JP3173499U - Conveyor fryer - Google Patents

Abstract

A conveyor fryer that effectively prevents frying unevenness caused by a temperature difference of oil caused by water vapor bubbles generated from a fried material in a continuous mass production of deep-fried food, particularly thick fried food, Provide simple and low cost.
In a conveyor flyer that performs frying while conveying fried material from one end side to the other end side of an oil tank by an endless track type conveyor that is horizontally installed in a horizontally long oil tank, the oil is conveyed to an endless track portion of the conveyor. An inclined surface for holding the lower surface of the deep-fried food material inclined in either direction is provided continuously and repeatedly. The track part is composed of two chains on both sides, a shaft continuously installed between the two chains, and a flat wire coil wound so as to be able to roll between adjacent shafts, and is in contact with the fried food material of the wire. The inclined surface is configured by bending the portions sequentially at different angles and increasing or decreasing the height of the upper surface thereof.
[Selection] Figure 12

Description

  The present invention relates to a business-use conveyor fryer for continuously and mass-producing deep-fried foods, in particular, deep-fried tofu made from tofu dough with oil.

As a commercial fryer, in addition to a stationary fryer for restaurant kitchens where a bowl with fried food material is manually immersed in a heated oil tank, a conveying member with fried food material automatically circulates in the oil tank continuously. A conveyor fryer that produces a large amount of deep-fried food is known. As for the flyer described in Patent Document 1, a conveyor fryer is widely used in which a transport net conveyor is horizontally installed in an oil tank, and the net conveyor performs frying while conveying fried material from one end side to the other end side of the oil tank. It is common to have a structure in which the fried food material floats in the oil tank and falls off the net conveyor, or the fried food material floats and does not cause frying unevenness and is conveyed while sandwiched between the upper and lower conveyors. .
Japanese Utility Model Application Publication No. Sho 62-139435

In addition, when the deep-fried food material has a flat shape, there is a problem that frying unevenness occurs on the upper surface and the lower surface. That is, the deep-fried food material is fried while being transported in a state of being submerged in oil, but the moisture in the deep-fried food material is heated to become water vapor and foam on the surface. At this time, the foam generated on the upper and side surfaces of the fried food material floats up in the oil as it is, but the foam generated on the lower surface does not completely float and becomes a vapor pool on the lower surface of the fried food material, moving and staying with the moving fried food material. Tend to. When the water evaporates, the heat of vaporization is taken away from the oil, so the oil temperature decreases on the lower surface of the fried food material, resulting in a temperature difference from the upper surface and the side surface. It was. FIG. 1 is a schematic diagram illustrating a mechanism in which frying unevenness is generated by bubbles of water vapor remaining on the lower surface of the fried material.

  In particular, in the case of manufacturing deep fried food, the fried food material is a tofu dough having a higher moisture content than tempura and the like, and therefore, such fried unevenness is likely to occur. For this reason, even if the surface and side surfaces are fried cleanly, the bottom surface is fried so that the flavor and texture are impaired, and after shipping, moisture oozes out from the bottom surface into the container and the quality deteriorates.

In order to solve this problem, for example, a food frying device described in Patent Document 2 has been proposed. This food frying device is equipped with an oil circulation device that sucks oil from the oil tank and returns it to the oil tank. The oil is discharged from the oil discharge port opened at the bottom of the oil tank toward the upper net conveyor. The effect of preventing the bubbles from staying is obtained by blowing off the bubbles generated on the lower surface of the deep-fried food material due to the momentum of the oil.
JP-A-2005-27869

Such prior art is certainly effective in preventing frying unevenness, but such an oil circulation device not only requires a pump mechanism and piping to drive it, but also opens a large number of discharge ports at the bottom of the oil tank. The structure is complicated because it is necessary, and the production and operation are inevitably expensive. In addition, extra maintenance is necessary to prevent clogging of the circulating device due to oil residue in the oil tank. Of course, the oil tank has a dedicated structure, and therefore, when applied to an existing commercial fryer, a major modification including replacement of the oil tank is required.

In order to solve the above-mentioned problems, a conveyor flyer according to claim 1 of the present invention conveys fried material from one end side to the other end side of an oil tank by an endless track type conveyor horizontally mounted in a horizontally long oil tank. In the conveyor fryer that performs frying while the oil is being carried out, the endless track portion of the conveyor has a configuration in which an inclined surface for inclining and holding the lower surface of the fried material to be conveyed is tilted in any direction.

Water vapor generated on the lower surface of the deep-fried food material with a simple and low-cost mechanism without using a complicated and high-cost structure for discharging oil toward the lower surface of the deep-fried food material as in the food frying device described in Patent Document 2 It is desirable to eliminate air bubbles. Therefore, if the fried food material itself is tilted and conveyed in the oil tank, the bubbles generated on the lower surface have buoyancy, so the oil moves from the end of the fried food material without moving to the lower surface and moving along the inclined lower surface. Since it is released inside and gradually rises, it is possible to prevent a decrease in the oil temperature on the lower surface, and hence the occurrence of frying unevenness. FIG. 2 is a schematic diagram of a mechanism for preventing frying unevenness by letting bubbles on the lower surface escape by tilting the deep-fried food material to prevent staying.

  An endless track type conveyor is generally circulated and rolled by the rotation of a drive gear fitted with a chain-shaped metal net with a drive chain on both sides, in a horizontal row on the metal net in the direction of travel. The fried food materials arranged are continuously conveyed in the oil tank. Here, for example, if the inclined surface suitable for the shape and size of the target fried food material is continuously and repeatedly provided in a horizontal row on the surface of the metal net, and the fried food material is arranged on the inclined surface, the fried food material is The tilted state is maintained and the oil tank is conveyed to prevent occurrence of frying unevenness.

As a means for forming such an inclined surface, as a member having an inclined surface on the net surface (hereinafter referred to as an “inclined member”), for example, it is conceivable to continuously install buckets for holding the fried food material on the inclined surface. . FIG. 3 is a schematic view showing a state in which such an inclined member is installed on the net surface.

However, the means of separately attaching the inclined member on the net increases the number of parts and increases the cost, which is disadvantageous in terms of durability. Furthermore, it is necessary to prepare inclined members according to the size of the deep-fried food material, and when applied to deep-fried food materials of different sizes, it is necessary to separately manufacture a large number of inclined members, which also increases costs. Make

Next, the invention described in claim 2 is the conveyor flyer according to claim 1, wherein the endless track portion has a belt-like structure formed by continuously joining track members, and a plurality of adjacent tracks. Conveying the fried food material for each horizontal row in the conveying direction with the constituting member as one unit, and configuring the inclined surface by sequentially increasing or decreasing the upper surface height of the track constituting member for each unit. Features.

According to the conveyor flyer which concerns on this invention, the fried food material for one horizontal line is hold | maintained and conveyed by making a some track | orbit structural member into 1 unit. Since the inclined surface is configured by sequentially changing the height of the upper surface of each track constituent member without using a separate inclined member, the size of the inclined surface is the track constituent member constituting the inclined surface per unit. The inclination angle is determined by the combination of the heights of the individual track members.

With such a configuration, for example, in order to make the conveyor correspond to a larger fried material, the maximum top surface height of the track component member per unit is increased, or the track configuration having a higher top surface height. It is only necessary to add members to increase the number of track members per unit, and the existing track members can be used as they are, so that an increase in cost can be minimized. FIG. 4 is a schematic diagram showing a mechanism for dealing with a larger fried food material by increasing the maximum upper surface height of the track constituting member per unit.

Next, the invention described in claim 3 is the conveyor flyer according to claim 2, wherein the track constituent member is continuously between the two chains on both sides of the endless track portion and the two chains. It consists of an installed shaft and a flat coiled wire wound around the adjacent shaft so as to be able to roll, and the contact portion of the wire with the fried material is sequentially bent at different angles to increase the height of the upper surface. The inclined surface is configured by increasing or decreasing.

According to the conveyor flyer according to the present invention, a plurality of flat wire coils wound around two adjacent shafts, both ends of which are held by a chain, are loaded as a set and transported in a row. At that time, the plurality of wires constituting one set are formed such that an inclined surface is formed as a whole as a whole set because the top surface height is sequentially increased or decreased by sequentially bending the contact portions that contact the lower surface of the deep-fried food material at different angles. The fried food material is held and conveyed in an inclined state.

In such a configuration, a flat wire coil is used as a track constituent member in the device according to claim 2, and the entire endless track portion has a net shape stretched between the chains on both sides. This is basically the same as the net structure of a conventional net conveyor type flyer, and can be realized by simply bending the wire on the surface of the net individually at different angles when manufacturing the flat wire coil that forms the net. Is possible. Further, by providing a bend in the flat wire coil, the bottom surface of the deep-fried food material is supported only at the bend point of each flat wire coil, so that the circumference of the oil is improved.

  According to the present invention, in continuous mass production of deep-fried food such as deep-fried foods, especially deep-fried tofu with a high water content, water vapor bubbles generated from the deep-fried food material stay on the lower surface of the material and It is possible to provide a conveyor fryer that effectively prevents frying unevenness caused by oil temperature differences. In particular, when it is applied to a net conveyor type flyer using flat wire coils, it can be realized simply by diverting only the flat wire coil with a bent portion by diverting the chain or shaft in the net portion of a conventional net conveyor. As such, the flyer itself requires no modification or additional equipment. Therefore, it is possible to realize a conveyor flyer that is extremely simple, low-cost, and highly reliable.

  Below, an example of the form for implementing this invention is demonstrated using figures. 5 is a side perspective view of the conveyor flyer according to the present invention, and FIG. 6 is a plan perspective view of the A-A ′ portion of FIG. 5 as viewed from above. In the conveyor flyer 1, the upper conveyor unit 2 is installed on the upper side of the flyer main body unit 3 by a support column 4, and the conveyor unit 2 is lowered and fitted to the flyer main unit unit 3 during operation. The fryer main body 3 is provided with an oil tank 6 on the upper surface of the fryer main body 5, and a plurality of sheathed heaters or gas heaters or the like are installed as a heating section 7 at the bottom of the oil tank 6.

  In the conveyor section 2, a hood 9 and an exhaust pipe 10 are installed on a frame 8. The frame 8 has a transfer net conveyor 13 driven by driving shafts 11 and 12 and a pressing net conveyor 15 driven by a driving shaft 14. Have When the conveyor unit 2 is fitted to the flyer main body unit 3, the upper and lower sides of the transfer net conveyor 13 and the lower side of the presser net conveyor 15 fill the oil tank 6 in the oil OL heated to 180 ° C. to 190 ° C. It will be in the state immersed in.

During operation, the operator arranges the deep-fried food material T in a horizontal row on the upper surface of the transfer net conveyor 13 on the left hand side of the figure, and the transfer net conveyor 13 is sequentially transferred into the oil OL and the deep-fried food material T that has been fried is Then, it is lifted from the oil tank 6 and collected by the operator, and this process is performed continuously. The holding net conveyor 15 plays a role of holding down the fried material T being conveyed in the oil tank 6 from above so that the fried material T is not moved freely on the conveying net conveyor 13 or floats on the oil surface to cause uneven frying. Therefore, the deep-fried food material T is conveyed in the oil tank 6 while being sandwiched between both net conveyors.

  FIG. 7 is an enlarged side view of a conventional transfer net conveyor 13. A pair of chain members 23 and 24 sandwiching the roller 22 is connected so as to roll while the shaft 21 penetrates the roller 22 to form a chain portion 20. Further, between the chains on both sides of the transfer net conveyor 13, the flat wire coil 25 is wound continuously and alternately between the adjacent shafts 21, and the wire of the flat wire coil 25 constitutes a belt-like net surface as a whole. The top surface of the net surface carries the fried material T and conveys it. FIG. 8 is an enlarged side view showing a state in which the fried food material is conveyed by such a conventional conveying net conveyor, and FIG. 9 is a partial sectional view showing a state of conveying the fried material in the oil tank 6.

  FIG. 10 is an enlarged side view of the transfer net conveyor 13 in the conveyor flyer according to the present embodiment, and FIG. 11 is an enlarged plane in which one chain part and a part of the net part of the transfer net conveyor 13 are also enlarged. FIG. In the present embodiment, the flat wire coil 25 is double-mounted between the two shafts 21 such that two of 25a and 25b are mutually inverted. The members that make up the chain are the same as in FIG. 7, but the flat wire coil 25 is bent at a gradually increasing angle toward the right, 25b, 25c, 25d, following the unbent 25a on the upper wire. Is provided. The chain part constitutes one unit with four spans a, b, c, and d, and this unit is repeated over the entire circumference of the transfer net conveyor 13. Thereby, an inclined surface having an angle R is formed for each unit on the surface of the transfer net conveyor 13, and the lower surface of the deep-fried food material T is supported and transferred only by the bending point of the central portion of the square wire. . FIG. 12 is a side view showing a state in which the deep-fried food material is conveyed by the conveying net conveyor 13 of the present embodiment.

  The interval, that is, the pitch of the shaft 21 of the transfer net conveyor 13 is a matter to be determined by the interval of the gear teeth of the drive shaft, and is not particularly limited. Since there are many 4 mm intervals, it is desirable to deal with this when considering application to an existing flyer. In that case, one unit consisting of four spans constituting the inclined surface has a pitch of 101.6 mm. Further, the angle R of the inclined surface is a matter to be changed depending on the type and surface state of the deep-fried food material. If the deep-fried food material is tofu for thick fried food on the above-described general pitch transport net conveyor 13, flat wire rods are used. If the height of the bent portion vertex of 25d with respect to the central portion of the upper surface of the coil 25a is at least 5 mm or more, and R in that case is approximately 66/1000 or more, bubbles can be sufficiently released.

As mentioned above, although specific process and each process of operation | movement were demonstrated in detail about one Embodiment of the conveyor flyer which concerns on this invention, this invention is not limited to the said embodiment, The technical idea of this invention Improvements and modifications are possible within the scope of the present invention, and they belong to the technical scope of the present invention.

  According to the present invention, it is possible to realize a conveyor flyer that does not cause uneven frying only by making a minimum modification to the configuration of the net conveyor portion of a conventional conveyor flyer.

The schematic diagram which shows the mechanism in which frying nonuniformity generate | occur | produces when the bubble of water vapor | steam stays on the lower surface of fried food material. The schematic diagram which shows the mechanism which escapes the bubble on a lower surface by inclining fried food material, prevents a stay, and prevents frying unevenness. The schematic diagram which shows the state which installed the inclination member in the net | network surface. The schematic diagram which shows the structure which respond | corresponds to a bigger fried food material by enlarging the highest upper surface height of the track structure member per unit. Side surface perspective drawing of the conveyor flyer which concerns on this application device. FIG. 6 is a plan perspective view of the A-A ′ portion of FIG. 5 viewed from above. The enlarged side view of the conventional net conveyor. The enlarged side view which shows the state in which fried food material is conveyed with the conventional net conveyor. The fragmentary sectional view which shows the state of conveyance of the fried food material in the oil tank. The expanded side view of the net conveyor for conveyance in the conveyor flyer which concerns on this embodiment. The enlarged plan view which expanded one chain part and net part of the net conveyor for conveyance. The side view which shows the state by which fried food material is conveyed by the net conveyor for conveyance of this embodiment.

OL Heating oil P Inclined member R Inclined angle S Steam bubble T Fried food material 1 Conveyor flyer 2 Conveyor part 3 Flyer body part 4 Post 5 Flyer body 6 Oil tank 7 Heating part 8 Frame 9 Hood 10 Exhaust tube 11, 12, 14 Drive shaft DESCRIPTION OF SYMBOLS 13 Net conveyor for conveyance 15 Net conveyor for holding | suppressing 16 Conveyor drive part 20 Chain part 21 Shaft 22 Roller 23, 24 Chain member 25, 25a, 25b Flat wire coil

Claims (3)

In a conveyor flyer that performs frying while conveying fried material from one end side to the other end side of an oil tank by an endless track type conveyor that is horizontally mounted in a horizontally long oil tank, the endless track portion of the conveyor is the fried material material to be conveyed A conveyor flyer characterized in that an inclined surface for inclining and holding the lower surface of any one of them is provided continuously and repeatedly. The endless track portion has a belt-like structure formed by continuously joining track component members, and transports fried food material for each horizontal row with respect to the transport direction using a plurality of adjacent track component members as a unit, The conveyor flyer according to claim 1, wherein the inclined surface is configured by sequentially increasing or decreasing the upper surface height of the track constituting member for each unit.   The track component member includes two chains on both sides of the endless track portion, a shaft continuously installed between the two chains, and a flat coil-shaped wire wound around the adjacent shafts so as to be able to roll. The inclined surface is configured by increasing or decreasing the upper surface height by sequentially bending the contact portions of the wire with the fried food material at different angles. Conveyor flyer.

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