JP3086185U - Instant noodle fly time controller - Google Patents

Abstract

(57) [Summary] To provide a fly time control device for instant noodles in which the fly time can be easily adjusted. A conveyor structure has a horizontal course and inclined courses formed mainly on a conveyor structure.
Noodles are placed on the upper cup 38 and passed through the oil tank 22, and the height of the edible oil level in the tank body 23 of the oil tank 22 is adjusted, so that the noodles 39 are immersed and immersed in edible oil in a block shape. Control the fly time by adjusting the time you do. It supports different instant noodles at the same rotation speed without changing the speed of the conveyor structure, and it can respond to adjacent machines as it is,
Easy to transfer semi-finished products, suitable for mass production of quick and diverse products

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a fry time control device for instant noodles, in particular for transferring noodles by a conveyor structure including a horizontal course and an inclined course, and passing through cooking oil according to a set liquid level in an oil tank. This also relates to noodles that are easy to adjust and control quickly.

[0002]

[Prior art]

 As shown in FIG. 1, in the process of an instant noodle fry having a known structure, steamed noodles are charged into a cup 2 and conveyed by a conveyor 3 into an oil tank 4 of a fry machine. In the oil tank 4, palm oil or the like heated to a set liquid temperature is inserted, and in the oil tank 4, the noodles infiltrate into the palm oil which has already reached the set temperature and are fried. The conveyer 3 having such a known structure is horizontal and penetrates into the oil tank 4, and the noodles in the cup 2 are fried with hot palm oil. Adjusting and controlling the temperature is very important because the time for frying varies depending on the size and thickness.

[0003]

[Problems to be solved by the invention]

 In the process of manufacturing instant noodles, the individual steps must be well-connected to avoid time loss. In addition, since each machine is large and expensive, in order to reduce costs, it is a device that can respond to various types of instant noodles, and in particular, the frying time and the temperature of cooking oil are adjusted according to the type of noodles. Skillful coordination is an essential issue. However, in a device having a known structure, the length of the oil tank is fixed, and since the conveyor passes through the oil tank in a horizontal plane, the only way to change the frying time is to adjust the moving speed of the conveyor. As a result, the time must be adjusted at the same time before and after the fly, resulting in drawbacks such as complicated operation and unstable quality. Therefore, the instant noodle fly time control device of the present invention, which can easily adjust the fly time, is provided.

[0004]

[Means for Solving the Problems]

 In order to respond to various instant noodles, a horizontal course and an inclined course are mainly formed on the conveyor structure, and the noodles are placed on a cup on the conveyor and passed through an oil tank, and the height of the edible oil level in the tank body of the oil tank is adjusted By adjusting the time, the time of the frying is controlled by adjusting the time that the block-shaped soak enters the edible oil.

[0005]

[Embodiment]

 As shown in FIG. 2, the present invention mainly includes a machine body 20, a conveyor structure 30, a lid 40, and an oil blowing device 50. In the machine body 20, an oil tank 22 is erected on a support 21. A tank 23 having a cavity is opened from the oil tank 22 and has an appropriate depth. Is filled with cooking oil for frying to the set liquid level. As shown in FIG. 3, edible oil is guided by the oil supply structure 24, the temperature of the edible oil is heated to a set temperature by a heater 26, and the edible oil is supplied by a pipe 261 provided in the heater 26. The heated high-temperature edible oil is guided to another bottom portion of the tank 23 by another pipe 262 that guides and communicates. The oil supply structure 25 is connected with the pipe 261, the oil supply structure 25 is connected with a guide pipe 251, and the guide pipe 251 is connected with a number of conduits 252 to form a certain pipe. A number of nozzles 27 and an oiling funnel 28 are connected.

In the conveyor structure 30, the chain 21 is installed on a support 21 of the machine body 20, and two chains 31 are wound around a fixed number of chain gears 32 installed on the support 21. Also, two tracks 33 are installed on both sides of the oil tank 22 and guide the chain 31 to enter the tank 23 to a certain set depth. As shown in FIGS. The three chains 31 are installed on both sides of the tank body 23 of the oil tank 22, respectively, and the chains 31 are guided to form a horizontal course 34, and an inclined guide rail 332 is provided on the bottom side of the horizontal track 331. In addition, two steep guide rails 333 are provided on both sides of the other end of the oil tank 22, and the steep guide rails 333 guide the chain 31 to the first position. The horizontal course 34 and the inclined course 35 are immersed in edible oil at different depths in the tank body 23. As shown in FIGS. 5, 6, 7, and 8, two receiving pieces 334 and 335 are provided on both sides of the oil tank 22 in response to the steep guide rail 333, and guide the chain 31 to An inclined course 36, which is a second inclined course, is formed. The steep guide rail 333, the receiving piece 334 have a receiving piece 335 below, and the upper side is provided with a receiving piece 336, respectively. The receiving piece 335 receives the chain 31, the 336 presses the chain 31, and the movement of the inclined course 35 and the inclined course 36 is restricted by the set inclination and length. The inclined course 36 is steeply inclined to form a space 37 between itself and the tank body 23, and a cup 38 is set on the chain 31 so that the oil tank 22 is in a horizontal state. Has become.

As shown in FIGS. 4, 5, 6, and 8, a large number of lids 40 provided on the upper side of the conveyor structure 30 are installed such that the lids 40 are oriented sideways with respect to the oil tank 22. Also, the upper chain 41 is provided on the two upper chains 41 at a set interval, and the upper chain 41 is wound around a set number of chain gears 42 provided on the support 21, and a large number of The horizontal guide rail 43 and the inclined guide rail 44 are fixed to the machine main body 20 to guide the upper chain 41 to move in an annular shape, and a guide piece 431 provided above the horizontal guide rail 43 and the inclined guide rail 44. Presses the upper part of the upper chain 41, and the upper chain 41 pivots the lid 40 to cover the upper part of the cup 38.

As shown in FIGS. 2 and 6, the oil blowing device 50 is provided at the extreme end of the support 21, an air storage tank 51 is provided below the tank body 23, and an air pump and The air storage tank 51 is connected to a gas ejection structure 52 by a pipe, and the gas ejection structure 52 is connected to the inclined course 36 of the conveyor structure 30 and above the extreme end position. It is provided in. As shown in FIGS. 6 and 7, a separating plate 53 is fixed to the tank body 23 in the space 37 and is located below the position of the inclined course 36 of the conveyor structure 30. The plate 53 separates the inclined course 36 from the edible liquid surface of the tank 23, and the vacuum pump 54 is connected to a case 55 and is installed at 36 places of the inclined course of the conveyor structure 30. The opening of the case 55 faces the cup 38 side.

According to the structure described above, when actually manufacturing, the noodles are first steamed and then seasoned, and after the cutting, the noodles are positioned in the cup 38 on the conveyor structure 30, and the chain 31 of the conveyor structure 30 is It moves with the cup 38 placed on it, and enters the set position of the tank 23. The horizontal track 331 guides and advances the chain 31, and the cup 38 penetrates and is transferred into edible oil in the tank 23, and the noodles in the cup 38 are lifted to form block-shaped noodles 39. (FIG. 10) is formed. The horizontal course 34 and the inclined course 35 allow the edible oil to enter the tank 23 at different depths, so that the nozzle 27 and the inclined course 35 that are appropriately positioned on the horizontal course 34 are adjusted. The oiling funnel 28 properly aligned, ie, as shown in FIGS. 6 and 8, the nozzle 27 and the oiling funnel 28 each correspond to a different depth in the cooking oil of the tank body 23. . The set time for the noodles in the cup 38 to be lifted through the horizontal course 34 is, as shown in FIG. The block-shaped noodles 39 gradually move away from the edible oil in the tank body 23 by passing through the inclined course 35 to finish the fry process. As shown in FIGS. 6 and 7, the nozzle 27 corresponds to the horizontal course 34, and the block-shaped noodles 39 penetrate into edible oil heated to a high temperature in a relatively deep place. The scatter funnel 28 blows out high-temperature edible oil corresponding to the place where the block-shaped noodle 39 of the inclined course 35 is soaked in edible oil. As shown in FIG. 10, the edible oil heated to a high temperature around the block-shaped noodles 39 and the edible oil at a low temperature in the tank body 23 are mixed, so that the conveyor structure 30 becomes the block-shaped noodles. The noodles 39 are transported so as to be fried at a uniform temperature in the whole process.

After the block-shaped noodles 39 in the cup 38 are fried, the block-shaped noodles 39 in the cup 38 are moved into the tank 23 as the inclined course 36 rises. Edible oil level is gradually released, and then the gas blowing structure 52 blows gas toward the block-shaped noodles 39 in the cup 38 below, and the block-shaped noodles 39 in the cup 38. The excess oil attached to the cup 38 is removed, the oil is absorbed by a case 55 connected to the vacuum pump 54, and the edible oil dripping from the cup 38 is quickly and massively sucked out. Minimize the oil content of the block-shaped noodles charged in the bowl. When the gas ejection structure 52 sprays the block-shaped noodles in the cup 38 to remove oil, the gas ejection structure 52 is isolated from the edible oil in the tank body 23 by the separator 53, and the gas ejection structure 52 is removed. The edible oil in the tank 23 is not sprayed directly, and the edible oil dripping from the block-shaped noodles in the cup 38 is prevented from dropping into the edible oil in the tub 23 so that the liquid surface does not undulate. Therefore, the time during which the block-shaped noodles in the cup 38 are fried in the tank body 23 is accurately maintained.

In addition, there are many types of instant noodles, and there are instant noodles which are proportionally different in thickness and are bent up and down according to various cups. In order to maintain the normal speed of the conveyor structure 30 as shown in FIG. 9, the speed of the conveyor structure 30 is not adjusted, and the level of the edible oil in the tank 23 is adjusted. Thus, the length of the sloping course 35 that enters the cooking oil is changed. The total length of the conveyor structure 30 penetrating and immersing into the edible oil liquid surface in the horizontal course 34 and the inclined course 35 is the fly stroke, that is, by adjusting the height of the edible oil liquid surface, This time is adjusted, and as shown in FIG. 2, different times such as 45 seconds, 60 seconds, and 75 seconds can be selected, and can be changed to an appropriate fly time as needed. In this way, the length of the step of dipping the conveyor structure 30 into the cooking oil in the tank body 23 controls the time for the conveyor structure 30 to immerse and raise the block-shaped noodles 39, as shown in FIG. As shown in FIGS. 7 and 8, when actually fried relatively large and thick block-shaped noodles, the liquid level of the edible oil in the tank body 23 is raised to the position A in FIG. . Conversely, when frying small thin block-shaped noodles, the edible oil level in the tank body 23 is lowered to the position B in FIG. 8 to shorten the frying time.

[0012]

[Effect of the invention]

 According to the present invention, the frying time is adjusted by adjusting the level of edible oil in the tank, to accommodate different instant noodles at the same rotation speed without changing the speed of the conveyor structure, and to the adjacent machine as it is. As a result, the succession of semi-finished products was facilitated, and the purpose of mass production of quick and diverse products was achieved.

[Brief description of the drawings]

FIG. 1 is an explanatory view of an instant noodle fry apparatus having a known structure.

FIG. 2 is a sectional view of the present invention.

FIG. 3 is an explanatory view showing a state in which the present invention transfers hot cooking oil.

FIG. 4 is a cross-sectional view illustrating a state in which a lid is placed on a conveyor structure and a cup in the present invention.

FIG. 5 is a partially enlarged view of FIG. 4;

FIG. 6 is an explanatory view showing a relatively long frying time in the present invention.

FIG. 7 is a partially enlarged view of FIG. 5;

FIG. 8 is an explanatory view showing a relatively short frying time in the present invention.

FIG. 9 is a partially enlarged view of FIG. 7;

FIG. 10 is an explanatory view showing a state in which the oil of the present invention is spouted and fried.

[Explanation of symbols]

 2 Cup 3 Conveyor 4 Oil tank 20 Machine body 21 Support 22 Oil tank 23 Tank body 24 Oil feed structure 25 Oil supply structure 251 Guide pipe 252 Pipe 26 Heater 261 Pipe 262 Pipe 27 Nozzle 28 Oil spray funnel 30 Conveyor structure 31 Chain 32 Chain gear 33 track 331 horizontal guide rail 34 horizontal course 332 inclined guide rail 333 steep guide rail 334,335 receiving piece 35,36 inclined course 37 space 38 cup 39 block-shaped noodle 40 lid 41 upper chain 42 chain gear 43 horizontal guide rail 431 Guide 44 Slant guide rail 50 Oil blowing device 51 Air storage tank 52 Gas ejection structure 53 Separator 54 Vacuum pump 55 Case

Claims (5)

[Utility model registration claims] An instant noodle fry time control device mainly comprising a machine body and a conveyor structure, wherein a support and cooking oil to be heated for frying are charged to a predetermined liquid level. A machine body having an oil tank, the oil tank being erected on a support, and a number of cups that are mounted on the machine body and are filled with block-shaped noodles are installed and enter the inside of the oil tank. A conveyor structure forming a horizontal course to be immersed in edible oil, and an inclined course for pulling up the block-shaped noodles from the edible oil in a timely manner, in order to change the fry time according to different types of noodles Changing the height of the level of the edible oil in the oil tank to control the time from when the block-shaped noodles transported by the conveyor structure enters the edible oil until it is pulled up. Frying time control device of instant noodles that. 2. The inclined course of the conveyor structure has different inclination angles at a plurality of stages, and the block-shaped noodles are transferred at the inclined stage having a relatively large inclination angle to move the block-shaped noodles into the oil tank. 2. The instant noodle fry time control device according to claim 1, wherein the noodle is raised from edible oil. 3. A space is formed below the relatively steeply inclined step in the inclined course, and an oil blowing device is provided near the extreme end of the relatively steeply inclined step. A number of gas jetting devices are connected to the oil blowing device, and the edible oil attached to the surface of the block-shaped noodles is removed by spraying, and a separating plate is provided in the space to form a block. 2. An oil separating apparatus according to claim 1, wherein an upper space for transferring the noodles and the oil tank are separated from each other to prevent an oil blowing device from directly spraying edible oil in the oil tank to make the surface rippling. Or the instant noodle fry time control device according to claim 2. 4. A sufficient space is formed below the relatively steeply inclined step in the inclined course, and a gas ejection structure is erected near the position of the steeply inclined step in the inclined course. 3. The instant noodle fry time control device according to claim 1, wherein the gas blowing structure blows off edible oil attached to the cup and the block-shaped noodle bottom side surface. 5. A large number of nozzles corresponding to relatively deep places where the block-shaped noodles enter the edible oil when the block-shaped noodles are transferred by the conveyor structure, and the block-shaped noodles. A number of oil-spraying funnels corresponding to relatively shallow places where the block-shaped noodles enter the cooking oil when being transferred by the conveyor structure are provided above the oil tank, and the cooking oil is further heated. A heating heater is connected to these, and by supplying edible oil to the nozzle and the oil-spreading funnel, the heated edible oil is mixed with the edible oil in the oil tank and transferred by the conveyor structure. 3. The instant noodle fry time control device according to claim 1, further comprising an oil supply structure for maintaining the temperature evenly in the whole process of frying the noodles.