JP2008188255A - Frying device for food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To equalize the distribution of a temperature inside an oil tub and to make fried dregs sunk to the bottom of the oil tub positively slide to a discharge port by the flow of frying oil in a drying device for food. <P>SOLUTION: In the frying device 1 for food for housing the food 2 of a frying object inside many frying containers 4 held by a food carrier 3, making the food 2 pass through the frying oil 6 in a heated state inside the oil tub 5 by moving the frying containers 4 along a carrying truck and frying the food 2, oil nozzles 10 are provided on the inner bottom surface 7 of the oil tub 5 in the state of being divided into multiple parts in the width direction of the inner bottom surface 7, and also a plurality of partitioning plates 12 for rectification are provided between the oil nozzles 10 on the inner bottom surface 7 in parallel with the carrying direction of the food 2. The flow of the frying oil 6 from the nozzle blow-off port 19 of the oil nozzles 10 is improved, the temperature distribution of the frying oil 6 inside the oil tub 5 is equalized, and the fried dregs 9 are made to slide to the oil discharge port 8 of the oil tub 5 without staying. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to an improvement in an apparatus for deep-fried instant noodles, cup noodles, and other various foods.

In the process of frying foods at food factories, the quality of food processing depends greatly on the temperature control of the frying oil. The temperature of the frying oil can be adjusted to the optimum target temperature relatively easily by temperature control technology. However, the actual temperature of the frying oil in the oil tank tends to be uneven due to the irregular flow of the frying oil. For this reason, even if the temperature control of the frying oil is performed appropriately, if the temperature distribution of the frying oil in the oil tank is in a non-uniform state, it is difficult for the food frying quality to be optimal.

In addition, frying residue such as oil cake and food debris is generated in the frying process, but when they sink in the oil tank or float on the frying oil, the fried residue will eventually adhere to the food to be processed and the inner wall of the oil tank. The presence of fritters also has a negative effect on the quality of fried foods.

Patent Documents 1 and 2 disclose that a plurality of partition plates are provided in parallel in the oil tank. However, in those documents, a plurality of partition plates are used to constitute a support space for draining food such as tempura, and are directly applied to the temperature distribution of frying oil in the oil tank and the frying residue processing. It doesn't matter.
JP-A-8-56853 Japanese Patent Laid-Open No. 8-56854

An object of the present invention is to make the temperature distribution in the oil tank uniform in a food frying device, and to make the frying residue sinking to the bottom of the oil tank actively slide to the discharge port by the flow of the frying oil. .

Under the above-mentioned problems, the present invention moves a large number of flying containers along a transport path so that the food in the flying container passes through the heated frying oil in the oil tank, and the food is deep-fried. In the frying device for food, the oil nozzle for blowing the frying oil in the oil tank is divided into a plurality of oil nozzles in the width direction of the oil tank, and a plurality of rectifying partition plates are provided on the inner bottom surface of the oil tank, thereby blowing out the oil nozzle. The flow of the frying oil from the mouth is made good, the temperature distribution of the frying oil is made uniform, and the frying residue is slid in the discharge direction without staying.

More specifically, the invention according to claim 1 is characterized in that the food (2) to be fried is accommodated in a large number of frying containers (4) held in the food conveying device (3), and the frying is performed. By moving the container (4) along the transport path, the food (2) is passed through the heated frying oil (6) in the oil tank (5), and the food (2) is processed by frying. In the frying device (1), the oil nozzle (10) is provided on the inner bottom surface (7) of the oil tank (5) in a state of being divided into a plurality of parts in the width direction of the inner bottom surface (7), and the oil on the inner bottom surface (7). A plurality of rectifying partition plates (12) are provided between the nozzles (10) in parallel to the conveying direction of the food (2), and the frying oil (6) from the nozzle outlet (19) of the oil nozzle (10) is provided. ) And the temperature distribution of the frying oil (6) inside the oil tank (5) While Ichika, so that to go sliding to an oil discharge port (8) of no oil tank (5) being retained fried cake (9).

The invention according to claim 2 is the food frying device (1) according to claim 1, wherein the inner bottom surface (7) of the oil tank (5) is inclined downward toward the oil discharge port (8) of the oil tank (5), The inner bottom surface (7) has a gradient that slides the frying residue (9) in the frying oil (6) from the upper part of the inner bottom surface (7) to the lower oil discharge port (8), and the oil nozzle (10) The cleaning nozzle (11) is provided toward the lower oil discharge port (8) and further above the oil level of the frying oil (6) in the oil tank (5) on the inner bottom surface (7) of the oil tank (5). For the oil outlet (8).

According to the first aspect, the oil nozzle for blowing the frying oil in the oil tank is divided into a plurality of parts in the width direction, and a plurality of rectifying partition plates are provided on the inner bottom surface of the oil tank. The flow of the frying oil from the mouth is good in the oil tank, the temperature distribution of the frying oil is made uniform, the frying quality is improved, and the frying oil flow is slid in the discharge direction without stagnation, allowing the food to be fried Adhering to the fried scum can be prevented.

According to claim 2, the frying residue in the frying oil moves more reliably to the oil discharge port depending on the inclination of the inner bottom surface of the oil tank and the direction of the oil nozzle, and there is a cleaning nozzle at a position higher than the oil level. The cleaning nozzle is not contaminated by the frying oil, and when cleaning, the frying residue is moved in the direction of the oil discharge port by spraying the cleaning liquid from the cleaning nozzle, so that it is easy to collect and clean the inner bottom of the oil tank. It can be done in a short time, and fried residue can be removed easily and reliably.

FIG. 1 shows an overall configuration of a food frying device 1 according to the present invention, and FIGS. 2 to 6 show an enlarged partial configuration of the food frying device 1. As shown in FIG. 1, the food frying device 1 includes a food transport conveyor 21, a lid transport conveyor 22, and a food transport conveyor 21 as the food transport device 3 for instant noodles, cup noodles, and other foods 2 to be fried. A large number of top-opening-type flying containers 4 that are held and contain food 2 are held in the lid conveyor 22, and the top-side opening of the flying container 4 is closed when facing the flying container 4. It is constituted by a large number of lids 23 for restraining the food 2 in the ing container 4 in the container, an oil tank 5 for storing the frying oil 6 for the frying process in the heated state in the transport path of the food transport conveyor 21, and the like.

In this example, the inner bottom surface 7 of the oil tank 5 has a high slope on the upstream side in the transport direction (the side where the food 2 is introduced), a horizontal plane connected to the slope, and a downstream side in the transport direction connected to the horizontal plane. It is formed by a high slope on the (food 2 take-out side). For this reason, the food conveyance conveyor 21 sets a predetermined distance with respect to the slope, the plane, and the slope of the inner bottom surface 7 as a conveyance track, and moves the flying container 4 and the lid 23 along the conveyance track. Note that a part of the flying container 4 and the lid 23 are constituted by a plate-like body that can pass an oil liquid, such as a wire mesh or a punching metal.

The food transport conveyor 21 is composed of an endless conveyor chain 24, which is wound up and down around the front and rear chain wheels 25 in the transport direction indicated by the arrows, and the upper conveyor chain 24 together with a number of flying containers 4. It is located inside the oil tank 5. The conveyor chain 24 on the upper side of the food transfer conveyor 21 has the inside of the oil tank 5 as a transfer track at a position above the oil tank 5, and fries the flying containers 4 at a constant pitch along the transfer track and sequentially in the oil liquid of the oil 6. Move to. Although not shown, the chain wheel 25 is driven in the transport direction by a driving device capable of adjusting the speed.

Similarly to the food conveyor 21, the lid conveyor 22 is composed of an endless conveyor chain 26. The lid conveyor 22 is wound up and down on the front and rear chain wheels 27 in the conveying direction so that the lower conveyor chain 26 is connected to the lower conveyor chain 26. A lid 23 positioned inside the oil tank 5 and held at the same pitch as that of the flying container 4 is applied to the upper surface opening of the corresponding flying container 4. Similarly to the chain wheel 25, the chain wheel 27 is also driven at the same speed as the chain wheel 25 in synchronization with the chain wheel 25 in the transport direction by a speed-adjustable driving device (not shown).

As shown in FIG. 2, the food transport conveyor 21 (conveyor chain 24 / chain wheel 25) and the lid transport conveyor 22 (conveyor chain 26 / chain wheel 27) are a pair of left and right movable within the oil tank 5 so as to be movable up and down. It is supported by the frame 13. The pair of left and right frames 13 are integrated by a frame 29 that is long in the transport direction and connected to the left and right, and a receiving portion 30 that is integrally formed above the oil tank 5 at a portion of the left and right frames 29. The oil tank 5 is detachably mounted on the upper surface of the oil tank 5 and set to a predetermined height inside the oil tank 5. For this reason, at the time of frying, the upper side of the conveyor chain 24 and the lower side of the conveyor chain 26 pass through the oil solution of the frying oil 6 accommodated in the oil tank 5, and the food 2 inside the frying container 4 is covered. It is designed to be put into the frying oil 6 while being suppressed at 23.

The flying containers 4 are actually arranged in a plurality of, for example, five rows in the direction perpendicular to the conveying direction, that is, in the width direction of the oil tank 5, and are supported by attachments 31 of the conveyor chain 24 as shown in FIG. Has been. On the other hand, the lid 23 is configured as one common to the five rows of flying containers 5 as an example, and is supported by an attachment 32 of the conveyor chain 26 as shown in FIG. Of course, the lids 23 can be made independent for each of the five rows of flying containers 5 and configured as five rows.

As shown in FIGS. 2 and 3, the roller 33 of the conveyor chain 24 moves in the transport direction along the guide rail 35 in the transport direction attached to the inside of the pair of left and right frames 13. The guide rail 35 is attached inside the left and right frames 13 by guide rails 36. The rollers 34 of the conveyor chain 26 are guided by a lower guide rail 36 and a guide rail 37 in the transport direction attached to the inside of the pair of left and right frames 13 on the upper side of the guide rail 36 and move in the transport direction. When the lid 23 rides on the upper surface of the flying container 4 and closes the surface, the roller 34 is lifted from the lower guide rail 36, but is not lifted more than necessary by the upper guide rail 37. It has become.

As shown in FIGS. 1 and 2, the oil tank 5 has a horizontal inner bottom surface 7 at a position lower than the oil level of the frying oil 6 in order to supply the frying oil 6 to the inside of the oil tank 5 at the time of frying. 1 or 2 or more oil nozzles 10, usually one oil discharge port 8 for discharging the frying oil 6 and fried residue 9 from the oil tank 5 to the outside, and a plurality of oil nozzles 10 on the inner bottom surface 7. And a plurality of rectifying partition plates 12 parallel to the two transport directions.

The oil nozzle 10 is provided in the inner bottom surface 7 of the oil tank 5 so as to be directed toward the oil discharge port 8 in a state of being divided into a plurality, for example, four in the width direction. In the illustrated example, a total of eight oil nozzles 10 are provided upstream from the oil discharge port 8 and a total of eight oil nozzles 10 are also provided downstream from the oil discharge port 8 in the transport direction.

Further, the plurality of rectifying partition plates 12 improve the flow of the frying oil 6 from the nozzle outlet 19 of the oil nozzle 10, uniformize the temperature distribution of the frying oil 6 inside the oil tank 5, and raise the frying 9. Is attached to the inner bottom surface 7 by fixing means such as welding in a state of being parallel to the conveying direction of the food 2 and perpendicular to the adjacent oil nozzles 10 so as to slide to the oil discharge port 8 without staying there. It has been. The height of the partition plate 12 is set so as not to contact the bottom of the flying container 4. In this example, the partition plate 12 is divided at the position of the oil discharge port 8 from the viewpoint of ease of cleaning, but may be continuous there.

4 and 5 show a configuration example of one oil nozzle 10 at a position close to the oil discharge port 8. In these drawings, the oil nozzle 10 is assigned to the opening 15 of the inner bottom surface 7 of the oil tank 5 from below, and is fixed in a state where there is no oil leakage by welding or fixing screws, etc. A main body 16, a plate-like nozzle compartment 18 attached to the opening 15 so as to be openable and closable upward by a hinge 17 fixed to the lower surface of the inner bottom surface 7 at the position of the opening 15, and the nozzle compartment A nozzle outlet adjustment body 20 that is attached to an end of the nozzle 18 and forms a nozzle outlet 19 together with the nozzle body 16. The nozzle outlet adjusting body 20 can adjust the mounting position by the elongated hole 39 and the tightening screw 40 of the nozzle partition 18. By adjusting the mounting position, the opening amount of the nozzle outlet 19 can be adjusted. Note that the nozzle body 16 at a position away from the oil discharge port 8, that is, at the bent portion of the inner bottom surface 7, is not a top-opening inverted trapezoidal shape but a top-opening right-angled triangular shape. Incidentally, the nozzle body 16 has a current plate 41 inside to adjust the direction and flow of the frying oil 6 as necessary.

When frying the food 2, the pair of left and right frames 13 and the frame body 29 are housed in the oil tank 5 together with the food transport device 3 (the food transport conveyor 21 and the lid transport conveyor 22), and the frame 29 is received by the receiving portion 30. And set to a predetermined height. In this set state, the frying oil 6 is heated to an appropriate temperature for frying the food 2 by a pump and a heat exchanger (not shown), then supplied from the oil nozzle 10 to the oil tank 5 and sprayed from the nozzle outlet 19. An oil surface having a predetermined height is formed inside the oil tank 5 to prepare for the frying process of the food 2.

The frying oil 6 inside the oil tank 5 moves inside the oil tank 5 by a jet, is collected from the oil discharge port 8, filtered by a filter (not shown), and then supplied to the pump and heat exchanger again. . Thus, the frying oil 6 is supplied to the oil tank 5 through an oil circulation path such as a pump, a heat exchanger, an oil nozzle 10, an oil tank 5, an oil discharge port 8, and a filter, and is repeatedly used.

During the frying operation, the food frying device 1 performs the frying process of the food 2 as follows. As described above, the conveyor chain 24 of the food transport conveyor 21 and the conveyor chain 26 of the lid transport conveyor 22 are both driven in the transport direction at the same speed. The food 2 to be fried is sequentially fed to the food frying device 1 by, for example, a conveyor-type food input device 43, and is input into the inside of the flying container 4 through the chute 44. The food 2 inside the flying container 4 is blocked by the lid 23 so as not to jump out, and then sequentially enters the oil solution of the frying oil 6 inside the oil tank 5 and spends the time necessary for frying. Pass through the oil liquid of the frying oil 6 at an appropriate temperature.

During the frying process, the food 2 generates a large number of bubbles and moves in a tendency to float inside the flying container 4 due to the rising of the bubbles and the buoyancy caused by the frying oil 6. Restrained inside the wing container 6 and does not jump out. A large number of bubbles pass through the flying container 4 and the lid 23, reach the oil level of the frying oil 6, and are dispersed in the atmosphere. For this reason, adhesion of bubbles to the food 2 and retention of bubbles in the oil liquid are almost eliminated, and heat transfer of the frying oil 6 to the food 2 is not reduced.

Even during the frying process, the frying oil 6 is always supplied to the oil nozzle 10, sprayed from the nozzle outlet 19 to the inner bottom surface 7, toward the oil outlet 8, and maintains the flow of the frying oil 6. At this time, the pair of partition plates 12 facing each other is in a flow direction of the frying oil 6 from the oil nozzle 10 at a position sandwiching each oil nozzle 10, and the flow of the frying oil 6 from each oil nozzle 10 is rectified to form a laminar flow To prevent the dispersion in the direction intersecting the flow direction of the frying oil 6 from each oil nozzle 10, the interference of the flow of the frying oil 6 from the other oil nozzles 10, and the formation of turbulence Yes. Thus, the partition plate 12 performs a rectifying action inside the oil tank 5.

FIG. 6 shows the flow velocity distribution of the flow of the frying oil 6 for the four oil nozzles 10. In FIG. 6, the flow velocity distribution of the flow of the heated frying oil 6 is independent for each oil nozzle 10 and for each partition plate 12 facing each other so as to sandwich the oil nozzle 10, and in the width direction of the oil nozzle 10. The center position, that is, the center portion of the nozzle outlet 19 is the fastest, and the closer to the partition plates 12 at both ends, the slower. For this reason, the flow velocity distribution of the frying oil 6 is made uniform as a whole. Therefore, the temperature distribution of the frying oil 6 is also made uniform inside the oil tank 5, the heat of the frying oil 6 for frying is maintained almost uniformly inside the oil tank 5, and the heat transfer to the food 2 is efficiently and stably performed. Yes.

In addition, since the necessary flow rate of the frying oil 6 can be maintained between the partition plates 12 in the opposed state, the frying residue 9 such as food fragments sinking to the bottom of the oil tank 5 is pushed by the flow and does not stay. It will slide to the discharge port 8. The frying oil 6 at the oil discharge port 8 is sucked as used oil by a pump action, enters the oil circulation path, is filtered, heated, and repeatedly used over a usable period.

In addition, the flow velocity distribution of the flow of the frying oil 6 in one conventional oil nozzle 10 is as shown by the phantom line of a two-dot chain line, and it attenuate | damps so largely that it approaches both ends, ie, the inner wall of the oil tank 5. FIG. For this reason, in the conventional example, the temperature distribution of the frying oil 6 inside the oil tank 5 is uneven.

The deep-fried food 2 comes out of the frying oil 6 in the oil tank 5, falls from the inside by the reversal of the frying container 4, is guided by the guide body 45, temporarily rides on the movable guide body 46, and is tilted to the bar. It is transferred to the conveyor 28 and transferred to the next process.

Next, FIG. 7 shows a food frying device 1 according to another embodiment. In the embodiment of FIG. 7, the inner bottom surface 7 of the oil tank 5 is an inclined surface that is inclined low toward the oil discharge port 8 in a section from the upstream end in the transport direction to the oil discharge port 8 at a lower position on the downstream side. In the section from the oil discharge port 8 to the end on the downstream side, it is constituted by a slope that is slightly steeply inclined.

The slopes of these slopes are set such that the fried residue 9 in the frying oil 6 slides from the upper portion of the inner bottom surface 7 to the lower oil discharge port 8. On the upstream side of the oil discharge port 8, since the conveying direction of the flying container 4 and the like and the injection direction of the oil nozzle 10 coincide with each other, the inclination of the inner bottom surface 7 may be loose. On the other hand, on the downstream side of the oil discharge port 8, since the conveying direction of the flying container 4 and the like and the injection direction of the oil nozzle 10 do not coincide with each other, the inclination of the inner bottom surface 7 is steep and fried 9 To the oil discharge port 8. The plurality of oil nozzles 10 are installed on the inner bottom surface 7 that is inclined toward the oil discharge port 8.

Also in this example, the oil nozzle 10 is divided into a plurality of parts in the width direction of the inner bottom surface 7 and is arranged on the inner bottom surface 7 at every predetermined distance. Further, the rectifying partition plate 12 is installed between the oil nozzles 10 along the inclined inner bottom surface 7.

During the frying process, the frying oil 6 injected from the oil nozzle 10 is always rectified by the partition plate 12 toward the discharge port 8 and maintains a flow with a uniform flow velocity distribution. According to this example, since the inner bottom surface 7 is lowered in the discharge direction of the frying residue 9, the frying residue 9 generated during the frying operation slides to the discharge opening 8 along the flow toward the discharge opening 8 of the frying oil 6. .

Furthermore, in this example, the oil tank 5 has a plurality of, for example, four cleaning nozzles 11 corresponding to the number of oil nozzles 10 in the width direction at both ends of the inner bottom surface 7. At both ends of the inner bottom surface 7, a total of eight cleaning nozzles 11 are installed on the inner bottom surface 7 at a position slightly above the oil level of the frying oil 6, and the configuration is preferable in order to reduce the number of parts. Has the same structure as that of the oil nozzle 10 or has a similar structure and different dimensions. Although not shown, these cleaning nozzles 11 are connected to a pressurizing and supplying device for the cleaning liquid 38 and switched to the oil circulation path of the frying oil 6 to enable the injection of the frying oil 6 as required. It can be done.

During the frying process, the frying residue 9 such as oil residue or food debris stays on the inner wall or the inner bottom surface 7 near the oil surface of the oil tank 5 and easily adheres thereto. For this reason, the worker switches the passage of the cleaning nozzle 11 from the pressure supply device of the cleaning liquid 38 to the oil circulation path of the frying oil 6 at regular intervals, and sends out the frying oil 6 from the cleaning nozzle 11 in an injection state. The frying oil 6 in the injection state at this time is the fried debris 9 staying near the oil surface or the inner bottom surface 7 is actively moved in the direction of the oil discharge port 8, and further fried on the inner wall of the oil tank 5. By preventing the residue 9 from adhering and sliding the fried residue 9 to the oil discharge port 8, the recovery efficiency of the activated residue 9 is increased.

As described above, even if the frying residue 9 is positively removed during the frying process, the frying residue 9 such as oil residue or food 2 fragments adheres to the inner surface of the oil tank 5. For this reason, regular maintenance cleaning is required for the inner surface of the oil tank 5. At the time of this maintenance cleaning, the worker first removes the frying oil 6 inside the oil tank 5, and then the frame 13 and the frame 29 together with the food conveying device 3 (food conveying conveyor 21, lid conveying conveyor 22) and the oil tank. Then, the cleaning liquid 38 is sprayed from the cleaning nozzle 11, and the inner bottom surface 7 and the inner surface of the oil tank 5 are cleaned by the cleaning liquid 38 in the sprayed state. Further, as shown in FIG. 5, by opening the nozzle partition 18, the inside of the oil nozzle 10 can be easily cleaned.

The food frying device 1 according to the present invention is intended for frying processing of instant noodles and cup noodles, but can also be applied to other foods that require frying.

1 is a schematic side view of a food frying device 1 according to the present invention. It is sectional drawing of the AA arrow direction of FIG. 4 is an enlarged cross-sectional view of portions of rollers 33 and 34 and guide rails 35, 36, and 37. FIG. 3 is an enlarged plan view of the oil nozzle 10. FIG. 2 is an enlarged cross-sectional view of the oil nozzle 10. FIG. It is explanatory drawing of the flow-velocity distribution of the frying oil 6. FIG. It is a schematic side view of the other food frying apparatus 1 which concerns on this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Food frying apparatus 2 Food 3 Food conveyance apparatus 4 Flying container 5 Oil basket 6 Fried oil 7 Inner bottom face 8 Oil discharge port 9 Fried residue 10 Oil nozzle 11 Washing nozzle 12 Partition plate 13 Frame 15 Opening part 16 Nozzle body 17 Hinge 18 Nozzle partition 19 Nozzle outlet 20 Nozzle outlet adjustment body 21 Food conveyor 22 Cover conveyor 23 Cover 24 Conveyor chain 25 Chain wheel 26 Conveyor chain 27 Chain wheel 28 Bar conveyor 29 Frame body 30 Receiving part 31 Attachment 32 Attachment 33 Roller 34 Roller 35 Guide rail 36 Guide rail 37 Guide rail 38 Cleaning liquid 39 Long hole 40 Tightening screw 41 Current plate 43 Food feeding device 44 Chute 45 Guide body 46 Movable guide body

Claims (2)

By storing the food (2) to be fried in a large number of flying containers (4) held in the food conveying device (3) and moving the flying containers (4) along the conveying track In the food frying device (1) for passing the food (2) through the heated frying oil (6) inside the oil tank (5) to fry the food (2),
An oil nozzle (10) is provided on the inner bottom surface (7) of the oil tank (5) in a state of being divided into a plurality of portions in the width direction of the inner bottom surface (7), and between the oil nozzles (10) on the inner bottom surface (7). , A plurality of rectifying partition plates (12) are provided in parallel to the conveying direction of the food (2) to improve the flow of the frying oil (6) from the nozzle outlet (19) of the oil nozzle (10), The temperature distribution of the frying oil (6) inside the oil tank (5) is made uniform, and the frying residue (9) is slid to the oil discharge port (8) of the oil tank (5) without staying. A food frying device (1). The inner bottom surface (7) of the oil tank (5) is inclined downward toward the oil discharge port (8) of the oil tank (5), and the frying residue (9) in the frying oil (6) is lowered from the upper part of the inner bottom surface (7). The inner bottom surface (7) has a slope that slides to the oil discharge port (8) at the position, the oil nozzle (10) is provided toward the oil discharge port (8) at the lower position, and the oil tank (5) The cleaning nozzle (11) is provided at a position above the oil level of the frying oil (6) in the oil tank (5) on the bottom surface (7), and facing the oil discharge port (8). Food frying equipment (1).

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