JP2017189234A - Fryer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To easily detect whether cooking oil is put or water is put in an oil tank using an existing structure without adding a new structure.SOLUTION: A burner controller causes a pulse burner to be operated continuously in oil/water determination control (S4), heats liquid in an oil tank until a detection temperature T from a temperature sensor reaches a predetermined temperature lower than a boiling temperature (195°F), which is lower than a boiling temperature of water (S12), switches the continuous burning to intermittent burning when the detection temperature T reaches 195°F, and continues heating (S13), determines the liquid in an oil tank to be cooking oil (S2) if the detection temperature T reaches a predetermined temperature higher than a boiling temperature (220°F), which is higher than the boiling temperature, in a second timer T2 (YES in S14), and determines the liquid in the oil tank to be water (S16) if the detection temperature T does not reach 220°F in the second timer T2 (YES in S15).SELECTED DRAWING: Figure 5

Description

  The present invention relates to a fryer that cooks food by heating cooking oil contained in an oil tank.

For example, the pressure fryer has an oil tank that opens on the upper surface and can accommodate cooking oil, heating means such as a pulse combustor that heats cooking oil in the oil tank, and a lid that can open and close the opening of the oil tank, The cooking oil is heated by the heating means in a state where the oil tank is hermetically sealed by the lid, so that the food can be cooked under pressure (see, for example, Patent Document 1).
Such a pressure fryer is installed in a kitchen such as a restaurant or a fast food restaurant, and by turning on the main power button on the operation panel provided on the front surface, the heating means is operated and the cooking oil in the oil tank is solidified. It is sufficient to liquefy the oil and is maintained at a standby temperature (for example, 120 ° C.) lower than the cooking temperature. Thereby, when cooking by the selected cooking menu, cooking oil can be heated up rapidly to the set cooking temperature, and a foodstuff can be cooked.

JP 2011-244942 A

In such a pressure fryer, when the oil tank is closed by the lid, it is difficult to understand the state of the oil tank. For this reason, for example, the user may press the main power button without opening and confirming the lid, even though the water is in the state after washing the oil tank. In this case, cooking cannot be performed simply by turning the water into hot water, and it takes time to drain the water again and store the cooking oil, resulting in a significant loss of time before the start of cooking.
However, if a new configuration is added for determining the oil / water in the oil tank, the cost is increased, and there is a concern that failure and the like increase due to use in a harsh environment.

  Then, this invention aims at providing the fryer which can detect easily whether the cooking oil is thrown into the oil tank or the water is thrown into using the existing structure, without adding a new structure. It is a thing.

In order to achieve the above object, an invention according to claim 1 includes an oil tank for storing cooking oil, a heating means for heating cooking oil in the oil tank, a temperature detection means for detecting the temperature of cooking oil, and heating. And a controller for performing oil / water determination control for determining whether the liquid in the oil tank is cooking oil or water based on the detected temperature from the temperature detecting means,
In the oil / water determination control, the controller operates the heating means to heat until the detected temperature reaches a predetermined sub-boiling temperature lower than the boiling temperature of water, and when the detected temperature reaches the sub-boiling temperature, Decrease the capacity and continue heating, and if the detected temperature reaches a predetermined boiling over temperature higher than the boiling temperature within a predetermined time after reaching the temperature below boiling, the liquid in the oil tank is determined as cooking oil, When the detected temperature does not reach the boiling point over a predetermined time, the liquid in the oil tank is determined as water.
In order to achieve the above-mentioned object, the invention according to claim 2 comprises an oil tank for storing cooking oil, a heating means for heating cooking oil in the oil tank, a temperature detection means for detecting the temperature of cooking oil, and heating. And a controller for performing oil / water determination control for determining whether the liquid in the oil tank is cooking oil or water based on the detected temperature from the temperature detecting means,
In the oil / water determination control, the controller operates the heating means to monitor a temperature rise tendency until the detected temperature reaches a predetermined sub-boiling temperature lower than the boiling temperature of water, and the detected temperature is determined for a predetermined determination reference time. When the temperature below boiling is reached, the liquid in the oil tank is determined as cooking oil and the oil / water determination control is terminated,
If the detection temperature does not reach the temperature below boiling within the judgment reference time, the liquid in the oil tank is preliminarily determined as water, the heating means is reduced and the heating is continued, and the detection temperature is reduced to the temperature below boiling. If the temperature exceeds the boiling temperature higher than the boiling temperature within a predetermined time from the arrival of the oil, the liquid in the oil tank is determined as cooking oil, and if the detected temperature does not reach the boiling temperature within the predetermined time, the oil tank The liquid is determined to be water.
According to a third aspect of the present invention, in the configuration of the first or second aspect, when the controller determines that the liquid in the oil tank is water by the oil / water determination control, the controller notifies the fact to the effect.
According to a fourth aspect of the present invention, in the configuration according to any one of the first to third aspects, the controller stops the operation of the heating unit when the liquid in the oil tank is determined to be water by the oil / water determination control. To do.
The invention according to claim 5 is characterized in that, in the structure according to any one of claims 1 to 4, the temperature below boiling is higher than the liquefaction temperature of solid oil used as cooking oil.

According to the first and second aspects of the present invention, it is possible to easily determine whether cooking oil or water is introduced into an oil tank using an existing configuration without adding a new configuration. Can be detected. Moreover, since the capability of the heating means is limited in the oil / water determination, boiling can be prevented from occurring even when water is introduced into the oil tank.
In particular, according to the invention of claim 2, since the subsequent oil / water determination is performed only when the temperature rise tendency until the temperature lower than boiling is reached and the preliminary determination is made as water, the cooking oil is put in. Therefore, the time loss associated with the oil / water determination can be eliminated, and the cooking oil can be heated to a temperature at which cooking can be performed early.
According to the third aspect of the invention, in addition to the effect of the first or second aspect, when the liquid in the oil tank is determined to be water, the notification means notifies the user, so that the user does not have cooking oil in the oil tank. This can be notified at an early stage, and the time loss until the food can be cooked can be reduced.
According to the invention described in claim 4, in addition to the effect of any one of claims 1 to 3, when the liquid in the oil tank is determined to be water, the operation of the heating means is stopped, so that useless energy is consumed. Can be suppressed.
According to invention of Claim 5, in addition to the effect in any one of Claims 1 thru | or 4, since the temperature under boiling is made higher than the liquefaction temperature of solid oil, in the type of fryer using solid oil Also, oil / water determination can be performed without degrading the detection accuracy.

It is a perspective view of a pressure fryer. It is a top view of a pressure fryer. It is a center longitudinal cross-sectional view of a pressure fryer (a lid body is an upper limit position). It is explanatory drawing which shows the positional relationship of an oil level position and a 1st, 2nd temperature sensor. It is a flowchart of oil-water determination control and heat retention / temperature control. It is a graph which shows the temperature change of the oil and water by heating.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
1 to 3 are explanatory views showing a pressure fryer, which is an example of a fryer. FIG. 1 is a perspective view, FIG. 2 is a plan view, and FIG. 3 is a central longitudinal sectional view. The pressure fryer 1 has a plan view in the center of a square box-shaped housing 2 comprising a frame 3 as a framework and a panel (not shown) (not shown) shown on the outside thereof. A rectangular oil tank 5 is installed with the upper end opening 6 protruding upward from the upper panel 4 so that cooking oil stored in the oil tank 5 can be heated by a pulse combustor 7 as a heating means. It is. The top panel 4 is provided with a lid 8 that can open and close the opening 6 of the oil tank 5. 9, 9... Are casters provided at the four corners of the lower surface of the housing 2.

  The pulse combustor 7 is provided on the front inner surface of the oil tank 5 and combusts a mixed gas of fuel gas and combustion air, and combustion exhaust from the combustion chamber 10 is discharged to the inner surface of the oil tank 5. And a tail pipe 11 that circulates along. A combustion chamber 13 in an air chamber 12 provided on the front outer surface of the oil tank 5 is connected to the combustion chamber 10. Combustion air is connected to the mixing chamber 13 from a fan 14 in the housing 2 via a pipe. And a fuel gas is supplied from a gas conduit 16 having a flasher 15 having a solenoid valve.

  The downstream side of the tail pipe 11 is connected to the left and right exhaust pipes 17 and 17 through the air chamber 12, and is further led into the rising portion 19 installed behind the housing 2 through the decoupler 18 and the like, so that the combustion exhaust Can be discharged from the exhaust tube 20. The rising portion 19 and the upper part of the oil tank 5 are connected by two steam exhaust pipes 21 and 22, and one steam exhaust pipe 21 includes a constant pressure valve 23 so that the pressure in the oil tank 5 is equal to or higher than a predetermined value during cooking. The pressure in the oil tank 5 is kept constant by allowing the pressure to escape into the rising portion 19 when the pressure increases. The other steam discharge pipe 22 includes an opening valve 24 and opens the opening valve 24 immediately before the end of cooking, thereby releasing the pressure in the oil tank 5 into the rising portion 19 and increasing the pressure in the oil tank 5 to normal pressure. Reduce. The rising portion 19 has an oil separator that separates oil and the like from the steam introduced therein, and discharges the steam separated from the oil from the exhaust port 25 on the upper surface.

On the other hand, an oil tank 27 connected to the bottom of the oil tank 5 by an oil drain pipe 26 is provided in the lower part of the oil tank 5 in the housing 2, and cooking oil filtered by a filter 28 provided in the oil tank 27 is returned by a pump 29. By returning the oil tank 5 through the pipe 30, the cooking oil can be filtered.
31 is a burner controller provided at the lower part of the side surface of the housing 2. The burner controller 31 is connected to the electromagnetic valve of the flasher 15 and the first temperature sensor 34 provided in the oil tank 5. 1 Based on the temperature detection signal from the temperature sensor 34, the electromagnetic valve of the flasher 15 is opened and closed so that the oil temperature in the oil tank 5 is maintained at the cooking temperature (for example, 180 ° C. to 182 ° C.). ON / OFF control for intermittently performing combustion of the air-fuel mixture in the engine is executed. In addition, an operation panel 33 having operation buttons, a display unit, and the like is provided on the upper front side of the housing 2, and a fly controller 32 that sets a cooking mode, a heat retention mode, a cooking temperature, and the like and inputs an instruction to the burner controller 31 is provided. It has been.

As shown in FIG. 4, the first temperature sensor 34 has a thermistor 36 directed rearward in the oil tank 5 around the axial center of a cylindrical body 35 penetrating the oil tank 5 from the front and projecting the tip into the oil tank 5. Here, the thermistor 36 is installed so as to be located below the uppermost surface height L (necessary minimum oil level position) of the tail pipe 11.
Further, a second temperature sensor 37 having a cylindrical body 38 and a thermistor 39 is installed in the oil tank 5 so that the thermistor 39 is positioned above the uppermost surface height L of the tail pipe 11. . The temperature detection signal of the second temperature sensor 37 is also input to the burner controller 31.

  The lid body 8 has a rectangular tube-shaped arm 40 and an aluminum lid body 41 that is connected to the arm 40 and can be fitted onto the opening 6 of the oil tank 5. A handle shaft 42 having a cross-shaped handle 43 at the upper end is screwed into the longitudinal center of the arm 40, and the upper surface center of the lid body 41 is connected to the lower end of the handle shaft 42. Here, the rear end of the arm 40 is rotatably connected by a left-right rotating shaft 44 provided behind the oil tank 5, so that the lid 8 is moved from the lying position shown by a solid line in FIG. As shown in FIG. 4, the hoisting operation can be performed up to a standing position rotated by 87 ° to the rear regulated by a stopper (not shown) provided on the rear side of the rotating shaft 44. A torsion coil spring 44a is externally mounted on the rotating shaft 44, and urges the arm 40 to rotate upward. The standing position is a position slightly inclined forward from 90 ° in the vertical direction, but the center of gravity G of the lid 8 is behind the axis O1 of the rotating shaft 44, that is, the axis O1 of the rotating shaft 44. It is set so as to be positioned behind the imaginary line S passing through in the vertical direction. Therefore, even when the lid body 8 is in a forward inclined posture of 87 °, the standing position is maintained.

Then, by rotating the handle 43 at the lying position of the lid 8, the handle shaft 42 is screwed to open the lid main body 41 at the closed position for closing the opening 6 of the oil tank 5 and the opening 6 away from the opening 6. It can be moved up and down to the position. On the back surface of the lid main body 41, a packing 45 that abuts against the opening 6 at the closed position is provided over the entire circumference.
On the other hand, at the front end of the arm 40, a pair of left and right triangular operation plates 46, 46 having a grip bar 47 on the outer side of the lower end and a lock bar 48 on the inner side are centered on a connecting shaft 49 provided in the arm 40. It is connected so as to be swingable in the front-rear direction. On the front surface of the oil tank 5, a pair of left and right locking plates 50, 50 that can lock the lock rod 48 in a closed state of the oil tank 5 by the lid main body 41 project.

In the pressure fryer 1 configured as described above, when pressure cooking is performed, the lid body 8 is closed in a state where the oil tank 5 is filled with cooking oil and contains ingredients. That is, when the arm 40 is rotated forward while the gripping rod 47 is gripped from the front side of the housing 2 and the operation plate 46 is swung outward, the lid body 41 also follows and rotates forward to open the oil tank 5. 6 move up. At this time, the lid 8 in the upright position is in a posture inclined forward from 90 ° as described above, and the grip rod 47 is provided at the front end of the operation plate 46 protruding forward from the arm 40. A person can easily grip the gripping rod 47 and close the lid body 8 without getting over the oil tank 5.
Thereafter, when the operation plate 46 is pushed inward, the lock rod 48 is locked to the locking plates 50, 50, and the lid body 8 is held at the lying position where the oil tank 5 is closed.
When the handle 43 is rotated to the right from here and the handle shaft 42 is screwed downward, the horizontal lid body 41 translates downward, so that the entire circumference of the packing 45 is simultaneously pressed against the opening 6 and pressed. 5 is sealed.

  When the operation switch of the operation panel 33 is turned on after the oil tank 5 is closed in this way, the burner controller 31 operates the pulse combustor 7 intermittently based on the detected temperature obtained from the first temperature sensor 34 to change the oil temperature. Is maintained at a predetermined standby temperature (for example, 120 ° C.), and temperature control is performed. Along with the temperature control and temperature control, oil / water determination is performed to determine whether the cooking oil or water is put in the oil tank 5 Execute control. Hereinafter, the heat retention / temperature control and the oil / water determination control will be described based on the flowchart of FIG. 5 and the graph showing the temperature change of the oil / water of FIG.

When the operation switch is turned on, first, at S1, it is determined whether or not the detected temperature T exceeds 220 ° F. (about 104 ° C.). If it exceeds 220 ° F, it means that the boiling temperature of the water has been exceeded. Therefore, it is determined in S2 that cooking oil has been introduced, and the oil / water determination control is terminated, and the heat retention / temperature control is performed. Do.
In this heat retention / temperature control, the pulse combustor 7 is continuously burned until the detected temperature obtained from the first temperature sensor 34 reaches 250 ° F. (about 120 ° C.), and then the pulse combustor 7 as described above. Is intermittently burned (the pulse combustor 7 is burned for 10 seconds and stopped for 30 seconds) to maintain 250 ° F. (about 120 ° C.). A specific combustion operation of the pulse combustor 7 is as follows. A spark plug 51 (FIG. 3) provided in the combustion chamber 10 ignites the mixed gas to explode and burn in the combustion chamber 10. The combustion exhaust is forcibly discharged to the tail pipe 11 due to the rise in the internal pressure, and the operation of sucking the fuel gas and the combustion air into the combustion chamber 10 that becomes negative pressure due to the discharge of the combustion exhaust is repeated. .

On the other hand, if the detected temperature T is lower than 220 ° F. in S1, it is determined in S3 whether or not the detected temperature T exceeds 175 ° F. (about 79 ° C.). If the temperature exceeds 175 ° F., the detected temperature T is raised by continuously burning the pulse combustor 7 in S4. If it does not exceed 175 ° F, it is determined in S5 whether or not the detected temperature T is 135 ° F (about 57 ° C) or more. If it is below 135 ° F, intermittent combustion is performed in S6. Let it begin.
If it is determined in S5 that the detected temperature T is 135 ° F. or higher, or if it is confirmed that the detected temperature T has reached 135 ° F. due to the intermittent combustion in S6, a pulse is generated in S7. The detected temperature T is raised by switching the combustor 7 to continuous combustion.

  Next, when it is confirmed in S8 that the detected temperature T has reached the first temperature of 175 ° F., the first timer of 80 seconds (T1 in FIG. 6) which is the determination reference time in S9. Start. This determination reference time is one of the amount of water when the water is stored in the oil tank 5, the gas input to the pulse combustor 7, the gas supply pressure, the gas type, and the atmospheric temperature at the place where the pressure fryer 1 is installed. By changing several parameters, the time required for the detected temperature T to rise in the temperature range from 175 ° F to 195 ° F, which is higher than the liquefaction temperature of the solid oil used as cooking oil, is verified in advance. The time is set as a time shorter than the shortest time among the verified times, and is stored in advance in a storage unit (not shown) of the burner controller 31.

Next, before the first timer T1 reaches 80 seconds in the determination of S10 (NO in this determination), the detected temperature T has reached the second temperature of 195 ° F. (about 91 ° C.) in the determination of S11. If it is confirmed (position O1 in FIG. 6), it is determined in S2 that cooking oil has been introduced, the oil / water determination control is terminated, and the heat retention / temperature control is performed.
Here, if the detected temperature T does not reach 195 ° F. (NO in S11) and T1 reaches 80 seconds (YES in S10, position W1 in FIG. 6), it is determined that water has been introduced. The procedure from S7 to S11 is a preliminary determination.
If it is determined that water is used in the preliminary determination, continuous combustion is continued as it is, and it is determined in S12 whether or not the detected temperature T has reached 195 ° F., which is a temperature lower than boiling. The determination in S12 is also performed after the continuous combustion is performed in S4.

When arrival at 195 ° F. is confirmed in S12, a second timer (T2 in FIG. 6) of 780 seconds (13 minutes) is started in S13, and the pulse combustor 7 is switched to intermittent combustion.
Thereafter, during the counting of the second timer T2, if it is confirmed in S14 that the detected temperature T has reached the boiling over temperature of 220 ° F. (position O2 in FIG. 6), cooking oil is supplied in S2. The oil / water determination control is terminated by determining that it has been performed, and the heat insulation / temperature control is performed. On the other hand, if T2 reaches 780 seconds in the determination of S15 without the detected temperature T reaching 220 ° F. (position W2 in FIG. 6), it is determined that water is supplied in S16. The operation lamp is blinked and an abnormal buzzer is sounded, and an abnormal display such as “Mizuken Shutsu” is displayed on the display unit of the operation panel 33 to notify the user. At the same time, the combustion of the pulse combustor 7 is stopped. This procedure of S12 to S16 is the main determination.

And if a cooking menu is selected during the heat retention and temperature control of S2 determined to be cooking oil, the burner controller 31 will determine the oil temperature in the oil tank 5 based on the detected temperature obtained from the first temperature sensor 34. ON / OFF control is performed so as to maintain the cooking temperature at a cooking temperature (for example, 180 ° C. to 182 ° C.).
On the other hand, the burner controller 31 obtains from the second temperature sensor 37 as a monitoring period from when the detected temperature obtained from the first temperature sensor 34 exceeds the cooking temperature (for example, 121 ° C.) until the operation switch is turned off. The detected detection temperature is also acquired and the air blow abnormality is detected. Here, the difference between the detected temperatures of the first temperature sensor 34 and the second temperature sensor 37 is monitored, and when the time when the temperature difference exceeds 40 ° C. exceeds a predetermined time (for example, 1 second), the empty temperature is detected. It is determined that a whirling abnormality has occurred.

This is because when the oil level in the oil tank 5 falls below the normal oil level position L1 shown in FIG. 4 and falls below the same oil level position L2 as the position of the thermistor 39 of the second temperature sensor 37, cooking oil Since the detection temperature of the thermistor 39 is lowered by being exposed in a region such as water vapor without water, the temperature difference with the detection temperature of the thermistor 36 of the first temperature sensor 34 located in the cooking oil is monitored, and When the temperature difference reaches a predetermined temperature, it is determined that the oil level is lowered (occurrence of air scoring).
When the air blow abnormality is thus detected, the burner controller 31 stops the operation of the pulse combustor 7 and then rotates the fan 14 for a predetermined time (for example, 5 seconds). In the fly controller 32, an error is displayed on the display unit of the operation panel 33 and an abnormal sound is notified by a buzzer or an electronic sound, and the combustion of the pulse combustor 7 is stopped.

  Thus, according to the pressure fryer 1 of the said form, the burner controller 31 operates the pulse combustor 7 in oil-water determination control, and the detected temperature T from the 1st temperature sensor 34 is more than the boiling temperature of water. Heat until low 195 ° F is reached, and when the detected temperature T reaches 195 ° F, the pulse combustor 7 is intermittently burned to reduce the capacity and continue heating, and the detected temperature T reaches 195 ° F. When reaching 220 ° F, which is higher than the boiling temperature, in the second timer T2 from reaching, the liquid in the oil tank 5 is determined as cooking oil, and the detected temperature T does not reach 220 ° F in the second timer T2 By determining the liquid in the oil tank 5 as water, it is possible to reduce whether the cooking oil or water is supplied into the oil tank 5 using the existing structure without adding a new structure. Easy to detect with Can do. In addition, since the ability of the pulse combustor 7 is limited at the time of oil / water determination, boiling can be prevented even when water is introduced into the oil tank 5.

In particular, here, the burner controller 31 informs the user of the oil in the oil tank 5 because the buzzer as a notification means or the display on the operation panel 33 notifies when the liquid in the oil tank 5 is determined to be water by the oil / water determination control. The absence of oil can be notified at an early stage, and the time loss until it becomes ready for cooking can be reduced.
Further, when the liquid in the oil tank 5 is determined to be water in the oil / water determination control, the operation of the pulse combustor 7 is stopped, so that wasteful energy consumption can be suppressed.

Furthermore, before this determination, the temperature rise tendency until the detected temperature T reaches 195 ° F. from 175 ° F. is monitored, and the detected temperature T reaches 195 ° F. within the first timer T1. Determines that cooking oil has been added and ends the oil / water determination control. If the detected temperature T does not reach 195 ° F. in the first timer T1, the preliminary setting is made. Since the determination is made and the subsequent main determination is made, when cooking oil is introduced, the time loss associated with the oil / water determination can be eliminated, and the cooking oil is heated to a temperature at which cooking can be performed early. Can do.
In particular, in the preliminary determination, oil water is determined depending on whether or not the detected temperature T rises from 175 ° F. to 195 ° F. within a determination reference time (first timer T1) that is shorter than the shortest time assumed for water. Therefore, when it reaches 195 ° F. within the determination reference time, it can be surely determined as cooking oil, and the subsequent main determination becomes unnecessary, so that waste of time can be suppressed.
And since the temperature range which performs preliminary determination is made higher than the liquefaction temperature of solid oil, even if solid oil is used, preliminary determination can be performed without reducing detection accuracy.

On the other hand, in this determination, the second temperature is 195 ° F. which is lower than the boiling temperature of water, the third temperature is 220 ° F. which is higher than the boiling temperature, and the heating in the second timer T2 is 175 ° F. To 195 ° F heating (continuous combustion) with a lower capacity (intermittent combustion), so that it can be reliably determined whether it is cooking oil or water except when it is determined as cooking oil in the preliminary determination. Is out.
In the preliminary determination, the shortest time for determining the first timer T1 is the amount of water when the oil tank 5 contains water, the gas input of the pulse combustor 7, the gas supply pressure, the gas type, and the pressure flyer. By changing one or more parameters of the ambient temperature at one installation location, each time required for the detected temperature T to rise from 175 ° F to 195 ° F is verified in advance, and Since the first timer T1 is set to a shorter time as the shortest time, oil and water can be reliably determined.

Note that the specific time of the first timer in the preliminary determination and the second timer in the main determination is not limited to the above form, but may be changed as appropriate according to the form of the oil tank and the form of the heating means (gas burner, electric heater, etc.). Is possible. Therefore, the capacity limit in the second timer is not limited to intermittent combustion, of course, but it is not limited to intermittent combustion, but can be selected as appropriate, such as reducing the heating power even in continuous combustion or reducing the number of burners burned. There is no problem.
Further, the first to third temperatures are not limited to the above-described temperatures, and can be appropriately changed.
Furthermore, other configurations of the pressure fryer can be changed as appropriate. For example, a temperature sensor or a thermal element other than the thermistor can be employed. Moreover, even if it is a pressure fryer which does not have a single oil tank but is provided in a pair on the left and right, the oil / water determination control can be performed individually by using a temperature sensor installed for each oil tank. Furthermore, the present invention can be applied even to a flyer without a lid.

  1 .... pressure fryer, 2 .... housing, 3 .... frame, 4 .... top panel, 5 .... oil tank, 6 .... opening, 7 .... pulse combustor, 8 .... lid, 10 .... combustion chamber 11 ..Tail pipe, 31 ..Burner controller, 32 .Fly controller, 33 ..Control panel 34 ..First temperature sensor 35, 38 ..Cylinder, 36,39 .Thermistor, 37. Second temperature sensor 40.. Arm 41.. Lid body 42. Handle axis 43 43 Handle 44 Rotation axis 46 Operation panel. 50. ・ Locking plate.

Claims (5)

An oil tank containing cooking oil;
Heating means for heating cooking oil in the oil tank;
Temperature detecting means for detecting the temperature of the cooking oil;
A controller that controls the heating means and performs oil / water determination control for determining whether the liquid in the oil tank is cooking oil or water based on the detected temperature from the temperature detecting means,
In the oil / water determination control, the controller
Operating the heating means to heat until the detected temperature reaches a predetermined sub-boiling temperature lower than the boiling temperature of water;
When the detected temperature reaches the boiling temperature below, the heating means is reduced to continue heating,
When the detected temperature reaches a predetermined boiling-over temperature that is higher than the boiling temperature within a predetermined time after reaching the temperature lower than the boiling, the liquid in the oil tank is determined as cooking oil, and the detected temperature is the predetermined temperature. The fryer characterized by determining that the liquid in the oil tank is water when the temperature exceeding the boiling point is not reached in time. An oil tank containing cooking oil;
Heating means for heating cooking oil in the oil tank;
Temperature detecting means for detecting the temperature of the cooking oil;
A controller that controls the heating means and performs oil / water determination control for determining whether the liquid in the oil tank is cooking oil or water based on the detected temperature from the temperature detecting means,
In the oil / water determination control, the controller operates the heating unit to monitor a temperature rising tendency until the detected temperature reaches a predetermined sub-boiling temperature lower than the boiling temperature of water, and the detected temperature is When the temperature lower than the boiling point is reached within a predetermined determination reference time, the liquid in the oil tank is determined as cooking oil and the oil / water determination control is ended,
When the detected temperature does not reach the temperature below boiling within the determination reference time, the liquid in the oil tank is preliminarily determined as water, and the heating means is reduced to continue heating,
When the detected temperature reaches a predetermined boiling-over temperature that is higher than the boiling temperature within a predetermined time after reaching the temperature lower than the boiling, the liquid in the oil tank is determined as cooking oil, and the detected temperature is the predetermined temperature. The fryer characterized by determining that the liquid in the oil tank is water when the temperature exceeding the boiling point is not reached in time.   The flyer according to claim 1 or 2, wherein when the controller determines that the liquid in the oil tank is water by the oil / water determination control, the controller notifies the fact to the effect.   The said controller stops the operation | movement of the said heating means, when the liquid in the said oil tank determines with water by the said oil-water determination control, The flyer in any one of Claim 1 thru | or 3 characterized by the above-mentioned.   The fryer according to any one of claims 1 to 4, wherein the lower boiling temperature is higher than a liquefaction temperature of a solid oil used as the cooking oil.

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