JP5207762B2 - Cooking equipment - Google Patents

Description

  The present invention relates to a cooking apparatus that is installed in a kitchen such as a restaurant and cooks foodstuffs, and more particularly to a cooking apparatus that includes a fryer that processes foodstuffs by frying foodstuffs (foodstuffs) with oil.

  Conventionally, fryer that generally processes food by frying food with oil has heated the oil tank from the outside using gas or electric heater as a heat source, but the temperature of the oil is uneven and partially high, so the ingredients are uniform It could not be processed, and the deterioration due to thermal oxidation of the oil had an early problem.

  Therefore, in recent years, in order to solve such problems, electromagnetic induction fryer using electromagnetic induction heating has been proposed (Patent Document 1 and Patent Document 2). As a heating means of the electromagnetic induction fryer, for example, an induction coil is wound around an iron core, and the coil winding body is inserted into a cylindrical tube (cylindrical iron) in an oil tank.

  That is, by applying a voltage to the induction coil, the induction coil generates an alternating magnetic flux, and the cylindrical tube disposed concentrically with the induction coil forms an electromagnetic induction ring. For this reason, a short circuit current in the circumferential direction is induced in the wall thickness of the cylindrical iron, the cylindrical iron becomes a heating element, self-heats, and the oil in the oil tank is heated.

In this case, for example, the temperature of the oil is detected by a temperature sensor, and this temperature is compared with the set temperature that is the optimum temperature for the food to be used, and the voltage applied to the induction coil is controlled to control the optimum temperature. It is preferable to make it approach.
Japanese Utility Model Publication No.59-22635 JP-A-9-168484

  However, even if the temperature of the part where the temperature sensor is arranged is controlled to be close to the optimum temperature and the temperature of the part where the temperature sensor is arranged becomes the set temperature, it is uncertain whether the other part is at the set temperature. That is, in the heating start state, the oil temperature may be higher or lower than the set temperature at a site away from the temperature sensor due to convection in the oil tank.

  For this reason, even if it is confirmed that the temperature detected by the temperature sensor is the set temperature, and the food is put into this oil tank in this state, the optimum temperature depends on the position of the food immersed in the oil tank. You may not be able to cook (fry) in

  Usually, in a store that provides fried food, it is fried after listening to the customer's order. For this reason, since it is necessary to fry immediately after hearing an order, it is necessary to maintain the oil of an oil tank always heated to high temperature. Thus, if the state heated to high temperature is maintained for a long time, deterioration of oil will progress. In other words, the quality of oil is increased by increasing the amount of frying waste such as waste products formed by combining fatty acids generated by the decomposition of oil with materials dissolved from the deep-fried seeds (eg, salt and fish / meat blood components). to degrade. As a result, the quality of the deep-fried food is lowered, and the fried state is also varied. In addition, when waste products (fried food) increase in the oil, the way heat is transmitted increases, and the penetration of oil into the deep-fried food increases. For this reason, it becomes a so-called “sticky” finish and cannot be eaten deliciously. If the oil further deteriorates, the oil itself may foam or smoke may come out from the oil surface.

  In addition, when frying food, it is necessary to ventilate so that no odor remains in the cooking room (kitchen) or in a store (store) continuous to the kitchen, so a ventilation means is provided above the fryer. However, the ventilation means is composed of a ventilation hood or the like attached to the ceiling. For this reason, the space between the oil tank and the ventilation hood is relatively large, and it is not possible to efficiently ventilate, and odors tend to remain in the store. For this reason, the smell has soaked into the walls and ceilings of the store, which has been one of the causes of the customer's distantness.

  In view of the above problems, the present invention provides a cooking apparatus that can make the entire oil in the oil tank substantially uniform temperature, can cook stable foods, and is excellent in ventilation efficiency.

  The cooking apparatus of the present invention is a cooking apparatus provided with a fryer having an oil tank and heating means by electromagnetic induction for heating the oil in the oil tank, and a temperature detection means for detecting the temperature of the oil in the oil tank; Control means for controlling the heating temperature of the oil by the heating means based on the temperature of the oil detected by the temperature detecting means, and the temperature detecting means is in a state where the immersion part is immersed in the oil in the oil tank And a temperature detector attached to the immersion part of the stirring rod.

  According to the cooking apparatus of the present invention, the temperature of the oil in the oil tank can be controlled (adjusted) by the control means based on the temperature of the oil in the oil tank detected by the temperature detection means. Moreover, since the detection means includes a stirring rod, the oil in the oil tank can be stirred with this stirring rod, and thereby the temperature of the oil in the oil tank can be made uniform. That is, according to the cooking apparatus of this invention, the oil temperature of the uniform oil tank can be detected, and the temperature of oil can be made close to preset temperature based on this detected temperature.

  The temperature detecting means has an upper detector that detects the temperature of the upper part of the oil tank, a middle detector that detects the temperature of the middle part of the oil tank, and a lower detector that detects the temperature of the lower part of the oil tank. preferable. In the case of having the upper detector, the middle detector, and the lower detector, the temperatures of the upper, middle, and lower portions of the oil tank can be detected, and the temperature distribution state of the oil temperature of the entire oil tank can be grasped.

  The stirring rod has a support rod portion extending in the horizontal direction at the upper part of the oil tank, and the immersion portion branched from the support rod portion and capable of being immersed in oil, and the support rod portion has a base portion thereof. It is preferable that the oil can be stirred by the immersion part immersed in the oil while swinging in the center in a horizontal plane and suspended from the support rod part. The stirring with the stirring rod may be performed manually or automatically.

  In addition, the stirrer can enable displacement between a stirrable state where the dipping part is immersed in oil and a retracted state where the stir bar is retracted from the oil tank. If the immersion part is in a stirrable state, the oil in the oil tank can be stirred by this immersion part, and if the immersion part is in the retracted state, food can be easily put in and out.

  A panel for operation can be provided in the apparatus casing, and in this case, it is preferable that the panel for operation has a temperature distribution display portion indicating a temperature distribution state of oil in the oil tank. Moreover, it is preferable to have the set temperature display part which displays the preset temperature of oil, and the oil temperature display part which displays the temperature of the present oil.

  It is preferable to provide oil heat retaining means on the lower surface side of the bottom wall of the oil tank. By providing the oil heat retaining means, even if the heating of the oil by the heating means is interrupted, the temperature of the oil in the oil tank does not decrease so much. For this reason, it is possible to shorten the time (warming up time) required for reheating to reach an appropriate temperature. Therefore, it is not necessary to perform continuous heating for a long time by the heating means, and the progress of the deterioration of the oil can be delayed. In addition, the oil heat retaining means can be configured with a hollow chamber disposed on the lower surface side of the bottom wall of the oil tank and a liquid heat retaining material filled in the hollow chamber.

  The basket in a state in which a basket immersed in an oil tank and provided with a plurality of holes for oil drilling in its bottom wall and a fried dregs collecting means stored in the basket, the fried dregs collecting means being accommodated It is preferable to allow the oil to be taken into and out of the oil tank. After cooking the basket by immersing the basket in the oil tank and frying the ingredients, if the basket is taken out of the oil tank, the fried dregs (produced as a by-product when fried) are collected in the fried dregs collecting means. Can be raised. If fried residue is present in the oil, it will cause deterioration of the oil as described above. Further, since the hole for oil draining is provided on the bottom wall of the basket, the oil in the basket comes out from the hole for oil draining.

  The deep-fried dregs recovery means can comprise a pair of nets and a fried dregs recovery filter sandwiched between the nets. Since the fried residue collecting filter is sandwiched between the pair of nets, the filter is stably arranged along the bottom wall while maintaining a flat shape. Further, as the fried residue collecting means, a recovery filter and a fried residue diffusion preventing sheet-like body disposed on the upper surface side of the oil residue collecting filter may be provided.

  A ventilation hood having a ventilation fan arranged above the oil tank is provided, and the ventilation hood and the oil tank are preferably integrated into a unit. The ventilation hood can be ventilated, and since the ventilation hood and the oil tank are integrated into a single unit, they can be disposed relatively close to the oil tank. In addition, the unit can be made compact by unitization.

  Oil deterioration preventing means for generating an electromagnetic field for preventing oil deterioration may be provided.

  According to the cooking apparatus of the present invention, it is possible to detect the uniform oil temperature of the oil tank, and to bring the oil temperature close to the set temperature based on the detected temperature. Thereby, various foodstuffs can be cooked at the optimum temperature, and high quality processing can be performed on the foodstuffs. That is, the deep-fried food can be deeply fried by low-temperature heating. In addition, the temperature of the oil can be prevented from being increased, the oxidation and deterioration of the oil can be suppressed, and the oil consumption and waste oil processing costs can be reduced. Furthermore, since no thermal power is used, the cooking room (kitchen) can be kept clean and there is less concern about fire.

  In the case where the upper detector, the middle detector, and the lower detector are provided, the temperatures of the upper, middle, and lower portions of the oil tank can be detected, and the temperature distribution state of the oil temperature of the entire oil tank can be grasped. For this reason, the oil temperature of the entire oil tank can be made uniform with high accuracy, and high-quality processing can be further achieved.

  If the stirring rod enables the oil to be stirred by the immersion portion immersed in the oil while being suspended from the support rod portion, the oil in the oil tank can be stably and reliably stirred. As a result, it is possible to improve the accuracy of temperature uniformity of the oil in the oil tank. In the case where the agitation is performed manually, the worker (cooker) can agitate the oil at any time and does not hinder the cooking operation. Moreover, if stirring is performed automatically, the work of the worker (cooker) can be reduced and the work efficiency can be improved.

  Moreover, if the immersion part can be in the retracted state, the food can be easily taken in and out, and the workability can be improved.

  An operation panel can be provided on the apparatus casing, and thereby, the operability of the operator can be improved. In particular, if the operation panel has a temperature distribution display that shows the temperature distribution state of the oil in the oil tank, the temperature distribution can be grasped visually, and the ingredients in the oil tank can be added before the oil in the oil tank reaches the proper temperature. It is possible to prevent the injection. As a result, the food can be cooked (fried) with high quality without requiring skill. In addition, if you have a set temperature display that displays the oil set temperature and an oil temperature display that displays the current oil temperature, you can visually grasp the difference between the set oil temperature and the current oil temperature. Therefore, the time until the charging time can be predicted, and workability can be improved.

  By providing the oil heat retaining means, it is possible to shorten the time (warming up time) until the temperature of the oil in the oil tank is heated to an appropriate temperature even if the heating of the oil by the heating means is interrupted. For this reason, it is not necessary to perform heating continuously for a long time by the heating means, the progress of the deterioration of the oil can be delayed, and the deep-fried fried food can be provided to the customer. In addition, by shortening the warm-up time, it is possible to reduce power consumption and achieve cost reduction. In addition, it is possible to maintain the temperature at which the oil hardly deteriorates due to the heat retaining effect by the oil heat retaining means.

  As oil heat retaining means, it can be configured with a hollow chamber arranged on the lower surface side of the bottom wall of the oil tank and a liquid heat insulating material filled in the hollow chamber, and the structure can be simplified and the cost can be reduced. Can do. In addition, since a liquid heat insulating material is used, the heat insulating effect is excellent.

  In the case of a basket having a fried dregs collecting means, if the basket is taken out from the oil tank, the basket can be pulled up with the fried dregs being collected by the fried dregs collecting means. For this reason, it is possible to facilitate the removal operation (recovery operation) of the deep-fried waste, to frequently perform the recovery operation of the deep-fried waste, and to prevent oil deterioration caused by the deep-fried waste. On the other hand, in the past, the fried residue was removed from the lower part of the oil tank about once in the night when the store closed. For this reason, the workability of the frying residue removal work is poor and the deterioration of the oil due to the frying residue has progressed. Also, since the oil in the basket comes out of the hole for oil drilling, it does not become heavy when the basket is lifted, and it is difficult for oil to leak to the outside, contaminating the cooking chamber (kitchen), and reducing the oil in the oil tank Can be prevented.

  In the case where the fried residue collecting filter is sandwiched between a pair of nets, the filter is stably disposed along the bottom wall while maintaining a flat shape. Further, since the fried dregs recovery filter can be easily replaced, the so-called disposable of this filter can be made, and the fried dregs collection accuracy by the fried dregs collection means can be maintained.

  If the frying residue recovery filter is equipped with a sheet material for preventing the diffusion of frying residue, the frying residue collected by the frying residue recovery filter is allowed to escape (diffuse) from the filter when it is pulled up from the oil tank. It is possible to prevent oil deterioration due to frying residue. On the other hand, if there is no sheet material for preventing frying residue diffusion, the frying residue may escape from the filter when it is pulled up from the oil tank, and if this is done, the function of the frying residue collection means will be impaired. It is useless to arrange the frying waste collecting means.

  In the case where the ventilation hood and the oil tank are integrated into a single unit, it can be ventilated by the ventilation hood, and it can be placed relatively close to the upper part of the oil tank. Can be discharged to the outside stably. For this reason, the cooking room (kitchen) has little oil smoke and odor, can be maintained in a comfortable space, and the worker can work comfortably. In addition, the odor is unlikely to remain in the kitchen or in a store (store) continuous to the kitchen. For this reason, it is possible to effectively avoid the customer's feet being far away without smell infiltrating the ceiling or wall of the store.

  Further, the entire apparatus can be made compact by unitization, and the installation space for this apparatus can be reduced, so that the operator can take up a large work space or another cooking apparatus can be arranged in the kitchen. In addition, there is an advantage that it is excellent in design, and even if this device is arranged in an existing kitchen, it is possible to avoid breaking the atmosphere of the kitchen.

By providing an oil deterioration prevention means that generates an electromagnetic field for preventing oil deterioration, a plasma state is created in the oil tank 2, and oxidation and peroxidation of oil are decomposed and reduced to prevent oil deterioration. it can.

  Hereinafter, embodiments of the present invention will be described with reference to FIGS.

  FIG. 1 shows a simplified perspective view of a cooking apparatus according to the present invention. This cooking apparatus includes an apparatus casing 1, an oil tank 2 disposed above the apparatus casing 1, and ventilation disposed above the oil tank 2. A hood 3 and the like are provided, and these are integrated into a unit. That is, this apparatus includes a pliers having an oil tank 2 and heating means 15 (see FIG. 2 and the like) for heating the oil in the oil tank 2.

  As shown in FIGS. 2 to 4, the oil tank 2 is attached to the upper opening of the apparatus casing 1, and includes a peripheral wall 5 made of a square tube and a bottom wall 6 that closes the lower opening of the peripheral wall 5. An oil discharge path 7 is connected to the bottom wall 6 through a plug member (not shown). The bottom wall 6 has a cone shape that protrudes downward, and the oil discharge passage 7 is connected (connected) to the lowermost part.

  An oil heat retaining means 8 is provided at the lower part of the oil tank 2. The oil heat retaining means 8 includes a hollow chamber 10 disposed on the lower surface side of the bottom wall 6 of the oil tank 2 and a liquid heat insulating material 11 filled in the hollow chamber 10. That is, the hollow chamber 10 is disposed along the peripheral wall 5 and the bottom wall 6 of the oil tank 2, and the liquid discharge path 12 is connected to the bottom of the bottom wall. In addition, a plug member (not shown) is attached to the liquid discharge path 12.

  As the liquid heat insulating material 11, oil, water or the like having a low thermal conductivity can be used. In addition, a heat insulating material inlet is provided in the upper portion of the hollow chamber 10, and the heat insulating material inlet is closed by an internal cap 13 (see FIG. 3).

  A heating means 15 is disposed in the oil tank 2. As the heating means 15, for example, an induction coil is wound around an iron core, and the coil winding body is inserted into a cylindrical tube (cylindrical iron) 16 in an oil tank. The cylindrical tube 16 of the heating means 15 is disposed at the bottom of the oil tank 2.

  By applying a voltage to the induction coil, the induction coil generates an alternating magnetic flux, and the cylindrical tube disposed concentrically with the induction coil forms an electromagnetic induction ring. For this reason, a short circuit current in the circumferential direction is induced in the wall thickness of the cylindrical iron, the cylindrical iron becomes a heating element, self-heats, and the oil in the oil tank is heated. The application of voltage to the induction coil of the heating means 15 is controlled by the control means 19 described later.

  The temperature of the oil in the oil tank 2 can be detected by the temperature detection means 20. As shown in FIGS. 5 to 7, the temperature detection means 20 in this case includes a stirring bar 21 and a temperature detector 26 attached to the stirring bar 21. The stirring rod 21 has a support rod portion 23 that extends in the horizontal direction in the upper part of the oil tank 1, and a pair of immersion portions 24 and 24 that are branched from the support rod portion 23 and can be immersed in oil. The rod portion 23 swings in the horizontal plane around the base portion. That is, a support rod portion 25 extending in the vertical direction is connected to the base portion of the support rod portion 23, and this support rod portion 24 is inserted and supported by a corner portion on the upper surface of the apparatus casing 1.

  The support rod 25 can be rotated about its axis. That is, a rising wall 1a having an oil smoke suction port 18 is provided at the rear of the upper surface of the device casing 1, and a parallel state in which the support bar portion 23 is disposed in parallel along the rising wall 1a, and a parallel state. As shown by an arrow A in FIGS. 6 and 8, the support rod 23 is displaced to an orthogonal state in which the horizontal plane is oscillated about 90 °, and is freely oscillated between the parallel state and the orthogonal state. To do. That is, the support bar portion 23 arbitrarily swings in the directions of arrows A and B in the horizontal plane.

  Further, the support rod portion 23 rotates (rotates) around its axis, thereby, as shown in FIG. 7, a horizontal state in which the immersion portions 24, 24 are disposed along the horizontal direction, and the immersion portion 24 and 24 are displaced to a vertical state arranged along the vertical direction. That is, the immersion parts 24, 24 swing in the vertical plane as indicated by arrows C and D.

  An upper detector 26 (26a), a middle detector 26 (26b), and a lower detector 26 (26c) are disposed in each immersion part 24, 24. Each detector 26 is constituted by a temperature thermistor or the like, for example. As shown in FIG. 9, in the state where each immersion part 24, 24 is arranged along the vertical direction and immersed in the oil in the oil tank 2, the upper detector 26 a detects the temperature of the oil in the upper part of the oil tank 2. Then, the middle detector 26b can detect the temperature of the oil in the middle of the oil tank 2, and the lower detector 26c can detect the temperature of the oil in the lower part of the oil tank 2.

  Moreover, as shown in FIG. 9 and the like, the support bar portion 23 is swung as indicated by arrows A and B in FIG. The oil in the oil tank 2 can be agitated by swinging the part 24 as indicated by arrows C and D of the arrow 7. In this case, stirring with the stirring rod 21 is performed manually.

  By the way, the oil in the oil tank 2 is heated in the lower part by the heating means 15. However, temperature differences occur between the upper part, the middle part, and the lower part due to convection. For this reason, if the oil in the oil tank 2 is stirred by the stirring rod 21, the temperature difference between the upper part, the middle part, and the lower part can be eliminated, and the temperature of the oil in the oil tank 2 can be made uniform.

  A basket 30 is immersed in the oil tank 2. As shown in FIG. 10, the basket 30 includes a basket main body 31 and a pair of handle portions 32, 32 attached to the main body 31, and a frying waste collecting means 33 is accommodated therein. The basket body 31 includes a rectangular tubular peripheral wall 34 and a bottom wall 35 that closes a lower opening of the peripheral wall 34. A plurality of oil drilling holes 36 are provided in the bottom wall 35. The oil drilling hole 36 has an oval shape in the illustrated example, but is not limited to such an oval shape, and has various shapes such as a circular shape, a triangular shape, a rectangular shape, a pentagonal shape or more. Can be adopted. Also, the number is arbitrary. In short, when the basket 30 is lifted from a state where it is immersed in the oil tank 2, the oil only has to escape from the hole 36 for oil draining through the frying waste collecting means 33.

  The peripheral wall 34 of the basket body 31 has an outer shape that is slightly smaller than the outer diameter of the peripheral wall 5 of the oil tank 2, and the height dimension thereof is set to be substantially the same as the height dimension of the peripheral wall 5 of the oil tank 2. For this reason, the basket 30 can be accommodated in the oil tank 2 as shown in FIGS. The handle portion 32 includes a vertical portion 32a extending upward from the upper opening of the basket body 31, and a horizontal portion 32b extending outward in the horizontal direction from the upper end edge of the vertical portion 32a. The handle portion 32 is attached to each of the long side portions 34 a and 34 b of the peripheral wall 34 of the basket body 31. A corner portion 34c of the peripheral wall 34 of the basket body 31 is formed in a round shape.

  For this reason, when the basket 30 is accommodated in the oil tank 2, the handle part 32 protrudes upward from the oil tank 2, and the operator (cooker) can grasp the handle part 32. By grasping the handle portion 32, the basket 30 can be lifted from the oil tank 2.

  The fried dregs collection means 33 includes a pair of nets 37 and 38 and a fried dregs recovery filter 39 sandwiched between the nets 37 and 38. The nets 37 and 38 are composed of rectangular peripheral frames 37a and 38a and nets 37b and 38b arranged in the peripheral frames 37a and 38a. The outer shape of the nets 37 and 38 is the maximum dimension that can be taken in and out of the basket body 31 of the basket 30. The frying residue collecting filter 39 can be a commercially available oil strainer whose outer shape is approximately the same as that of the nets 37 and 38.

  For this reason, if the basket 30 containing the fried dregs collecting means 33 is immersed in the oil tank 2, the fried dregs collecting filter 39 is sandwiched between the pair of nets 37, 38, so that the basket 30 The sheet is held in a state where it sinks to the bottom. When the basket 30 is pulled up from this state, a portion of the fried residue, food, etc. is received in a state of adhering to the fried dregs recovery filter 39, and the oil in the basket 30 is added to the fried dregs recovery filter 39. Through the oil drain hole 36 of the basket body 30 and remains in the oil tank 2.

  FIG. 11 shows a block diagram of the control unit of this cooking apparatus, the temperature of the oil detected by the temperature detection means 20 is input to the control means 19, and the preset temperature set in advance by the control means 19, Compared with the detected temperature, if there is a temperature difference, the heating means 15 is controlled so as to reach the set temperature. As a result, the temperature of the oil approaches the set temperature. The control means 19 can be constituted by, for example, a microcomputer accommodated in this apparatus.

  By the way, the apparatus casing 1 is provided with a storage 41 that can store various parts (work gloves, dishes, foods, and the like) in the lower part of the oil tank 2, and a door 40 on the front surface. In addition, a receiving frame body 42 a on which an oil cutting plate 42 is disposed is provided on one side of the oil tank 2 (on the side opposite to the support rod portion 25 of the stirring rod 21). In addition, this oil cutting plate 42 is arrange | positioned so that the oil tank 2 side may incline downward. Further, a storage 43 (a door 44 is provided on the front surface) separate from the storage 41 is disposed at the lower portion of the receiving frame 4a.

  Further, an operation panel 45 as shown in FIG. The panel 45 in this case displays a power button 46, a temperature distribution display unit 47 that displays the temperature distribution of the oil in the oil tank 2, an oil temperature display unit 48 that displays the current temperature of the oil, and a set temperature of the oil. A set temperature display section 49 for changing, a change button 50 for changing the set temperature, designation buttons 51a, 51b, 51c, 51d, 51e for designating the optimum temperature according to the food to be cooked, and designation switches 51a, 51b, 51c, A switching button 52 for switching to a selection mode of 51d and 51e and a reset button 53 are provided. The oil temperature display section 48 includes a temperature display section 48a that displays the current oil temperature, and a time display section 48b that displays the time until the set temperature.

  By the way, as shown in FIG. 14, the bulging part 55 is formed in the outer peripheral part of each button of the panel 45, and button operation is made easy. The panel 45 is a membrane specification so that it can be easily wiped even if it becomes dirty. In the cooking apparatus shown in FIG. 1, a bulging portion 63 is formed in the upper front portion of the apparatus casing 1, and the panel 45 is disposed on the upper end inclined surface 63 a of the bulging portion 63.

  The ventilation hood 3 includes a hood casing 55 connected to the rising wall 1 a of the apparatus casing 1 and a ventilation fan (not shown) arranged in the hood casing 55. The hood casing 55 has a lower opening 55 a that opens at an upper position of the oil tank 2, and oil smoke is sucked into the hood casing 55 from the lower opening 55 a by driving the ventilation fan. Further, since the oil smoke suction port 18 is opened in the rising wall 1a as described above, the oil smoke suction port 18 is sucked into the hood casing 55. The hood casing 55 is connected to an exhaust duct arranged on the ceiling of the cooking chamber (kitchen), and the oil smoke sucked into the hood casing 55 is discharged to the outside through the exhaust duct.

  Legs 57 are provided on the bottom surface 56 of the apparatus casing 1. Thus, a gap is provided between the installation surface 58 and the bottom surface 56 of the apparatus casing 1. By providing this gap, the installation surface 58 can be easily cleaned. In addition, it is preferable to comprise the leg part 57 with the adjuster which can adjust height. If an adjuster capable of adjusting the height is used, the apparatus casing 1 is not tilted or rattled even when the installation surface 53 is uneven or the installation surface 58 is inclined. Can be installed. Further, the height of the device casing 1 and thus the oil tank 2 can be adjusted.

  Next, the usage method of this cooking apparatus is demonstrated. First, in a state where the basket 30 containing the fried residue collecting means 33 is immersed in the oil tank 2, the power button 46 is pressed to turn on the device. And set temperature is set. That is, by pressing the switching button 52, the designation buttons 51a, 51b, 51c, 51d, 51e can be designated, and the designation button for the temperature to be set is pushed. Thereby, the set temperature is displayed on the set temperature display section. At this time, when the set temperature is changed, the set temperature is adjusted by operating the change button 50. After the change, the set temperature is determined by pressing the switching button 52 again, and the set temperature is displayed on the set temperature display unit 49.

  Further, the temperature of the oil is detected by the temperature detecting means 20, and the temperature distribution state is displayed on the temperature distribution display unit 47. In this case, three lighting parts (LEDs) 60a, 60b, 60c, 61a, 61b, 61c, 62a, 62b, and 62c are provided in the upper part, the middle part, and the lower part, respectively, and the temperatures of these corresponding parts of the oil tank 2 are provided. When the temperature reaches the set temperature, each lighting section lights up independently.

  That is, in the state of FIG. 13A, that is, in the state where the lighting parts 60a, 60b, 60c, 61b are lit and the lighting parts 61a, 61c, 62a, 62b, 62c are not lit, the lighting parts 60a, 60b, Although the temperature of the oil of the site | part corresponding to 60c, 61b has reached preset temperature, it has shown that the temperature of the oil of the site | part corresponding to lighting part 61a, 61c, 62a, 62b, 62c has not reached preset temperature. . In addition, the state of Fig.13 (a) is an example, Comprising: It does not necessarily become this state.

  At this time, the oil in the oil tank 2 can be made uniform by stirring the oil in the oil tank 2 with the stirring rod 21. And if all the lighting parts 60a ... light, the oil of the oil tank 2 has reached the set temperature. In this state, the ingredients can be cooked (fried) by putting the ingredients into the oil tank 2. 2 is submerged in the oil tank 2, and if the ingredients are put into the frying basket 70, after cooking, if the frying basket 70 is pulled up from the oil tank 2, the cooked ingredients are added to the oil tank. Can be raised from 2. Moreover, the foodstuff pulled up from the oil tank 2 is once mounted on the oil cutting plate 42, and after oil is sufficiently dropped from the foodstuff, it is placed on a dish or the like.

  After cooking, heating of the oil by the heating means 15 is stopped and the basket 30 is pulled up from the oil tank 2. As a result, the fried dregs and the food material can be collected by the fried dregs collecting means 33 of the basket 30, and the oil in the oil tank 2 can be cleaned.

  Further, during cooking or the like, when the ventilation fan of the ventilation hood 3 is driven, oil smoke is sucked into the hood casing 55 from the lower opening 55a of the hood casing 55 and the oil smoke suction port 18 of the rising wall 1a.

  According to the cooking apparatus of the present invention, the temperature of the oil in the oil tank can be controlled (adjusted) by the control means 19 based on the temperature of the oil in the oil tank 2 detected by the temperature detection means 20. Moreover, since the detection means 20 is equipped with the stirring rod 21, the oil of the oil tank 2 can be stirred with this stirring rod 21, and thereby the temperature of the oil in the oil tank 2 can be made uniform. That is, according to the cooking device of the present invention, the uniform oil temperature of the oil tank 2 can be detected, and the oil temperature can be brought close to the set temperature based on the detected temperature. Thereby, various foodstuffs can be cooked at the optimum temperature, and high quality processing can be performed on the foodstuffs. In addition, the temperature of the oil can be prevented from being increased, the oxidation and deterioration of the oil can be suppressed, and the oil consumption and waste oil processing costs can be reduced.

  The temperature detection means 20 includes an upper detector 26 a that detects the temperature of the upper part of the oil tank 2, a middle detector 26 b that detects the temperature of the middle part of the oil tank 2, and a lower detector 26 c that detects the temperature of the lower part of the oil tank 2. Since it has, the temperature of the upper part of the oil tank 2, the middle part, and the lower part can be detected, and the temperature distribution state of the oil temperature of the whole oil tank can be grasped | ascertained. For this reason, the oil temperature of the entire oil tank 2 can be made uniform with high accuracy, and high quality processing can be further achieved.

  The stirring rod 21 has a support rod portion 23 extending in the horizontal direction in the upper part of the oil tank 2 and an immersion portion 24 that is branched from the support rod portion 23 and can be immersed in oil. Oscillates in the horizontal plane around the base and enables the oil to be stirred by the immersion part 23 immersed in the oil while being suspended from the support rod part 23. Stirring can be performed stably and reliably. As a result, it is possible to improve the accuracy of temperature uniformity of the oil in the oil tank 2.

  Moreover, since the immersion part 24 can be made into a retracted state, a foodstuff can be taken in and out easily and workability | operativity can be aimed at.

  Since the operation panel 45 is provided in the apparatus casing 1, the operability of the operator can be improved. In particular, in the case where the operation panel 45 has a temperature distribution display portion that indicates the temperature distribution state of the oil in the oil tank, the temperature distribution can be visually grasped, and the ingredients before the oil in the oil tank reaches the proper temperature. Can be prevented. As a result, the food can be cooked (fried) with high quality without requiring skill. Further, in the case of having the set temperature display unit 49 that displays the set temperature of the oil and the oil temperature display unit 48 that displays the current temperature of the oil, the difference between the set temperature of the oil and the current temperature of the oil is visually determined. It is possible to grasp and predict the time until the charging time, thereby improving workability.

  By providing the oil heat retaining means 8, even if the heating of the oil by the heating means 15 is interrupted, the temperature of the oil in the oil tank does not decrease so much. For this reason, it is possible to shorten the time (warming up time) required for reheating to reach an appropriate temperature. Therefore, it is not necessary to perform continuous heating for a long time by the heating means, the progress of the deterioration of the oil can be delayed, and the deep-fried food that is deeply fried can be provided to the customer. In addition, by shortening the warm-up time, it is possible to reduce power consumption and achieve cost reduction. Further, the temperature keeping effect by the oil keeping means 15 makes it possible to maintain a temperature at which the oil is hardly deteriorated.

  The oil heat retaining means 8 can be configured with a hollow chamber 10 disposed on the lower surface side of the bottom wall 6 of the oil tank 2 and a liquid heat insulating material 11 filled in the hollow chamber 10, with a simplified configuration and Cost reduction can be achieved. In addition, since a liquid heat insulating material is used, the heat insulating effect is excellent.

  Since the basket 30 having the fried dregs collecting means 33 is provided, the basket 30 can be pulled up in a state where the fried dregs are collected by the fried dregs collecting means 33 when the basket 30 is taken out from the oil tank 2. For this reason, it is possible to facilitate the removal operation (recovery operation) of the deep-fried waste, to frequently perform the recovery operation of the deep-fried waste, and to prevent oil deterioration caused by the deep-fried waste. On the other hand, in the past, the fried residue was removed from the lower part of the oil tank about once in the night when the store closed. For this reason, the workability of the frying residue removal work is poor and the deterioration of the oil due to the frying residue has progressed. Also, since the oil in the basket comes out of the hole for oil drilling, it does not become heavy when the basket is lifted, and it is difficult for oil to leak to the outside, contaminating the cooking chamber (kitchen), and reducing the oil in the oil tank Can be prevented.

  Since the fried residue collecting filter 39 is sandwiched between the pair of mesh bodies 37, 37, the filter 39 is stably disposed along the bottom wall while maintaining a flat shape. For this reason, it is excellent in the recovery property of fried residue. As in the embodiment, the basket 33 can be easily cleaned by forming the corner portion 34c of the peripheral wall 34 of the basket body 31 in a rounded shape.

  Since the ventilation hood 2 and the oil tank 2 are integrated into a single unit, the ventilation hood 3 can be ventilated, and since it can be arranged relatively close to the upper part of the oil tank 2, it has excellent ventilation. The odor of oil can be discharged to the outside stably. For this reason, the cooking room (kitchen) has little oil smoke and odor, can be maintained in a comfortable space, and the worker can work comfortably. In addition, the odor is unlikely to remain in the kitchen or in a store (store) continuous to the kitchen. For this reason, it is possible to effectively avoid the customer's feet being far away without smell infiltrating the ceiling or wall of the store.

  Further, the entire apparatus can be made compact by unitization, and the installation space for this apparatus can be reduced, so that the operator can take up a large work space or another cooking apparatus can be arranged in the kitchen. In addition, there is an advantage that it is excellent in design, and even if this device is arranged in an existing kitchen, it is possible to avoid breaking the atmosphere of this kitchen.

  The stirring by the stirring rod 21 is performed manually by an operator (cooker) in the above embodiment, and the driving means (the driving motor and the driving force of the driving motor is applied to the stirring rod 21 with the stirring rod). It is also possible to stir automatically by connecting a transmission mechanism or the like for transmission to the device. In this case, the control means 19 can cause the stirring rod 21 to stir at a desired timing.

In the case where the agitation is performed manually, the worker (cooker) can agitate the oil at any time and does not hinder the cooking operation. Moreover, if stirring is performed automatically, the work of the worker (cooker) can be reduced and the work efficiency can be improved.

  By the way, FIG. 15 shows another embodiment. In this case, a concave recess 65 is formed in the upper portion of the front surface of the apparatus casing 1, and an operation panel 45 is attached to the lower end inclined surface 65 a of the concave recess 65. Yes. Since the other structure of this cooking apparatus is the same as that of the cooking apparatus shown in the said FIG. 1, the same member attaches | subjects the same code | symbol as FIG. 1, and those description is abbreviate | omitted. For this reason, the cooking apparatus shown in FIG. 15 has the same effect as the cooking apparatus shown in FIG. In particular, by providing the panel 45 in the recess 65, it is possible to avoid inadvertently hitting each button of the panel 45, prevent damage to the panel 45, and the operator (cooker) intends Can be prevented.

  As shown in FIG. 16, the fried dregs recovery means 33 includes a fried dregs diffusion preventing sheet-like body 70 disposed on the upper surface side of the oil dregs recovery filter 39 as shown in FIG. 16. There may be. The sheet-like body 70 for preventing frying residue diffusion is made of a sheet body such as so-called paper, synthetic resin, non-woven fabric, and the like, and a plurality of oil drain holes 71 are formed. For example, as shown in FIG. 17, the oil drain hole 71 is formed by forming a substantially U-shaped slit 72. For this reason, in the normal state, the remaining part in the slit 72 becomes the lid member 73 and closes the oil drain hole 71.

  In a normal state, the remaining part in the slit 72 becomes the lid member 73 and closes the oil drain hole 71. However, when the deep-fried waste collecting means 33 is immersed in the oil tank 2, the lid member 73 is centered on the base 73a as shown by the phantom line in FIG. 16 by immersing the deep-fried waste collecting means 33. Swings upward. For this reason, the oil drain hole 71 is in an open state so that oil can pass through the oil drain hole 71, and the frying waste collecting means 33 can be immersed in the oil tank 2.

  Then, by lifting the basket 30 from the oil tank 2, the fried residue collection means 33 is taken out from the oil tank 2. At this time, the oil residue recovery filter 39 is pressed by the fried residue diffusion preventing sheet 70. ing. Thereby, it is possible to prevent the fried residue 80 collected in the oil residue recovery filter 39 from diffusing from the filter 39.

  As described above, it is preferable that the fried dregs collecting means 33 provided with the fried dregs diffusion preventing sheet 70 is also sandwiched between the pair of nets 37 and 38. As long as 70 can prevent the filter 39 from being lifted up like the upper mesh 37, the upper mesh 37 may be omitted. Further, the frying residue diffusion preventing sheet-like body 70 is mainly necessary when lifting the frying residue collection means 33 from the oil tank 2. For this reason, even if it is in the state where the sheet-like body 70 for preventing frying residue diffusion is immersed during cooking, it may be in the state where it is immersed only when it is pulled up. In addition, when making it immerse only at the time of raising, it is necessary to take out the upper mesh body 37 once.

  In each of the above embodiments, although not shown in the drawings, an oil deterioration preventing means that generates an electromagnetic field for preventing oil deterioration can be provided. The oil deterioration preventing means is composed of an electromagnetic induction device, and an electric field is caused to flow in the oil tank 2 by a high frequency emitted from the electromagnetic induction device, and a large amount of electrons are discharged into the oil to form an electromagnetic field. As a result, a plasma state can be created in the oil tank 2 to decompose and reduce the oxidation and lipid peroxide formation of the oil, thereby preventing the deterioration of the oil.

  Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments and can be variously modified. In the embodiment described above, the number of immersion parts in which the stirring rod 21 can be immersed in the oil is not limited to two (two), but may be at least one and may be three or more. Moreover, when providing two or more, length, thickness, etc. may differ. The temperature sensor attached to the immersion unit 24 is not limited to the thermistor, and may be a temperature sensor such as a resistance temperature detector or a thermocouple.

  The temperature detectors 26 attached to the immersion part 24 may also be provided at one place, two places, or even four places or more without being provided at three places of the upper part, the middle part, and the lower part. Further, the heat retention agent of the oil heat retention means 8 may be a solid material other than a liquid material such as oil or water.

  The display unit (operation unit) of the panel 45 is not limited to that shown in FIG. 12, but includes, for example, designation buttons 51a, 51b, 51c, 51d, 51e, a time display unit 48b of the oil temperature display unit 48, and the like. It may not be. Further, in the case where the oil cutting plate 42 is provided, the oil cutting plate 42 is disposed on the side opposite to the base of the stirring bar 21, but may be disposed on the base side of the stirring bar 21. Further, the storage 43 below the oil cutting plate 42 may be omitted.

  In the sheet material 70 for preventing frying residue diffusion, the shape, size, number, arrangement pitch, and the like of the oil drain holes 71 can be arbitrarily set. Further, the sheet-like body 70 may be a mesh-like material such as a plain weave, a twill weave, a plain tatami weave, or a twill woven.

It is a perspective view of the cooking device which shows a 1st embodiment of the present invention. It is a simplified cross-sectional side view of the cooking apparatus shown in the said FIG. FIG. 2 is a simplified cross-sectional front view of the cooking apparatus shown in FIG. 1. It is a simplified cross-sectional top view of the cooking apparatus shown in the said FIG. It is a perspective view which shows the temperature detection means of the cooking apparatus shown in the said FIG. It is a top view of the temperature detection means shown in the said FIG. It is a side view of the temperature detection means shown in the said FIG. FIG. 6 is a plan view of a state in which the immersion part of the temperature detection means shown in FIG. 5 is immersed in an oil tank. FIG. 6 is a side view of a state where the immersion part of the temperature detection means shown in FIG. 5 is immersed in an oil tank. It is a perspective view which shows the basket of the cooking apparatus shown in the said FIG. It is a block diagram of the control part of the cooking apparatus shown in the said FIG. It is a top view of the panel for operation of the cooking apparatus shown in the said FIG. The temperature distribution display part of the panel for operation shown in the said FIG. 12 is shown, (a) is an enlarged view of the state in which the whole oil of an oil tank is not set temperature, (b) is the set temperature of the whole oil of an oil tank. It is an enlarged view of the state which became. The operation panel shown in FIG. 12 is shown, (a) is a simplified sectional view, and (b) is a simplified enlarged sectional view. It is a perspective view of the cooking apparatus which shows 2nd Embodiment of this invention. It is a simplified sectional view showing a modified example of the fried residue collection means. FIG. 17 is a perspective view of a sheet residue for preventing frying residue diffusion used in the frying residue collecting means of FIG. 16.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Apparatus casing 2 Oil tank 3 Ventilation hood 8 Oil heat retention means 10 Hollow chamber 11 Liquid heat insulation material 15 Heating means 19 Control means 20 Temperature detection means 21 Stirring bar 23 Support bar part 24 Immersion part 26 Detector 26a Upper detector 26b Middle part detector 26c Lower detector 30 Basket 33 Fried residue collecting means 36 Oil drilling hole 37 Net body 39 Fried residue collecting filter 45 Panel 47 Temperature distribution display portion 48 Oil temperature display portion 49 Set temperature display portion 70 Fried residue diffusion preventing sheet Body

Claims (14)

A cooking device provided with a fryer having an oil tank and heating means by electromagnetic induction for heating the oil in the oil tank,
Temperature detection means for detecting the temperature of the oil in the oil tank, and control means for controlling the heating temperature of the oil by the heating means based on the temperature of the oil detected by the temperature detection means, the temperature detection The means includes a stirring bar capable of swinging in a state in which the immersion part is immersed in oil in the oil tank, and a temperature detector attached to the immersion part of the stirring bar.   The temperature detecting means includes an upper detector that detects the temperature of the upper part of the oil tank, a middle detector that detects the temperature of the middle part of the oil tank, and a lower detector that detects the temperature of the lower part of the oil tank. The cooking apparatus according to claim 1. The stirring rod has a support rod portion extending in the horizontal direction at the upper part of the oil tank, and the immersion portion branched from the support rod portion and capable of being immersed in oil, and the support rod portion has a base portion thereof. It swung in the horizontal plane to the center, to claim 1 or claim 2, characterized in that allowed the agitation of the oil by immersion portion is immersed in an oil in a state of being suspended from the support rod portion The cooking device described. Stir bar, a stirrable state immersion portion is immersed in the oil, according to any one of claims 1 to 3, wherein enabling and was that the displacement of the retracted the retracted state from the oil bath Cooking equipment.   The cooking device according to any one of claims 1 to 4, wherein an operation panel is provided on the device casing.   6. The cooking apparatus according to claim 5, wherein the operation panel has a temperature distribution display unit that indicates a temperature distribution state of oil in the oil tank. The cooking apparatus according to claim 5 or 6, further comprising: a set temperature display unit that displays a set temperature of the oil; and an oil temperature display unit that displays the current temperature of the oil.   The cooking apparatus according to any one of claims 1 to 7, wherein an oil heat retaining means is provided on a lower surface side of the bottom wall of the oil tank.   9. The cooking apparatus according to claim 8, wherein the oil heat retaining means includes a hollow chamber disposed on the lower surface side of the bottom wall of the oil tank, and a liquid heat insulating material filled in the hollow chamber.   The basket in a state in which a basket immersed in an oil tank and provided with a plurality of holes for oil drilling in its bottom wall and a fried dregs collecting means stored in the basket, the fried dregs collecting means being accommodated The cooking apparatus according to any one of claims 1 to 9, characterized in that it can be put into and out of an oil tank.   The cooking device according to claim 10, wherein the deep-fried dregs collecting means comprises a pair of nets and a fried dregs collecting filter sandwiched between the nets.   The fried dregs collecting means comprises an oil dregs collecting filter and a fried dregs diffusion prevention sheet-like body disposed on the upper surface side of the oil dregs collecting filter. The cooking apparatus described in 1. The cooking apparatus according to any one of claims 1 to 12, further comprising a ventilation hood having a ventilation fan disposed above the oil tank, wherein the ventilation hood and the oil tank are integrated into a single unit.   The cooking apparatus according to any one of claims 1 to 13, further comprising an oil deterioration preventing unit that generates an electromagnetic field for preventing oil deterioration.

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