JP5158486B2 - Flyer - Google Patents

Description

  The present invention relates to a fryer, and more particularly to a continuous fryer.

  2. Description of the Related Art Conventionally, there is known a continuous fryer equipped with an oil tank having an inlet portion into which a food material is introduced and an outlet portion through which the food material conveyed and fried from the inlet portion is carried out as a fried product. Further, there is known a continuous fryer having a pipe line for taking out the oil in the oil tank and warming the extracted oil with a heat exchanger and supplying it to the inlet part in the oil tank (for example, Patent Document 1). reference). According to such a fryer, it is possible to prevent the temperature of the oil at the inlet portion from being lowered by introducing the food material into the inlet portion, and to manufacture a fried product with stable quality.

  In addition, a fryer is known in which the pipe is branched so that warm oil can be supplied not only to the inlet portion but also to an intermediate portion between the inlet portion and the outlet portion (for example, patents). Reference 2). Moreover, this fryer can mix the warmed oil and the oil before warming, and can supply it to an intermediate part. Thereby, the temperature distribution of the oil in the oil tank according to different frying products can be adjusted.

Japanese Patent Laid-Open No. 8-21068 JP 2005-296417 A

  The temperature distribution of the oil in the oil tank in the fryer described in Patent Document 2 is the highest at the inlet, and the temperature at the middle is the same as or lower than that at the inlet because of the structure that branches the pipe Become temperature. That is, it is impossible to obtain a temperature distribution in which the temperature of the intermediate portion is higher than the temperature of the inlet portion. Therefore, there is a limit to the types of fried products that can be manufactured.

  For example, it is not possible to produce fried products with a hard texture and a baked color, such as potato chips. Specifically, in order to produce a fried product with a firm texture, it is necessary to fry the food material with a relatively low temperature oil, so the inlet temperature needs to be relatively low. In this case, the temperature of the intermediate portion cannot be higher than the temperature of the inlet portion, and cannot be set to a temperature high enough to give a baked color to the potato chips. On the contrary, if the temperature of the oil at the inlet is relatively high, a potato chip with a baked color can be made. However, the texture of the potato chip becomes softer, and a potato chip with a hard texture is used. It cannot be manufactured.

  Then, an object of this invention is to provide the fryer which can expand the variation of the frying product which can be manufactured rather than the conventional fryer.

  In order to achieve the above object, a continuous fryer according to the present invention comprises an oil tank having an inlet part into which a food material is introduced and an outlet part from which the fried food material conveyed from the inlet part is carried out, and an oil tank. The oil in the oil tank is taken out, the first pipe for supplying the oil in the oil tank to the inlet supply point of the inlet part in the oil tank after the extracted oil is warmed by the first heat exchanger, A second conduit for warming the extracted oil by a second heat exchanger separate from the first heat exchanger and then supplying the oil to an intermediate supply point between the inlet and outlet in the oil tank; It is characterized by having.

  In the fryer configured as described above, the temperature of the oil supplied to the intermediate supply point by the second pipe line is not affected by the temperature of the oil supplied to the inlet supply point by the first pipe line. Therefore, the temperature of the oil supplied to the intermediate supply point can be made lower or higher than the temperature of the oil supplied to the inlet supply point. Accordingly, it becomes possible to set the temperature distribution of the oil in the oil tank, which is not possible with a conventional fryer where the temperature at the intermediate supply point is the same as or lower than the temperature at the inlet supply point. In this way, the variation of the fly product which can be manufactured can be expanded rather than the conventional fryer.

  In the continuous fryer according to the present invention, preferably, the first pipe line is connected to the oil tank so that the oil in the oil tank is taken out from the outlet take-out position of the outlet portion and supplied to the inlet supply place, and the second pipe The path is connected to the oil tank so that the oil in the oil tank is taken out from the intermediate take-out position on the inlet side of the intermediate supply place and supplied to the intermediate supply place.

  Further, in the continuous fryer according to the present invention, preferably, the first pipe line is connected to the oil tank so that the oil in the oil tank is taken out from the intermediate take-out position on the inlet side from the intermediate supply place and supplied to the inlet supply place. The second pipe line is connected to the oil tank so that the oil in the oil tank is taken out from the outlet take-out position of the outlet portion and supplied to the intermediate supply place.

  In the continuous fryer according to the present invention, the temperature of the oil supplied to the intermediate supply point by the second pipe is higher than the temperature of the oil supplied to the inlet supply by the first pipe.

  With the fryer configured in this way, it is possible to produce a fried food with a hard texture and a baked color.

  Embodiments of a continuous fryer according to the present invention will be described below with reference to the accompanying drawings. Although any food material can be used in the embodiment of the present invention, the food material will be described below as a potato chip material as an example. Flying means heating with oil.

  First, a first embodiment of a continuous fryer according to the present invention will be described. FIG. 1 is a front view schematically showing a first embodiment of a fryer according to the present invention.

  As shown in FIG. 1, the continuous fryer 1 which is embodiment of this invention is a vacuum type continuous fryer. The fryer 1 discharges the air and water vapor in the container 4, the elongate container 4 extending in the longitudinal direction from the upstream side to the downstream side so as to form the vacuum chamber 2, the oil tank 6 arranged in the container 4, and the container 4. And a discharge device 8 for the purpose. The oil tank 6 extends in the longitudinal direction from the upstream end of the container 4 toward the downstream side. The container 4 has an inlet 10 for introducing the potato chip material P1 upstream of the oil tank 6, and an outlet 12 for discharging the fried potato chip material, that is, the potato chip product P2 from the container 4. Have. An input conveyor 14 for supplying the potato chip material P1 to the input port 10 of the container 4 is arranged on the upstream side of the fryer 1, and discharged from the discharge part 12 of the container 4 on the downstream side of the fryer 1. A carry-out conveyor 16 for carrying the potato chip product P2 is arranged.

  The inlet 10 is tubular and extends in the vertical direction through the upper wall of the container 4 above the upstream end of the oil tank 6. The insertion port 10 includes a cylindrical housing 10a extending in the lateral direction and blades 10c arranged so as to extend radially from the axis 10b of the housing 10a. In the present embodiment, the insertion port 10 has a plurality of blades 10c (in FIG. 1, four blades are shown, but actually, 12 blades), and the blades 10c are the inner periphery of the housing 10a. It is possible to rotate around the axis 10b while contacting the. It is possible to maintain the vacuum in the container 4 by the blade | wing 10c contacting the inner periphery of the housing 10a. Further, by rotating the blade 10c, the potato chip material P1 put into the space between the blade 10c and the blade 10c can be moved into the container 4.

  The oil tank 6 includes an upstream inlet portion 6a into which the potato chip material P1 is charged, and a downstream outlet portion from which the potato chip material P1 conveyed from the inlet portion 6a and fried, that is, the potato chip product P2 is unloaded. 6b. The fryer 1 further includes a plurality of paddling conveyors 6c for conveying the potato chip material P1 in the oil tank 6 toward the downstream side in the state of floating on the surface of the oil 20, that is, in the traveling direction F, and the oil 20 There is a belt conveyor 6d for conveying the potato chip product P2 from the outlet 6b of the oil tank 6 to the discharge port 12 in order to convey the potato chip product P2 downstream.

  The discharge port 12 has the same configuration as the input port 10. That is, the discharge port 12 has a tubular shape, and extends in the vertical direction through the container 4 on the downstream side of the downstream end of the oil tank 6. The discharge port 12 has a cylindrical housing 12a extending in the lateral direction, and blades 12c arranged so as to extend radially from the axis 12b of the housing 12a. In the present embodiment, the discharge port 12 has a plurality of blades 12c (in FIG. 1, four blades are shown, but actually, 12 blades), and the blades 12c are the inner periphery of the housing 12a. It can be rotated around the axis 12b while being in contact therewith. It is possible to maintain the vacuum in the container 4 by the blade 12c contacting the inner periphery of the housing 12a. Further, by rotating the blade 12c, the potato chip product P2 put into the space between the blade 12c and the blade 12c can be moved to the outside of the container 4.

  The fryer 1 further takes out the oil 20 in the oil tank 6, warms the extracted oil 20, and then supplies it to the inlet supply point 22 of the inlet 6 a in the oil tank 6, and the oil tank The second pipe line for taking out the oil 20 in the oil tank 6 and warming the oil 20 to be supplied to the intermediate supply points 26a, 26b, 26c between the inlet part 6a and the outlet part 6b in the oil tank 6 40.

  Specifically, the first pipe line 30 is connected to the oil tank 6 so as to take out the oil 20 in the oil tank 6 from the outlet take-out location 28 of the outlet portion 6b and supply it to the inlet supply location 22. 28, a filter part 32 for removing oil debris contained in the oil 20 taken out from the oil 28, a pump 34 for sending the oil 20 taken out toward the inlet supply point 22, and the oil 20 delivered by the pump 34. And a first heat exchanger 36 for warming.

  The first heat exchanger 36 is configured to warm the oil 20 in the first pipe line 30 by passing steam from the steam inlet port 36a to the steam outlet port 36b. The steam inlet port 36a is provided with a flow rate adjusting valve 36c for adjusting the flow rate of the steam.

  Further, the first pipe line 30 includes temperature sensors TE1 and TE2 for measuring the temperature of the oil 20 on the upstream side and the downstream side with respect to the first heat exchanger 36, respectively, and a first near the inlet supply point 22. The flow meter FT1 for measuring the flow rate of the oil 20 in the pipe line 30 is provided.

  The flow rate adjustment valve 36c, the temperature sensors TE1 and TE2, and the flow meter FT1 are connected to the controller 48, and the controller controls the first downstream side of the first heat exchanger 36 based on the measured values of the temperature sensors TE1 and TE2. The flow rate adjustment valve 36c can be controlled so that the temperature of the oil 20 in the pipe line 30 approaches the target temperature.

  Further, the second pipe line 40 is configured to take out the oil 20 in the oil tank 6 from the intermediate take-off place 24 on the inlet side with respect to the intermediate supply places 26a, 26b, and 26c and supply the oil to the intermediate supply places 26a, 26b, and 26c. A filter unit 42 connected to the oil tank 6 for removing oil residue contained in the oil 20 taken out from the intermediate take-out point 24, and the taken-out oil 20 is sent to the intermediate supply points 26a, 26b, 26c. And a second heat exchanger 46 for warming the oil 20 delivered by the pump 44.

  The second heat exchanger 46 has a structure similar to that of the first heat exchanger 36, and by passing steam from the steam inlet port 46a of the second heat exchanger 46 to the steam outlet port 46b, It is comprised so that the oil in the 2nd pipe line 40 may be warmed. The steam inlet port 46a is provided with a flow rate adjusting valve 46c for adjusting the flow rate of the steam.

  In addition, it is preferable that a plurality of intermediate supply points 26a, 26b, and 26c are provided in the traveling direction F. In the present embodiment, the second pipeline 40 branches toward the three intermediate supply points 26a, 26b, and 26c. doing. Further, the second pipe line 40 includes temperature sensors TE3 and TE4 for measuring the temperature of the oil 20 on the upstream side and the downstream side with respect to the second heat exchanger 46, respectively, and intermediate supply points 26a, 26b, and 26c. It has flow meters FT2, FT3, and FT4 for measuring the flow rate of the oil 20 in the second pipe line 40 in the vicinity.

  The flow rate adjusting valve 46c, the temperature sensors TE3 and TE4, and the flow meters FT2, FT3, and FT4 are connected to the controller 48. The controller 48 determines the second heat exchanger 46 based on the measured values of the temperature sensors TE3 and TE4. The flow rate adjustment valve 46c can be controlled so that the temperature of the oil 20 in the second pipe line 40 on the downstream side approaches the target temperature.

  In the oil tank 6, four temperature sensors TE5, TE6, TE7, and TE8 are provided. Specifically, the temperature sensor TE5 is disposed on the downstream side of the inlet supply point 22, the temperature sensor TE6 is disposed on the upstream side of the intermediate take-out point 24, and the temperature sensor TE7 is disposed on the most upstream intermediate supply point 26a. The temperature sensor TE8 is disposed on the downstream side, and is disposed on the downstream side of the most downstream intermediate supply point 26c.

  Next, operation | movement of the fryer 1 which is the 1st Embodiment of this invention is demonstrated. As an example, a case where a potato chip having a hard texture and colored in baking will be described.

  The potato chip material P <b> 1 is charged into the charging port 10 by the charging conveyor 14. The potato chip material P1 enters the space between the blade 10c and the blade 10c, and when the blade 10c rotates, moves to the inside of the container 4 and falls to the inlet of the oil tank 6. Since any of the blades 10c is in contact with the inner peripheral surface of the housing 10a, the vacuum in the container 4 is maintained.

  The introduced potato chip material P1 is fried by the oil 20 in the oil tank 6 while being conveyed in the traveling direction F by the paddling conveyor 6c and the belt conveyor 6d, and the potato chip P2 as a fried product is removed from the oil tank 6 by the belt conveyor 6e. It is conveyed to the discharge port 12.

  The potato chip P2 enters the space between the blades 12c and 12c of the discharge port 12, and when the blade 12c rotates, it moves to the outside of the container 4, falls onto the carry-out conveyor 16, and is carried out. . Since any of the blades 12c is in contact with the inner peripheral surface of the housing 12a, the vacuum in the container 4 is maintained.

  Further, the oil 20 in the oil tank 6 is taken out from the outlet take-out location 28 into the first pipe line 30 by the pump 34, the taken-out oil is heated by the first heat exchanger 36, and the heated oil 20 is taken up in the oil tank. Return to the inlet supply point 22 in 6. Further, the oil 20 in the oil tank 6 is taken out into the second pipe line 40 by the pump 44 from the intermediate take-out place 24 located upstream of the intermediate supply places 26a, 26b, 26c, and the taken-out oil 20 is taken into the second heat. The oil is heated by the exchanger 46, and the heated oil 20 is returned to the intermediate supply points 26a, 26b, and 26c in the oil tank 6.

  In order to produce a potato chip having a firm texture, the oil 20 taken from the outlet take-out point 28 of the first conduit 30 passes through the filter part 32 and is sent by the pump 34 toward the inlet supply point 22. Is done. The oil 20 delivered by the pump 34 is warmed by the first heat exchanger 30. The value which measured the temperature of the oil 20 after passing the 1st heat exchanger 30 with temperature sensor TE2 is 120-125 degreeC, for example. Moreover, the value which measured the temperature of the oil 20 in the downstream of the inlet supply location 22 in the oil tank 6 with the temperature sensor TE5 is 105-110 degreeC, for example. The temperature of the oil 20 in the oil tank 6 decreases as the fly progresses, that is, in the traveling direction F. Thereby, the value which measured the temperature of the oil in the intermediate extraction location 24 with the temperature sensor TE6 will be 80-85 degreeC, for example.

  Further, in order to color the potato chips, the oil 20 taken out from the intermediate take-out point 24 of the second conduit 40 passes through the filter part 42 and is supplied to the intermediate supply points 26a, 26b, 26c by the pump 44. Sent out. The oil 20 delivered by the pump 44 is warmed by the second heat exchanger 40. A value obtained by measuring the temperature of the oil 20 after passing through the second heat exchanger 40 by the temperature sensor TE4 is, for example, 140 to 145 ° C. Moreover, the value which measured the temperature of the oil 20 in the downstream of the intermediate | middle supply location 26a of the most upstream in the oil tank 6 with the temperature sensor TE7 is 90-95 degreeC, for example. Moreover, the value which measured the temperature of the oil 20 by the temperature sensor TE8 in the last stage part of the fly, ie, the downstream of the most downstream intermediate supply location 26c, is 118-123 degreeC, for example. In this way, the temperature of the oil 20 at the end of the fly can be made higher than the temperature of the oil 20 at the initial stage of the fly.

  The potato chip material P1 charged into the inlet portion 6a is conveyed in the traveling direction F toward the intermediate supply points 26a, 26b, and 26c while being fried at a relatively low temperature of 75 to 115 ° C., and has a firm texture. Become a potato chip product. Thereafter, the potato chip material P1 is fried at a relatively high temperature of 115 to 135 ° C., so that a golden baked color can be given. Since a plurality of intermediate supply points 26a, 26b, and 26c are provided, a relatively high temperature range is secured, and a baked color can be reliably applied. Thus, the potato chips P <b> 2 having a hard texture and colored in color are carried out by the carry-out conveyor 10.

  Next, a second embodiment of the continuous fryer according to the present invention will be described. FIG. 2 is a front view schematically showing a second embodiment of a fryer according to the present invention.

  The flyer 50 according to the second embodiment has the same structure as the flyer 1 according to the first embodiment, except that the connection method of the first conduit 30 and the second conduit 40 is different. Yes. Accordingly, the same components are denoted by the same reference numerals, and the description thereof is omitted.

  The fryer 50 takes out the oil 20 in the oil tank 6, warms the extracted oil 20, and then supplies it to the inlet supply location 22 of the inlet portion 6 a in the oil tank 6. The second pipe 70 for supplying the oil 20 to the intermediate supply points 26a, 26b, 26c between the inlet 6a and the outlet 6b in the oil tank 6 after the extracted oil 20 is warmed. Have.

  Specifically, the first pipe line 60 takes the oil 20 in the oil tank 6 from the intermediate take-out place 24 upstream of the intermediate supply places 26a, 26b, 26c and supplies it to the inlet supply place 22. A filter unit 32 for removing oil residue and the like contained in the oil 20 taken out from the intermediate take-out point 24, and a pump 34 for sending out the taken-out oil 20 toward the inlet supply point 22. , And a first heat exchanger 36 for warming the oil 20 delivered by the pump 34.

  The second conduit 70 is connected to the oil tank 6 so that the oil 20 in the oil tank 6 is taken out from the outlet take-out place 28 of the outlet portion 6b and supplied to the intermediate supply places 26a, 26b, 26c. A filter part 42 for removing oil debris contained in the oil 20 taken out from the take-out location 28, a pump 44 for sending the taken-out oil 20 toward the intermediate supply locations 26a, 26b, 26c, and a pump 44 And a second heat exchanger 46 for warming the oil 20 delivered by.

  The operation of the flyer 50 according to the second embodiment of the present invention is the same as the operation of the flyer 1 according to the first embodiment.

  In the second embodiment, in the first pipeline 60, the temperature of the oil 20 at the intermediate take-out location 24 is always lower than the temperature of the oil 20 at the inlet supply location 22, and the outlet in the second pipeline 70. Since the temperature of the oil 20 at the take-out location 28 is always lower than the temperature of the oil at the intermediate supply locations 26a, 26b, 26c, the first heat exchanger 36 and the second heat exchanger 46 can be used effectively. it can.

  Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and various modifications are possible within the scope of the invention described in the claims. Needless to say, these are also included within the scope of the present invention.

  Although the said flyer demonstrated the vacuum fryer, the fryer used by a normal pressure may be sufficient.

1 is a schematic view showing a first embodiment of a fryer according to the present invention. It is the schematic which shows 2nd Embodiment of the fryer by this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1,50 Flyer 6 Oil tank 6a Inlet part 6b Outlet part 22 Inlet supply place 24 Intermediate take-out places 26a, 26b, 26c Intermediate supply place 28 Outlet take-out place 30 First conduit 36 First heat exchanger 40 Second pipe Path 46 second heat exchanger 60 first pipe 70 second pipe P1 potato chip material

Claims (1)

A continuous flyer extending in the lateral direction ,
An oil tank having an inlet portion into which a food material is introduced and an outlet portion from which the fried food material conveyed from the inlet portion is carried out;
A first conduit for taking out the oil in the oil tank and warming the extracted oil by a first heat exchanger and then supplying it to the inlet supply point of the inlet part in the oil tank;
The oil in the oil tank is taken out, and the extracted oil is warmed by a second heat exchanger different from the first heat exchanger, and then at an intermediate supply point between the inlet and outlet in the oil tank. have a, a second conduit for supplying,
The first pipe line is connected to the oil tank so as to take out the oil in the oil tank from the outlet extraction place of the outlet portion and supply the oil to the inlet supply place,
The second pipe line is connected to the oil tank so as to take out the oil in the oil tank from an intermediate take-out position on the inlet side of the intermediate supply place and supply the oil to the intermediate supply place.
The continuous fryer characterized in that the temperature of oil supplied to the intermediate supply point by the second pipe is higher than the temperature of oil supplied to the inlet supply by the first pipe. .

Images