JP2010119554A - Fryer system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To enable the use of a cooking oil over a long period of time by preventing the deterioration of the cooking oil in a kitchen or the like using a fryer, and to reduce the usage amount and cost of the cooking oil by reducing the exchange frequency of the cooking oil. <P>SOLUTION: In the fryer system, a far-infrared plate (2) and a reduction ion supply body (3) are immersed into the cooking oil (11) stored in the oil tank (6) of the fryer (1). When cooking, far-infrared rays are emitted from the far-infrared plate (2) and reduction ions are emitted from the reduction ion supply body (3) accompanied by the raise of the oil temperature of the cooking oil (11). After cooking, the cooking oil (11) inside the oil tank (6) is filtered out by a filter (4) and is cyclically used. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a fryer system for filtering and circulating edible oil in an oil tank.

  Conventionally, fryer has been widely used mainly for business purposes to cook fried foods. This fryer is configured such that a heat source is disposed inside an oil tank that stores edible oil, the cooking oil in the oil tank is heated to a predetermined temperature by the heat of the heat source, and cooking of fried food can be performed inside the oil tank (for example, (See Patent Document 1).

  In this fryer, the edible oil in the oil tank is filtered and reused. If the edible oil deteriorates due to increased acid value and turbidity due to prolonged use, the edible oil is discarded. I try to replace it with new cooking oil.

JP 2004-16798 A

  However, in the conventional fryer, high-temperature edible oil is used for a long time, the edible oil is deteriorated at an early stage, and the edible oil must be frequently replaced, and the amount and cost of the edible oil increase. There was a problem.

  Therefore, in a kitchen using a fryer, it is a problem to prevent the deterioration of the edible oil, enable the use of the edible oil over a long period of time, and reduce the consumption and cost of the edible oil by reducing the exchange frequency of the edible oil It has become.

  Accordingly, in the present invention according to claim 1, the far-infrared plate and the reduced ion supplier are immersed in the cooking oil stored in the fryer oil tank, and the far-infrared plate is moved from the far-infrared plate as the cooking oil temperature rises during cooking. The fryer system is configured such that after the cooking, the reduced ions are emitted from the reduced ion supplier, and the cooking oil in the oil tank is filtered and circulated after cooking.

  Moreover, in this invention which concerns on Claim 2, in the said invention which concerns on the said Claim 1, the said far-infrared plate is directly installed in the upper part of the heat source provided in the inside of an oil tank.

  Further, in the present invention according to claim 3, in the present invention according to claim 1 or 2, the reduced ion supply body is arranged to face a heat source provided in an oil tank. is there.

  Further, in the present invention according to claim 4, in the present invention according to any one of claims 1 to 3, a filter having a mesh size of 150 mesh or more is used.

  And in this invention, there exists an effect described below.

  That is, in the present invention, the far-infrared plate and the reduced ion supplier are immersed in the cooking oil stored in the fryer oil tank, and the far-infrared plate emits far-infrared rays as the oil temperature rises during cooking and is reduced. Since it is configured to radiate reducing ions from the ion supplier and filter and circulate the cooking oil inside the oil tank after cooking, the cooking oil can be used at a lower temperature than before, and the cooking oil It is possible to prevent the deterioration of the edible oil by suppressing the increase in acid value of the edible oil, thereby enabling the use of the edible oil over a long period of time, and reducing the consumption and cost of the edible oil by reducing the exchange frequency of the edible oil can do.

  In the present invention, since the far-infrared plate is directly installed on the upper part of the heat source provided in the oil tank, the heat of the heat source is directly transmitted to the far-infrared plate, and the far-infrared plate transmits far-infrared rays. It can radiate well and edible oils can be used at even lower temperatures.

  Further, in the present invention, since the reduced ion supplier is arranged to face the heat source provided inside the oil tank, the heat of the heat source is well transmitted to the reduced ion supplier, and the reduced ion supplier Therefore, it is possible to radiate the reduced ions satisfactorily and further suppress the increase in the acid value of the edible oil.

  In the present invention, since a filter having a mesh size of 150 mesh or more is used, even fine particulate impurities can be removed, and the edible oil can be further prevented from deteriorating.

  Hereinafter, a specific configuration of the flyer system according to the present invention will be described with reference to the drawings.

  FIG. 1 is a view schematically showing a fryer system according to the present invention, in which an existing fryer 1 is equipped with a far-infrared plate 2, a reduced ion supplier 3 and a filter 4.

  The fryer 1 is provided with an oil tank 6 having an upper opening at the upper part of the apparatus main body 5, and three heaters 7 serving as heat sources are accommodated in the lower part inside the oil tank 6 with a space left and right, and oil is stored in the lower part of the oil tank 6. A tank 8 is provided, and the oil tank 6 and the oil storage tank 8 are connected by a communication pipe 10 via an opening / closing valve 9.

  The fryer 1 heats the cooking oil 11 stored in the oil tank 6 to a predetermined temperature with the heater 7 and fries and cooks the food material soaked in the cooking oil 11. The cooking oil 11 is periodically or irregularly added to the oil tank. 6 to the oil storage tank 8, cleaning the oil tank 6 and the heater 7, and performing maintenance work such as returning the oil storage tank 8 to the oil tank 6 through the circulation flow path 12 and adding new cooking oil 11. The cooking oil 11 is circulated for use.

  In the fryer 1, the far-infrared plate 2 is placed in direct contact with the upper portion of the heater 7.

  Here, the far-infrared plate 2 is used in a state where it is immersed in the cooking oil 11 stored in the oil tank 6, and the far-infrared plate 2 is heated by heat from the heater 7 or heat of the cooking oil 11 heated by the heater 7. The far-infrared plate 2 emits far-infrared rays having wavelengths in the entire far-infrared range.

  Therefore, the food itself cooked by the action of the far infrared rays radiated from the far infrared plate 2 is heated to the inside, and the temperature of the cooking oil 11 is lowered to a lower temperature (a temperature lower by about 5 to 10 ° C.). Even if set, it can be fried and cooked well, and the oil temperature of the cooking oil 11 used in the fryer 1 can be reduced.

  In the fryer 1, the reduced ion supplier 3 is attached to the side wall of the oil tank 6, and the reduced ion supplier 3 and the heater 7 are arranged facing each other.

  Here, the reduced ion supplier 3 is used in a state of being immersed in the cooking oil 11 stored in the oil tank 6, and the reducing ion supplier 3 is heated by heat from the heater 7 or heat of the cooking oil 11 heated by the heater 7. Thus, reduced ions (negative ions) are emitted from the reduced ion supplier 3.

  Therefore, the edible oil 11 undergoes a reduction reaction by the action of the reduced ions radiated from the reduced ion supplier 3, the acid value of the edible oil 11 can be reduced, and deterioration of the edible oil 11 can be prevented. , The granularity of the edible oil 11 can be refined, the food can be fried and cooked well, and the odor molecules such as protein oxides and sulfur oxides are decomposed to reduce the odor of oil The color transfer from the cooking oil 11 to the food material can be prevented.

  Furthermore, the fryer 1 is attached to the midway part of the communication pipe 10 so that the filter 4 can be replaced.

  Here, a filter 4 having a mesh of 150 mesh or more woven in a lattice shape with 150 or more fibers per inch is used.

  Therefore, fine impurities contained in the edible oil 11 can be removed by the filter 4 when the edible oil 11 is replaced.

  As described above, in the above fryer system, the far-infrared plate 2 and the reduced ion supplier 3 are immersed in the cooking oil 11 stored in the oil tank 6 of the fryer 1 and the oil temperature of the cooking oil 11 increases with cooking. The far-infrared plate 2 emits far-infrared rays and the reduced-ion supply body 3 emits reduced ions. After cooking, the cooking oil 11 inside the oil tank 6 is filtered by the filter 4 and circulated for use.

  Therefore, in the fryer system configured as described above, the edible oil 11 can be used at a lower temperature than before, the increase in the acid value of the edible oil 11 can be suppressed, and the deterioration of the edible oil 11 can be prevented. By using the edible oil 11 over a long period of time and reducing the frequency of replacing the edible oil 11, the amount and cost of the edible oil 11 can be reduced.

  In particular, in the above flyer system, the far-infrared plate 2 is directly installed on top of a heat source (heater 7) provided in the oil tank 6.

  Therefore, in the fryer system configured as described above, the heat of the heat source (heater 7) is directly transmitted to the far-infrared plate 2 and can radiate far-infrared rays well from the far-infrared plate 2, and the cooking oil 11 can be discharged at a much lower temperature. Can be used.

  Further, in the above flyer system, the reduced ion supplier 3 is arranged to face a heat source (heater 7) provided in the oil tank 6.

  Therefore, in the fryer system having the above-described configuration, the heat of the heat source (heater 7) can be transmitted well to the reduced ion supplier 3, and the reduced ions can be radiated from the reduced ion supplier 3. An increase in acid value can be suppressed.

  In the above flyer system, a filter having a mesh size of 150 mesh or more is used.

  Therefore, in the flyer system having the above configuration, even fine particulate impurities can be removed, and deterioration of the edible oil 11 can be further prevented.

The schematic diagram which shows the fryer system which concerns on this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Flyer 2 Far-infrared plate 3 Reduced ion supply body 4 Filter 5 Apparatus main body 6 Oil tank 7 Heater 8 Oil storage tank 9 Opening and closing valve
10 Communication pipe
11 Cooking oil
12 Circulation channel

Claims (4)

  The far-infrared plate and the reduced ion supplier are immersed in the cooking oil stored in the fryer oil tank, and far infrared rays are emitted from the far-infrared plate as the cooking oil temperature rises during cooking and reduced ions from the reduced ion supplier. The fryer system is configured so that after cooking, the cooking oil inside the oil tank is filtered and circulated.   The fryer system according to claim 1, wherein the far-infrared plate is directly installed on an upper portion of a heat source provided in an oil tank.   The fryer system according to claim 1 or 2, wherein the reduced ion supplier is arranged to face a heat source provided in an oil tank.   The flyer system according to any one of claims 1 to 3, wherein a filter having a mesh size of 150 mesh or more is used.

Images