JP2018050985A - Fryer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a forced water-cooling fryer economically usable by efficiently using water for forcedly cooling an oil tank and reducing a water-pouring quantity during cooking, and usable in short time cooking without pouring water.SOLUTION: A flyer includes: an oil tank 2 storing frying oil 1; a heater 3 provided in the oil tank; a water-cooling jacket 4 cooling frying oil in a lower oil tank 2b below an arrangement position of the heater; and a high-temperature water accumulation tank 6 provided in a position higher than the water-cooling jacket, and storing water by being insulated from the oil tank, and connected to the water-cooling jacket in a freely water-introducing manner.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a fryer used for cooking fried foods, and more particularly to a fryer having a water cooling structure for partially cooling fried oil in an oil tank.

  Conventionally, as this type of fryer, a heater is arranged in the middle of an oil tank for storing deep-fried oil, and cooking of fried food is carried out in an upper oil tank above the heater, while moisture generated in fried food and frying waste Is configured to settle in a lower oil tank below the heater.

  In particular, in the flyer disclosed in Patent Document 1, a water tank that covers the whole of the lower oil tank from the outside is provided, the fried oil in the lower oil tank is forcibly cooled, and the oil in the upper oil tank is suitable for cooking fried food. While controlling the temperature, it is proposed that the oil temperature in the lower oil tank is suppressed to about 80 ° C. In Patent Document 1, as an effect of keeping the oil temperature in the lower oil tank at about 80 ° C., the vaporization of water settled in the lower oil tank is prevented, deterioration due to oxidation of fried oil, and oil in the upper oil tank It is disclosed that splashing is suppressed, and that the fried residue once settled in the lower oil tank rises into the upper oil tank by convection and adheres to the fried food.

Patent No. 5901624

  In the fryer of Patent Document 1, in order to suppress the oil temperature in the lower oil tank to about 80 ° C., it is necessary to maintain the water temperature in the water tank surrounding the lower oil tank at a temperature lower than that. While pouring water, a drain pipe was connected to the uppermost part of the water tank, and the water heated from the oil tank was allowed to overflow from the water tank by the drain pipe. However, depending on the location of the fryer, it may be difficult to connect water injection equipment and drainage equipment to the fryer, and it can be used without water injection when cooking a small amount of fried food or cooking fried food for a certain period of time. If possible, it is preferable in that the flyer can be used more easily. Furthermore, considering the case where a large amount of deep-fried food is continuously cooked like a commercial fryer, it is preferable that the amount of water injected into the water tank can be reduced from the viewpoint of economy.

  The present invention has been made in view of such a point of view, and the object of the present invention is to efficiently use water for forcibly cooling the oil tank and to reduce the amount of water injected during cooking. Another object of the present invention is to provide a fryer that can be used without pouring water for short-time cooking.

  The fryer of the present invention that achieves the above object includes an oil tank for storing frying oil, a heater provided in the oil tank, a water-cooling jacket for cooling the frying oil in the lower oil tank below the position where the heater is disposed, A high-temperature water accumulation tank that is provided at a position higher than the water-cooling jacket, is insulated from the oil tank, and is connected to the uppermost portion of the water-cooling jacket so as to be able to conduct water and store water.

  According to the present invention, the high-temperature water accumulation tank is provided at a position higher than the water-cooling jacket, and is connected to the uppermost part of the water-cooling jacket so as to be able to conduct water. The water in the warm water-cooling jacket ascends in the water-cooling jacket and reaches the high-temperature water accumulation tank so as to be replaced with the water in the high-temperature water accumulation tank. The high temperature water accumulation tank is insulated from the oil tank, and the water temperature of the high temperature water accumulation tank rises only by the replacement of water with the water cooling jacket. As a result, the water temperature gradually decreases from the high-temperature water accumulation tank to the water-cooling jacket, and even when water is not poured into the water-cooling jacket, the water temperature at the uppermost part of the water-cooling jacket is prevented from rapidly increasing. The cooling power of the water cooling jacket for the lower oil tank can be maintained for a certain period of time.

  Therefore, the water stored in the water cooling jacket can be efficiently used to cool the lower oil tank, and the amount of water injected during cooking can be reduced and used economically. If it is a deep-fried food cooking, it can be used without pouring water into the water-cooled jacket.

It is a conceptual diagram which shows the structure of the fryer of this invention. It is sectional drawing which shows 1st embodiment of the fryer to which this invention is applied. It is sectional drawing which shows 2nd embodiment of the fryer to which this invention is applied. It is sectional drawing which shows 3rd embodiment of the fryer to which this invention is applied.

  Hereinafter, a fryer of the present invention will be described in detail with reference to the accompanying drawings.

  FIG. 1 is a conceptual diagram illustrating a flyer according to the present invention. The fryer has an oil tank 2 for storing the frying oil 1, and a heater 3 for heating the frying oil 1 is provided in the oil tank 2. The heater 3 is provided in the middle of the oil tank 2 in the depth direction. The upper oil tank 2a for cooking the deep-fried food is disposed above the position where the heater 3 is disposed. The heater 3 is discharged from the deep-fried food below the heater 3. It becomes the lower oil tank 2b in which the water | moisture content and deep-fried dregs settle.

  A water cooling jacket 4 for forcibly cooling the frying oil 1 in the lower oil tank 2 b is provided around the lower oil tank 2 b, and the water cooling jacket 4 is filled with cooling water 5. A high-temperature water accumulation tank 6 is provided at a position higher than the water-cooling jacket 4, and the high-temperature water accumulation tank 6 is connected to the water-cooling jacket 4 so as to be able to conduct water. This high temperature water accumulation tank 6 is also filled with cooling water 5. Therefore, the water cooling jacket 4 and the high temperature water accumulation tank 6 function as one water tank, and the water level of the cooling water 5 is always present in the high temperature water accumulation tank 6. However, the high temperature water accumulation tank 6 is insulated from the oil tank 2, and the cooling water 5 in the high temperature water accumulation tank 6 is heated only by replacement with the cooling water 5 in the water cooling jacket 4.

  When the heater 3 is operated to heat the frying oil 1 in the oil tank 2, the frying oil 1 gradually rises in temperature, and the upper oil tank located above the heater 3 is controlled by controlling on / off of the heater 3. The frying oil 1 in 2a can be controlled to a temperature suitable for fried food cooking, for example, about 180 ° C.

  On the other hand, when the cooling water 5 of about room temperature (20 ° C.) is stored in the water cooling jacket 4 and the high temperature water accumulation tank 6, the frying oil 1 in the lower oil tank 2b surrounds the lower oil tank 2b. Since it is forcibly cooled by the water cooling jacket 4, the temperature of the frying oil 1 in the lower oil tank 2b does not rise as much as the upper oil tank 2a. If the cooling power of the water cooling jacket 4 is maintained, the temperature of the frying oil 1 in the lower oil tank 2 b can be suppressed to about 80 ° C. at the maximum even if it is directly under the heater 3.

  Since the water cooling jacket 4 takes heat from the lower oil tank 2b, the temperature of the cooling water 5 in the water cooling jacket 4 rises as cooking of the deep-fried food proceeds. If the temperature of the frying oil 1 in the lower oil tank 2b is kept at 80 ° C. or less, the temperature of the cooling water 5 at the upper end position H1 of the water cooling jacket 4 is at most less than 80 ° C., preferably 60 ° C. or less. is necessary.

  Since the cooling water 5 that has been heated from the lower oil tank 2b rises in the water-cooling jacket 4, if the high-temperature water accumulation tank 6 is not provided, the upper end position H1 of the water-cooling jacket 4 is assumed. In this case, the temperature of the cooling water 5 reaches about 80 ° C. in a short time. However, when the high-temperature water accumulation tank 6 is provided at a position higher than the water-cooling jacket 4, even if the temperature of the cooling water 5 at the water level H2 in the high-temperature water accumulation tank 6 reaches 80 ° C., the water-cooling jacket The temperature of the cooling water 5 at the upper end position H1 of 4 is surely lower than 80 ° C. That is, by providing the high-temperature water accumulation tank 6 at a position higher than the water cooling jacket 4, it is possible to delay the time during which the temperature at the upper end position H1 of the water cooling jacket 4 is raised to a predetermined temperature.

  Therefore, compared with the conventional case where the high-temperature water accumulation tank 6 is not provided, the time during which the frying oil 1 in the lower oil tank 2b can be forcibly cooled to 80 ° C. or less can be extended, and a small amount of fried food can be cooked. For example, if the cooking is performed within a certain period of time, the fried food can be cooked without irrigating the water-cooling jacket 4 from the outside. Even when a large amount of fried food is cooked, the water injection start time for the water-cooling jacket 4 can be delayed, so that it is possible to reduce the usage fee of the cooling water.

  As the capacity of the high-temperature water accumulation tank 6 increases, the temperature rise of the cooling water 5 at the upper end position H1 of the water-cooling jacket 4 becomes slower, and the time from the start of fried food cooking to the start of water injection can be lengthened. . However, since the excessively large high-temperature water accumulation tank 6 leads to an increase in the size of the fryer, a plurality of high-temperature water accumulation tanks 6 can be connected to the water-cooling jacket 4, and the water-cooling jacket according to the amount of fried food cooking. The number of high-temperature water accumulation tanks 6 connected to 4 may be added.

  In the conceptual diagram shown in FIG. 1, the water cooling jacket 4 covers the lower oil tank 2 b only from a certain range from directly below the heater 3, and the bottom of the lower oil tank 2 b protrudes downward from the water cooling jacket 4. Yes. However, the water cooling jacket 4 may cover the entire lower oil tank 2b.

  FIG. 2 shows a first embodiment of a fryer to which the present invention is applied.

  The flyer of this first embodiment has a housing 7 in which the oil tank 2, the water cooling jacket 4 and the high temperature water accumulation tank 6 are housed. A heater is provided in the middle of the depth direction in the oil tank 2, an upper oil tank 2 a for cooking fried food is above the heater 3, and moisture and fried waste discharged from the fried food are settled below the heater 3. Lower oil tank 2b. The heater 3 can be arbitrarily selected from an electric heating type, a gas combustion type and the like according to the use of the fryer. A so-called IH type in which an electromagnetic induction coil is provided on the wall surface of the upper oil tank 2a can also be selected. On / off of the heater 3 is controlled based on a detection signal of a temperature sensor (not shown) provided in the upper oil tank 2a, and the temperature in the upper oil tank 2a is suitable for cooking during frying. Set to temperature.

  The water cooling jacket 4 is a water tank that covers the lower oil tank 2b from the periphery, and cools the lower oil tank 2b from the outside. The high temperature water accumulation tank 6 is provided integrally with the water cooling jacket 4 so as to rise from the upper end of the water cooling jacket 4, and the cooling water 5 is filled in the water cooling jacket 4 and the high temperature water accumulation tank 6. A heat insulating member 8 is provided between the high temperature water accumulation tank 6 and the upper oil tank 2a, and heat transfer from the upper oil tank 2a to the high temperature water accumulation tank 6 is prevented.

  A drain outlet 60 is provided at the uppermost portion of the high-temperature water accumulation tank 6, while a water injection pipe 40 is connected to the cooling water jacket 4. When the water cooling jacket 4 and the high-temperature water accumulation tank 6 are filled with the cooling water 5 from the water injection pipe 40, the cooling water 5 overflowing from the high-temperature water accumulation tank 6 is added to the high-temperature water accumulation tank. 6 is drained to the outside. A porous rectifying plate 43 is provided in the water cooling jacket 4 so as to cover the water injection port, so that the cooling water 5 in the water cooling jacket 4 is not easily agitated during the water injection.

  The water injection pipe 40 is provided with an electromagnetic valve 41, which operates based on a detection signal of a temperature sensor 42 provided in the water cooling jacket 4. The electromagnetic valve 41 is provided at the upper end position of the water cooling jacket 4, in other words, at the connection position of the water cooling jacket 4 and the high-temperature water accumulation tank 6, and when the temperature of the cooling water 5 at this position exceeds a predetermined value, The electromagnetic valve 41 is opened, and cooling water is poured into the water cooling jacket 4 from the outside.

  For example, when the electromagnetic valve 41 is set to be opened when the water temperature at the mounting position of the temperature sensor 42 reaches 60 ° C., the temperature of the cooling water 5 in the water cooling jacket 4 immediately before the start of water injection is 60 ° C. However, the temperature of the cooling water 5 in the high-temperature water accumulation tank 6 is 60 ° C. or higher at that time, and the temperature of the cooling water 5 is higher at the upper part of the high-temperature water accumulation tank 6. This is advantageous in cooling the lower oil tank 2b in the following points.

  First, it is possible to delay the time for the cooling water in the water cooling jacket to rise to a predetermined temperature. In this type of fryer, since the lower oil tank is cooled, deterioration of the frying oil and oil splashing in the upper oil tank are suppressed, so the temperature of the cooling water in the water cooling jacket surrounding the lower oil tank is set to a predetermined temperature. Keeping it below is extremely important. Therefore, in the flyer of this first embodiment, the time from the start of fried food cooking to the start of water injection can be kept long, and if it is cooking within a certain time, such as a small amount of fried food cooking, the water cooling jacket 4 The fried food can be cooked without water injection from the outside.

  Second, the cooling water 5 can be used effectively. As described above, the temperature of the cooling water 5 in the water-cooling jacket 4 needs to be kept at a predetermined temperature T1 or less, so if the high-temperature water accumulation tank 6 is not provided, In addition, the cooling water 5 heated to the temperature T 1 is discharged from the water cooling jacket 4. However, if the high-temperature water accumulation tank 6 is provided at a position higher than the water-cooling jacket 4, the temperature T1 is maintained at the uppermost part of the water-cooling jacket 4, but T1 from the uppermost part of the high-temperature water accumulation tank 6 is maintained. The cooling water 5 having a higher temperature T2 can be discharged. That is, with the same amount of cooling water, a larger amount of heat can be taken from the lower oil tank 2b and discarded to the outside, and the amount of cooling water used can be reduced in continuous cooking.

  FIG. 3 shows a second embodiment of a fryer to which the present invention is applied.

  In this second embodiment, a water tank 9 in which the water cooling jacket 4 and the high-temperature water accumulation tank 6 are integrated surrounds the entire oil tank 2, and the water tank 9 serves as a housing. For this reason, the periphery of the upper oil tank 2a is covered from the periphery by the high-temperature water accumulation tank, and the upper oil tank 2a and the high-temperature water are prevented from being transmitted to the high-temperature water accumulation tank 6 by heat. A heat insulating member 8 is provided between the accumulation tanks 6. Further, the periphery and bottom surface of the lower oil tank 2b are completely covered by the water cooling jacket 4.

  In addition, an additional inlet 61 for cooling water 5 is provided at the top of the high-temperature water accumulation tank 6, and cold water or ice can be introduced into the high-temperature water accumulation tank 6 from the additional inlet 61. It has become. When the cooling water 5 stored in the high-temperature water accumulating tank 6 is heated by continuous cooking of the deep-fried food, the cooling water and ice introduced from the additional inlet 61 are lowered to the water-cooling jacket 4. It will follow. The cooling water 5 increased by the additional input of water and ice is discharged to the outside of the water tank 9 through a drain outlet 60 provided at the upper part of the high-temperature water accumulation tank 6.

  For this reason, it is possible to reduce the temperature of the cooling water 5 in the water cooling jacket 4 without using the water injection pipe 40 connected to the water cooling jacket 4. The water pipe 40 can be used without being connected to a water supply facility such as a water supply.

  In addition, about the structure same as above-mentioned 1st embodiment among the structure of this 2nd embodiment, the same code | symbol as 1st embodiment is attached | subjected in FIG. 3, and the detailed description is abbreviate | omitted here.

  In the fryer according to the second embodiment, the fried food can be cooked without injecting water into the water-cooled jacket 4 from the outside as long as the cooking is performed within a predetermined time such as cooking a small amount of fried food. In addition, by discharging the cooling water 5 having a higher temperature from the uppermost portion of the high-temperature water accumulation tank 6, it is possible to reduce the amount of cooling water used in continuous cooking.

  FIG. 4 shows a third embodiment of a fryer to which the present invention is applied.

  In the first embodiment and the second embodiment described above, the water cooling jacket 4 is configured as a water tank surrounding the oil tank 2, but in the third embodiment, the water cooling jacket 4 is connected by a conduit 44 wound in a spiral shape. It is composed. The conduit 44 is wound around the lower oil tank 2b, and the lower oil tank 2b is cooled from the outside by the cooling water 5 passed through the conduit 44.

  The upper end and the lower end of the conduit 44 wound in a spiral shape are connected to the high temperature water accumulation tank 6, and the cooling water heated in the conduit 44 rises spirally in the conduit 44 while the high temperature. Reaching the water accumulation tank 6, the relatively cool cooling water present in the high temperature water accumulation tank 6 falls to the lower end of the conduit 44. Thereby, the cooling water in the water cooling jacket constituted by the conduit 44 is easily replaced with the cooling water in the high temperature water accumulation tank 6.

  As in the second embodiment described above, a drain port 60 is provided at the top of the high-temperature water accumulation tank 6, while a water injection pipe 40 is connected to the lower end of the conduit 44. When cooling water is poured from the water injection pipe 40 to the water cooling jacket 5, the cooling water 5 overflows from the drain outlet 60 and is drained out of the high temperature water accumulation tank 6.

  In addition, about the structure same as the above-mentioned 1st embodiment among the structure of this 3rd embodiment, the same code | symbol as 1st embodiment is attached | subjected in FIG. 4, and the detailed description is abbreviate | omitted here.

  And also in this flyer of this third embodiment, if it is cooking within a fixed time, such as cooking a small amount of fried food, it is possible to perform the fried food cooking without performing water injection from the outside to the water cooling jacket 4 In addition, by discharging the cooling water 5 having a higher temperature from the uppermost portion of the high-temperature water accumulation tank 6, it is possible to reduce the amount of cooling water used in continuous cooking.

  The plurality of embodiments described above are merely examples of a flyer to which the present invention is applied. As a basic form of the flyer itself, either a self-supporting type or a desktop type can be selected. It is also possible to use a so-called built-in type for a table or kitchen. Furthermore, the fryer of the present invention can be applied to a continuous fryer for a conveyor system, a fryer for a food factory, etc., and the size of the oil tank can be from 1 liter to over 1000 liters in terms of the amount of frying oil. is there.

  Moreover, it is also possible to configure the flyer of the present invention by additionally installing the high-temperature water accumulation tank with respect to the water-cooling jacket of an existing flyer that does not include the high-temperature water accumulation tank 6.

  Further, in each of the embodiments described above, the water cooling jacket 4 is provided around the lower oil tank 2b so that the frying oil in the lower oil tank 2b is cooled from the outside, but the water cooling jacket is provided in the lower oil tank 2b. The water cooling jacket may be connected to the high temperature water accumulation tank 6.

  DESCRIPTION OF SYMBOLS 1 ... Fried oil, 2 ... Oil tank, 2a ... Upper oil tank, 2b ... Lower oil tank, 3 ... Heater, 4 ... Water cooling jacket, 5 ... Cooling water, 6 ... High temperature water accumulation tank, 7 ... Case, 8 ... Thermal insulation member

Claims (3)

An oil tank for storing frying oil;
A heater provided in the oil tank;
A water-cooling jacket for cooling the frying oil in the lower oil tank below the heater installation position;
A high-temperature water accumulation tank that is provided at a position higher than the water-cooling jacket and is insulated from the oil tank, and is connected to the water-cooling jacket so as to freely conduct water and store water;
A flyer characterized by comprising. The fryer according to claim 1, wherein a water injection pipe connected to the water cooling jacket is provided, and a drain outlet is provided at an uppermost portion of the high temperature water accumulation tank. The water cooling jacket and the high temperature water accumulation tank are integrally formed as a water tank that covers the oil tank from the surroundings, and a heat insulating member is provided between the high temperature water accumulation tank and the oil tank. Or the flyer of 2.

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