JP4050530B2 - Auxiliary device for frying, frying device, and frying method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an auxiliary device for frying, a frying device, and a frying method. More specifically, for example, it is suitable for providing a fried food in real time in response to a customer order at a side dish shop or the like, and can provide a deep-fried food with a shorter cooking time and excellent taste and texture.
[0002]
[Prior art]
In stores that provide food and drink, such as fast food restaurants, side dishes stores, and restaurants, frying devices (flyers) for efficiently cooking fried foods are widely used.
The conventional frying cooking device has a cooking bowl that can be moved up and down. When a predetermined cooking time has elapsed, the cooking bowl containing the food to be cooked is raised from the oil, and the oil to be cooked is cut off by natural fall. The ones made are common.
[0003]
By the way, in recent years, even in side dishes stores, in order to sell fried foods such as croquettes and fried fish, we do not provide customers with pre-made items, but start cooking after receiving customer orders. Thus, a sales form that provides fried foods in real time has been required.
[0004]
In this way, even when fried food is provided to customers in real time, it is possible not to let the customers wait for a long time by cooking in as short a time as possible, as well as avoiding the bound water that is the umami in the ingredients as much as possible outside If you don't provide fried foods that are excellent in taste and texture by being taken out of the oil tank in a timely manner, cooked so that free water can be efficiently exchanged for oil, and not fried too much Don't be.
In general, the amount of customer orders varies, and there may be one to several, but it must be assumed that there are 10, 20, etc.
[0005]
[Problems to be solved by the invention]
However, the above-described conventional fry cooking apparatus has the following problems. (A) In frying cooking of food, the temperature of the oil around the food to be cooked that has been put into the oil is particularly drastically reduced, resulting in uneven oil temperature. For this reason, in the conventional frying cooking apparatus, cooking time inevitably becomes long, and when it is calculated | required to provide a fried food in real time with respect to a customer's order as mentioned above, a response | compatibility is difficult.
In addition, cooking is performed at a relatively low oil temperature until the oil temperature returns to the set temperature, so that free water and oil cannot be exchanged efficiently on the surface of the object to be cooked, and the fried food It is difficult to make a deep-fried food even if it is uncooked.
[0006]
(B) In order to produce a deep-fried food with excellent taste and texture, it is preferable to divide it into two or more times, such as twice or three times. It is done by common sense by the hands of the cook. However, the conventional frying device does not have a specification that allows the food to be cooked to be fried in a plurality of times, and cooking such as twice frying cannot be performed automatically.
[0007]
(C) In order to produce deep-fried food that is excellent in taste and texture, it is originally the type of food to be cooked (meat, seafood, vegetables, etc.), form (raw, frozen, etc.), Furthermore, it is necessary to set the cooking time in detail according to the amount to be cooked at one time.
In particular, when it is required to provide fried food in real time for a customer's order as described above, this setting needs to be performed quickly. However, in the above-described conventional frying cooking apparatus, the cooking time can be set in accordance with the type and form of the object to be cooked. The time (correction time) could not be set finely.
[0008]
(Object of the present invention)
The object of the present invention is suitable for providing fried foods in real time in response to customer orders at, for example, a side dish shop, and a shorter cooking time even for those who do not have particularly skilled skills, such as part-time workers and part-timers. In addition, it is to be able to provide fried foods that are excellent in taste and texture, and that can be delicious even if they are crushed.
[0009]
Another object of the present invention is to efficiently exchange free water and oil on the surface of the food to be cooked so that uneven cooking of the oil temperature is less likely to occur around the food to be cooked in frying food. It is to be able to cook fried foods that are excellent in taste and texture and can be cooked in a short time.
[0010]
Another object of the present invention is to enable cooking to be fried in multiple times, such as fried twice or fried three times, and is excellent in taste and texture, and delicious even if tempted. It is to be able to cook fried food.
[0011]
Another object of the present invention is not only to correspond to the type and form of the object to be cooked, but also to be able to set the cooking delay time (correction time) finely and accurately according to the amount of cooking at one time. It is to be.
[0012]
[Means for Solving the Problems]
  The means of the present invention taken in order to solve the above problems are as follows.
In the first invention,
  Can be combined with existing flyers,
  A container for storing or holding the food to be cooked;
  TheA drive for moving the container;
  You can set the item to be cooked, temporarily set the basic cooking time when there is no load, set the operation time and stroke in the oil in and out of the container, and set the cooking temperature when there is no load Can
  Furthermore,The container is moved up and down between the oil and the outside of the oil, and the container is moved in the oil. Let the oil drain, and automatically perform the work from cooking in this oil to draining outside the oil multiple times.SaidControl drivecan doA control device;
  flyA timer to set the cooking time,
With
  The controller is
  Cooking temperature according to the type of food to be cooked, basic cooking time according to the type of food to be cooked, oil temperature drop temperature per unit or quantity of food to be cooked, number of units or quantity per unit of food to be cooked The time required to return the oil temperature drop temperature to the cooking temperatureWriteMemorized storage means,
  Calculate the oil temperature lowering temperature according to the basic cooking time, the number of cooked foods or amount,By checking the lowest integrated value, that is, the lowest falling temperature while integrating the falling temperature with the temperature sensor with respect to the cooking temperature, and setting the delay time compared with several seconds after the temperature reversal,A computing means for computing the time required to return to the cooking temperature of the workpiece;
  have,It is an auxiliary device for frying.
[0013]
In the second invention,
  An oil tank and a heating means for heating the oil in the oil tank;According to the first inventionAn auxiliary device for frying,
  It is a fry cooking device.
[0014]
In the third invention,
  The container that contains or holds the food to be cooked is automatically moved in the oil and cooked for the required time so that the oil temperature does not become uneven around the food to be cooked. It is a fry cooking method that cuts the oil of the cooked food and automatically performs the operation from cooking in this oil to draining outside the oil, multiple times,
  In setting the time of the fry cooking device, the cooking temperature according to the type of food to be cooked, the basic cooking time according to the type of food to be cooked, and the oil temperature lowering temperature per unit number or unit amount of the food to be cooked And the number of units of the object to be cooked or the time required to return the oil temperature lowering temperature per unit amount to the cooking temperature is stored in a storage device, and depends on the basic cooking time and the number of cooked items or amount of the object to be cooked Oil temperature drop temperatureDegreeOperate,By checking the lowest integrated value, that is, the lowest falling temperature while integrating the falling temperature with the temperature sensor with respect to the cooking temperature, and setting the delay time compared with several seconds after the temperature reversal,Calculate the time required to return to the cooking temperature of the workpiece, and set the frying time.
  It is a frying cooking method.
[0026]
As a container which accommodates or hold | maintains to-be-cooked object, the form will not be specifically limited if oil can permeate | transmit. For example, it is a metal net-like one or a metal plate provided with a large number of holes.
[0027]
As the driving means for moving the container, various known means such as a motor serving as a power source, an actuator, a link mechanism serving as a power transmission system, a gear mechanism, and the like can be employed, and the combination and structure thereof are not particularly limited. .
[0028]
The movement of the container in the oil is not particularly limited as long as the oil temperature around the cooking object in the oil is less likely to be uneven. For example, it is a vertical direction, a horizontal direction, an oblique direction, a rotational direction in a required stroke, or a direction in which two or more of them are combined. Also, the speed of movement is not particularly limited and is set as appropriate.
[0029]
The timer for setting the cooking time may be a dial type or a type for inputting a numerical value. In the latter type, all may be entered manually, for example, selection of types (items) such as croquettes and fried chicken, selection of forms such as frozen, raw, etc., as well as number and weight, etc. A numerical value may be automatically input by selecting or inputting an amount.
[0030]
The number of operations from cooking in oil to draining outside the oil is set as appropriate depending on the type, form, amount, etc. of the item to be cooked, and may be two or three or more times. .
[0031]
The direction in which the container is moved up from the oil is not particularly limited as long as it is a direction that helps to drain the cooking object. For example, it is a vertical direction, a horizontal direction, an oblique direction, a rotational direction in a required stroke, or a direction in which two or more of them are combined. Also, the speed of movement is not particularly limited and is set as appropriate.
[0032]
As a display means that allows the customer to check the elapsed time or remaining time of cooking, for example, the time is displayed in numbers in minutes or seconds, or the display area such as a bar graph or pie chart instead of numbers Examples of displaying time in terms of size or size are not limited to these.
Further, the display means may be provided integrally with the frying cooking assist device, or may be provided separately to send a signal (data) by wire or wirelessly.
[0033]
A well-known thing is employ | adopted for an oil tank, The structure, a magnitude | size, the capacity | capacitance of oil, etc. are not specifically limited.
Moreover, as a heating means for heating the oil in the oil tank, for example, a known means such as an electric heater, a gas heater or an electromagnetic heater is adopted and is not particularly limited.
[0034]
The ceramic components that make up the radiator are, for example, fused alumina as the main component, silicic anhydride and trace amounts of Fe.₂O_Three, Na₂Containing O, etc. or silicic anhydride as the main component, fused alumina and trace amounts of Fe₂O_Three, FeO, MgO, CaO and the like are included, but are not limited thereto.
In addition, the form of the heat dissipation body is, for example, a spherical granular shape (use many), an irregular shape with corners (use many), a rod shape (single or plural use), a plate shape (single or plural use), a lattice shape ( Single or multiple use), or those housed in a container such as a wire mesh, but is not limited thereto.
[0035]
(Function)
The operation of the frying cooking auxiliary device and the frying cooking device according to the present invention is as follows.
Since the auxiliary | assistant apparatus for frying cooking which concerns on 1st invention moves a container which accommodates or hold | maintains a to-be-cooked object in oil, the oil around the to-be-cooked object in oil in the case of cooking The unevenness in temperature is less likely to occur, and free water and oil are efficiently exchanged on the surface of the object to be cooked, so that the taste and texture are excellent, and delicious fried food can be cooked in a short time.
The fry cooking method according to the eighth invention also has essentially the same action.
[0036]
The auxiliary device for frying cooking according to the second invention is to put the container in the oil and cook the food to be cooked for the required time, and then raise it from the oil to cut the oil of the food to be cooked. Since the process from cooking to draining outside the oil is automatically performed multiple times, cooking that is fried in multiple times, such as fried twice or three times, is performed automatically. It is excellent in taste and texture and can be used to cook fried foods. In particular, when the food to be cooked is a frozen food, for example, in the first fry cooking, thaw in the oil tank once so that the center temperature of the food to be cooked is -20 ° C to + 1 ° C, and then the remaining heat is In consideration, it is possible to cook up to 40 ° C., and further cook from 40 ° C. to 80 ° C. in the third time.
The fry cooking method according to the ninth invention also has essentially the same action.
[0037]
The frying cooking auxiliary device according to the third invention has the functions of both the frying cooking auxiliary device according to the first invention and the second invention.
The fry cooking method according to the tenth invention also has essentially the same function.
[0038]
Since the auxiliary | assistant apparatus for frying cooking which concerns on 4th invention carries out the operation | work which raises a container out of oil and cuts the oil of a to-be-cooked object by moving a container in the direction which assists oil removal, Effective oil draining can be done in a short time rather than leaving it to fall off by natural fall.
The fry cooking method according to the eleventh invention also has essentially the same action.
[0039]
Since the auxiliary apparatus for frying cooking which concerns on 5th invention is equipped with the display means which can confirm the elapsed time or remaining time of cooking on the customer side, for example in the state which does not know when fried food will be fried up on the customer side, for example Unlike the case of waiting, it is possible to prevent the customer from feeling stressed by the amount of time clearly known.
[0040]
Since the frying cooking apparatus which concerns on 6th invention combines the auxiliary apparatus for frying cooking which concerns on the said 1st thru | or 5th invention, and the oil tank for frying, each said auxiliary apparatus for frying cooking The fry cooking device which has the characteristic operation which has can be provided.
[0041]
The frying device according to the seventh aspect of the present invention can heat the core portion of the object to be cooked in a short time by the heat radiation effect in the infrared region of the large ceramic or ceramic-containing radiator. Can be shortened. In addition, the return time to the predetermined temperature of the oil temperature after the oil temperature has decreased due to the input of the food to be cooked is shortened due to the heat storage effect, and when the amount of the food to be cooked is large, it is more The difference becomes smaller.
[0042]
In the fry cooking method according to the twelfth invention, in setting the cooking time, the cooking time set in accordance with the type of the cooking object is set as a basic setting value, and the amount of the cooking object to be cooked at a time is slightly increased. The cooking time is set by adding the corresponding correction value to the basic setting value.Therefore, free water and oil are exchanged on the surface of the object to be cooked and the inside of the object is heated during cooking. Well done over the necessary time. This makes it possible to cook fried foods that are excellent in taste and texture, and that can be delicious.
[0043]
The fry cooking device according to the fourteenth aspect of the invention can set a suitable cooking time based on preset values, so that free water and oil are exchanged on the surface of the object to be cooked during cooking. And the inside of a to-be-cooked thing is fully performed over the required time. This makes it possible to cook fried foods that are excellent in taste and texture, and that can be delicious.
[0044]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in more detail based on embodiments shown in the drawings.
FIG. 1 is a perspective view showing an embodiment of an auxiliary device for frying according to the present invention,
FIG. 2 is a front view explanatory view in which a part of the frying cooking auxiliary device shown in FIG.
3 is a side view explanatory view in which a part of the frying cooking auxiliary device shown in FIG. 1 is omitted or sectioned (II portion in FIG. 2).
4 is an exploded perspective view showing the structure of the installation base of the frying cooking auxiliary device shown in FIG.
FIG. 5 is a front view of the operation panel of the frying cooking assistance device shown in FIG.
[0045]
The frying cooking auxiliary device A1 constitutes the frying cooking device F1 in combination with an oil tank and a fryer 5 equipped with an electric heater for heating oil (edible oil) stored in the oil tank.
Note that the frying device F1 is not limited to the combination with the existing fryer 5 as in the present embodiment, but also includes the frying auxiliary device A2 and the fryer 5a from the beginning of production as shown in FIG. It may be provided integrally.
[0046]
The frying cooking auxiliary device A1 includes a control device 1, a drive device 2, a storage bowl 3, and an installation table 4.
The control device 1 includes a box-shaped casing 10 and an operation panel 11 provided on the front side of the casing 10. Various control devices (not shown) that are operated and controlled by the operation panel 11 are accommodated in the casing 10.
[0047]
As shown in FIG. 5, the operation panel 11 is provided with 10 item display portions 14. A setting switch 15 is provided at the left end of each item display section 14. The setting switches 15 having the switch numbers 1 to 3 are provided with indicator lamps 150 and 151 at two locations on the upper and lower sides, and the setting switch 15 having the switch numbers 4 to 10 has the indicator lamp 151 at one position on the lower side. Is provided.
[0048]
Reference numeral 16 denotes a time display unit in which two-digit displays are arranged side by side, 17 is an oil temperature display unit of three-digit display, 18 is a buzzer setting switch, and 19 is a RESET / BUZ switch. P is a POWER switch, 111 is an UP switch, 112 is a DOWN switch, and 113 is a SET switch. The buzzer setting switch 18 can be used to turn on / off the buzzer, set a plurality of types of volumes (LOW, MID, HIGH), set a plurality of types of tones (buzzer, chime), and the like.
[0049]
If the RESET / BUZ switch 19 is pressed as it is, the setting is reset. If the RESET / BUZ switch 19 is pressed simultaneously with the SET switch 113, the buzzer setting switch 18 can be operated.
The time display unit 16 and the oil temperature display unit 17 are used not only for displaying the time and the oil temperature, but also for displaying numbers and characters in various settings described in detail later. The UP switch 111 and the DOWN switch 112 can raise and lower the storage trough 3 by operating them.
[0050]
The casing 10 is detachably fixed to the receiving member 12 with screws or the like. The rear side of the receiving member 12 is attached to the upper end of the installation base 4 so as to be rotatable in a range from a horizontal state to a required angle (45 ° in the present embodiment) from a horizontal state by a rod 13 (described later). ing. Although not shown, the receiving member 12 includes a locking device for fixing in a horizontal state. By rotating the receiving member 12, as shown by an imaginary line in FIG. 3, it is easy to clean the inside of the oil tank by releasing a lifting rod 23 and a mounting member 24 described later.
[0051]
Further, the casing 10 also houses devices that constitute the driving device 2. The drive device 2 will be described in detail.
On the bottom plate of the casing 10, a frame 20 having a U-shaped cross section is vertically provided downward. A horizontal bracket 21 is provided at the lower end portion of the frame 20, and a bearing 22 having a vertical axial direction is provided at the center thereof.
A lift rod 23 having a required length is inserted into the bearing 22 so as to be slidable in the vertical direction. On the rear side of the upper side of the lifting rod 23, a rack portion 230 is provided with a required length. The operation of the rack unit 230 will be described later.
[0052]
A mounting member 24 for detachably mounting the housing rod 3 is attached to the lower end portion of the lifting rod 23. The mounting member 24 has a rectangular shape when viewed from the front, and has a U-shaped cross section. On the upper side portion of the mounting member 24, hook recesses 240 for hooking the hooks 30 provided in the housing 3 are arranged in parallel at four locations.
Two hook recesses 240 on the inner side are used for the small storage rod 3, and two hook recesses 240 on the outer side are used for the large storage rod 3. At the bottom of the mounting member 24, a U-shaped hook receiver 241 is provided so as to extend in contact with and support the side surface of the housing bowl 3.
[0053]
On the lateral side of the lifting rod 23, a cover tube 250 is provided in parallel at a required interval, and a temperature sensor 25 is provided so as to protrude from the lower end thereof. The temperature sensor 25 can be adjusted up and down together with the cover tube 250. The temperature sensor 25 is set so that its lower end is positioned at a height that is approximately ½ of the depth of the oil tank 50. The height position of the temperature sensor 25 is not particularly limited, and is set or adjusted as appropriate depending on, for example, the amount of oil. The sensor response time is preferably 1.0 seconds or less.
[0054]
The drive mechanism for raising and lowering the lifting rod 23 is as follows.
A pinion 29 meshes with the rack portion 230 of the lifting rod 23, and a worm wheel 28 is provided coaxially with the pinion 29. A worm 27 provided on the rotating shaft of the DC motor 26 is engaged with the worm wheel 28.
[0055]
According to the above-described structure, the lifting rod 23 can be moved up and down by the operation (forward / reverse rotation) of the DC motor 26, and the housing rod 3 mounted on the mounting member 24 is raised and lowered between the inside of the oil tank and the outside of the oil tank. Can be made. In addition, by driving with a short lifting stroke, it is possible to move up and down (up and down swing) inside the oil tank (in oil) and outside the oil tank (outside oil).
By adopting the worm 27, the worm 27 becomes a so-called safety device, and external forces such as high loads and impacts are unlikely to act on the rotating shaft of the DC motor 26 from the lifting rod 23 side. The DC motor 26 is unlikely to break down and can extend its life.
[0056]
The housing rod 3 that is detachably mounted on the mounting member 24 is a stainless steel mesh cage, and oil efficiently permeates through the mesh. The storage basket 3 is formed in a bottomed box shape whose upper side is open. Two hooks 30 are provided at one end of the housing 3. The housing 3 is attached by hooking each hook 30 to the recess 240. In addition, grips 31 are provided at two locations on the long side of the opening edge of the housing 3.
[0057]
The structure of the installation table 4 will be described with reference to FIGS.
The installation table 4 includes substantially symmetrical table structures 40 and 41. The base structures 40 and 41 are each provided with a leg frame 42 made of angle steel and formed in an L shape (the bent portion is a right angle). Each leg frame 42 includes a connecting member 43 provided at a right angle in the central portion on the vertical member side.
[0058]
The connecting member 43 has an L-shaped cross section, and the vertical plate portion is provided with a required number of screw insertion holes 44 and 45 for screw tightening. In addition, the screw insertion hole 44 provided in one connection member 43 is a circular hole, and the screw insertion hole 45 provided in the other is a long long hole.
At the upper end of each leg frame 42 on the vertical member side, there are provided insertion holes 46 for attaching the rods 13 and 13a with tightening nuts or the like at two upper and lower positions, respectively. The upper rod 13 serves as the center of rotation of the receiving member 12 as described above.
[0059]
A screw type adjuster 47 is provided at the upper end of each leg frame 42 on the horizontal member side. The adjuster 47 fixes the installation base 4 by bringing the upper end portion into strong contact with the bottom of a fryer equipped with an oil tank (there is a gap between the floor) from below.
In addition, according to the said structure, it can respond to the multiple types of flyer from which a width | variety differs by changing the overlap length of the connection members 43 and adjusting the space | interval of the base structure 40,41.
[0060]
FIG. 6 is a perspective view showing a state where a frying device is combined with the frying cooking assisting device shown in FIG.
FIG. 7 is a front view of a customer display monitor provided in the fry cooking apparatus shown in FIG.
FIG. 8 is a perspective view showing another embodiment of the frying device according to the present invention.
The frying apparatus F1 has a configuration in which the above-described frying cooking auxiliary apparatus A1 is retrofitted to an existing fryer 5 for simply performing frying cooking manually.
The fryer 5 includes an oil tank 50 having a predetermined capacity, and a heating device that heats oil contained in the oil tank 50 (the electric heater 6 constituting the heating device is illustrated in FIGS. 10 and 11 described later). Is provided.
[0061]
A radiator S is placed on the bottom side of the oil tank 50 of the fryer 5 (on the electric heater 6). The heat radiating body S is a heat-radiating ceramic having a required particle size (about 8 mm in the present embodiment) in a slightly flat bag body 101 made of a wire net having the same area as the bottom area of the oil tank 50 (slightly narrow). A structure in which many grains 102 are packed. Note that the particle size and number of the ceramic particles 102 are appropriately set and are not particularly limited.
[0062]
The frying cooking auxiliary device A1 is arranged so that the fryer 5 installed in the store or the like is sandwiched between the base components 40 and 41, and the upper end of the adjuster 47 is strongly attached to the bottom of the fryer 5 from below as described above. Contact and fix in place.
[0063]
The fry cooking device F1 includes a customer display monitor 7 connected via a cable C to a LAN (local aria network). The customer display monitor 7 is, for example, a customer monitor at a sales counter.
As shown in FIG. 7, the customer display monitor 7 includes a plurality of item display units 71 including an indicator lamp 70 and a waiting time display unit 72 that displays a remaining time until the end of cooking. The customer display monitor 7 (and the frying cooking assisting device A1 side) may be provided with a video monitor, a camera, a microphone, a speaker, and the like so that the customer side and the cooking side can talk while watching each other's video.
[0064]
As described above, the frying device may have a structure in which the fryer 5a and the frying cooking auxiliary device A2 are integrally formed from the beginning of production, like the frying device F2 shown in FIG.
The fry cooking device F2 and the fry cooking device F1 differ only in that the installation base 4 is not provided in the frying cooking auxiliary device A2 and the frying cooking auxiliary device A is directly provided in the fryer 5a. Since they have almost the same structure, descriptions of the structure and operation are omitted.
Moreover, in FIG. 8, the same code | symbol is attached | subjected and shown to the same or equivalent location as the frying cooking apparatus F1 shown in FIG.
[0065]
(Work)
FIG. 9 shows the flow of frying using the frying device shown in FIG.
FIG. 10 is an explanatory view showing a state where the container is moved in oil to cook the food to be cooked,
FIG. 11 is an explanatory view showing a state in which the cooking utensil is drained by moving the storage basket outside the oil.
With reference to FIG. 1 thru | or FIG. 11, the effect | action of the frying cooking assistance apparatus A1 which concerns on this Embodiment, and the frying cooking apparatus F1 (and frying cooking apparatus F2) using the same is demonstrated.
In addition, the numerical value shown by the description in the case of the fried once and twice fried below is an example, Comprising: It is not limited to this numerical value.
[0066]
(various settings)
A case where “frozen once” of frozen croquettes (10) will be described as an example.
(1) First, the items to be cooked are set. Here, No. 4 of the item display units No. 1 to No. 10 is selected, and the No. 4 setting switch 15 is pressed.
(2) Thereby, the cooking time stored corresponding to the setting switch 15 of No. 4 is displayed on the time display unit 16 and temporarily set as the fried time at the time of no load. Here, it is set to 5 minutes 30 seconds.
[0067]
(3) The operation of the container 3 is set. Here, the operation time and operation stroke in oil (during cooking) and outside the oil (after completion of cooking) are set. This setting is performed by operating an arbitrary key set in advance (by each switch of the operation panel 11 or a combination thereof) and using the display of the time display unit 16 and the oil temperature display unit 17.
[0068]
(4) Operate any key to set the reference frying temperature (no load). Here, it is set to 170 ° C. In the control of 170 ° C. by the electric heater 6, even if the heater is turned off, the remaining heat rises by 3 ° C. and the heater enters when the temperature decreases by 1 ° C. Therefore, the selection range zone is set to + 3 ° C. and −1 ° C. According to this setting, the oil temperature is maintained in the range of 169 to 173 ° C. by controlling the electric heater 6 to be repeatedly turned on and off.
[0069]
(5) An arbitrary key is operated to set an initial set value, that is, a fall temperature delay time (correction time). Here, in the case of croquette-type frying, a preset value (item, quantity, temperature, fryer type, etc. are described in the manual, etc.) is selected. For example, 70 g per frozen croquette seed, a drop temperature of about 0.8 ° C. (about 8 ° C. for 10 pieces), and a recovery time of 5 seconds per 0.8 ° C. are selected.
The drop temperature and recovery time vary depending on gas, electricity, electromagnetic fryer, structure, capacity, etc., and set values of 0 to 20 seconds per 0.8 ° C. are set. The minimum integrated value (minimum falling temperature) is confirmed while integrating the input falling temperature with the temperature sensor with respect to the reference temperature, and a delay time is set compared with several seconds after the reversal point.
That is, a reference is set in advance and individually set for the drop temperature, time, and reversal time after the amount of food is added to the reference temperature (no load). In this case, the average drop temperature of 1, 5, 10, 15, 20, 25, and 30 pieces is about 0.8 ° C. per piece. In consideration of the time required for return at the reversal point at this time, the time change of geometric center temperature from the time of adding the food to be fried and the time change of remaining heat, etc., it is determined by a set value of 0 to 20 seconds.
This set value can be set independently by actually fry cooking for each item at the time of initial setting of the apparatus and actually measuring the oil temperature and the return time. If the set value is 5 seconds for 0.8 ° C., 10 × 5 and the correction time is 50 seconds. That is, the correction time is automatically corrected to 6 minutes and 20 seconds in addition to the temporary setting time of 5 minutes and 30 seconds. The cooking time varies depending on the amount of food to be cooked. For example, in the case of 20 frozen croquettes, the correction time is 100 seconds with 20 × 5, and the cooking time is 7 minutes and 10 seconds. In the case of 5 pieces, 5 × 5, the correction time is 25 seconds, and the cooking time is 5 minutes 55 seconds.
(6) Complete the settings above and check the settings.
[0070]
(Cooking flow and movement of each part)
Please refer to FIG.
(1) Press the SET switch 113 after completing the above settings. Thereby, based on the said setting, control of the drive device 2 grade | etc., Is performed by the control apparatus 1. FIG.
In addition, the rising storage basket 3 stores croquette seeds 8 (frozen: 70 g) which are ten items to be cooked.
(2) When the oil 51 in the oil tank 50 reaches the set temperature (170 ° C.), the driving device 2 is operated, and the container 3 is lowered. The croquette seed 8 enters the oil at a time together with the storage basket 3, and the croquette seed 8 is fried. Note that when the croquette seed 8 enters the oil, the oil temperature falls. In the case of 10 croquette seeds 8, the temperature drops by about 8 ° C.
[0071]
(3) The storage rod 3 moves up and down (swings) for 30 seconds (not particularly limited) with a stroke of 10 mm (10 mm to 25 mm is preferable but not particularly limited) in oil by the driving device 2. Thereby, since the croquette seed 8 during cooking inside the container 3 also moves in oil, it becomes difficult for the croquette seeds 8 to make continuous contact with each other, and the entire surface comes into contact with the oil. Also, movement of the container 3 and the croquette seed 8 causes new convection in the oil, or the oil 51 is agitated, and the temperature of the oil 51 lowered by free water from the croquette seed 8 increases the ambient temperature. The oil 51 is replaced with high oil 51, and uneven oil temperature around the croquette seed 8 is improved. As a result, the croquette seed 8 is cooked at a sufficiently high oil temperature (see FIG. 10).
The croquette seed 8 is effectively heated up to the core by the radiant heat in the infrared region due to the heating of the ceramic particles 102 of the radiator S. The effect of this heat radiating body S is the same in the case of twice-fried as described later.
[0072]
(4) Although the croquette type 8 is fried for 6 minutes and 20 seconds, a buzzer sounds 30 seconds before the end of cooking. Thereby, for example, in the case where the store is a restaurant, it is efficient because preparation for preparation such as cooking rice can be started in advance. And when cooking time passes, the drive device 2 will act | operate and the storage bowl 3 will raise and come out of oil.
[0073]
(5) The storage rod 3 moves up and down (swings) outside the oil by the operation of the driving device 2, and the croquette seed 8 that has been lifted is drained. As a result, it is possible to drain the oil in a very short time, and at the same time, it is possible to remove moisture (see FIG. 11).
(6) A buzzer at the end of cooking sounds and informs the cook. Even during cooking, if the RESET / BUZ switch 19 is pressed as required (for example, if the food to be cooked is burnt or the clothes are punctured), the container 3 is raised, the setting is reset, and standby To do.
It should be noted that the customer display monitor 7 installed on the customer side knows the remaining time until the customer is lifted, so that it is difficult to feel stress. The same applies to the case of twice-fried food, which will be described later.
[0074]
FIG. 12 shows a flow of frying using the frying device shown in FIG. 6, and is a flowchart in the case of fried twice.
(various settings)
An example of “twice fried” chicken bone-fried chicken (10 pieces) will be described as an example.
[0075]
First time setting
(1) First, the items to be cooked are set. Here, the fried chicken with the first bone among the item display sections 1 to 10 is selected, and the first setting switch 15 is pressed.
(2) Thereby, the cooking time stored corresponding to the first setting switch 15 is displayed on the time display unit 16, and is temporarily set as the fried time when there is no load. Here, it is set again to 9 minutes 30 seconds.
(3) Set the first fry cooking time. Here, it is set to 7:00 seconds.
[0076]
(4) The first operation of the housing 3 is set. Here, the operation time and operation stroke in oil (during cooking) and outside the oil (after completion of cooking) are set. This setting is performed by operating an arbitrary key set in advance (by each switch of the operation panel 11 or a combination thereof) and using the display of the time display unit 16 and the oil temperature display unit 17.
[0077]
(5) Operate any key to set the reference frying temperature. Here, the temperature is set to 170 ° C., and the selection range zone is set to + 3 ° C. and −1 ° C. According to this setting, the oil temperature is maintained in the range of 169 to 173 ° C. by controlling the electric heater 6 to be repeatedly turned on and off.
[0078]
(6) An arbitrary key is operated to set an initial setting value for the first cooking, that is, a fall temperature delay time (correction time). Here, a preset value is selected in the case of fried cooking of a deep-fried fried seed with bone. For example, 100 g per frozen deep-fried seed, a drop temperature of about 1.3 ° C. (about 13 ° C. for 10 pieces), and a return time of 7 seconds per 1.3 ° C. are selected.
If the set value is 7 seconds for 1.3 ° C., 10 × 7 and the correction time is 70 seconds. That is, the correction time is automatically corrected to 8 minutes and 10 seconds in addition to the temporary setting time of 7:00 seconds.
(7) Operate any key to set the holding time for the first pulling state. Here, it is set to 30 seconds.
[0079]
Second setup
(8) The operation of the second container 3 is set.
(9) Set the second cooking time. Here, 2 minutes and 30 seconds are set by subtracting 7:00 from 9 minutes and 30 seconds.
[0080]
(10) An arbitrary key is operated to set an initial set value for the second cooking, that is, a fall temperature delay time (correction time). Here, similarly to the first time, a preset value is selected in the case of deep-fried fried seeds with bones. For example, 100 g per frozen deep-fried seed, a drop temperature of about 1.3 ° C. (about 13 ° C. for 10 pieces), and a return time of 7 seconds per 1.3 ° C. are selected.
If the set value is 7 seconds for 1.3 ° C., 10 × 7 and the correction time is 70 seconds. That is, the correction time is automatically corrected to 3 minutes and 40 seconds in addition to the temporary setting time of 2 minutes and 30 seconds.
(11) The setting is completed as described above, and the setting is confirmed.
[0081]
(Cooking flow and movement of each part)
Please refer to FIG.
(1) Press the SET switch 113 after completing the above settings. Thereby, based on the said setting, control of the drive device 2 grade | etc., Is performed by the control apparatus 1. FIG. In addition, the rising storage basket 3 accommodates 10 to-be-prepared deep-fried seeds (frozen bone-fried seeds: 100 g).
[0082]
First cooking
(2) When the oil 51 in the oil tank 50 reaches the set temperature (170 ° C.), the driving device 2 is operated, and the container 3 is lowered. The deep-fried seeds enter the oil together with the containing bowl 3 and the fried cooking of the deep-fried seeds begins. In addition, when the deep-fried seed enters into the oil, the oil temperature falls, and when there are 10 deep-fried seeds, the temperature drops by about 13 ° C.
[0083]
(3) The container 3 is moved up and down (swings) in oil by a drive device 2 with a stroke of 10 mm or more for 30 seconds. As a result, the deep-fried seeds that are being cooked inside the storage bowl 3 also move in the oil, making it difficult for the deep-fried seeds to make continuous contact with each other, and the entire surface comes into contact with the oil. In addition, movement of the container 3 and the deep-fried seed causes new convection in the oil, or the oil 51 is agitated, and the oil 51 whose temperature has been lowered by the free water discharged from the deep-fried seed due to moisture removal is obtained. The oil 51 having a high ambient temperature is replaced, and uneven oil temperature around the deep-fried seed is improved. As a result, the deep-fried seed is cooked at a sufficiently high oil temperature. During the first cooking, the indicator lamp 150 on the upper side of the first setting switch 15 is blinking, and the cook can recognize that the apparatus is cooking for the first time.
[0084]
(4) The first deep-fried fried rice is cooked for 8 minutes and 10 seconds. And when cooking time passes, the drive device 2 will act | operate and the storage bowl 3 will raise and come out of oil.
(5) The container 3 is moved up and down (swings) outside the oil by the operation of the driving device 2, and oil removal of the deep-fried seeds that have been fried is performed halfway. As a result, it is possible to drain the oil in a very short time, and it is possible to remove moisture. In addition, although the temperature of the deep-fried seed raised from the oil gradually decreases on the surface side, the core portion continuously increases (due to the temperature difference between the surface side and the core portion).
[0085]
(6) By removing the deep-fried seeds from the oil, the oil temperature can be restored to a set temperature of 170 ° C. in a short time. The oil temperature rises quickly in combination with the efficient heating by the radiant heat in the infrared region due to the heating of the ceramic particles 102 of the radiator S.
[0086]
Second cooking
(7) After 30 seconds from the rising of the container 3 (or when the oil temperature reaches 170 ° C .: can be set to either), the drive device 2 operates to lower the container 3 and the oil temperature It is poured again into the oil that has risen to the set temperature. As a result, the oil temperature drops slightly, but this time the fried seeds themselves maintain a considerable temperature, so the oil temperature drop is slight.
[0087]
(8) The container 3 is moved up and down (swings) in the oil by the driving device 2, and the uneven oil temperature around the deep-fried seeds is improved in the same manner as in the above (3). Cooked with heat.
(9) The second frying is performed for 3 minutes and 40 seconds, and a buzzer sound is notified 30 seconds before the end of cooking. Thereby, for example, in the case where the store is a restaurant, it is efficient because preparation for preparation such as cooking rice can be started in advance. When the cooking time elapses, the driving device 2 is activated, and the storage basket 3 rises and comes out of the oil. During the second cooking, the indicator lamp 151 on the lower side of the first setting switch 15 is blinking, and the cook can recognize that the apparatus is cooking the second time.
In addition, when performing frying more than three times, it can be displayed by displaying characters or the like on another display unit such as the oil temperature display unit 17 or combining that display with any indicator.
[0088]
(10) The storage trough 3 moves up and down outside the oil by the operation of the driving device 2, so that the deep-fried fried seeds (fried chicken) are drained. As a result, it is possible to drain the oil in a very short time, and at the same time, it is possible to remove moisture. Then, a buzzer at the end of cooking sounds and informs the cook.
In this manner, twice-fried cooking in frying cooking that could not be automated up to now can be performed automatically.
[0089]
The terms and expressions used in the present specification are merely explanatory and not restrictive, and do not exclude terms and expressions equivalent to the above terms and expressions. The present invention is not limited to the illustrated embodiment, and various modifications can be made within the scope of the technical idea.
[0090]
【The invention's effect】
The present invention has the above-described configuration and has the following effects.
(A) The auxiliary device for frying cooking according to claim 1 is configured such that a container for containing or holding the food to be cooked is moved in the oil, so that the surroundings of the food to be cooked in the oil during cooking The oil temperature is less likely to be uneven, and the exchange of free water and oil on the surface of the food to be cooked is carried out efficiently, so the taste and texture are excellent, and cooking of fried foods that are delicious even in a short time it can.
In addition, the fry cooking method of Claim 8 also has an essentially the same effect.
[0091]
(B) The auxiliary device for frying according to claim 2, after putting the container in the oil and cooking the food to be cooked for a required time, raise the oil from the oil to cut the oil of the food to be cooked. Since the process from cooking in the oil to draining outside the oil is automatically performed multiple times, cooking that is fried in multiple times, such as fried twice or fried three times, is automatically performed It can be used to bring out the texture and texture of the food to be cooked and cook delicious fried food. In addition, the fry cooking method of Claim 9 has an essentially the same effect.
[0092]
(C) The auxiliary device for frying cooking according to claim 3 has the effects of both the auxiliary devices for frying cooking according to claims 1 and 2.
In addition, the fry cooking method of Claim 10 has an essentially the same effect.
[0093]
(D) Since the auxiliary | assistant apparatus for frying of Claim 4 raises a container from oil and cut | disconnects the oil of a to-be-cooked object, it moves by moving a container in the direction which assists oil removal. Rather than leaving it alone and draining it by natural falling, it can drain oil effectively in a short time.
In addition, the fry cooking method of Claim 11 also has an essentially the same effect.
[0094]
(E) Since the auxiliary device for frying cooking according to claim 5 is provided with a display means that can confirm the elapsed time or remaining time of cooking on the customer side, for example, on the customer side, it is not known when the fried food is raised. Unlike the case of waiting in a state, it is possible to prevent the customer from feeling stressed by the time that is clearly understood.
[0095]
(F) Since the frying device according to claim 6 is a combination of the frying cooking auxiliary device according to claims 1 to 5 and an oil tank for frying, each of the frying cooking auxiliary devices. The fry cooking device which has the characteristic effect which has can be provided.
[0096]
(G) The fry cooking device according to claim 7 can heat the core portion of the object to be cooked in a short time by the heat radiation effect of the infrared region of the large ceramic or ceramic-containing radiator. Cooking time can be shortened. In addition, the return time to the predetermined temperature of the oil temperature after the oil temperature has decreased due to the input of the food to be cooked is shortened due to the heat storage effect, and when the amount of the food to be cooked is large, it is more The difference becomes smaller.
[0097]
(H) In the fry cooking method according to claim 12, in setting the cooking time, the cooking time set corresponding to the type of the cooking object is set as a basic setting value, and the amount of the cooking object to be cooked at once is set. The cooking time is set by adding a correction value that is set to some extent to the basic setting value.Therefore, free water and oil are exchanged on the surface of the cooked food and the inside of the cooked food is cooked. Heating is sufficiently performed over the required time. This makes it possible to cook fried foods that are excellent in taste and texture, and that can be delicious.
[0098]
(I) The fry cooking apparatus according to claim 14 is capable of setting a suitable cooking time based on a preset value, so that free water and oil on the surface of the object to be cooked can be used during cooking. The exchange and the heating of the object to be cooked are sufficiently performed over the necessary time. This makes it possible to cook fried foods that are excellent in taste and texture, and that can be delicious.
In addition, the setting method of the cooking time of the fry cooking apparatus of Claim 13 has an essentially the same effect.
[Brief description of the drawings]
FIG. 1 is a perspective view showing an embodiment of an auxiliary device for frying cooking according to the present invention.
FIG. 2 is a front view explanatory view in which a part of the frying cooking auxiliary device shown in FIG. 1 is omitted or sectioned.
3 is a side view explanatory view in which a part of the frying cooking assisting device shown in FIG. 1 is omitted or sectioned (II portion in FIG. 2).
4 is an exploded perspective view showing a structure of an installation base of the frying cooking auxiliary device shown in FIG. 1; FIG.
FIG. 5 is a front view of an operation panel of the frying cooking assistance device shown in FIG. 1;
6 is a perspective view showing a state where a frying device is obtained by combining the frying cooking assisting device shown in FIG. 1 with a fryer. FIG.
7 is a front view of a customer display monitor provided in the frying device shown in FIG. 6. FIG.
FIG. 8 is a perspective view showing another embodiment of the frying device according to the present invention.
FIG. 9 is a flowchart of fry cooking using the fry cooking apparatus shown in FIG.
FIG. 10 is an explanatory view showing a state in which the cooking object is cooked by moving the storage basket in oil.
FIG. 11 is an explanatory view showing a state where the cooking utensil is drained by moving the storage basket outside the oil.
12 shows a flow of frying using the frying device shown in FIG.
[Explanation of symbols]
A1, A2 Auxiliary equipment for frying
F1, F2 fry cooking device
1 Control device
10 Casing
11 Operation panel
110 POWER switch
111 UP switch
112 DOWN switch
113 SET switch
12 receiving member
13, 13a Rod
14 Item display section
15 Setting switch
150, 151 Indicator light
16 hour display
17 Oil temperature display
18 Buzzer setting switch
19 RESET / BUZ switch
2 Drive device
20 frames
21 Bracket
22 Bearing
23 Lifting rod
230 Rack
24 Mounting member
240 hook recess
241 Handle
25 Temperature sensor
250 cover tube
26 DC motor
27 Warm
28 Worm wheel
29 Pinion
3 Containment cage
30 hooks
31 Handle
4 installation stand
40, 41 units
42 leg frame
43 Connecting member
44, 45 Screw insertion hole
46 Insertion hole
47 Adjuster
5, 5a Flyer
50 Oil tank
51 oil
6 Electric heater
7 Customer display monitor
70 Indicator light
71 Item display section
72 Waiting time display
8 croquette species
S radiator
101 bags
102 ceramic grains

Claims (3)

Can be combined with existing flyers,
A container for containing or holding the food,
A driving device for moving the container,
You can set the item to be cooked, temporarily set the basic cooking time when there is no load, set the operation time and stroke in the oil in and out of the container, and set the cooking temperature when there is no load Can
Further , the container is moved up and down between the oil and the outside of the oil, and the container is moved in the oil. After the container is put in the oil and the food to be cooked is cooked for the required time, it is raised from the oil and cooked so cut oil things, a controller working from the cooking in the oil until the oil thrower at the oil outside can automatically control the drive device to perform a plurality of times,
A timer to set the frying time,
With
The controller is
Cooking temperature according to the type of food to be cooked, basic cooking time according to the type of food to be cooked, oil temperature drop temperature per unit or quantity of food to be cooked, number of units or quantity per unit of food to be cooked storage means was memorize the time and required to return the oil temperature lowering temperature to the cooking temperature,
The basic cooking time, calculates the cooking number or decrease oil temperature temperature by the amount of the food, check the minimum integration value or falling temperature minimum while integrating a temperature sensor poured fall temperatures for cooking temperature, A calculation means for calculating a time required to return to the cooking temperature of the object to be processed by setting a delay time in comparison with several seconds after the reversal of the temperature;
And has, frying auxiliary device has. An oil tank, heating means for heating the oil in the oil tank, and the frying cooking auxiliary device according to claim 1;
Fry cooking equipment. The container that contains or holds the food to be cooked is automatically moved in the oil and cooked for the required time so that the oil temperature does not become uneven around the food to be cooked. It is a fry cooking method that cuts the oil of the cooked food and automatically performs the operation from cooking in this oil to draining outside the oil, multiple times,
In setting the time of the fry cooking device, the cooking temperature according to the type of food to be cooked, the basic cooking time according to the type of food to be cooked, and the oil temperature lowering temperature per unit number or unit amount of the food to be cooked And the number of units of the object to be cooked or the time required to return the oil temperature lowering temperature per unit amount to the cooking temperature is stored in a storage device, and depends on the basic cooking time and the number of cooked items or amount of the object calculating the oil temperature lowering temperature, while integrating a temperature sensor poured fall temperatures for cooking temperature and confirm the minimum integration value or falling temperature minimum value, sets the delay time compared inverted after a few seconds of the temperature that By calculating the time required to return to the cooking temperature of the object to be processed, and setting the frying cooking time,
Fry cooking method.

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