JP2009232920A - Fryer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fryer in which a dead space being a hot zone between the upper end and lower end of a heat exchanger, and fry scums are hardly stored on the upper surface of the heat exchanger. <P>SOLUTION: An oil tank 2 is arranged at the upper end part of a container body 1 and a burner 30 is arranged inside the container body 1. The heat exchanger 4 for allowing high-temperature conbustion exhaust gas G1 to be produced in the burner 30 to internally flow and exchange heat with the frying oil 20 of the oil tank 2 is put through the oil tank 2. The upper surface of the heat exchanger 4 has a projecting shape so as to be positioned more upward toward the center part from both end parts concerning the cross-section of the heat exchanger 4, which is perpendicular to the flow of the combustion exhaust gas. The lower surface is made to have substantially the same level as a line connecting both end parts. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a fryer used for deep-fried food such as tempura and fried food.

  As shown in FIGS. 5 and 6, the fryer is mainly composed of a container body 1, a heating unit accommodated in the container body 1, and an oil tank 2 (see, for example, Patent Document 1). The heating unit is composed mainly of a combustor and a heat exchanger 4, and a combustor including a burner is disposed in a combustion chamber disposed at a front portion in the body 1. The combustion chamber is a space in the box that opens downward, and the upper portion of the combustion chamber communicates with the heat exchanger 4. The heat exchanger 4 is disposed in a space in which the frying oil 20 in the oil tank 2 is stored, and heats the frying oil 20 in the oil tank 2 by the high-temperature combustion exhaust gas G1 flowing in the heat exchanger 4.

By the way, since the frying oil 20 is heated to a high temperature and becomes a hot zone HZ with convection above the lower end of the heat exchanger 4, the frying oil 20 is deteriorated when the frying residue accumulates on the upper surface of the heat exchanger 4. Therefore, the cross-sectional shape of the heat exchanger 4 is formed in a circular shape so as not to accumulate fried foods or the like on the upper surface of the heat exchanger 4 (see, for example, Patent Document 1 and Patent Document 2). Thereby, the heat exchanger 4 can be easily configured using a circular pipe, and the fried residue does not accumulate on the upper surface of the heat exchanger 4 and falls to the bottom of the oil tank 2. The portion below the lower end of the heat exchanger 4 of the frying oil 20 in the oil tank 2 is a cool zone CZ without convection, and when the frying residue is in the cool zone CZ, the frying residue is in the hot zone HZ. Deterioration of the frying oil 20 is suppressed compared to the case. Moreover, when the ratio of the cool zone CZ in the oil tank 2 is large, deterioration of the frying oil 20 is suppressed.
JP 2003-130339 A JP-A-8-84672

  The fryer as described above mainly performs frying cooking by immersing fried food in a portion above the heat exchanger 4, and a portion between the upper end and the lower end of the heat exchanger 4 is a dead space DS. In addition, since this portion is located above the lower end of the heat exchanger 4 and becomes the hot zone HZ, the deterioration of the oil is promoted unnecessarily.

  The present invention was invented in view of the above-described conventional problems, and the object of the present invention is to reduce the dead space that becomes a hot zone between the upper end and the lower end of the heat exchanger, and An object of the present invention is to provide a flyer in which fried residue does not easily accumulate on the upper surface.

  In order to solve the above problems, in the invention according to claim 1, the oil tank 2 is provided at the upper end of the container 1, the combustor 30 is provided in the container 1, and the combustor 30 is provided in the oil tank 2. In the cross section perpendicular to the flow of the combustion exhaust gas G1 of the heat exchanger 4, the heat exchanger 4 is inserted into the heat exchanger 4 for exchanging heat with the frying oil 20 of the oil tank 2 through the hot combustion exhaust gas G1 generated in The upper surface of 4 has a convex shape that is located upward as it goes from the ends on both sides to the center, and the lower surface is formed at substantially the same level as the line connecting the ends on both sides. It is what.

  By setting it as such a structure, the dead space DS used as the hot zone HZ between the upper end of a heat exchanger 4 and a lower end can be made small, making it not accumulate on the heat exchanger 4.

  The invention according to claim 2 is characterized in that, in the invention according to claim 1, it is formed in a substantially semicircular shape protruding upward in a cross section perpendicular to the flow of combustion exhaust gas of the heat exchanger. To do.

  By setting it as such a structure, it becomes possible to comprise the heat exchanger 4 with the simple shape of substantially semicircle shape.

  In the present invention, the upper surface of the heat exchanger has a convex shape that is located upward as it goes from the end portions on both sides to the center side, so that fried debris does not accumulate on the heat exchanger, By forming the surface at approximately the same level as the line connecting the ends on both sides, it is possible to reduce the dead space that becomes the hot zone between the lower end and the upper end of the heat exchanger, and wastefully deteriorate the oil. It is possible to suppress the promotion.

  Hereinafter, an embodiment of the present invention will be described with reference to FIGS. 1 to 3.

  The fryer in the present embodiment is a gas heating type, and the main body is composed of a vessel 1 as a fryer body, a heating unit including a combustion chamber 3 and a heat exchanger 4 provided with a combustor 30, and an oil tank 2. The

  The body 1 that is a fryer body is a substantially rectangular outer shell composed mainly of a front plate portion 11, a rear plate portion 12, and left and right side plate portions 13, and is an example of dimensions. In the present embodiment, the left-right width is 300 to 400 mm, the depth is 500 to 700 mm, and the height is 600 to 900 mm. An oil tank 2 is provided at the opening at the upper end of the container body 1 and is closed, and the lower opening is not particularly closed to take out waste oil from the oil tank 2. The flange portion 21 of the oil tank 2 that is concave upward is attached to the upper end portion of the container body 1. In this embodiment, the left and right sides of the oil tank 2 are connected to the upper end portions of the left and right side plate portions 13 of the container body 1. The end edge of the flange portion 21 is attached and fixed, and the space 10 in front of the vessel body 1 and the inside of the vessel body 1 are interposed between the upper end portion of the front plate portion 11 and the flange portion 21 on the front side of the flyer. A communicating air gap 11a is formed. In the oil tank 2 installed in this way, frying oil 20 such as edible oil can be stored. An oil drain valve 22 is provided below the bottom of the oil tank 2, and an oil receiver (not shown) is disposed below the oil tank 2, and the oil oil in the oil tank 2 is removed by opening the oil drain valve 22. It can be discharged. Further, a back guard 14 is provided at the rear portion of the container body 1 so as to rise above a portion between the rear plate portion 12 of the container body 1 and the rear end portion of the oil tank 2. The back guard 14 has a substantially rectangular tube shape projecting upward across the entire width of the rear end of the container body 1, and the internal space communicates with the interior of the container body 1. The rear wall of the back guard 14 is continuous with the rear plate part 12 of the container 1, the front wall is continuous with the inner wall of the rear side of the oil tank 2, the side wall is continuous with the side plate part 13 of the container 1, and The height from the floor is 1000 to 1200 mm, and an exhaust pipe 5 (described later) is inserted inside. When the container 1 is installed near the wall, the back guard 14 can be installed along the wall to prevent oil from scattering to the wall.

  In the flyer, an oil drain plate (not shown) is provided at the upper end portion of the side plate portion 13 for use. In the present embodiment, the oil cut plate is provided by hooking and locking the engaging portion of the oil drain plate on the upper end portion of the side plate portion 13. The oil drain plate has a shallow box shape that opens upward, and a net is installed upward from the bottom via a gap. The fried food can be placed on the net and receive dripping oil. . Although not shown in the drawings, a hook that is hooked on the upper end of the side plate portion 13 is preferably used as the locking portion of the oil drain plate, but is not particularly limited.

  As shown in FIG. 1, the heating unit mainly includes a combustor 30 and a heat exchanger 4. The combustor 30 includes a burner that mixes and burns fuel gas such as city gas and LP gas and air in the combustion chamber 3, and is connected to the burner and is led out through the side plate portion 13. Fuel gas is supplied by (not shown). The combustion chamber 3 is a space inside a box 31 having a substantially box shape that opens downward so that secondary air can flow in. The combustion chamber 3 is disposed at the front of the vessel 1 and is located above the combustion chamber 3. Is in communication with the heat exchanger 4.

  The heat exchanger 4 is disposed across the space in which the frying oil 20 of the oil tank 2 is stored, and when the high-temperature combustion exhaust gas G1 generated by combustion of the burner passes through the heat exchanger 4, the heat exchanger 4 The fried oil 20 is heated by exchanging heat with the fried oil 20 stored in the tank. The flow path 41 in the heat exchanger 4 communicates with the combustion chamber 3 at the front end portion serving as the upstream end portion, and communicates with the space within the exhaust pipe 5 at the rear end portion serving as the downstream end portion. Yes.

  In the present invention, in the cross section perpendicular to the flow of the combustion exhaust gas, the heat exchanger 4 has a convex shape that is located upward as the surface on the upper side of the heat exchanger 4 goes from the ends on both sides to the center side. Is formed at substantially the same level as the line connecting the end portions on both sides. In the example shown in the figure, it is formed in a substantially semicircular shape that protrudes upward.

  The frying oil 20 in the oil tank 2 is heated at a portion above the lower end of the heat exchanger 4 to become a hot zone HZ with convection, and a portion below the lower end of the heat exchanger 4 is free from convection. The cool zone CZ has a lower temperature than the hot zone HZ. Further, the frying oil 20 in the oil tank 2 is mainly an effective work area where the fried food is immersed above the upper end of the heat exchanger 4, and the portion between the upper end and the lower end of the heat exchanger 4 is a hot zone. Even HZ is a dead space DS that does not contribute to fried cooking.

  The frying oil 20 is more deteriorated as the ratio of the hot zone HZ is larger. Further, when the frying residue is accumulated in the hot zone HZ, the deterioration is further promoted. For this reason, if the hot zone HZ is reduced, the deterioration of the frying oil 20 can be suppressed. However, if the effective work area is reduced, the workability deteriorates, and therefore the hot zone HZ that is the dead space DS is reduced. It was. In other words, conventionally, a round pipe is used to prevent foul residue from accumulating on the upper surface of the heat exchanger 4 and to easily configure the heat exchanger 4 and to further increase the heat transfer area. Although the heat exchanger 4 was configured, the lower half of the circular tube only increases the dead space DS that becomes the hot zone HZ, and the ratio contributing to the thermal efficiency is smaller than that of the upper half. The present invention has been accomplished in order to reduce such a part.

  The cross-sectional shape of the heat exchanger 4 includes, in addition to a semicircular shape, a circular arc that is less than half of the whole, a triangular shape, a shape with a lower surface recessed upward as in a crescent shape, and the like, but is not particularly limited. Thereby, dead space DS used as hot zone HZ can be made smaller than before, cool zone CZ can be enlarged, and degradation of frying oil 20 can be controlled.

  The exhaust tube 5 has a substantially rectangular tube shape with the vertical direction disposed in the back guard 14 as a longitudinal direction and a long side to the left and right, and the flow path in the exhaust tube 5 is a lower end serving as an upstream end. While communicating with the rear end portion of the heat exchanger 4 in the section, the upper end portion serving as the downstream end portion is open. An opening 14 a is formed at the upper end portion of the back guard 14, and the combustion exhaust gas G <b> 1 discharged from the upper end portion of the exhaust pipe 5 is discharged to the atmosphere above the back guard 14. Further, a heat insulating material (not shown) is provided in front of the oil tank 2 and the combustion chamber 3 to suppress the radiation heat F from being radiated from the oil tank 2 and the combustion chamber 3 toward the front front plate portion 11. Yes.

  Most of the combustion exhaust gas generated by the combustion of the burner in the combustion chamber 3 is discharged through the heat exchanger 4 and the exhaust pipe 5 as in G1, but a part of the combustion exhaust gas is in the combustion chamber as indicated by the arrow G2. 3 flows out to the front of the combustion chamber 3 through the downward opening of 3, and is mixed with the air G <b> 3 rising from the opening of the lower body 1 by the combustion draft to become the rising gas G <b> 4. While raising the temperature by the radiant heat F from the front surface and the front surface of the combustion chamber 3, the air flows upward in the space 10 on the front side of the combustion chamber 3 and on the rear side of the front plate portion 11 of the body 1. It is discharged out of the front body 1 from the ventilation gap 11a formed at the upper end of the plate part 11.

  In the present invention, the upper surface of the heat exchanger 4 has a convex shape that is located upward as it goes from the end portions on both sides to the center side, so that fried residue does not accumulate on the heat exchanger 4 while By forming the surface on the side substantially at the same level as the line connecting the ends on both sides, the portion that becomes the dead space DS from the upper end to the lower end of the heat exchanger 4 and becomes the hot zone HZ can be reduced. It is possible to suppress the wasteful deterioration of oil.

  In addition, when the cool zone CZ is the same as the conventional one as shown in FIG. 4, that is, when the distance from the lower end of the heat exchanger 4 to the bottom surface of the oil tank 2 is the same, the vertical length of the heat exchanger 4 is increased. Accordingly, the vertical length of the oil tank 2 can be shortened and the body 1 can be made compact.

It is sectional drawing of the oil tank of one Embodiment of this invention. It is a whole perspective view of a fryer same as the above. It is a sectional side view of a fryer same as the above. It is sectional drawing of the oil tank of another example. It is a whole perspective view of a prior art example. It is sectional drawing of an oil tank same as the above.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Container 10 Space 11 Front plate part 12 Rear plate part 13 Side plate part 14 Back guard 2 Oil tank 20 Fried oil 21 Flange part 3 Combustion chamber 4 Heat exchanger HZ Hot zone CZ Cool zone DS Dead space

Claims (2)

  An oil tank is provided at the upper end of the vessel body, and a combustor is provided in the vessel body, and a heat exchanger for exchanging heat with the frying oil in the oil tank through which hot combustion exhaust gas generated in the combustor flows inside the oil tank is inserted. In the cross section perpendicular to the flue gas flow of the heat exchanger, the upper surface of the heat exchanger has a convex shape that is located upward as it goes from both ends to the center side, and the lower surface is on both sides. A flyer characterized by being formed at substantially the same level as the line connecting the ends of the.   2. The fryer according to claim 1, wherein the fryer is formed in a substantially semicircular shape protruding upward in a cross section perpendicular to the flow of combustion exhaust gas of the heat exchanger.

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