JP2008200282A - Automatic cooking-oil purification fryer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an automatic cooking-oil purification fryer capable of attaining the effect of simplification of a device by reducing the level of deterioration, in a relationship between the level of the cooking oil deterioration due to the use of the device and the device simplification. <P>SOLUTION: This fryer includes: a first channel toward a filtering water tank for filtering foreign substances contained in water introduced from a water layer of a storage tank; a pump provided midway in the first channel, sucking water from the storage tank and feeding it to the filtering water tank; a defoaming water tank for separating gas contained in the filtered water and exhausting it; a second channel for guiding the filtered water from the filtering water tank to the defoaming water tank; a third channel for guiding the water, whose gas contained is exhausted by the defoaming water tank, to a low temperature part of an oil layer in the storage tank, a fourth channel branched from the first channel and discharging water or oil, and a selector valve for switching between the first channel and the fourth channel. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention is a fryer having a function of automatically purifying cooking oil by circulating water, and the cooking oil automatic purification type that promotes purification of cooking oil by putting the circulating water into a low temperature layer of the oil layer Regarding the flyer.

Conventionally, a fryer has two layers of oil and water stored in one storage tank. The cooking oil located at the top is heated to a cooking temperature by heating with a heater, and the cooking material is fried with the heated cooking oil. There is a flyer fried on a tempura (Patent Documents 1 to 3).
Such a fryer maintains the cleanliness of cooking oil by dropping oil residue and moisture generated by frying food from the oil layer to the water layer.
These fryers are required to have the ability to fry a large amount of ingredients, have little deterioration of cooking oil even when used for a long time, and have the ability to cook fried foods such as fried food and tempura with clean cooking oil. It was done.
In such a conventional fryer, in order to provide a large amount of food as a food, various fatty acids that deteriorate foreign matter such as oil residue and cooking oil in cooking oil even if cooking oil is exposed to high temperature for a long time In addition, it is necessary to maintain a clean cooking oil even after repeated use.

Deterioration of cooking oil can be measured by measuring the amount of polar compounds as quality control of cooking oil since the increase in various fatty acids and hydrolysates can be measured as an increase in polar compounds. For this reason, laws and regulations based on the amount of polar compounds are being implemented in major European countries as a management index that can capture the overall deterioration of frying oil.
However, in Japan, only the acid value measurement stipulated in the Ministry of Health, Labor and Welfare's “Bento and side dish hygiene standards” is stipulated. However, this is only a guideline, and in this acid value measurement, the degree of deterioration of cooking oil differs depending on the equipment configuration and usage conditions, and the degree of deterioration of cooking oil, such as measurement of the amount of polar compounds, is unified. There are no management provisions that cannot be evaluated according to certain standards and that strictly control quality. For this reason, evaluation of cooking oil deterioration is not performed based on uniform and effective evaluation criteria, and is not used for fryer performance evaluation, so equipment evaluation based on accurate evaluation criteria It is not done either.
Because of this situation, in recent years, devices for measuring the amount of polar compounds have begun to be available and can be used without the purpose of official evaluation. Evaluating the function of the flyer has come to be done.

Japanese Patent Laid-Open No. 06-304078 JP-A-57-017622 International Publication No. 2006/38677 Pamphlet

[Problems of the prior art]
When it becomes possible to evaluate the function of a flyer based on a uniform and effective evaluation standard, what is evaluated by the flyer and what can be improved becomes a problem.
However, the deterioration of cooking oil due to the use of a fryer is not used for device development because it is difficult to clarify what caused the quality, even if it can be evaluated as a result.
Therefore, in the device development, when the amount of polar compound is measured and the degree of deterioration of the cooking oil is small, it can be assumed that the device development has been carried out effectively. It is possible to obtain a flyer that evaluates the function of a new device or an improved device, but such usage has not yet been carried out in a positive sense.

  The present invention has been made in view of the above-mentioned problems in the prior art, and the technical problem specifically set in order to solve this problem is the degree of deterioration of cooking oil due to use of the apparatus and simplification of the apparatus. The purpose of this invention is to provide a cooking oil automatic purification type fryer in which the effect of simplification is obtained by reducing the degree of deterioration.

In order to specify a cooking oil automatic purification fryer that effectively solves the above-mentioned problems in the present invention, all the matters recognized as necessary are covered and specifically configured as the problem solving means.
The first problem-solving means relating to the cooking oil automatic purification type fryer is to store oil water in the upper and lower layers in a storage tank, provide a heater in the middle of the oil layer, raise the oil temperature by heating the heater, And a low-temperature part, the food is fried with the oil in the high-temperature part, and foreign matter such as oil residue generated when fried is dropped into the water layer and introduced from the water layer of the storage tank in the fryer that purifies cooking oil Included in purified water, a first water channel to a water purification tank for filtering foreign matter contained in water, a pump provided in the middle of the first water channel to absorb water from the storage tank and supply water to the water purification tank A defoaming water tank that separates and exhausts gas, a second water channel that guides the purified water from the water purification tank to the defoaming water tank, and a low temperature portion of the oil layer in the storage tank for the water exhausted in the defoaming water tank A third waterway leading to and from the first waterway A fourth water channel to drain or drain oil and is characterized in that anda switching valve for switching between the fourth water passage between the first water channel.

  The second problem-solving means relating to the cooking oil automatic purification fryer is characterized by comprising a water level sensor that is arranged across the oil / water boundary of the storage tank and monitors fluctuations in the water level.

  Moreover, the third problem-solving means according to the cooking oil automatic purification type fryer is the top of the measurement position of the water level sensor, the water inlet led to the low temperature part of the oil reservoir of the storage tank in the third water channel. It is located so that the water flowing in at a position close to the side wall may move along the side wall.

  In the first problem solving means relating to the cooking oil automatic purification fryer, the cooking oil can be purified by circulating water between the storage tank, the water purification tank and the defoaming water layer. There is an effect that it is possible to realize a simplified fryer that can reduce the deterioration of the oil and that automatically detects the cooking oil and that has a very small amount of detection of polar compounds.

  In the second problem-solving means related to the cooking oil automatic purification type fryer, the moisture increases more than necessary due to the moisture from the ingredients themselves and the dissolution of frozen water in frozen foods, etc. The problem that it becomes impossible to detect the proper water level required for frying the water can be avoided, and the water level in the allowable proper range can be maintained.

  Further, in the third problem solving means relating to the cooking oil automatic purification type fryer, the water level can be appropriately managed, the water inlet is always located above the oil boundary position, and the water is guided to the low temperature part of the oil layer. Therefore, the oil layer flows in along the side wall, the oil layer in the storage tank can be rotated by hydraulic power, and foreign substances are dropped into the water layer by stirring on the low temperature part side of the oil layer, so that the cooking oil can be washed more effectively. Can do. Also, by rotating the entire oil layer, the heat exchange efficiency by the heater can be improved, the oil temperature rise time and frying time can be shortened, and the frying time is shortened, so the degree of deterioration of cooking oil can be reduced. it can.

Hereinafter, the best embodiment according to the present invention will be described in detail.
However, this embodiment is specifically described for better understanding of the gist of the invention, and does not limit the content of the invention unless otherwise specified.

〔Constitution〕
As shown in FIG. 1, the embodiment of the cooking oil automatic purification type fryer has two upper and lower parts of oil and water in a storage tank 1 in which the upper part is formed in a square tube shape having a substantially square shape and the lower part is formed in an inverted pyramid shape. In the middle part of the oil layer 2, the electric heater 3 is disposed slightly above the middle point of the oil layer 2, and when the oil temperature is increased by heating the heater 3, the upper part of the heater 3 is located at the high temperature part 2a. Thus, the lower part of the heater 3 becomes the low temperature part 2b.
When the food material is fried as a fried food or tempura at the high temperature portion 2a formed as described above, foreign matters such as clothing material peeled off from the food material produced by frying the food material fall into the water layer 4 through the low temperature portion 2b.

The water sucked by the pump 5 from the bottom of the water layer 4 is transferred to the water purification tank 6 together with the foreign matter, and the water and the foreign matter are separated to purify the water. The water purified by the water purification tank 6 is transferred to the defoaming water tank 7, where the air, water vapor or evaporated cooking oil or the like gas taken in the water is separated from the water, and the separated gas is released from the relief valve 7b to the atmosphere. The water from which unnecessary gas was separated is returned to the storage tank 1 again.
The defoaming water tank 7 has an elongated vertical cylindrical container 7a so that the liquid is in a stationary state, and air, water vapor, vaporized oil or the like gathers above the container 7a, and below that. Is formed so as to store liquid, and an upper end is provided with a relief valve 7b for releasing an internal gas to the outside when a predetermined pressure is reached.

At the bottom of the storage tank 1, a short pipe 8 a is suspended from a discharge port 1 a for discharging water and cooking oil to the outside, and a pump inlet pipe that branches from the pipe 8 a and sucks water from the water layer 4 to the pump 5. Pipe lines (first water channels 8a, 8g, 8b, 8c) for transferring water containing foreign matter to the water purification tank 6 by 8b and a pump outlet pipe 8c for pumping water from the pump 5 to the water purification tank 6 Form.
A filter 6a that bisects the width direction in the tank is provided inside the water purification tank 6, a pump outlet pipe 8c is connected to the upstream side of the filter 6a, and purified water is defoamed to the downstream side of the filter 6a. 8 is connected to the water purification pipe 8d for transferring to the water dewatering tank 7, and a pipe (second water path 8d) leading from the water purification tank 6 to the defoaming water tank 7 is provided.

A return pipe 8e is connected between the defoaming water tank 7 and the inlet 1b opened to the low temperature portion 2b of the oil layer 2 in the storage tank 1, and a pipe line (third for returning the water after gas-liquid separation into the storage tank 1) Water channel 8e) is provided.
The short pipe 8a connected to the discharge port 1a has a branch part 8g for branching the flow path from the pipe 8a to the pipe 8b, and a water flow path from the short pipe 8a to the outlet 8f via the branch part 8g. And when switching at least one of water and cooking oil, when the switching valve 9 is switched in a direction in which water and / or cooking oil flows to the outlet 8f side, water and Pipe lines (fourth water channels 8a, 8g, 9, 8f) that allow cooking oil to flow from the short pipe 8a to the outlet 8f without flowing to the pipe 8b and to flow out from the outlet 8f are formed. To do.

By these pipes 8 a to 8 e, a water circulation path is formed in order between the storage tank 1, the water purification tank 6 and the defoaming water tank 7. In this water circulation path, from the storage tank 1 by the suction force of the pump 5. Water is sucked in through the pipe 8b and can be injected into the water purification tank 6 through the pipe 8c by the discharge pressure of the pump 5, and the water purified by the water purification tank 6 moves to the defoaming water tank 7 through the pipe 8d. The water after the gas-liquid separation can be returned to the storage tank 1.
Thereby, the circulation path 8 of the water which circulates between the storage tank 1, the water purification tank 6, and the defoaming water tank 7 is formed, and the fryer 10 which can purify cooking oil automatically only by circulating water can be formed. .

  As shown in FIG. 2, the storage tank is provided with a multipoint water level sensor 11 installed so that the oil / water boundary position is located at the center of the sensor. In this multipoint water level sensor 11, sensors 11a, 11b, 11c and sensors 11d, 11e, 11f arranged in the vertical direction at equal intervals of 3 points on the left and right are arranged in two horizontal rows, and the sensors 11a, 11b in the right row. 11c and the left column sensors 11d, 11e, and 11f are shifted by a half of the sensor interval size, and the left column sensors 11d, 11e, and 11f are disposed above the right column sensors 11a, 11b, and 11c. Or arrange the left and right sensors so that they are at the same height.

  Among the sensors arranged in this way, the uppermost sensor 11f in the left column is used as a sensor for detecting the uppermost level of the water level 12 indicating the standard oil / water boundary position, and the lowermost sensor 11a in the right column. Is used as a sensor for detecting the lowest level of the water level 12, and is set so that an alarm is issued when the water level 12 is detected by these sensors 11f and 11a. The uppermost and lowermost levels of these water levels 12 are within the allowable range from the position of the oil level 13 at the standard position among the uppermost surfaces of the cooking oil produced by the amount of cooking oil and water put in the storage tank 1. The highest oil level 13a and the lowest oil level 13b are displayed, and the position of the oil level exceeding these (or the fluctuation of the water level) is monitored so as not to occur. .

When the cooking oil is heated by the heater 3 in the oil layer, a high and low temperature boundary 14 is generated at a lower position just below the heater and separated into a high temperature portion and a low temperature portion. Below the high and low temperature boundary 14, a return water inlet 1 b is provided, and the water returned from the storage tank 1 is filtered with foreign matter in the water purification tank 6 and gas-liquid separated in the defoaming water tank 7. It can be returned to the storage tank 1 again.
And this inflow port 1b is arrange | positioned so that it may be located above the sensor 11f in the uppermost position of the left column.

  For the operation of this cooking oil automatic purification type fryer, the operation panel 20 on the front side of the apparatus is provided with an ON / OFF switch 21a for turning on the heater as shown in FIG. A heater display unit 21 including a heating display lamp 21b for displaying the temperature, a suitable temperature display lamp 21c for indicating that the temperature has reached the set appropriate temperature (for example, 200 ° C. or less) and is maintained at that temperature, A display lamp 22a for informing that the water is circulating, a water exchange switch 22b for stopping the water circulation, and a circulation stop display lamp 22c for displaying that the water circulation is stopped and the water exchange is possible. When the water level is too high due to the circulation display unit 22 provided and the signal from the multipoint water level sensor 11, the “many” display lamp 23a is turned on, and when the water level is too low Turns on the “low” display lamp 23c, and when the water level is within the appropriate water level range at these intermediate positions, the water level display section 23 is configured to turn on the “suitable” display lamp 23b, and the water level display section 23. A cleaning indicator 24 having a “washing” display lamp 24b for displaying that the inside of the storage tank 1 can be cleaned and the inside of the storage tank 1 can be cleaned, and an oil temperature. Oil temperature setting switch 25a, a temperature raising instruction switch 25b for raising the temperature, a lowering instruction switch 25c for lowering the temperature, and a temperature numerical value display section 25d for numerically displaying the set oil temperature. A display unit 25, a numerical value input switch 26a for designating a designated time with a numeric keypad "0-9", and a time table for numerically displaying the cooking time set by the numerical value input switch 26a A cooking time display unit 26 provided with a unit 26b, a heating extension switch 27a for extending the cooking time as necessary, and a heat-saving mode in a power-saving mode after the passage of time with respect to the set cooking conditions (the standby temperature is 150). A non-designated setting unit 27 having a heat retention switch 27b for switching to (set to ° C.) and a timer ON / OFF switch 27c for designating whether to turn on or off the power after a predetermined time.

[Performance evaluation]
In the case of using the apparatus of the embodiment of the present invention, the degree of deterioration of cooking oil is set when a setting is made from the operation panel 20 and a plurality of ingredients (17 in total) are cooked in a predetermined order. The evaluation was based on the measured value of the amount of polar compounds. On the other hand, when the apparatus of Patent Document 3 is used, even when the same ingredients are cooked in the same order, the amount of polar compound is measured as an index for measuring the degree of deterioration of cooking oil, and the embodiment of the present invention. We decided to make a comparative evaluation with the device.
As a result, a graph as shown in FIG. 4 was obtained.

According to this, (1) in the device of Patent Document 3, the oil is circulated and the water is circulated, and in the water circulation, the water is returned into the water layer and (2) the oil is not circulated. Only the water circulation is performed, and in the water circulation, the amount of polar compound is measured when the return water flows into the water layer, and (3) In the apparatus of the embodiment of the present invention, there is no oil circulation, only the water circulation. In the water circulation, the amount of polar compounds was measured when water was returned to the low temperature portion in the oil layer and water was allowed to flow.
In this result, compared with the cases of (1) and (2), in (3), about half of the foodstuffs showed the measured value of the polar compound amount being the minimum value, but the measured value was extremely different in some places (especially the first half). In some cases, the average value of (3) was an intermediate value between (1) and (2) (see the average TPM value in FIG. 4).

[Function and effect]
In the embodiment of the cooking oil automatic purification type fryer configured as described above, normally, in a general fryer, the heating temperature is 250 ° C. or higher and the food is usually fried. However, the heater 3 of the apparatus according to the embodiment is used. So, by keeping the temperature within the appropriate temperature range (for example, 200 ° C. or less), the deterioration of cooking oil can be suppressed, the generation of oil smoke and oil mist can be suppressed as much as possible, and the oil layer is rotated by the power of water. The heat exchange efficiency inside the oil layer can be increased, and the temperature rise time from 20 ° C. to 170 ° C. in the initial stage of use is less than 10 minutes, so the time to start work is shortened. The workability is improved and the use time of the heater 3 is shortened, so that the heater life is extended.

During standby, the load on the cooking oil can be suppressed as much as possible by lowering the high temperature part of the oil layer 2 to about 150 ° C. and switching to the power saving mode, and the deterioration of the cooking oil is further reduced.
In addition, the oil layer 2 is provided with a low temperature portion 2b having a temperature of 40 to 80 ° C. below the high temperature portion 2a, and the water layer 4 is located below the low temperature portion 2b. It falls to the water layer 4 and foreign matter removal becomes easy.
Since the water circulation path is formed and the cooking oil is automatically purified, it is no longer necessary to remove the cooking oil in the storage tank every day and clean it. Since the cleaning is completed by circulating and cleaning, the labor and time of the operator can be greatly saved.

The water sucked together with the foreign matter accumulated in the lower part of the water layer 4 of the storage tank 1 returns after removing the foreign matter and flows into the low temperature part 2b of the oil layer 2 from the inlet 1b, whereby the oil layer 2 rotates from the low temperature part 2b. Thus, foreign substances in the water can be effectively poured into the water layer 4, the cooking oil in the oil layer 2 can be washed efficiently, and the floating foreign substances are dropped into the water layer 4 and removed. Can do.
The temperature of the oil layer 2 is comparatively lowered and used for cooking. When not cooking, the oil temperature is reduced to a standby temperature to save power, and foreign oil generated during cooking is removed by circulating water and the cooking oil in the oil layer 2 is removed by purified water. By rotating and accelerating the fall of floating foreign matter into the water layer 4, while suppressing the deterioration of cooking oil, it has purification performance close to that of a conventional device (according to Patent Document 3) that circulates both water and oil. A flyer with a simpler configuration can be realized.

It is an outline explanatory view showing the whole composition in an embodiment of a cooking oil automatic purification type fryer of the present invention. It is arrangement | positioning explanatory drawing which shows the storage tank in embodiment same as the above. It is explanatory drawing which shows the operation panel in embodiment same as the above. It is a comparison graph which shows the purification ability of the fryer by the difference in the purification system by the test result at the time of throwing in three kinds of ingredients at random.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Storage tank 2 Oil layer 2a High temperature part 2b Low temperature part 3 Heater 4 Water layer 5 Pump 6 Water purification tank 6a Filter 7 Defoaming water tank 7a Container 7b Relief valve 8 Circulation path 8a, 8b, 8c, 8d, 8e Piping 8f Outlet 8g Branch part 9 Switching valve 10 Flyer 11 Multipoint water level sensors 11a, 11b, 11c Sensors 11d, 11e, 11f in the right column Sensors 12 in the left column Water level (oil-water boundary position)
13 Oil level 13a Highest level oil level 13b Lowest level level 14 High and low temperature boundary 20 Operation panel 21 Heater display unit 21a Heater ON / OFF switch 21b Heating display lamp 21c Optimal temperature display lamp 22 Circulation display unit 22a Display lamp 22b Water exchange Switch 22c Circulation stop indicator lamp 23 Water level indicator 23a "Multiple" indicator lamp 23b "Suitable" indicator lamp 23c "Low" indicator lamp 24 Wash indicator 24a Automatic washing switch 24b in the storage tank "Wash" indicator lamp 25 Oil temperature indicator 25a Oil temperature setting switch 25b Temperature increase instruction switch 25c Lowering instruction switch 25d Temperature numerical value display part 26 Cooking time display part 26a Numerical value input switch 26b Time display part 27 Unspecified setting part 27a Heating extension switch
27b Thermal switch 27c Timer ON / OFF switch

Claims (3)

Oil water is stored in upper and lower two layers in the storage tank, a heater is provided in the middle part of the oil layer, the oil temperature is raised by heating the heater to produce a high temperature part and a low temperature part in the oil layer, and the ingredients are fried with the oil of the high temperature part In a fryer that cleans cooking oil by dropping foreign matter such as oil residue generated when frying into the water layer,
A first water channel to a water purification tank for filtering foreign matter contained in water introduced from the water layer of the storage tank;
A defoaming water tank that separates and exhausts gas contained in purified water, and a pump that is provided in the middle of the first water channel to absorb water from the storage tank and supply water to the water purification tank;
A second water channel for guiding water purified from the water purification tank to the defoaming water tank;
A third water channel for guiding water exhausted in the defoaming water tank to a low temperature part of an oil layer in the storage tank;
A fourth water channel that branches off from the first water channel and drains or drains oil;
A switching valve for switching between the first water channel and the fourth water channel;
The cooking oil automatic purification type fryer characterized by comprising.   The cooking oil automatic purification type fryer according to claim 1, further comprising a water level sensor that is disposed across the upper and lower boundaries of the oil / water boundary of the storage tank and monitors fluctuations in the water level.   The water inlet led to the low temperature part of the oil reservoir of the storage tank in the third water channel is located above the uppermost part of the measurement position of the water level sensor, and the water flowing in at a position close to the side wall is the side wall. The cooking oil automatic purification type fryer according to claim 2, wherein the frying unit is disposed so as to move along the cooking oil.

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