JP2008194199A - Food frying apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prevent stagnation of fried dregs, such as food fragments sunk to the bottom of the oil tank in a frying step, in the bottom of an oil tank, allowing the fried dregs to positively slide to an outlet using the flow of frying oil in the oil tank and highly efficiently collect the fried dregs in a commonly-used food frying apparatus. <P>SOLUTION: This frying apparatus is so formed that the oil tank 5 is provided with a groove 12 for discharging fried dregs at an inner base 7, a groove base 14 of the groove 12 is inclined at a low gradient on the side of an oil outlet 8, a low opening end of the groove 12 communicates with the oil outlet 8, and the inner base 7 other than the position of the groove 12 has one or a plurality of oil nozzles 10 facing in the direction of the oil outlet 8. The fried dregs 9 are thus slid to the oil outlet 8 without being stagnated at the inner base 7 by the flow of the frying oil 6 under a heated state jet out from the oil nozzles 10 into the oil tank 5. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to an apparatus for deep-fried processing of general fried processed foods such as tempura and instant noodles.

In a continuous frying process of food at a food factory, frying residue such as oil residue and food fragments is generated in the frying oil. When these fried residue sinks in the oil tank, the carbonized fried residue will eventually adhere to the food subject to frying and the inner bottom surface of the oil tank, and the presence of these fried meals will adversely affect the fried food quality. Must be discharged.

Patent document 1 is disclosing that a groove | channel is formed in a small-sized oil tank and fried food is collected in a groove | channel. However, since the technique of Patent Document 1 merely stores fried oil in an oil tank in a natural state, the discharge or collection of fried residue does not use the flow of fried oil and is efficient. Absent.
Japanese Utility Model Publication No. 46-11907

The problem of the present invention is that in a general food frying device, the frying oil flow in the oil tank is not retained at the bottom of the oil tank during the frying process without allowing food debris, oil debris or the like to sink mainly to the bottom of the oil tank. By using this, the fried residue is actively slid to the discharge port so that the fried residue can be collected quickly and efficiently.

Based on the above problems, the present invention provides one or two or more grooves for discharging the fried food on the inner bottom surface of the oil tank, and the groove bottom is directed toward the oil discharge port so as to have a low slope. Make one or more oil nozzles on the inner bottom face in the direction of the oil discharge port, and use the flow of heated frying oil blown out from the oil nozzle into the oil tank. By this, the oil residue is made to slide to the oil discharge port.

Specifically, the invention according to claim 1 is provided with a groove (12) for discharging fried food on the inner bottom surface (7) of the oil tank (5), and the groove bottom surface (14) of the groove (12) is provided. The oil discharge port (8) side has a low slope, and the low opening end of the groove (12) communicates with the oil discharge port (8), and the oil drainage on the inner bottom surface (7) other than the position of the groove (12) One or more oil nozzles (10) are provided in the direction of the outlet (8), and the heated fried oil (6) is blown from the oil nozzle (10) into the oil tank (5). The fried residue (9) is allowed to slide to the oil outlet (8) without staying at the inner bottom surface (7).

The invention according to claim 2 is the food frying device (1) according to claim 1, wherein the groove (12) is provided on the inner bottom surface (7) at both sides of the oil tank (5).

The invention according to claim 3 is the food frying device (1) according to claim 1, wherein the groove (12) is provided on the inner bottom surface (7) at the center position of the oil tank (5).

The invention according to claim 4 is the food frying device (1) according to claim 1, 2 or 3, wherein the inner bottom surface (7) of the oil tank (5) is low on the groove (12) side. It is provided as an inclined surface.

Further, the invention according to claim 5 is the food frying device (1) according to claim 1, claim 2 or claim 3, wherein the inner bottom surface (7) of the oil tank (5) is disposed on the oil discharge port (8) side. The opening of the stepped portion is used as the nozzle outlet (19) of the oil nozzle (10).

According to the first aspect of the present invention, the frying residue (9) is retained on the inner bottom surface (7) by the flow of heated frying oil (6) blown out from the oil nozzle (10) into the oil tank (5). First, it is pushed down into the groove (51), falls, and eventually slides from the inclined groove bottom surface (14) to the oil outlet (8), so that the collection of the frying residue (9) is ensured, and It can be done quickly and efficiently.

According to the invention which concerns on Claim 2, since the groove | channel (12) is provided in the both-sides position of the oil tank (5) where the fried residue (9) is easy to collect, the collection | recovery efficiency of the fried residue (9) improves.

According to the invention of claim 3, since the groove (12) is at the center position of the oil tank (5), it is sufficient to provide one in the flow direction of the frying oil (6), and the structure of the oil tank (5) is simplified. Its production is also easy.

According to the invention which concerns on Claim 4, since the inner bottom face (7) of the oil tank (5) is provided as a low inclined surface on the groove (12) side, in addition to the carrying action by the flow of the frying oil (6), Also due to the gravity action of 9), the frying residue (9) slides in the direction of the groove (12), so that the recovery efficiency of the frying residue (9) is further improved.

According to the invention according to claim 5, since the oil nozzle (10) does not protrude from the inner bottom surface (7) of the oil tank (5), the flow of the frying oil (6) is improved, and the frying residue (9) is discharged without obstruction. Slip in the direction of the exit (8). On the other hand, when the oil nozzle (10) protrudes from the inner bottom surface (7), the fried residue (9) is caught on the upstream side of the protruding portion, and the collection of the fried residue (9) is not good.

FIG. 1 shows an overall configuration of a food frying device 1 according to the present invention, and FIGS. 2 to 9 show a partial configuration of the food frying device 1. As shown in FIG. 1, a food frying device 1 is used as a food conveying device 3 for a food 2 to be fried, as well as an oil tank 5 that houses a heated frying oil 6 for frying as a main part of the present invention. The food conveying conveyor 21 and the lid conveying conveyor 22 are held by the food conveying conveyor 21, and are held by the top-opening type many flying containers 4 and the lid conveying conveyor 22 that store the food 2 therein, and face the flying containers 4. In this case, the upper opening of the flying container 4 is closed so that the food 2 in the flying container 4 is constrained in the container.

The oil tank 5 accommodates the frying oil 6 in a heated state for frying in the conveyance path of the food conveyance conveyor 21. In addition to FIG. 1, as shown in FIGS. 2, 6 to 8, the inner bottom surface 7 of the oil tank 5 is connected to a high slope on the upstream side of the arrow in FIG. 1 (the conveyance direction of the food 2). It is formed of a horizontal plane and a high slope on the downstream side in the conveying direction of the food 2 connected to the horizontal plane. The upstream slope is the food 2 input side, and the downstream slope is the food 2 carry-out side.

The inner bottom surface 7 of the oil tank 5 has a draining groove 12 that is fried at a horizontal plane position of the inner bottom surface 7. In this example, the groove 12 is provided on the inner bottom surface 7 at both side positions of the oil tank 5 (both positions in the longitudinal direction of the oil tank 5), and the groove bottom surface 14 of the groove 12 is at a low position at an intermediate position of the oil tank 5. The oil discharge port 8 has a low slope and the lower end of the groove 12 leads to a discharge groove 42 that is long in the width direction of the oil tank 5 and finally communicates with the oil discharge port 8 on the side surface. is doing. The discharge groove bottom surface 51 of the discharge groove 42 is normally horizontal, but may be inclined downward toward the side surface of the oil discharge port 8 for discharging the fried residue 9.

As shown in FIGS. 1 to 3, the food conveyor 21 is composed of an endless conveyor chain 24. The food conveyor 21 is wound up and down around the front and rear chain wheels 25 in the conveying direction. It is located inside the oil tank 5 together with many flying containers 4. 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. In this way, the food transport conveyor 21 forms a transport track at a predetermined distance with respect to the slope, plane, and slope of the inner bottom surface 7, and moves the flying container 4 along the transport track.

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. 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.

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. Further, 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 in the transport direction of the food 2. Moving. 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. 4 to 8 in addition to FIGS. 1 and 2, the oil tank 5 has one or more oil nozzles at a position lower than the oil level of the frying oil 6 on the inclined surface and the horizontal surface of the inner bottom surface 7. 10. The oil nozzle 10 is provided toward the oil discharge port 8 on the inner bottom surface 7 other than the position of the groove 12 in order to supply the frying oil 6 to the inside of the oil tank 5 when the food 2 is fried. In the example shown in the drawing, the number of the oil nozzles 10 installed is two on the upstream side of the oil discharge port 8 and two on the downstream side of the oil discharge port 8 in the conveying direction of the food 2, for a total of four. It becomes a piece.

4 and 5 show a configuration example of the oil nozzle 10 close to the oil discharge port 8 and on the upstream side thereof. 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 to the most appropriate value. 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.

FIG. 9 shows a circulation path 52 of the frying oil 6. The frying oil 6 is stored in the tank 53, and is taken into the circulation path 52 by suction of the pump 54 by opening and closing the control valves 47, 48, 49, 50, and then heated by the heat exchanger 55, and the flow meter 56. Then, the oil nozzle 10 enters the inside of the oil tank 5 to form an oil surface having a predetermined height, and is used for fried food 2. After the frying oil 6 in the oil tank 5 is used for the frying process of the food 2, it is sucked into the filter tank 57 from the oil discharge port 8 together with the frying residue 9 and enters the filter tank 57, where the frying residue 9 is removed from the frying oil 6. It is removed and returned to the circulation path 52 as fresh frying oil 6. By such circulation of the frying oil 6, the frying oil 6 can be used repeatedly.

During the frying process of 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 set to a predetermined height. In this set state, the frying oil 6 is heated to a temperature suitable for the frying process of the food 2 by the pump 54 and the heat exchanger 55, and then supplied from the nozzle outlet 19 of the oil nozzle 10 to the oil tank 5, The oil level is formed.

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, taking the time necessary for frying, It passes through the oil liquid of 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, supplied to the inside of the oil tank 5 through the nozzle outlet 19, flows along the inner bottom surface 7, moves toward the discharge groove 42, and reaches the discharge groove 42. The flow is maintained. Due to the flow of the frying oil 6, the fried residue 9 does not stay on the inner bottom surface 7, and slides down into the grooves 12 on both sides while sliding on the inner bottom surface 7. Then, the oil enters the discharge groove 42, finally reaches the oil discharge port 8, returns to the circulation path 52, and returns to the circulation path 52.

The food 2 after the frying process is pulled up from the frying oil 6, 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 moved to the bar conveyor 28 by its inclination. It is transferred and transferred to the next process.

Next, FIG. 10 and FIG. 11 are examples in which the groove 12 is provided on the inner bottom surface 7 on both sides of the oil tank 5, and the inner bottom surface 7 is high at the center and low on the groove 12 side, so-called medium height. The frying residue 9 is guided inside the grooves 12 on both sides along the slope of the inner and lower inner bottom surface 7 by the gravity action of the frying residue 9 in addition to the conveying action by the flow of the frying oil 6. For this reason, the collection of the fried residue 9 is performed quickly and efficiently.

12 and 13 show an example in which the groove 12 is provided at the center position of the inner bottom surface 5 of the oil tank 5 and the groove bottom surface 14 is inclined downward toward the oil discharge port 8. The inner bottom surface 7 has a low slope on the groove 12 side. According to this example, only one groove 12 may be provided at the center position of the oil tank 5, the structure of the oil tank 5 is simplified, and the manufacture thereof is facilitated. The oil nozzle 10 may be divided into the left and right sides of the groove 12 and provided as an independent state for each of the left and right inner bottom surfaces 7.

14 to FIG. 16, the inner bottom surface 7 is arranged in a stepped shape with two plate members on the oil discharge port 8 side, and the opening of the stepped portion forms the nozzle outlet 19 of the oil nozzle 10, In this example, the nozzle partition 18 is constituted by a part of the plate material on the upper inner bottom surface 7 and the nozzle body 16 is constituted by a part of the plate material on the lower inner bottom surface 7. In this example, the grooves 12 are usually provided on the left and right side surfaces.

As shown in FIGS. 1 and 5, when the oil nozzle 10 protrudes from the inner bottom surface 7, the fried residue 9 is caught on the upstream side of the protruding portion, and recovery of the fried residue 9 is not good. On the other hand, according to the examples of FIGS. 14 to 16, the oil nozzle 10 does not protrude from the inner bottom surface 7 of the oil tank 5, so that the flow of the frying oil 6 is improved, Go sliding.

The food frying device 1 according to the present invention is not limited to the food of the specific example, but can be applied to all foods that require deep frying.

1 is a schematic side view of a food frying device 1 according to the present invention. It is an expanded sectional view 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 a top view of the oil bottle 1 in FIG. It is sectional drawing of the BB arrow direction of FIG. It is sectional drawing of the CC arrow direction of FIG. It is a piping diagram of the circulation path 52 of the frying oil 6. It is an example which makes the inner bottom face 7 of the oil bottle 1 middle height, and is sectional drawing corresponding to the BB arrow direction of FIG. FIG. 7 is an example in which the inner bottom surface 7 of the oil bottle 1 has a middle height, and is a cross-sectional view corresponding to the direction of arrows CC in FIG. 6. It is an example which provides the groove | channel 2 in the center of the inner bottom face 7 of the oil bottle 1, and is sectional drawing corresponding to the BB arrow direction of FIG. It is an example which provides the groove | channel 2 in the center of the inner bottom face 7 of the oil bottle 1, and is sectional drawing corresponding to CC direction of FIG. It is an example which provides the inner bottom face 7 of the oil bottle 1 as a step shape, and is sectional drawing corresponding to the BB arrow direction of FIG. It is an example which provides the inner bottom face 7 of the oil bottle 1 as a step shape, and is sectional drawing corresponding to the CC arrow direction of FIG. It is an example which provides the inner bottom face 7 of the oil bottle 1 as a step shape, and is a cross-sectional view of the oil nozzle 10 at the step portion.

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 12 Groove 13 Frame 14 Groove bottom face 15 Opening part 16 Nozzle body 17 Hinge 18 Nozzle Partition body 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 39 Long hole 40 Tightening screw 41 Current plate 42 Discharge groove 43 Food feeding device 44 Chute 45 Guide body 46 Movable guide body 47 Control valve 48 Control valve 49 Control Control valve 50 Control valve 51 Bottom of discharge groove 52 Circulation path 53 Tank 54 Pump 55 Heat exchanger 56 Flow meter 57 Filter

Claims (5)

An oil tank (5) has an inner bottom surface (7) provided with a froth discharge groove (12), and the groove bottom surface (14) of the groove (12) has a low slope on the oil discharge port (8) side. The lower opening end of (12) is communicated with the oil discharge port (8), and one or more of the inner bottom surface (7) other than the position of the groove (12) is directed toward the oil discharge port (8). An oil nozzle (10) is provided, and the frying residue (9) is retained at the inner bottom surface (7) by the flow of heated frying oil (6) blown out from the oil nozzle (10) into the oil tank (5). A food frying device (1) characterized by being allowed to slide to an oil discharge port (8) without being carried out. The food frying device (1) according to claim 1, characterized in that grooves (12) are provided on the inner bottom surface (7) at both sides of the oil tank (5). The food frying device (1) according to claim 1, characterized in that the groove (12) is provided on the inner bottom surface (7) at the center of the oil tank (5). The food frying device (1) according to claim 1, 2 or 3, characterized in that the inner bottom surface (7) of the oil tank (5) is provided as a low inclined surface on the groove (12) side. The inner bottom surface (7) of the oil tank (5) is provided as a low step on the oil discharge port (8) side, and the opening of the step portion is the nozzle outlet (19) of the oil nozzle (10). A food frying device (1) according to claim 1, claim 2 or claim 3.

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