the porous filter 46 is arranged in the entire inner space of the lid member 40. The porous filter 46 has the same configuration as above. In this way, the long exhaust passage 45 is formed, and the porous filter 4 is formed over the entire exhaust passage 45.
By disposing 6, the deodorizing performance can be improved. Further, by disposing the forced exhaust fan 48 at the exhaust outlet 49, the deodorizing performance can be further improved.

Next, a method of using the flyer according to the embodiment will be described with reference to FIG. Note that FIG. 3 shows a flowchart of a method of using the flyer according to the embodiment. First, when the fryer 10 is in the standby state, the oil temperature is set to 1
Keep it at about 55 ° C so that you can start cooking at any time. In this case, the temperature of the heat retaining plate 18 is set to about 160 ° C. The lid member 40 is closed.

Next, fried food cooking is started. First, the lid member 40 is opened (S60). At that time, as shown in FIG. 2, since the hook 42 fixed to the lid member 40 is engaged with the horizontal bar 32 of the fried basket 26, the fried basket 26 is automatically fed.
Is pulled up to the outside of the oil 14. Next, fried basket 26
Is taken out (S62). At that time, since the hook 42 fixed to the lid member 40 opens from the side to the upper side,
When the operator pulls up the fried basket 26 from the side to the upper side, the engagement with the hook 42 is easily released, and the fried basket 26 can be taken out. After that, fried basket 26
The ingredients to be cooked are set in (S64). Next, the fried basket 26 is again engaged with the hook 42 (S66). Then, the lid member 40 is closed (S68). Then fried basket 2
6 descends and is immersed in the oil together with the food. With the above, cooking is started. The cooking time is set in the timer (S70).

When the cooking for a predetermined time is completed (S72),
The lid member 40 is automatically opened by the timer. At that time, since the food material rises up to the outside of the oil together with the fried basket 26, the cooking time is not exceeded. Then, if left in this state for a while, the oil can be removed from the food.
Next, the fried basket 26 is removed from the lid member 40 (S7
4), take out the food from the fried basket 26 (S76). When the coarse dust filter is provided, the coarse dust generated from the food material is captured there, and is discarded (S
78). As a result, it is possible to prevent the diffusion of rough debris into the oil tank 12. Then, the fried basket 26 is again engaged with the hook 42 (S80), and the lid member 40 is closed (S8).
2). With the above, cooking is completed and the operation returns to the standby state.

After completion of the work for one day, the work of removing fine dust mixed in the oil is performed. Therefore, first, the lid member 40 is opened and the fried basket 26 is taken out. Next, oil tank 1
The heating means 22 is pulled up from 2. Then, the intermediate tank 28 is pulled up together with the oil. This work may be performed by a worker's hand, or may be performed using a lifting device. Then, the oil inside the intermediate tank 28 flows out from the net portion 29 at the bottom thereof. At that time, the fine dust mixed in the oil is captured by the net portion 29. When all the oil has spilled, discard the fine dust that has been trapped.

After completion of the work for one day, the degree of deterioration of the oil is inspected, and if it is deteriorated, the oil is replaced. Then, the intermediate tank 28 and the heating means 22 are arranged in the oil tank 12, the fried basket 26 is engaged with the hook 42 of the lid member 40, and the lid member 40 is closed. By the above, the work after the work is completed.

As described above, in the fryer according to the present embodiment, the lid member for sealing the upper opening of the oil tank is formed so as to be openable and closable, and the fried basket for holding the fried food is detachably attached to the lid member. The configuration is such that the fried basket can be moved up and down in conjunction with the opening / closing operation of the lid member, the fried basket is immersed in oil when the lid member is closed, and the fried basket is taken out of the oil when the lid member is opened. And As a result, oil can be efficiently removed. If a timer or the like is incorporated and the lid member is automatically opened after the set cooking time elapses, the cooking time can be made constant. In addition, since the lid member is attached to the oil tank, the oil is not scattered and the odor is not emitted.

Since the porous filter is arranged in the oil convection path in the oil tank, the deterioration of the oil can be suppressed. Further, since the lid member is attached to the oil tank, deterioration due to oxidation of oil can be suppressed. Furthermore, the lid member
Since an exhaust passage that connects the inside and the outside of the oil tank is formed, and a porous filter and a forced exhaust means are arranged in the exhaust passage, the gas generated in the oil tank is deodorized and then exhausted. It becomes possible and does not emit odor.

[0033]

A fryer having an oil tank for cooking deep-fried food, in which a lid member for sealing the upper opening of the oil tank is formed so as to be openable and closable, and a deep-fried basket into which the deep-fried food is put,
While being formed so as to be removable from the lid member, the fried basket can be moved in association with the opening / closing operation of the lid member, and the fried basket is immersed in oil when the lid member is closed, Since the fried basket is taken out of the oil when the lid member is opened, it is possible to easily remove the oil from the fried food, and the oil is not scattered or the odor is not emitted. It is possible to suppress deterioration due to oxidation of oil.

[Brief description of drawings]

FIG. 1 is a front sectional view of a flyer according to an embodiment.

FIG. 2 is an explanatory diagram of an opening / closing operation of a lid member.

FIG. 3 is a flowchart of a method of using the flyer according to the embodiment.

[Explanation of symbols]

10 ... Flyer, 11 ... Outer frame, 12 ... Oil tank, 14 ... Cooking oil, 16 ... Heater, 18 ...
… Heat insulation plate, 22 ……… Heating means, 26 ……… Fried basket, 2
8 ... Intermediate tank, 29 ... Net part, 32 ... Horizontal bar, 38 ... Porous filter, 40 ... Lid member, 4
1 ... Exhaust inlet, 42 ... Hook, 44 ... Partition plate, 45 ... Exhaust passage, 46 ... Porous filter, 48 ... Forced exhaust fan, 49 ... Exhaust outlet.

Claims (7)

[Claims] 1. A fryer provided with an oil tank for cooking fried food, wherein a lid member for sealing an upper opening of the oil tank is formed to be openable and closable, and a fried basket for storing the fried food is provided on the lid member. In addition to being formed detachably, the fried basket can be moved in conjunction with the opening / closing operation of the lid member, and when the lid member is closed, the fried basket is immersed in oil to open the lid member. A fryer characterized in that the fried basket is taken out of the oil in the opened state. 2. The lid member can be opened and closed by hinge-connecting the lid member to the oil tank side, a hook is fixed to a lower surface of the lid member, and the hook is attached to a horizontal bar fixed to the frying basket. The engagement is made such that the fried basket can be attached to and detached from the lid member, and the fried basket can be moved up and down in conjunction with the opening and closing operation of the lid member. Flyer described in. 3. The fryer according to claim 1, wherein the lid member is formed so as to automatically open after a cooking time set by a timer has elapsed. 4. The flyer according to claim 1, wherein a porous filter is arranged in an oil convection path in the oil tank. 5. The means for heating oil in the oil tank is constituted by vertically arranging a plurality of heat retaining plates in which heaters are cast, and arranging the heat insulating plates in the oil tank in the horizontal direction at regular intervals, The flyer according to claim 4, wherein the porous filters are arranged in the heating means in the same row as the heat retaining plates. 6. An exhaust passage that connects the inside of the oil tank and the outside of the oil tank is formed in the lid member, and a porous filter and a forced exhaust means are disposed in the exhaust passage. Yes, claims 1 to 5
Flyer according to any one of. 7. An exhaust inlet is formed on a lower surface of the lid member,
By forming an exhaust outlet on the upper surface of the lid member, arranging a partition plate for vertically partitioning the internal space of the lid member, and providing a gap between the peripheral portion of the partition plate and the inner surface of the lid member. 7. The exhaust passage is formed in the lid member, the porous filter is arranged in the entire inner space of the lid member, and a forced exhaust fan is arranged in the exhaust outlet. Flyer.