JP2007068882A - Cooking apparatus capable of performing two successive deep-fryings - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking apparatus allowing a person other than a skilled cooker to perform constantly tasty two or three deep-fryings and to successively and quickly cook considerable amount. <P>SOLUTION: This cooking apparatus is provided: at least two tanks in parallel to each other, a first tank being filled with first cooking liquid and a second tank filled with second cooking liquid; a transfer means continuously transferring cooking materials through the cooking liquid in the first tank, a space between the first tank and the second tank and the cooking liquid in the second tank; a first heating means for heating the cooking liquid in the first tank; a second heating means for heating the cooking liquid in the second tank; and a control means controlling the transfer means to set the transfer speed of the cooking materials, controlling the first heating means to set the cooking temperature of the cooking liquid in the first tank, and controlling the second heating means to set the cooking temperature of the cooking liquid in the second tank. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a cooking apparatus used for cooking various foods in various restaurants, fast food stores, school lunch centers, occupational lunch centers, lunch box stores, side dishes stores, etc., and in particular, meat, seafood, vegetables It is related with the cooking apparatus for cooking various foodstuffs, such as fried food.

  In recent years, the food service industry such as family restaurants and fast food restaurants has been remarkably developed, and the food service industry such as a lunch center, various bento stores, and various side dishes stores has become popular. It is necessary to efficiently cook a large amount of foods in a short time in a kitchen, kitchen, etc. in each of these restaurants, centers, stores, and the like. On the other hand, since the demand for tonkatsu, tempura, fried food, fried chicken, fried chicken, etc. is high, the frequency of cooking such as frying various ingredients with oil is increasing in these kitchens and kitchens.

  Against this background, various deep-fried food cooking methods and deep-fried food cooking devices (flyers) have been developed and adopted that allow various foods to be cooked in large quantities efficiently and in a short time. In particular, customers' demands for more delicious and healthy dishes are increasing year by year, and so-called twice-fried cooking methods have been proposed to meet the demands of these customers. Twice fried cooking devices have also been developed and used so that the method can be implemented efficiently.

  Taking this example of deep-fried chicken, for example, the fried chicken is fried for the first time in about 1 minute and 30 seconds at an oil temperature of about 180 ° C., and then the ingredients that are chicken are extracted from the oil. It is lifted and rested for about 4 minutes, and then fried for a second time in an oil temperature of about 180 ° C. for about 40 seconds for a second time. The merit of such double-fried cooking is healthy because the deep-fried food does not absorb excess oil, and it passes through the first to second time (during standby) from the first heat to the deep part of the food (heated) The so-called steaming effect), the deep-fried meat does not escape, the surface is smooth and the inside of the meat can be finished juicy, and the amount of oil used can be reduced. It is said that it can be suppressed.

  In order to practice the double-fried cooking method having such merits, conventionally, the cooker puts the food into the oil, and once the food is sensed by the cook or after a set time has passed, the food is manually removed from the oil. After a certain period of time, it was put into the oil again and fried twice. In addition, when fried cooking at different temperatures is required, install multiple fried food cookers (flyers), set the temperature individually, and the cook manually removes the ingredients from one oil tank, This was dealt with by throwing it into the other oil tank again after a predetermined time.

  On the other hand, a twice-fried cooking device for automatically performing such a twice-fried cooking method has also been developed. As an example of such a device, as disclosed in Patent Literature 1 and Patent Literature 2 There is something. The double-fried cooking device disclosed in these patent documents includes an elevating device that raises and lowers a cooking container that accommodates and holds an object to be cooked between the oil tank and the outside of the oil tank, and a control device that controls the operation of the elevating device. It is possible to fry twice, fry three times, etc. by repeating raising and lowering the cooking container automatically between the oil tank and outside the oil tank at a predetermined time interval set by the control device I have to.

JP 2003-250709 A JP 2004-329338 A

  Conventional methods of manual frying twice or three times are often dependent on the chef's senses and cannot be fried well unless they are experienced and skilled cooks. Also, when this is done in a single tank, the first and second frying temperatures cannot be performed quickly, so the first and second frying must be done at the same oil temperature. There was a limit to fried foods at an appropriate temperature according to the food. Also, when using multiple oil tanks, set the oil temperature of each oil tank to an appropriate temperature, and perform the first and second frying at the appropriate oil temperature. However, the food to be cooked must be moved between oil tanks, which is not efficient, and there is a high possibility that oil will be spilled on the floor surface of the cooking place and the floor surface will be soiled. Moreover, in such a conventional method, continuous cooking is impossible and large-scale cooking is impossible.

  In addition, in conventional deep-fried and triple-fried cooking using a conventional auto lift-up device (automatic lifting device), the auto lift-up device is fixed on the oil tank of the deep-fried cooker. It was only possible to cope with cooking, and cooking at different temperatures was impossible. That is, once the oil temperature reaches the set temperature, it is impossible to suddenly change the temperature (increase or decrease in temperature) (especially, it is impossible to lower the temperature). The second fried can only be done at the same oil temperature. Therefore, there is a limit to performing first frying, second frying, etc. at an appropriate temperature according to the food. Furthermore, since cooking is performed in a cooking container that is lifted and lowered by an auto lift-up device, only a so-called batch type cooking in which a predetermined amount of cooking objects are cooked at once can be performed continuously. I couldn't cook at the ceremony.

  Therefore, the object of the present invention is to solve the problems of the prior art as described above, and to look up a large amount of food to be cooked once in a continuous manner and at different cooking temperatures without depending on the feeling of the cook. Another object of the present invention is to provide a cooking device capable of efficiently cooking such as fried twice and fried three times that can be fried twice.

  According to the present invention, at least two tanks of a first tank that can be filled with a first cooking liquid and a second tank that can be filled with a second cooking liquid are provided side by side. Transfer for continuously transferring the cooking object through the cooking liquid in the tank, through the space between the first tank and the second tank and the cooking liquid in the second tank Means, first heating means for heating the cooking liquid in the first tank, second heating means for heating the cooking liquid in the second tank, and the transfer means To set the transfer speed of the food to be cooked, to control the first heating means to set the cooking temperature of the cooking liquid in the first tank, and to control the second heating means And a control means for setting the cooking temperature of the cooking liquid in the second tank. That.

  According to one embodiment of the present invention, the transfer means feeds the food to be cooked in the cooking liquid in the first tank and through the space between the first tank and the second tank. A first transfer means for transferring, and a second transfer means for transferring an object to be cooked through the cooking liquid in the second tank, and the delivery between the first transfer means and the second transfer means. And the control means controls the first transfer means and the second transfer means to control the cooking object in the cooking liquid in the first tank and through the space. The transfer speed and the transfer speed of the cooking object through the cooking liquid in the second tank are set to be the same or different.

  According to another embodiment of the present invention, the control unit controls the first heating unit and the second heating unit to control the cooking temperature of the cooking liquid in the first tank and the second heating unit. The cooking temperature of the cooking liquid in the tank is set to be the same or different.

  According to still another embodiment of the present invention, both the first cooking liquid and the second cooking liquid are cooking oils.

  According to yet another embodiment of the invention, the cooking oils are of the same type.

  According to yet another embodiment of the invention, the cooking oil is of a different type.

  According to still another embodiment of the present invention, the first cooking liquid is a cooking liquid other than cooking oil, and the second cooking liquid is cooking oil.

  According to still another embodiment of the present invention, the first cooking liquid is water.

  According to still another embodiment of the present invention, one or more other similar tanks are juxtaposed following the second tank, and the transfer means includes the first tank, the The cooking object is similarly transferred through the second tank following the second tank.

  According to still another embodiment of the present invention, the end of the transfer means is provided with a portion for transferring the food to be cooked through the oil draining section.

  According to still another embodiment of the present invention, the transfer means is constituted by a conveyor means, and a part of the conveyer means for transferring an object to be cooked toward a preheated section corresponding to the space, or The part for transferring the food to be transferred or the part for transferring the food toward the oil draining section in the delivery part is an inclined part, and the inclination angle of the inclined part can be adjusted.

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

  FIG. 1 is a front view schematically showing the overall configuration of a cooking apparatus capable of continuous fried cooking as one embodiment of the present invention, and FIG. 2 is a side view of the cooking apparatus of FIG. As shown in these drawings, the cooking apparatus of this embodiment includes a main body 100 in which two oil tanks are juxtaposed at the top, and a control unit 200 that is separated from the main body 100 and can be disposed at an appropriate place such as a cooking place. And. The main body 100 and the controller 200 are connected by a plurality of electric cables 300 in this embodiment.

  The main body 100 mainly has a structure that supports the first oil tank 110 and the second oil tank 120 that are juxtaposed at the top by four legs 101 arranged at the corner. Each leg 101 may be provided with an adjuster 101A for facilitating the height adjustment and the level adjustment of the apparatus on a floor surface such as a kitchen. A first heater 111 for heating a cooking liquid such as cooking oil in the first oil tank 110 is provided on the upper portion of the main body 100. In this embodiment, the first heater 111 is an electric flat heater. However, the first heater 111 is not limited to such an electric heating type, but may be another heating type using a gas burner or the like. Similarly, a second heater 121 for heating a cooking liquid such as cooking oil in the second oil tank 120 is provided on the upper portion of the main body 100. In this embodiment, the second heater 111 is also an electric flat heater. However, the second heater 111 is not limited to such an electric heating type, but may be another heating type using a gas burner or the like.

  Furthermore, on the upper part of the main body 100, a first conveyor 112 for supporting and transporting an object to be cooked through a cooking liquid such as cooking oil in the first oil tank 110, and the first conveyor 112 are provided. A first conveyor motor 113 for driving is provided. In addition, a presser net 114 is provided along the first conveyor 112 for suppressing lifting of the food to be cooked supported and transferred on the first conveyor 112. Similarly, a second conveyor 122 for supporting and transporting an object to be cooked through a cooking liquid such as cooking oil in the second oil tank 120 and an upper portion of the main body 100 are provided with the second conveyor 122. A second conveyor motor 123 for driving is provided. In addition, a presser net 124 is provided along the second conveyor 122 to suppress the lift of the food to be cooked supported and transferred on the second conveyor 122.

  The first heater 111, the first conveyor 112, the first conveyor motor 113, and the first presser net 114, and the second heater 121, the second conveyor 122, the second conveyor motor 123, and the second presser net 124 are described above. As shown by the dotted line in the side view of FIG. 2, in order to facilitate the cleaning of the inside of the first oil tank 110 and the second oil tank 120, etc., each oil tank can be opened and closed, that is, freely rotatable. It is good to keep it.

  As shown in FIG. 1, the main body 100 is provided with a waste receiving pot 131, an oil receiving pot 132, an oil filter 133, a drain valve 134, a switching valve 135, and the like, and further shown in FIG. 2. As described above, the main body 100 is provided with an overflow 136, an oil discharge port 137, a drain port 138, and the like. However, these components are the same as those provided in this type of ordinary deep-fried cooker for cooking oil tanks such as the first oil tank 110 and the second oil tank 120, and will not be described in further detail here.

  On the other hand, the control unit 200 controls the operations of the first heater 111 and the second heater 121, the first conveyor motor 113 and the second conveyor motor 123, and other components provided in the main body 100. The input keys, the control circuit, and the like are provided, and these components are connected to the corresponding components of the main body 100 by an electric cable 300 or the like. In this embodiment, the control unit 200 is collected in the form of a control box or the like so that it can be separated from the main body unit 100 and installed in another place, for example, a place where a cook or the like can easily operate. However, the present invention is not limited to this, and such a control unit may be provided integrally with the main body unit. Further, in this embodiment, since the control unit 200 can be disposed at a location away from the main body 100, a cook working near the main body 100 operates the apparatus (cooked by the conveyor) in an emergency. An emergency stop button 136 (see FIG. 1) is provided so that an emergency stop can be carried out at hand, such as the transfer of an object or the heating of cooking liquid by a heater.

  Next, the overall operation of the cooking apparatus having the structure as described above and the control operation for that will be described with particular reference to FIG. FIG. 3 is a diagram schematically showing the relationship between the first oil tank 110 and the second oil tank 120 provided on the upper part of the main body 100 and the control unit 200. As shown in a block diagram in FIG. 3, the control unit 200 mainly includes an input unit 201, a memory 202, a central processing unit (CPU) 203, an oil temperature control unit 204, and a conveyor speed control unit 205. And a display unit 206 are provided.

  The input unit 201 includes various keys that can be operated by a cook who is an operator. By operating these keys, the input unit 201 starts and stops the apparatus, cooking oil in the first oil tank 110 and the second oil tank 120, and the like. The temperature of the cooking liquid can be set, and the moving speed of the first conveyor 112 and the second conveyor 122 can be set. The memory 202 stores various parameters for various types of control, and stores various types of information related to temperature settings, movement speed settings, and the like input from the input unit 201. The central processing unit (CPU) 203 can be constituted by a microcomputer or the like, and performs processing for various controls of the apparatus. The oil temperature control unit 204 receives information on the temperature of the cooking liquid in the first oil tank 110 and the second oil tank 120, and is based on information on the set oil temperature of each tank stored in the memory 202. The oil temperature of each tank is controlled by controlling the energization of the first heater 111 and the second heater 121 in accordance with the processing by the central processing unit 203. The conveyor speed control unit 205 is configured to use the first conveyor motor 113 and the second conveyor according to the processing by the central processing unit 203 based on the information about the set moving speeds of the first conveyor 112 and the second conveyor 122 stored in the memory 202. The drive speed of the motor 123 is controlled to control the moving speed of each conveyor. The display unit 206 is configured by a liquid crystal display device or the like, and displays the type of food to be cooked, the type of cooking, the cooking time, the set oil temperature of each tank, the current oil temperature, the conveyor moving speed, and the like. Moreover, it is good to display the operation | instruction etc. with respect to the cook for each cooking on this display part 206. FIG.

  In the embodiment shown in FIG. 3, the drive source of the first presser net 114 shares the first conveyor motor 113 that is the drive source of the first conveyor 112, and various pulleys, belts, gears, etc. are used. Thus, the first conveyor 112 and the first presser net 114 are moved in the same direction (for example, from the right to the left in FIG. 3). Similarly, the driving source of the second presser net 124 shares the second conveyor motor 123 which is the driving source of the second conveyor 122. By using various pulleys, belts or gears, the second conveyor net 124 is used. 122 and the second presser net 124 can be moved in the same direction (for example, from right to left in FIG. 3).

  In FIG. 3, reference numeral 115 indicates the liquid level when cooking fluid such as cooking oil is filled in the first oil tank 110 during cooking, and reference numeral 125 indicates cooking in the second oil tank 120 during cooking. The liquid level is shown when a cooking liquid such as oil is filled. Thus, in the state which filled the liquid for cooking in each tank, as shown in FIG. 3, all the upper openings of this apparatus are a foodstuff (cooking object) input part opening, the movement area (1 in a 1st tank). The first rounding section), the aerial movement section (remaining heating section), the second tank movement section (second rounding section), and the oil draining section.

  As well shown in FIG. 3, the food material inlet opening corresponds to a portion of the liquid level 115 of the first oil tank 110 that is not covered by the first presser net 114. In addition, in the aerial moving section, the cooking object is transferred by the first conveyor 112 and moved upward from the liquid level 115 of the first oil tank 110, and further transferred to the liquid level 125 of the second oil tank 120. It corresponds to the position where it enters. In addition, the oil draining section corresponds to a position between the position where the object to be cooked is transferred by the second conveyor 122 and taken out above the liquid level 125 of the second oil tank 120 and the end position of the entire opening of the apparatus.

  In this apparatus, the inclination angles d1 and d2 of the portion of the first conveyor 112 forming the portion of the aerial movement section, the inclination angle d3 of the second conveyor 122 forming the portion of the oil draining section, etc. are the residual heat. It is an important factor for setting a stripping time, an oil draining time, etc., and for preventing the food to be cooked from rolling during cooking. What values should be set for these inclination angles depends on the type of food to be cooked, etc., but in this embodiment, it is set between about 10 degrees and 30 degrees at the time of product manufacture. I can do it. In addition, if the inclination angle and the distance traveled in the oil of each conveyor can be adjusted each time by the cook who is the worker according to the type of ingredients to be cooked, the type of cooking, etc., more flexibility It can be set as a cooking device with.

  In particular, the transfer of the food to be cooked between the aerial moving section (remaining heat cutting section) and the second tank moving section (second fried section), that is, the end of the first conveyor 112 and the start of the second conveyor 122 In order to successfully deliver the food to be cooked between the first conveyor 112, the inclination angle at the end of the first conveyor 112, the inclination angle at the beginning of the second conveyor 122, and the end of the first conveyor 112 and the second conveyor It is necessary to be able to set appropriately the space | interval between the start ends of 122, etc. according to the kind of to-be-cooked item, and the kind of cooking.

  Next, the case where twice-fried cooking is performed with this apparatus will be described. First, when the first oil tank 110 or the second oil tank 120 is not filled with cooking liquid such as cooking oil, the cook who is an operator performs an operation of filling the cooking liquid into each tank. In this case, the operator can inject the cooking liquid from the starting end of the food input portion opening of the first oil tank 110. And the injection | pouring of the liquid for cooking to the 2nd oil tank 120 forms the suitable overflow part between the 1st oil tank 110 and the 2nd oil tank 120, The 2nd oil tank 120 exceeds the overflow part. The cooking liquid can be poured into the inside. Next, the cook operates the input unit 201 of the control unit 200 to input information on the type of food that is to be cooked, the type of cooking such as tempura or fried food, and is necessary. If there is, the temperature setting of the cooking liquid in the first oil tank, the temperature setting of the cooking liquid in the second oil tank, the moving speed setting of the first conveyor 112, the moving speed setting of the second conveyor 122, etc. are performed. Start operation.

  Next, the cook looks at the display unit 206 of the control unit 200 to display that the oil temperature in the first oil tank 110 and the oil temperature in the second oil tank have reached the set temperature, or to be cooked. Is started, the first conveyor 112 and the first presser net 114, and the second conveyor 122 and the second presser net 124 are started to be driven (the driving start is controlled by the control unit 200). It can also be performed automatically), and the food to be cooked is sequentially fed into the first oil tank 110 from the food material inlet opening, and the introduced food materials are placed between the first conveyor 112 and the first presser net 114. Just use a suitable instrument to enter.

  The to-be-cooked material introduced into the first oil tank 110 and guided between the first conveyor 112 and the first presser net 114 is supported on the first conveyor 112 and transferred through the movement section in the first tank. In the meantime, the first fried cooking is received by a cooking liquid such as cooking oil having a set temperature in the first oil tank 110. In the vicinity of the end of the first tank moving section, the objects to be cooked are successively transferred toward the aerial moving section by the upward inclination having the inclination angle d1 of the first conveyor 112. When these cooking objects are taken upward from the liquid level 115 of the cooking liquid in the first oil tank 110, the first deep-fried cooking is completed and transferred through the air moving section (remaining heating section). To go. In this aerial moving section, the food to be cooked is transferred from the upward inclined portion of the first conveyor 110 to the horizontal portion, and the second oil tank 120 is moved by the downward inclination having the inclination angle d2 near the end of the first conveyor 110. The cooking liquid in the second oil tank 120 is put through the liquid level 125 of the cooking liquid such as cooking oil in the cooking oil. In this aerial movement section, the object to be cooked is exposed to the air, and is subjected to the so-called steaming effect as described above by the residual heat from the first frying cooking in the first oil tank 110.

  Next, the objects to be cooked that have been transferred into the cooking liquid in the second oil tank 120 by the downward inclined portion at the end portion of the first conveyor 112 have an inclination angle d2 that is the starting end portion of the second conveyor 122 one after another. It is handed over to the downward slope. And these to-be-cooked materials are transferred between the horizontal part of the 2nd conveyor 122, and the 2nd presser net | network 124, and also the 2nd oil tank 120 by the upward inclination which has the inclination angle d3 in the terminal part of the 2nd conveyor 120. It goes out above the liquid level 125 of the cooking liquid such as cooking oil inside. While the object to be cooked is transferred through such a movement section in the second tank, it is subjected to a second deep-fried cooking by a cooking liquid such as cooking oil having a set temperature in the second oil tank 120. In addition, the structure of the delivery part from the 1st conveyor 112 to the 2nd conveyor 122 is as follows. The to-be-cooked material delivers smoothly from the downward slope part of the terminal end of the 1st conveyor 112 to the downward slope part of the start end of the 2nd conveyor 122. It is important that the distance between the end of the first conveyor 112 and the start of the second conveyor, the inclination angle of each downward inclined portion, etc. It is necessary to make various selections according to the type of cooking and the type of cooking. In the above-described embodiment, the inclination angle of the downward inclined portion at the terminal end of the first conveyor 112 and the inclination angle of the downward inclined portion at the start end of the second conveyor 122 are set to the same angle as d2. There is no limit. That is, if necessary, the inclination angle of the downward inclined portion of the second conveyor 122 may be smaller than the inclination angle of the downward inclined portion of the first conveyor 112.

  Thus, the food to be cooked twice is further transferred in the air beyond the liquid level 125 of the cooking liquid in the second oil tank 120 by the upward inclination having the inclination angle d3 of the second conveyor 120. Then, at the end of the second conveyor 120, it is accommodated in a fried food receiving portion (not shown) arranged adjacently. The aerial transfer section due to the upward inclination of the second conveyor 120 is an oil drain section, and while being transferred through the oil drain section, the food to be cooked twice is drained. This completes the twice-fried cooking of the cooking object. As described above, the cook simply inserts the food to be cooked one after another from the food material inlet opening and guides the food to be cooked between the horizontal portion of the first conveyor 110 and the first presser net 114. A large amount of food to be cooked can be fried twice.

  According to the cooking apparatus as described above, the cook can choose the type of ingredients to be cooked, such as deep-fried chicken, deep-fried Tatsuta, seafood tempura, vegetable tempura, fried potato, fried salmon, tonkatsu, etc. By simply inputting the type by operating the input unit 201 of the control unit 200, various types of cooking can always be performed under the control of the control unit 200. In this case, the cook sets in advance in the cooking apparatus by operating the input unit 201 to input the desired set temperature of the cooking liquid in each oil tank, the desired set transfer speed of each conveyor, and the like. The cooking can be performed not only at the cooking temperature and cooking time, but also at the cooking temperature and cooking time. In this case, the cook may set the cooking temperature of the cooking liquid in the first oil tank to be the same as the cooking temperature in the second oil tank, or cooking the cooking liquid in the first oil tank. The cooking temperature of the cooking liquid in the second oil tank may be set higher than the temperature, or vice versa. The same can be said for the transfer speed of each conveyor.

  In addition, in the Example mentioned above, although the cooking liquid in each tank demonstrated both as the same cooking oil, this invention is not limited to this. For example, depending on the type of food to be cooked and the type of cooking, it may be preferable to make the cooking liquid in the first oil tank different from the cooking liquid in the second oil tank. For example, it is possible to cook with any combination of soybean oil, rapeseed oil, corn oil, sesame oil, olive oil, lard and the like. Further, the cooking liquid is not limited to oil, and other liquids such as mere water may be required. That is, the first tank is filled with water (hot water), the second tank is filled with cooking oil, the first tank is thawed, boiled, or hot water roasted, and between the first tank and the second tank. It is also conceivable to dry in the remaining heat section and then to fry and cook in the second tank.

  Furthermore, in the above-described embodiment, the two tanks of the first oil tank and the second oil tank are described as being juxtaposed, but the present invention is not limited to this. For example, in the case of cooking such as fried three times or fried four times, the third oil tank and the fourth oil tank may be juxtaposed in the same manner after the first oil tank and the second oil tank.

  According to the cooking apparatus of the present invention, even if it is not an experienced cook who has gained experience, it can always be deliciously fried twice, fried three times, etc., and can continuously perform a large amount of cooking quickly. .

  Therefore, the cooking apparatus of the present invention is used in various restaurants, fast food stores, school lunch centers, occupational lunch centers, lunch box stores, prepared food stores, etc., where it is important to quickly provide a large amount of cooking according to customer requirements. It is highly available.

  Further, according to the cooking apparatus of the present invention, it is possible to obtain the effects of reducing the amount of oil peculiar to fried twice and fried three times, and suppressing oil dirt.

  Furthermore, according to the cooking device of the present invention, when cooking twice or three times, the cook does not need to manually change the food to be cooked between a plurality of oil tanks. Not only can this be omitted, but there is no worry about oil drainage during the replacement, so there is no need to worry about oil stains at the kitchen.

  Furthermore, according to the cooking apparatus of the present invention, the cooking temperature of the cooking liquid in each tank, the type of the cooking liquid, the cooking time in each tank, the steaming time due to the residual heat between the tanks, etc. are desired by the cook. Since various selections can be made according to the above, various cooking can be performed quickly and in large quantities.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a front view schematically showing an overall configuration of a cooking apparatus capable of continuous twice-fried cooking as one embodiment of the present invention. It is a side view of the cooking apparatus of FIG. It is a figure which shows typically the relationship between each oil tank provided in the upper part of the main-body part of the cooking apparatus of FIG. 1, and a control part.

Explanation of symbols

DESCRIPTION OF SYMBOLS 100 Main body part 101 Leg part 110 1st oil tank 111 1st heating heater 112 1st conveyor 113 1st conveyor motor 114 1st presser net 115 Liquid level 120 2nd oil tank 121 2nd heating heater 122 2nd conveyor 123 2nd conveyor motor 124 Second presser net 125 Liquid level 136 Emergency stop button 200 Control unit 201 Input unit 202 Memory 203 Central processing unit 204 Oil temperature control unit 205 Conveyor speed control unit 206 Display unit 300 Electric cable

Claims (11)

  At least two tanks, a first tank that can be filled with the first cooking liquid and a second tank that can be filled with the second cooking liquid, are juxtaposed, and further for cooking in the first tank. A transfer means for continuously transferring an object to be cooked through the liquid, the space between the first tank and the second tank, and the cooking liquid in the second tank; A first heating means for heating the cooking liquid in the second tank; a second heating means for heating the cooking liquid in the second tank; Setting the transfer speed of the food, controlling the first heating means to set the cooking temperature of the cooking liquid in the first tank, and controlling the second heating means to the second A cooking apparatus comprising: control means for setting a cooking temperature of the cooking liquid in the tank.   The transfer means includes first transfer means for transferring an object to be cooked in the cooking liquid in the first tank and through a space between the first tank and the second tank, and the second transfer means. A second transfer means for transferring the food to be cooked through the cooking liquid in the tank, and the food to be cooked is transferred at a transfer portion between the first transfer means and the second transfer means, The control means controls the first transfer means and the second transfer means to transfer the cooking object in the cooking liquid in the first tank and through the space and the cooking liquid in the second tank. The cooking apparatus of Claim 1 which sets the transfer speed | rate of the to-be-cooked object through through the same or variously differently.   The control means controls the first heating means and the second heating means so that the cooking temperature of the cooking liquid in the first tank and the cooking temperature of the cooking liquid in the second tank are the same. Or the cooking apparatus of Claim 1 or 2 set so that it may differ variously.   The cooking apparatus according to claim 1, wherein the first cooking liquid and the second cooking liquid are cooking oils.   The cooking apparatus according to claim 4, wherein the cooking oils are of the same type.   The cooking apparatus according to claim 4, wherein the cooking oil is of a different type.   4. The cooking apparatus according to claim 1, wherein the first cooking liquid is a cooking liquid other than cooking oil, and the second cooking liquid is cooking oil. 5.   The cooking apparatus according to claim 7, wherein the first cooking liquid is water.   One or more other similar tanks are juxtaposed following the second tank, and the transfer means is similar through the first tank, the second tank and the other tank. The cooking apparatus according to any one of claims 1 to 8, wherein the object to be cooked is transferred to the cooking apparatus.   The cooking device according to any one of claims 1 to 9, wherein a portion for transferring the food to be cooked through an oil draining section is provided at a terminal portion of the transfer means.   The transfer means is constituted by a conveyor means, and a part of the conveyor means for transferring the food to be heated toward a remaining heating section corresponding to the space, or a part for transferring the food to be cooked at the delivery section, The cooking apparatus according to any one of claims 1 to 10, wherein a portion for transferring the object to be cooked toward the oil draining section is an inclined portion, and an inclination angle of the inclined portion can be adjusted.

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