JP2014226428A - Removal method of fried debris of fryer, and fryer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To extremely easily catch and remove debris outside a cooking tank when the debris generated in cooking floats in water or oil in a cooking tank for storing water and oil in a same tank and performing frying work.SOLUTION: A double-layer fryer storing water and oil in a cooking tank includes an outward-overhanging tank installed at one side wall of the cooking tank, and the overhanging tank includes a window at an outer end. The lower end of an ascending pipe of a draft pipe installed at a water layer upper part in the cooking tank is made to face the window, the upper end of the draft pipe is made to match an oil layer upper surface stored in the cooking tank, and the lower end of a descending pipe is installed outside the cooking tank.

Description

  The present invention relates to a method and apparatus for discharging fried residue in a two-layer fryer that uses water and oil in a cooking tank, and relates to a fryer that can automatically discharge fried residue generated during cooking.

  Water and oil are stored in the cooking tank. Due to the difference in specific gravity, the water layer is placed below and the oil layer is placed on top. The oil layer is heated by a heater, the ingredients are fried in the oil layer, and the fried residue is submerged in the water layer. The flyer to be made is proposed (for example, patent document 1).

    In this fryer, the fried food work is performed in the upper oil layer, so that the frying waste generated by this work falls in the oil layer and enters the water layer. For this reason, the fried residue is not wound up by the convection of oil and rarely circulates in the oil layer. Therefore, the oil layer is supposed to be kept clean.

  However, this deep-fried dregs is large when entering the water layer from the oil layer, and those with heavy weight are easy to fall into the water layer, but small pieces, light ones do not fall from the oil layer to the water layer and many do not go. Experience has shown that it often accumulates in the middle of the water layer.

  As a method of discharging the fried residue, in the configuration of the above-mentioned Patent Document 1, the knowledge that the fried residue that comes out from the fried food roller does not sink when the temperature of the oil is high, and does not float when it becomes 150 ° C. or lower. The lower part of the heater is set to 150 ° C. or lower on the intake cylinder that prevents the heat of oil from being transmitted downward, and the fried residue is allowed to sink and collected in the lower part of the water layer. In addition, a heater is provided on the intake cylinder to perform additional heat of oil.

  In addition, the bottom of the cooking tank has a water layer and the upper part is an oil layer, and a discharge port is provided at the lower end of the cooking tank and a furnace water bath is provided outside the cooking tank, and water is led from the discharge port to the furnace water tank. Furnace with a filter installed in the furnace water bath. There has been proposed a configuration in which a water circulation path is formed in which water passed through the furnace is reduced to a water tank (Patent Document 2).

  Similar to the configuration of Patent Document 2, other examples of other furnace methods and apparatuses are proposed in Patent Documents 3 and 4 by forming a water circulation path.

  Thus, the water in the water layer is passed through and the frying residue, oils and fats and other foreign matters are collected, so that the water can be kept clean at all times and the cleanliness of the oil in contact with the water is maintained. It is said that it is possible to suppress deterioration of the material.

However, in order to automatically perform the water circulation furnace, a circulation mechanism for circulating the water, that is, a circulation path, its opening / closing device, a motor and the like are necessary. For this reason, in addition to being expensive in terms of apparatus, the mechanism and operation are complicated, and its maintenance is not easy.
In addition, when this water is circulated, the water is in contact with the heated oil, and since it is returned to the same cooking tank, it is inevitable that the temperature of the water rises. The cooling ability of the end will end. This leads to oil degradation.

Further, in these conventional techniques, only a method for discharging residues such as fried scum that has settled and settled at the bottom of the water layer from the bottom of the cooking tank has been proposed.
Certainly, in the fried food work using these oils and water, the fried residue, water, etc. separated from the ingredients are separated in the oil, and descends and settles down from oil A to water B. Although it is important to dispose of residues such as deep-fried dregs that settled at the bottom, in reality, large items sink quickly, but small items do not settle.
According to the results or knowledge of the experiment, the amount of residue remaining on the lower surface of the oil layer, that is, in the vicinity of the upper surface of the water layer, including fine debris floating in the oil layer, is considerably large.
Since these are in contact with or in the oil layer, they cause deterioration of the oil.

  In addition, this two-layer fryer consists of heating the oil and lowering the temperature of the oil by the water below the oil. However, if the water level rises too much, it is dangerous to the frying work. Since there is a possibility of causing difficulties, a configuration in which a water level confirmation window is provided in the cooking tank for monitoring the water level has been proposed (Patent Document 5).

Japanese Patent Publication No.55-40249 JP 2010-183971 A JP 2009-238797 A JP 2010-174781 A JP-A-8-228938

  In a cooking tank containing water and oil, water is divided into two layers, with water at the bottom and oil at the top due to the difference in specific gravity. The oil is heated by a heater to cook fried foods and fries. At that time, fried waste, oil and fat, and other waste are generated. The heavier ones fall sequentially from the oil layer to the water layer and accumulate at the bottom of the cooking tank. On the other hand, the lighter one floats in the oil layer and gradually moves into the water layer, but it takes time to sink to the bottom.

However, many of these floating substances gather near the contact surface between the oil layer and the water layer, which also hinders the falling of the floating substance in the oil layer to the bottom of the water.
Here, the frying residue is a simple expression that includes a thermal polymerization decomposition product, a hydrolysis product, a thermal oxidative decomposition product, etc. generated in the oil during the frying operation and frying operation.

  Therefore, in the present invention, it is a two-layer cooking tank containing water and oil, and the residue such as frying waste, oil and fat generated during frying work is dropped on the bottom of the cooking tank under its own weight. Collecting the oil layer and the floating part in the water layer near the contact surface between the lower surface of the oil layer and the upper surface of the water layer, and shortening the time that these residues etc. contact the oil and water, and making the method and apparatus as simple as possible The apparatus and method which discharge | emit outside a cooking tank are proposed.

  In addition, we propose a device method that enables accumulation of residues floating in the oil layer and water layer in one place by this device method, and allows the state of discharge to be always visually confirmed and confirmed.

  In order to achieve the above-mentioned object, the present invention has a double-layer fryer in which water and oil are stored in a cooking tank, the lower end of the rising pipe of the draft pipe is positioned above the water layer, and water is additionally supplied to the water layer. In addition, by the flow of water that drains water from the draft pipe downcomer pipe through the upper part of the draft pipe located on the upper surface of the oil layer, the floating debris floating near the contact surface of the water layer and oil layer is discharged at the same time It is a fried scum discharge method.

  In addition, the cooking tank is provided with a concentrated portion where both layers near the contact surface of the water layer and the oil layer enter, and the lower end of the rising pipe of the draft tube is located in the upper part of the water layer to concentrate the fried residue of the concentrated portion. This is a characteristic method for discharging deep-fried waste.

  Further, the concentrated portion is formed of a protruding tank extended outside one side wall of the cooking tank, and the water layer, the oil layer, and both layers are accommodated at appropriate depths.

  Also, a two-layer fryer for storing water and oil in a cooking tank, where an outwardly extending tank is installed on one side wall of the cooking tank, a window is provided at the outer end of the extending tank, and the cooking While the lower end of the rising pipe of the draft pipe installed in the upper part of the water layer in the tank is opposed to the window, the upper end of the draft pipe is made to coincide with the upper surface of the oil layer stored in the cooking tank, and the lower end of the down pipe of the draft pipe Is a fryer characterized by being installed outside the cooking tank.

  The fryer is characterized in that an oil drain pipe upper end is installed at the window facing position in the overhanging tank so as to coincide with the lower surface of the oil layer in the cooking tank.

  According to the present invention, the oil layer, the suspended matter in the water, in particular, the suspended matter floating near the contact surface of both is guided and collected in the overhanging tank provided in the cooking tank, and the water layer is supplied by supplying water to the cooking tank. Using the rise, the floating substance such as fried scum guided to the overhanging tank is sucked from the lower end of the rising pipe of the draft pipe, reaches the upper end of the oil layer of the cooking tank, and is discharged from the lower end of the draft pipe.

For this reason, during cooking, the fried residue generated in the cooking tank can be concentrated and discharged while floating in the water layer and oil layer.
Thus, the frying operation is performed in a clean state with less oil being contaminated by the frying residue.
In addition, the water is always rapidly cooled by supplying fresh water to reliably remove water, and the life of the oil can be prolonged by 2 to 3 times.
As a result, the quality of the oil is long lasting, the finish of the deep-fried food is good, the consumption of the oil is small, and an economical frying operation can be performed.

However, the state of suction of floating substances from the draft pipe in the overhanging tank can be observed directly from the window of the overhanging tank, and the state of gathering of floating substances and the state of dirt in the oil layer can be confirmed.
In addition, the temperature and quality of the water in the water layer can be confirmed according to the state in which suspended matter such as fried sunk sinks in the water layer.
For this reason, suspended matter in the vicinity of the contact surface between the oil layer and the water layer in the cooking tank is automatically discharged and discarded through the draft tube, and both water and oil are cleaned, and the quality of the oil can be maintained for a long time. The water prevents the temperature of the oil from increasing, helps to ensure the quality of the oil, and contributes greatly to improving the quality of fried foods and frying operations, and at the same time helps to reduce cooking costs.

  According to the present invention, since the upper end of the oil drain pipe corresponding to the lower surface of the oil layer in the cooking tank is installed at the window corresponding position in the overhanging tank, the lower surface of the oil layer is always visible through the window. The lower limit of the oil layer due to the up and down movement of the water layer can be checked, and the oil can be kept under constant monitoring and management so as not to bring the heater and water close to each other, ensuring the safety of cooking work.

One embodiment of the present invention Partially explaining front view Same as above

  The flyer body 1 is formed by installing four legs 3, 3, 3, 3 on a housing 2 in which four side plates 11, 12, 13, 14 are formed in a substantially rectangular shape or a long square shape.

The cooking tank 4 is configured by forming each side wall 41, 42, 43, 44 into a substantially rectangular or oblong shape along the side plates 11, 12, 13, 14 in the housing 2.
The bottom plate 45 of the cooking tank 4 may be installed horizontally, but can be inclined backward from the front.
The bottom plate 45 of the cooking tank 4 is provided with a drain outlet 5, connected to a drain pipe 51, and the drain pipe 51 is provided with a valve 52.

  The overhanging tank 6 provided on one side of the cooking tank 4, for example, on the side plate 41, has a function as a concentrated portion of fried dregs, and is connected to an opening 421 provided on the side plate 41 and formed in a horizontally long rectangle on the outer side. is there.

  A window 62 into which a glass 61 is fitted is provided at the tip of the overhanging tank 6. The window 62 is provided on the side plate 11 of the casing 2 or in an empty space provided on the side plate 11. The window 62 can be seen from the outside.

  The window 62 is formed with a reference portion D representing the reference of the contact surface C between the upper surface of the water layer A and the lower surface of the oil layer B. The reference portion D is configured by providing protrusions 63 and 63 extending in the central direction on one side or both ends of the left and right sides of the window 62. Further, the reference portion D can be configured by drawing a line on the glass 61.

  When the water and oil are stored in the cooking tank 4, the upper part of the water layer A and the lower part of the oil layer B flow into the overhanging tank 6, and the contact surface C coincides with the positions of the protrusions 63 and 63. It is good to let it.

  The oil discharge pipe 7 has an opening 71 facing the window 62 and provided in the overhanging tank 6 corresponding to the reference portion D which is the lower end surface of the oil layer B. The oil discharge pipe 7 is connected via a valve 72. The discharge port 73 is positioned at the bottom of the housing 2.

  The draft pipe 8 includes an ascending pipe 81, an upper pipe 82, and a descending pipe 83. The lower end opening 84 of the ascending pipe 81 is opposed to the window 62 in the overhanging tank 6 and is positioned below the reference portion D. Install as follows. The draft pipe 8 may be formed by connecting three pipes, that is, an ascending pipe 81, an upper pipe 82, and a descending pipe 83, or may be integrated. As a configuration for connection, for example, it is recommended that the connection portions 85 and 86 made of clamps and ferrules are used for integral connection.

  Such a simple assembling configuration has a great advantage in use, for example, it can be easily assembled at the time of manufacture, and the draft tube 8 can be cleaned very easily.

  In the upper pipe 82, the upper end opening of the ascending pipe 81 is preferably placed lower than the upper end B1 of the oil layer B by the specific gravity of water and oil. When the upper end of the ascending pipe 81 and the upper end of the descending pipe 83 are matched, the upper pipe 82 can be omitted. When the upper pipe 82 is provided between the ascending pipe 81 and the descending pipe 83, a cough 87 is provided as the upper surface E, and the surface D is slightly lowered from the oil layer upper surface B1 to make the water flow in the draft tube 8 smoother. Is possible.

  The lower end of the downcomer pipe 83 of the draft pipe 8 is positioned below the bottom plate 45 of the cooking tank 4. For example, the upper portion 2 of the draft pipe 8 is provided with a window 88, which is convenient because the flow of drainage can be observed.

  The drainage tank 101 provided at the lower part of the housing 2 is provided with a discharge pipe 103 at the lower part, provided with a drainable discharge pipe 102 at the upper part thereof, and the lower end of the descending pipe 83 of the draft pipe 8 is positioned on the discharge pipe 102. is there.

  The water outlet 9 is connected to a water pipe and a water supply pipe via a water supply pipe 91. In that case, it is preferable to apply a pressure suitably. The water discharge port 9 is provided below the overhanging tank 6 provided on the side wall 41 of the cooking tank 4 with an appropriate interval, and the tip thereof can be formed thin, or a nozzle can be provided or left open. Providing this spout 9 near the bottom 45 of the cooking tank 4 is effective for discharging the settled residue.

  An appropriate number of water discharge ports 10 are installed on the other side wall 43 facing the one side wall 41 of the cooking tank 4 provided with the overhanging tank 6 in correspondence with the height and position of the overhanging tank 6. The spout 10 can be formed with a tapered tip or a nozzle, but the opening can be left as it is with the spout 9. The water outlet 10 is connected to a water pipe and a water supply pipe via a water supply pipe 91.

  Only one of the water outlet 9 and the water outlet 10 may be installed, or both may be installed together. A part of the cooking tank 4 below the side wall 43 may be formed into a slanted side wall or a curved surface. Thereby, it is possible to contribute to the rise and circulation of the water discharged from the water outlet 9.

The heater 100 is fixed to the side wall of the cooking tank 4 so as to be positioned in the oil layer B. As the heater 100, an electric heating tube such as a sheathed heater is usually used.
Further, the heater 100 may be configured to be inclined or raised for cleaning the cooking tank 4. In the present invention, a gas combustion tube can be used as a heater.

Next, the operation and use of the method of the present invention and the above configuration will be described.
In use, water is put into the cooking tank 4. This water supply may use the spouts 9 and 10 or water from above the cooking tank 4. Water is supplied until the upper end of the water layer A reaches the reference portion D.

  Next, oil is introduced from above the cooking tank 4 by a conventional method. Oil is added until the upper end B1 of the oil layer B is higher than the upper end opening or cough 87 of the rising pipe 81 of the draft pipe 8, that is, the specific gravity of water and oil becomes higher.

Therefore, the heater 100 is energized to heat the oil. After heating the oil according to the cooking material, the cooking material is put into the oil layer for cooking.
During this cooking, the bread crumbs used for frying and the tempura are also peeled off to become fried residue and fall into the oil layer. During cooking, the oil is heated by the heater 100 which is a heating source of the oil, and the fried residue is also convected by the convection of the oil. When this oil comes into contact with the water layer, the temperature is lowered and the fried residue contained in the oil is also lowered, and the temperature is lowered and its own weight sinks in the water layer and falls to the bottom 45 of the cooking tank 4.

  On the other hand, water is discharged into the cooking tank 4 from the water outlets 9 and 9 at a predetermined time, intermittently or constantly. This water discharge is performed toward the bottom 45 of the cooking tank 4. Moreover, the water outlets 10 and 10 are provided also in the side wall 43 which faces the water outlets 9 and 9, and water discharge is performed simultaneously with or shifted from the water discharge of the water outlets 9 and 9.

  Due to this water discharge, a pressure for raising the water level of the water layer A is applied. This pressure causes the water in the ascending pipe 81 of the draft pipe 8 to rise, overflows the upper end opening of the draft pipe 8, or passes over the upper surface D of the weir 87 and flows into the descending pipe 83.

  Thus, the water supplied from the water outlet 9 continues to flow from the downcomer pipe 83 through the draft pipe 8 and the siphon pipe principle. When the water discharge stops, the water level rise pressure disappears and the outflow stops.

  Due to the flow of water in the cooking tank 4, the fried residue floating in the oil layer B and the water layer A is collected around the contact surface C between the lower part of the oil layer B and the upper part of the aqueous layer A and is sequentially fed into the overhanging tank 6. And is discharged by the draft pipe 8.

  Also, due to the flow of the water, the fried residue dropped on the bottom 45 of the cooking tank 4 is scooped up by water discharged from the spouts 9, 9 and pushed on the bottom 45 toward the side wall 43 along the slope. It is blown, raised along the side wall 43, and reversely transferred from the water outlets 10, 10 of the side wall 43.

  The reverse transfer flow of the water moves the upper surface of the water layer A and simultaneously causes the lower surface of the oil layer B in contact therewith to flow to the side wall 41. There is an opening 42 and an overhanging tank 6 is provided, and frying debris in the vicinity of the contact surface C on the lower surface of the water layer A upper surface oil layer B is also fed into the overhanging tank 6 at the same time. Then, the water is discharged from the downcomer pipe 83 by the flow of water in the draft pipe 8 as described above.

  The state of suction of the fried residue from the lower end opening 84 of the draft tube 8 can be observed from the window 62. However, the upper part of the water layer A, the lower part of the oil layer B, and the contact surface C thereof can be simultaneously observed from the window 62, and the oil quality and water quality can be confirmed simultaneously.

  Regarding the accumulation of deep-fried debris, the deep-fried debris in the oil layer B is convected by the heating of the oil, the bottom is cooled down in contact with the water layer, the heavy one falls into the water layer, but the small one Usually, it accumulates in the contact surface C with the water layer and is accumulated near the contact surface C so as to overlap with the fried residue floating in the water layer.

  Also, in the water layer A, the two outlets erupt from the opposite side, and the flow becomes the opposite direction, and the spillage of the waste and separation of oxides occur due to running water interference, and the separation of the waste proceeds. To do.

In the present invention, when water and oil are stored in a cooking tank and the frying work is performed, the fried residue generated by the frying work is left in the water layer or the oil layer for a long time until the working time ends, and the oil is contaminated. In order to prevent the quality from dropping, the frying residue floating in oil and water is collected during the frying operation. As a result, the frying operation is performed very efficiently with less oil consumption.
Therefore, it is extremely beneficial for use in the food industry.

DESCRIPTION OF SYMBOLS 1 Flyer body 2 Housing 4 Cooking tank 5 Drainage port 6 Overhanging tank 62 Window 7 Oil discharge pipe 8 Draft pipe 81 Rising pipe 82 Upper pipe 83 Lowering pipe 84 Lower end opening 87 Cough 9 Water outlet 10 Water outlet 100 Heater 101 Drain tank 102 Drainage 103 Discharge pipe A Water layer B Oil layer C Contact surface D Reference part

Claims (5)

  In a two-layer fryer that contains water and oil in a cooking tank, the lower end of the rising pipe of the draft pipe is positioned at the upper part of the water layer, and additional water is supplied to the upper water layer so that the upper part of the draft pipe is positioned at the upper surface of the oil layer. A fried dregs discharging method characterized in that fried dregs floating near the contact surface of the water layer and the oil layer are simultaneously discharged by a flow of water that discharges water from the draft pipe downcomer through the draft pipe.   The cooking tank is provided with a concentrated portion where both layers near the contact surface of the water layer and the oil layer enter, and the lower end of the rising pipe of the draft tube is positioned in the upper part of the water layer to concentrate the fried residue of the concentrated portion. The fried residue discharging method according to claim 1.   The frying residue according to claim 1 or 2, wherein the concentrated portion is composed of an overhanging tank projecting outside one side wall of the cooking tank, and the water layer, the oil layer, and both layers are accommodated at appropriate depths. Discharge method.   A two-layer fryer for storing water and oil in a cooking tank, wherein an outwardly extending tank is installed on one side wall of the cooking tank, a window is provided at the outer end of the extending tank, and the inside of the cooking tank The lower end of the rising pipe of the draft pipe installed in the upper part of the water layer is opposed to the window, the upper end of the draft pipe is made to coincide with the upper surface of the oil layer stored in the cooking tank, and the lower end of the down pipe of the draft pipe is A fryer characterized by being installed outside the cooking tank.   The fryer according to claim 4, wherein an upper end of an oil drain pipe is installed at a position facing the window in the overhanging tank so as to coincide with the lower surface of the oil layer in the cooking tank.

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