JP6103195B2 - Continuous stirrer and continuous stirrer method - Google Patents

Description

  The present invention relates to a continuous stirrer and a continuous stirrer method, and more particularly to a continuous stirrer and a continuous stirrer method that continuously stir-process food containing starch such as cooked rice and noodles.

In general households, when cooking a stir-fried dish mainly made with starch-containing ingredients such as fried rice and fried noodles, ingredients such as vegetables and meat are oiled in a frying pan and heated to a high temperature. At the same time, cooked rice or noodles are added, jigs such as onions and frying pans are moved quickly, and stirring and roasting are repeated to stir-cook.
On the other hand, industrially, for example, as described in Patent Document 1 and Patent Document 2, a cylindrical heating drum is provided, and the food containing starch is continuously fried in the heating drum. A continuous stirrer that performs processing is known.
In particular, in the apparatus described in Patent Document 1, a heating drum which is arranged so that the central axis of the cylindrical body extends in the horizontal direction and is rotatable, and a raw material charging unit provided at one end of the heating drum, And a product take-out part provided at the other end of the heating drum, a drum heating means provided at the outer periphery of the heating drum, and a rotation axis that coincides with the central axis of the heating drum, and this rotation It has a stirring blade provided with an arm provided on the shaft and a blade member provided at the tip of the arm.
On the other hand, in the apparatus described in Patent Document 2, similarly to the apparatus described in Patent Document 1, a heating drum that is arranged so that the central axis of the cylindrical body extends in the horizontal direction and is rotatable, and this heating A raw material charging unit provided at one end of the drum, a product take-out unit provided at the other end of the heating drum, and a drum heating unit provided on the outer periphery of the heating drum; , And a stirring blade provided with a blade member, but are offset so that the central axis of the heating drum and the axis of the rotation axis of the stirring blade do not coincide with each other and are parallel to each other.

JP 2001-327409 A JP 2002-209754 A

However, in the conventional continuous frying device described above, the drum is heated by a plurality of drum heating means provided on the outer periphery of the heating drum, and the entire drum surface is heated uniformly by rotating the drum. During cooking of the ingredients inside, the ingredients are always localized in the lower part of the entire heated drum, so other than the lower part of the drum where such ingredients are localized As for the drum surface part, the fried steam generated when the ingredients are fried and the air blown from outside the system are in contact.
Also, since the temperature of these stir-fried steam and air blown from outside the system is lower than the surface temperature of the drum, the heat of the drum moves to the fried steam or air blown from outside the system, There is a problem in that moisture is removed by latent heat of vaporization that is heated and vaporized by the heat of the drum, and the drum surface portion other than the lower portion of the drum in contact with the ingredients is cooled. As a result, in addition to the amount of heat necessary for heating the ingredients, it is necessary to add heat to the entire drum to compensate for the amount of heat lost by the frying steam or air blown from outside the system. There is a problem of getting worse.
Furthermore, when continuous frying is performed in such a state where the energy efficiency of the drum is poor, it becomes difficult to stir the entire food in the drum in a short time without any unevenness. In stir-fried rice, stir-fried incense and texture are reduced, the ingredients are kneaded in the drum more than necessary, and burns occur. There is a problem that it is difficult to drive for hours and productivity is lowered.

  Therefore, the present invention has been made to solve the above-described problems of the prior art, and for foods containing starch, it is energy-efficient and is continuously fried in large quantities with less kneading or scorching. It is an object of the present invention to provide a continuous stirrer and a continuous stirrer method that can improve productivity.

In order to achieve the above object, the present invention is a continuous frying device that continuously stirs food containing starch, and is formed in a half-pipe shape so that the upper part is opened, and in the longitudinal direction thereof. A bread part that is swingable about an extending central axis, a heating means that is arranged on the outer peripheral side of the bread part and heats the bread part, a food supply part that supplies food into the bread part, and the bread A rotary shaft arranged in the longitudinal direction so as to extend in the longitudinal direction; an arm portion extending radially from the rotary shaft in the pan portion; and a distal end portion of the arm portion provided integrally with the rotary shaft and the arm portion. A stirring member that stir-fries by stirring the ingredients in the bread portion with the blade member while the bread portion is swinging while being heated by the heating means When Have a right and left swinging mechanism that swings in the lateral direction the pan section about its central axis, the left and right rocking mechanism portion, swinging in the lateral direction the pan section about its central axis A drive motor for driving the cam, a cam that is eccentrically connected to the rotation shaft of the drive motor and has a cam groove formed along the circumferential direction thereof, and a left and right swinging arm disposed on the rear side of the cam; The lower end of the left and right swing arm is pivotably attached to the base portion on which the drive motor is installed, and the upper end of the left and right swing arm is pivotable to the lower end of the pan portion. is connected to an intermediate portion between the lower end and the upper portion of the left and right swing arm is characterized that you have slidably mounted along a circumferential direction of the cam groove of the cam.
In the present invention configured as described above, by forming the pan portion to which the food is supplied from the food supply portion into a half pipe shape with the upper part opened, a cylinder having a large internal surface area by the amount that the upper part is not opened. Compared with a pan-shaped bread part, the energy efficiency of the heat transmitted through the bread part when the heating means heats the bread part can be improved. Moreover, since the pan part is formed in a half pipe shape with the upper part opened, the installation space required for the pan part can also be reduced. Furthermore, since the bread part is formed in a half-pipe shape with the upper part opened, water vapor generated in the bread part can be efficiently discharged, and the quality of the ingredients that have been fried in the bread part (for example, in fried rice) Can improve the stir-fried incense and texture. In addition, by forming the bread part into a half-pipe shape with the top open, any ingredients to be added (for example, seasonings or flavored vegetables) can be arbitrarily selected and added to the bread part from above the bread part. You can also. Furthermore, the temperature of the inner surface of the bread portion is stabilized by a pan portion that can swing around a central axis extending in the longitudinal direction and a heating means that is disposed on the outer peripheral side of the bread portion and heats the pan portion. Temperature unevenness can be reduced, so that it is possible to prevent the food containing starch supplied from the food supply unit from sticking to the inner surface of the bread part, and to prevent the occurrence of scorching. You can stir the ingredients. In addition, the ingredients in the bread part are stirred by the blade member while the bread part is being swung while being heated by the heating means, and the swinging around the central axis by the bread part and the stirring by the stirring part are simultaneously performed. In this way, the entire ingredients in the bread part can be fried uniformly, while reducing the excessive pressure on the ingredients, suppressing the ingredients from being kneaded, and the quality of the ingredients that have been fried in the bread part (for example, In fried rice, it is possible to improve the stir-fried incense and the texture. Furthermore, since the occurrence of scorching of the food in the bread portion can be suppressed, continuous operation for a long time is possible, and productivity can be improved. As a result, the food containing starch can be fried in a large amount and continuously with high energy efficiency and little kneading or scorching, and productivity can be improved. Further, by forming the pan portion in a half pipe shape with the upper part opened, the cleaning operation can be facilitated and the cleaning time can be shortened, so that the productivity can be improved.

In the present invention, preferably, further having front and rear swing mechanism for swinging back and forth along the upper Symbol pan portion in the axial direction of the central axis.
In the present invention configured as described above, the temperature of the inner surface of the pan portion is determined by swinging the pan portion in the left-right direction by the left-right swing mechanism portion and swinging the pan portion in the front-rear direction by the front-back swing mechanism portion. The temperature unevenness can be reduced by stabilizing the food, so that it is possible to prevent the food containing starch supplied from the food supply unit from sticking to the inner surface of the bread unit and causing scorching. Ingredients can be stir-fried with the preferred stir-fried incense. In addition, while stir-fry the entire ingredients in the bread part, the excessive pressure on the ingredients can be reduced, the ingredients are suppressed from being kneaded, and the quality of the ingredients that have been fried in the bread part (for example, In stir-fried rice, it is possible to improve the stir-fried incense and texture. Furthermore, since the occurrence of scorching of the food in the bread portion can be suppressed, continuous operation for a long time is possible, and productivity can be improved. As a result, the food containing starch can be stir-fried in a state where energy efficiency is good and with less kneading or burning, a large amount of food can be fried continuously, and productivity can be increased. Can be improved.

In the present invention, preferably, the heating means includes a coil portion for electromagnetic induction heating.
In the present invention configured as above, the temperature of the inner surface of the pan portion is stabilized and the temperature unevenness is reduced by swinging the pan portion and heating by the electromagnetic induction heating coil portion of the heating means. Therefore, the food containing starch supplied from the food supply unit into the bread part can be prevented from sticking to the inner surface of the bread part and causing scorching, and the food is stir-fried with a preferred stir-fried incense. Can do. Furthermore, since the occurrence of scorching of the food in the bread portion can be suppressed, continuous operation for a long time is possible, and productivity can be improved. As a result, the food containing starch can be stir-fried in a state where energy efficiency is good and with less kneading or burning, a large amount of food can be fried continuously, and productivity can be increased. Can be improved.

In the present invention, preferably, the blade member of the stirring unit includes a first blade member disposed on the food supply unit side in the bread unit, and a first blade member disposed on the downstream side of the first blade member. The second blade member rotates together with the rotating shaft and scoops up the food in the bread portion, and the region on the side where the food in the bread portion is scooped up is the rotation. A shooter member that can be transferred to an opposite region around the shaft is provided.
In the present invention configured as above, the food supplied from the food supply unit to the bread unit is heated by the heating means, and in the stirring unit, first, the first blade arranged on the food supply unit side After stirring by rotation of the member, stirring is performed by rotation of the second blade member on the downstream side. At this time, when the second blade member is stirring the food material, the food material scooped up in the bread portion by the shooter member of the second blade member is the rotation axis of the region on the side where the food material in the bread portion is scooped up. Can be easily transported to the opposite area. Therefore, when the frying process is performed on the inner surface of the bread part, the inner surface of the bread part in the area on the side where the ingredients in the bread part are scooped up and the area on the opposite side is effectively used for the frying process. be able to. Therefore, a large amount of ingredients can be continuously fried in the bread portion, and productivity can be improved. In addition, the shooter member can alleviate the impact when the scooped food material falls on the inner surface of the bread part, so that the food material is kneaded more than necessary and sticks to the inner surface of the bread part, causing scorching Can also be suppressed.

In the present invention, it is preferable that the left-right swing mechanism portion swings the pan portion in the left-right direction, the left-right swing angle and swing speed of the pan portion, and the front-back swing mechanism portion is the pan portion. The oscillating distance and oscillating speed of the pan part when the part is oscillated in the anteroposterior direction and the rotational speed of the blade member of the agitating part can be adjusted independently.
In the present invention configured as described above, the swing angle and swing speed of the pan portion in the left-right direction, the swing distance and swing speed of the pan portion in the front-rear direction, and the rotational speed of the blade member of the stirring portion are as follows: Since each can be adjusted independently, the food containing starch can be fried more efficiently under less appropriate kneading and scorching conditions under more appropriate operating conditions. Therefore, a large amount of ingredients can be continuously fried more efficiently and productivity can be further improved.

Next, the present invention is a continuous frying method in which the above-mentioned continuous frying device is used to continuously stir food containing starch, and the bread portion formed in a half-pipe shape so that the upper part is opened A heating step for heating the food by a heating means, a food supply step for supplying a food containing starch into the bread portion heated by the heating means, and a bread portion heated by the heating means. Ingredients in the bread portion are swung around a central axis extending in the longitudinal direction, and a rotating shaft disposed in the bread portion so as to extend in the longitudinal direction and a blade member provided on the rotating shaft are rotated. It is characterized by having a frying process process which stirs and stir-fry, and a food material taking-out process which takes out the foodstuff after the said frying process process from the said bread | pan part.
In the present invention configured as described above, when the half-pipe-shaped bread part whose upper part is opened is heated in the heating process, the upper part is opened when the food is supplied into the bread part in the food supply process. Compared with a cylindrical bread portion having a large internal surface area, the energy efficiency of heat transmitted through the heated bread portion can be improved. In addition, it is possible to efficiently discharge water vapor generated in the half-pipe-shaped bread part with the top opened, and the quality of the ingredients that have been fried in the bread part in the stir-fry process (for example, fried rice Can improve the texture. Furthermore, in a foodstuff supply process, the foodstuffs (for example, a seasoning, a flavored vegetable, etc.) which should be added can be selected arbitrarily and it can also add in a bread | pan part from the upper part of a half-pipe-like bread | pan part. In addition, the bread portion heated by the heating means is swung around the central axis extending in the longitudinal direction, and the rotating shaft and the blade member are rotated to stir the food in the bread portion and fry it. Because the temperature of the inner surface of the bread portion can be stabilized and the temperature unevenness can be reduced by the frying process step of performing the process, the food containing starch supplied in the bread portion in the food supply step is stuck on the inner surface of the bread portion. In addition, it is possible to suppress the occurrence of scorching, and the food can be stir-fried with a preferred stir-fried incense. Furthermore, excessive frying on the ingredients can be reduced and the ingredients can be prevented from being kneaded while the entire ingredients in the bread portion are fried uniformly. Therefore, the quality of the food taken out in the food take-out process after being fried in the bread portion in the stir-fry process can be improved. Furthermore, since the occurrence of scorching of the food in the bread portion can be suppressed, continuous operation for a long time is possible, and productivity can be improved. As a result, the food containing starch can be fried in a large amount and continuously with high energy efficiency and little kneading or scorching, and productivity can be improved.

In the present invention, preferably, in the frying process, the temperature of the inner surface of the bread portion is set to 160 to 260 degrees by the heating means.
In the present invention configured as described above, it is possible to prevent the food containing the starch supplied into the bread part in the food supply process from sticking to the inner surface of the bread part and causing the burning, and a preferred fried incense You can stir the ingredients.

In the present invention, preferably, the heating means includes a coil portion for electromagnetic induction heating, and in the frying process step, the heating portion is swung in the front-rear direction along the axial direction of the central axis. Means heat the pan.
In the present invention configured as described above, the temperature of the inner surface of the bread portion is stabilized by swinging in the front-rear direction of the bread portion in the frying process and heating by the coil portion for electromagnetic induction heating of the heating means. Temperature unevenness can be reduced. Therefore, it can suppress that the foodstuff containing the starch supplied in the bread | pan part from the foodstuff supply process adheres to the inner surface of a bread | pan part, and it can suppress that a charring generate | occur | produces, and can stir-fry foodstuff with a preferable stir-fried incense. . Furthermore, since the occurrence of scorching of the food in the bread portion can be suppressed, continuous operation for a long time is possible, and productivity can be improved. As a result, the food containing starch can be stir-fried in a state where energy efficiency is good and with less kneading or burning, a large amount of food can be fried continuously, and productivity can be increased. Can be improved.

In the present invention, preferably, in the frying process step, the ingredients in the bread portion are agitated by rotating the blade member while swinging the bread portion in the left-right direction around the central axis.
In the present invention configured as described above, the ingredients in the bread portion can be agitated by rotating the blade member while swinging the bread portion in the left-right direction around the central axis in the frying process step. While the whole ingredients in the bread part are fried evenly, excessive pressure on the ingredients can be reduced, the ingredients are prevented from being kneaded, and the quality of the ingredients that have been fried in the bread part (for example, in fried rice Can improve the stir-fried incense and texture. Moreover, since the generation | occurrence | production of the burning of the foodstuff in a bread | pan part can be suppressed, a continuous operation for a long time is attained and productivity can be improved.

  According to the continuous frying device and the continuous frying method of the present invention, the food containing starch is energy efficient, can be fried in a large amount and continuously in a state of less kneading and non-burning, and productivity is improved. Can be improved.

It is a front view which shows the continuous frying apparatus by 1st Embodiment of this invention. It is a top view which shows the continuous frying apparatus by 1st Embodiment of this invention. It is the side view seen from the foodstuff input part side of the continuous frying apparatus by 1st Embodiment of this invention. It is the enlarged view to which the left-right rocking | fluctuation mechanism part which rock | fluctuates the bread | pan of the continuous frying apparatus by 1st Embodiment of this invention shown in FIG. 3 in the left-right direction is expanded. It is the top view which looked at the left-right rocking | fluctuation mechanism part of the continuous frying apparatus by 1st Embodiment of this invention shown in FIG. 4 from upper direction. In the continuous frying device by 1st Embodiment of this invention, it is the partial front enlarged view which looked at the front-back rocking | fluctuation mechanism part which rock | fluctuates a bread | pan to the front-back direction from the front side. It is a schematic perspective view which shows roughly the rocking | fluctuation state of the bread | pan in the continuous frying apparatus by 1st Embodiment of this invention, and the stirring state of a stirring part. It is a schematic side view which shows roughly the rocking | fluctuation state of the left-right direction of the bread | pan in the continuous frying apparatus by 1st Embodiment of this invention, and the stirring state of a stirring part. It is a schematic plan view which shows roughly the rocking | fluctuation state of the front-back direction of the bread | pan in the continuous frying apparatus by 1st Embodiment of this invention, and the stirring state of a stirring part. It is the elements on larger scale which expanded the slide mechanism part in the stroke type blade member of the continuous stirrer by a 1st embodiment of the present invention. It is a schematic plan view which shows roughly the rocking | fluctuation state of the front-back direction of the bread | pan and the stirring state of a stirring part in the continuous frying apparatus by 2nd Embodiment of this invention. It is a perspective view which shows the spring-type blade | wing member of the continuous frying apparatus by 3rd Embodiment of this invention. It is a perspective view which shows the helical blade | wing member of the continuous frying apparatus by 4th Embodiment of this invention.

Hereinafter, with reference to FIGS. 1-10, the continuous frying apparatus by 1st Embodiment of this invention is demonstrated.
First, FIG. 1 is a front view showing a continuous stirrer according to the first embodiment of the present invention, and FIG. 2 is a plan view showing the continuous stirrer according to the first embodiment of the present invention. Here, in each of FIG. 1 and FIG. 2, the right side in the drawing is the front side of the continuous stirrer of the present embodiment (food material raw material input side S), and the left side in the drawing is the continuous stirrer of the present embodiment. The rear side (product takeout side E). FIG. 3 is a side view of the continuous stirrer according to the first embodiment of the present invention as viewed from the food material input part.

  As shown in FIG. 1 to FIG. 3, the continuous stirrer 1 according to the first embodiment of the present invention continuously stirs food containing starch such as cooked rice and noodles, thereby producing fried rice and fried noodles. It is an industrial cooking of stir-fried dishes. The continuous stirrer 1 includes a fixed base 2 fixed to the installation surface A and a moving base disposed above the fixed base 2. A slide bearing 6 such as an LM guide is provided between the upper surface of the fixed base 2 and the bottom surface of the movable base 4, and the movable base 4 can move in the front-rear direction with respect to the fixed base 2. It is like that.

  Next, the continuous frying device 1 is provided with a stainless steel pan 8 that is formed in a half-pipe shape so as to open upward and is provided on the moving table 4 so as to be swingable in the left-right direction. Rails 10 are formed along the circumferential direction of the bottom surface of the pan 8 at two locations in the front-rear direction of the bottom surface of the pan 8, and these rails 10 are provided on the upper surface of the movable table 4. A plurality of support bearings 12 are slidably supported.

  Further, the continuous fried device 1 has a left-right swing mechanism 14 that swings the pan 8 in the left-right direction with respect to the moving table 4 around a central axis C1 (see FIG. 3) extending in the longitudinal direction (details will be described later). ) And a back-and-forth swing mechanism 16 (details will be described later) for swinging the pan 8 back and forth integrally with the movable table 4 along the axial direction of the central axis C1.

Furthermore, the continuous frying device 1 includes a heating device 18 that is disposed on the outer peripheral side of the bottom surface of the pan 8 and is fixed to the upper surface of the fixed base 2. A plurality of IH coil units 20 arranged on the side and in the axial direction of the central axis C1 are provided. Each IH coil unit 20 has a built-in coil 22 for electromagnetic induction heating, and the lines of magnetic force generated by these coils 22 pass through the bottom surface of the pan 8 facing each IH coil unit 20. Due to this, the pan 8 is heated.
Further, the outer surface of the pan 8 is not in contact with the surface of each IH coil unit 20 of the heating device 18, and the pan 8 can swing in the left-right direction and the front-back direction with respect to each IH coil unit 20 of the heating device 18. It has become.

Next, the continuous frying device 1 is provided above the front side of the bread 8, and the ingredient raw material input unit 24 that supplies the raw material of the ingredients containing starch such as cooked rice and noodles into the bread 8, and the input of the raw ingredients A stirrer 26 (details will be described later) that stirs the food supplied from the unit 24 into the bread 8 is provided.
The stirring unit 26 includes a rotation shaft 28 disposed in the pan 8 so as to extend in the longitudinal direction, a plurality of sets of arm portions 30 that extend in the radial direction from the rotation shaft 28 in the pan 8, and tips of the arm portions 30. A plurality of types of blade members 32 (details will be described later) that are provided in the unit and are rotatable together with the rotating shaft 28 and the arm unit 30, and the pan 8 is heated by the heating device 18 in the front-rear direction and The ingredients in the bread 8 can be agitated by the blade member 32 while swinging in the left-right direction.

Further, as shown in FIG. 3, the base end portion of the first joint arm 36 extending in the horizontal direction is rotatably attached to the fixed frame 34 integrally provided above the movable table 14. A proximal end portion of a second joint arm 38 extending in the vertical direction is rotatably attached to a distal end portion of one arm 36, and the rotation shaft 28 of the stirring portion 26 can be rotated by the second arm 38. It is supported.
Furthermore, sprockets 40, 42, and 44 are provided on the rotating portions of the joint arms 36 and 38 and the support portion of the rotating shaft 28, respectively. A driving motor 46 for rotating the stirring unit for rotating the shaft 28 is provided. The sprockets 40, 42, 44 and the rotation gear 50 of the drive motor 46 are connected to each other by a chain belt 46 so that the rotation shaft 28 of the stirring unit 26 can be rotated by the power generated by the drive motor 46. It has become.

Here, in this embodiment, the vertical and horizontal positions of the rotating shaft 28 of the stirring unit 26 in the pan 8 can be positioned by appropriately rotating the joint arms 36 and 38. It has become. Incidentally, in the present embodiment shown in FIGS. 2 and 3, the central axis C1 of the pan 8 and the central axis C2 of the rotating shaft 28 of the stirring unit 26 are arranged in parallel to each other in the vertical direction. By appropriately rotating the arms 36 and 38 to adjust the position of the rotating shaft 28 of the stirring unit 26, the center axis C1 of the pan 8 and the center axis C2 of the rotating shaft 28 of the stirring unit 26 are made to coincide with each other. May be used.
Also, the rotation of the joint arms 36 and 38 may be performed manually by the operator, or a driving unit such as a motor other than the driving motor 46 for rotating the stirring unit is separately provided. The rotary arm 28 of the stirring unit 26 may be positioned by appropriately rotating the joint arms 36 and 38 by driving.

  Further, the continuous stirrer 1 includes a product take-out unit 52 on the rear side of the movable table 4, and the food in the bread 8 is stirred by the blade member 32 of the stirring unit 26 while being heated by the heating device 18. The processed product is sent to the product take-out unit 52 and taken out from the product take-out unit 52.

Next, with reference to FIG. 4 and FIG. 5, the details of the left and right swing mechanism part of the continuous frying device according to the first embodiment of the present invention will be described.
4 is an enlarged view of a left-right swing mechanism for swinging the pan of the continuous frying device according to the first embodiment of the present invention shown in FIG. 3 in the left-right direction, and FIG. 5 is a view showing the book shown in FIG. It is the top view which looked at the right-and-left rocking | fluctuation mechanism part of the continuous frying apparatus by 1st Embodiment of invention from upper direction.

  As shown in FIGS. 4 and 5, the left and right rocking mechanism 14 of the continuous frying device 1 according to the present embodiment is arranged on the movable table 4 around the center axis C <b> 1 (see FIG. 3) extending in the longitudinal direction of the pan 8. A disc-shaped cam eccentrically connected to a rotation shaft 56 on the output side of the drive motor 54, and a drive motor 54 for left-right swing comprising a geared motor or the like as a drive source for swinging in the left-right direction. 58, and a cam groove 60 formed in a substantially annular shape along the circumferential direction is provided on the rear end surface of the cam 58.

  The left / right swing mechanism 14 includes a left / right swing arm 62 disposed on the rear side of the cam 58, and a left / right swing drive motor 54 is installed at a lower end 62 a of the left / right swing arm 62. The upper end 62 b of the left and right swing arm 62 is pivotally attached to the lower base portion 64 of the movable table 4, and the left and right swing arm mounting portion 66 provided at the lower end on the front side of the pan 8. It is connected so that it can rotate and can slide in the vertical direction and the horizontal direction.

  Further, a rear end portion 68a of the cam follower 68 extending in parallel with the longitudinal direction of the pan 8 is fixed in the vicinity of an intermediate portion between the lower end portion 62a and the upper end portion 62b of the left and right swing arm 62, and this cam follower 68 is fixed. The front end portion 68b is attached to the cam groove 60 of the cam 58 so as to be slidable along the circumferential direction. As a result, the rotation shaft 56 on the output side of the left / right swing drive motor 54 rotates, and when the cam 58 rotates integrally with the rotation shaft 56 with the center axis C3 being eccentric, the left / right swing arm 62 is rotated. The front end portion 68b of the cam follower 68 slides in the circumferential direction along the cam groove 60 of the cam 58, and the sliding of the cam follower 68 causes the left and right swing arm 62 to swing the lower end portion 62a. The pan 8 swings in the left-right direction about the axis C4.

  When the left / right swing arm 62 swings in the left / right direction, the upper end 62b of the left / right swing arm 62 rotates and / or slides within the left / right swing arm mounting portion 66 of the pan 8 connected thereto. However, the left / right swing arm 62 presses the left / right swing arm mounting portion 66 of the pan 8 in the left / right direction, so that the pan 8 swings in the left / right direction along the support bearing 12 around the center axis C1. Be able to.

  Here, in FIG. 4, the position where the left and right swing arm 62 is erected so as to extend in the vertical direction is defined as the reference position P0 of the left and right swing arm 62, and the swing in a state where the left and right swing arm 62 swings to the leftmost side. The position is P1, the swing position in the state where the left and right swing arm 62 swings to the rightmost side is P2, and the swing angle in the left-right direction from the reference position P0 to the swing positions P1 and P2 is respectively set. Assuming α1 and α2, the horizontal swing angles α1 and α2 are each preferably set to 5 degrees to 25 degrees, and most preferably set to 10 degrees to 20 degrees. That is, if the maximum left / right swing angle when the left / right swing arm 62 swings from position P1 to position P2 is α3 (= α1 + α2), the maximum left / right swing angle α3 is 10 degrees to The angle is preferably set to 50 degrees, and most preferably set to 20 degrees to 40 degrees.

Next, with reference to FIG. 6, the details of the longitudinal swing mechanism part of the continuous frying device according to the first embodiment of the present invention will be described.
FIG. 6 is an enlarged partial front view of the front and rear rocking mechanism for rocking the bread in the front-rear direction in the continuous stirrer according to the first embodiment of the present invention.

  As shown in FIG. 6, the front-back swing mechanism 16 of the continuous frying device 1 according to the present embodiment swings the pan 8 in the front-rear direction integrally with the movable table 4 along the axial direction of the central axis C1. And a drive motor 70 for swinging back and forth, which is a geared motor or the like that is a drive source for this purpose. The forward / backward swing drive motor 70 is the same as the left / right swing drive motor 54 described above, and a disc-shaped cam 74 is eccentrically connected to the rotary shaft 72 on the output side of the drive motor 70. Has been. Further, on the back surface of the cam 74, a cam groove 76 formed in a substantially annular shape along the circumferential direction is provided in the same manner as the cam 58 of the left and right swing mechanism portion 14.

  The front / rear swing mechanism unit 16 includes a front / rear swing arm 78 disposed on the back side of the cam 74, and the front / rear swing arm 78 is the same as the left / right swing arm 62 of the left / right swing mechanism unit 14. The lower end portion 78a of the front / rear swing arm 78 is pivotally attached to the base portion 80 of the fixed base 2 on which the front / rear swing drive motor 70 is installed. On the other hand, the upper end portion 78b of the front / rear swing arm 78 is connected to the front / rear swing arm mounting portion 82 provided on a part of the bottom surface of the movable table 4 so as to be rotatable and slidable in the vertical direction and the left / right direction. Has been.

  Further, a rear end portion of the cam follower 84 extending so as to protrude to the front side is fixed in the vicinity of an intermediate portion between the lower end portion 78 a and the upper end portion 78 b of the front and rear swing arm 78, and the front end of the cam follower 68 is fixed. The part is slidably attached along the circumferential direction in the cam groove 76 of the cam 74. As a result, the rotation shaft 72 on the output side of the drive motor 70 for back-and-forth swinging rotates, and when the cam 74 rotates integrally with the rotating shaft 72 with its center axis C5 being eccentric, the back-and-forth swing arm 78 is rotated. The front end of the cam follower 84 slides in the circumferential direction along the cam groove 76 of the cam 74, and the sliding of the cam follower 84 causes the front / rear swing arm 78 to swing at the swing axis of the lower end 78a. The fixed base 2 swings in the front-rear direction around C6.

  Further, when the front / rear swing arm 78 swings in the front / rear direction, the upper end portion 78b of the front / rear swing arm 78 rotates and / or slides in the front / rear swing arm mounting portion 82 of the movable table 4 connected thereto. While moving, the front / rear swing arm 78 presses the front / rear swing arm mounting portion 82 of the movable table 4 in the front / rear direction, so that the movable table 4 and the pan 8 can be swung in the front / rear direction. Yes.

Here, in FIG. 6, the position where the front / rear swing arm 78 is erected so as to extend in the vertical direction is defined as the reference position Q0 of the front / rear swing arm 78, and the swing of the state where the front / rear swing arm 78 swings most rearward is performed. The moving position is Q1, the swing position where the front and rear swing arm 78 is swung most forward is Q2, and the swing angle in the front-rear direction from the reference position Q0 to the swing positions Q1 and Q2 is defined as the swing position. Assuming that β1 and β2 respectively, in the present embodiment, the swing angles β1 and β2 in the front-rear direction are preferably set to 5 to 25 degrees, and most preferably set to 10 to 20 degrees. . That is, if the maximum back-and-forth swing angle when the back-and-forth swing arm 78 swings from the position Q1 to the position Q2 is β3 (= β1 + β2), the maximum back-and-forth swing angle β3 is 10 degrees to The angle is preferably set to 50 degrees, and most preferably set to 20 degrees to 40 degrees.
Further, when the swing position in the state in which the front and rear swing arm 78 swings to the rearmost side swings from Q1 to the forward swing position to Q2, the movable base 4 becomes the fixed base 2. As an example, the maximum distance (maximum forward / backward swing distance L1) that moves forward relatively is preferably set to 200 mm to 400 mm, and most preferably set to 300 mm.

Next, with reference to FIGS. 7 to 10, the details of the stirring unit and its blade member of the continuous stirrer according to the first embodiment of the present invention will be described.
FIG. 7 is a schematic perspective view schematically showing a swinging state of the pan and the stirring state of the stirring unit in the continuous frying device according to the first embodiment of the present invention, and FIG. 8 is according to the first embodiment of the present invention. FIG. 9 is a schematic side view schematically showing the left-right swinging state of the bread and the stirring state of the stirring unit in the continuous stirrer, and FIG. 9 is a diagram of the bread in the front-rear direction of the continuous stirrer according to the first embodiment of the present invention. It is a schematic plan view which shows roughly the rocking | fluctuation state and the stirring state of a stirring part. In FIG. 9, the positions of the front end portion and the rear end portion of the pan 8 in a state where the pan 8 is retracted by the forward / backward swing are respectively represented by f1 and r1, and each of the front end portion and the rear end portion of the pan 8 in the advanced state is illustrated. The positions are f2 and r2.

  As shown in FIGS. 7 to 9, the blade member 32 of the stirring unit 26 is slidably attached to the distal end portion of the arm portion 30 a, and the front side in the bread 8 (the food material input portion in the front-rear direction of the bread 8). Stroke type blade member 88 arranged on the 24th side) and the cross section is formed in a substantially U shape, and its back surface is fixed to the tip of the arm portion 30b and is downstream (backward side) from the blade member 88. And a shooter 90 disposed on the surface.

  First, the stroke-type blade member 88 includes a blade portion 92 that is formed in a substantially T-shape so as to extend substantially in the front-rear direction of the pan 8. Further, in the stroke type blade member 88, the blade portion 92 is provided between the tip of the mounting arm portion 30 a to which the stroke type blade member 88 is attached and the blade portion 92 of the stroke type blade member 88. A slide mechanism portion 94 is provided that is slidable in the radial direction (longitudinal direction of the arm portion 30a) of the rotating shaft 28 of the stirring portion 26 with respect to the arm portion 30a.

Next, the structure of the slide mechanism portion in the stroke type blade member of the continuous stirrer according to the first embodiment of the present invention will be described with reference to FIG.
FIG. 10 is an enlarged partial perspective view of the slide mechanism portion of the stroke type blade member of the continuous stirrer according to the first embodiment of the present invention.
As shown in FIG. 10, the slide mechanism portion 94 of the stroke type blade member 88 is formed integrally with the blade portion 92 so as to extend in a direction perpendicular to the longitudinal direction of the blade portion 92, and is an upper surface of the arm portion 30a. Is provided with a sliding portion 96 slidably attached in the longitudinal direction.

On the other hand, a guide portion 98 formed so as to surround side surfaces 96a on both sides of the sliding portion 96 is provided at the distal end portion of the arm portion 30a. The guide portion 98 is a slide of the stroke type blade member 88. A guide groove 98a is formed together with a part of the upper surface of the distal end portion of the arm portion 30a so as to slidably hold the side surfaces 96a on both sides of the sliding portion 96 of the mechanism portion 94.
A lid 100 is fixed to the upper end surface 98a of the guide portion 98 by a plurality of nuts 102 so as to hold the upper surface 96b of the sliding portion 96 of the sliding mechanism portion 94 of the stroke type blade member 88 from above. ing. The sliding portion 96 of the sliding mechanism portion 94 of the stroke type blade member 88 is formed on the lower surface of the lid portion 100 (the surface facing the upper surface 96b of the sliding portion 96) and the surface of the guide groove 98a of the guide portion 98. A guide hole 104 is formed to be slidable in the longitudinal direction with respect to the upper surface of 30a.

  Further, the upper surface 96b of the sliding portion 96 inserted in the guide hole 104 protrudes above the upper surface of the lid portion 100 on the tip end side (rotary shaft 28 side) and slides on the arm portion 30a. Sliding restricting projections 106 for restricting the slidable range of 98 are formed. Further, on the upper surface of the sliding portion 96, a sliding regulating projection 108 similar to the projection 106 is formed to face the projection 106 on the upper surface of the sliding portion 96 at a predetermined interval in the longitudinal direction. And it is located outside the guide part 98 and the cover part 100 (blade part 92 side).

In addition, a pair of protrusions are provided on the inner side (rotary shaft 28 side) and the outer side (blade part 92 side) of the upper surface of the lid part 100 so as to face the sliding restriction protrusions 106 and 108 of the sliding part 96, respectively. 110, 112 are formed. Screw members 114 and 116 are screwed onto the protrusions 110 and 112, and the blades for the guide portion 98 and the lid portion 100 of the arm portion 30a are adjusted by adjusting the screwing degree of the screw members 114 and 116. The sliding range of the sliding portion 96 of the member 98 can be adjusted.
Specifically, when the sliding part 96 slides in the longitudinal direction of the arm part 30a with respect to the guide part 98 and the lid part 100 of the arm part 30a, the sliding restriction projections 106, When at least one of 108 abuts against the tip portions 114a and 116a of the screw members 114 and 116 facing each other, the sliding portion 96 of the blade member 98 slides on the guide portion 98 and the lid portion 100 of the arm portion 30a. Stop and be regulated.
Furthermore, by adjusting the screwing degree of the screw members 114 and 116 with respect to the protrusions 110 and 112 and adjusting the positions of the tip portions of the screw members 114 and 116 facing the protrusions 106 and 108 for restricting sliding, A range (slidable distance d) in which the sliding portion 96 of the blade member 98 can slide with respect to the guide portion 98 and the lid portion 100 of the arm portion 30a can be adjusted.

In this embodiment, due to the structure of the slide mechanism portion 94 of the stroke type blade member 88 described above, in particular, as shown in FIG. In the stroke type blade member 88 in the rotation region R1 below the rotation shaft 28 in the pan 8 when the 88 rotates around the central axis C2 of the rotation shaft 28, the centrifugal force acting on the blade portion 92 is reduced. Due to its own weight, the sliding portion 96 slides toward the inner surface 86 of the pan 8 with respect to the arm portion 30a in the direction of arrow B1 in FIG. 8, and the tip of the blade portion 92 contacts the inner surface 86 of the pan 8. It is like that. As a result, the tip of the blade portion 92 that is in contact with the inner surface 86 of the bread 8 stirs the food containing starch supplied from the food material input portion 24 into the bread 8 before sticking to the inner surface 86 of the bread 8. It is possible to prevent the food material from sticking to the inner surface 86 of the bread 8 and causing burns.
On the other hand, in the stroke type blade member 88 in the rotation region R2 above the rotation shaft 28 in the pan 8, the weight of the blade portion 92 exceeds the centrifugal force, and the sliding portion 96 rotates with respect to the arm portion 30a. It slides in the direction of arrow B2 in FIG.

  Next, as shown in FIGS. 7 to 9, the ingredients supplied into the inner surface 86 of the bread 8 from the ingredient raw material input portion 24 located in front of and above the bread 8 are arranged on both outer sides and below the bread 8. The heating device 18 is heated by the electromagnetic induction heating coil 22 of each IH coil unit 20, fried on the contact surface with the inner surface 86 of the pan 8, and stroked in the stirring unit 26 in the pan 8. Stirring is performed by a blade member 88 of the type. Then, the food material stirred by the stroke type blade member 88 is sent to the rotation region of the shooter 90 on the downstream side (rear side) of the stroke type blade member 88 by the left and right rocking and back and forth rocking of the pan 8. It has become.

Here, in this embodiment, as shown in FIG. 7, for example, in the blade portion 92 of the stroke type blade member 88, the direction D <b> 1 in which the outer edge portion 92 a that contacts the inner surface 86 of the pan 8 extends Although the form arrange | positioned so that it may correspond with the longitudinal direction of the inner surface 86 is demonstrated, it is not limited to such a form, It makes it easier to send the foodstuff stirred by the stroke type blade member 88 to the rotation area | region of the shooter 90 Therefore, the direction D1 in which the outer edge portion 92a in contact with the inner surface 86 of the pan 8 extends may be set to form a predetermined angle γ (see FIG. 7) with respect to the longitudinal direction of the inner surface 86 of the pan 8.
That is, in the present embodiment, the direction D 1 in which the outer edge 92 a of the blade 92 extends and the inner surface 86 of the pan 8 in a state where the outer edge 92 a of the blade 92 of the stroke type blade member 88 contacts the inner surface 86 of the pan 8. The angle γ formed with the longitudinal direction is preferably set to 0 to 50 degrees.

  Next, the rotating shooter 90 can contact the inner edge of the bread 8 at the outer edge in the left-right direction, and the food material sent to the rotation area of the shooter 90 is aligned with the central axis C2 of the rotating shaft 28 in the bread 8. On the other hand, it is scooped up by the shooter 90 in the region R3 on one side in the left-right direction. The food material scooped up by the shooter 90 is placed on the shooter 90, and the region R3 on the side where the food material in the bread 8 is scooped up by the rotation of the shooter 90 is on the opposite side of the rotation axis 28. After being transferred to the region R4, the shooter 90 gently falls and contacts the inner surface 86 of the pan 8, and is heated again by the heating device 18 to be fried. Then, the pan 8 is sent to the downstream side (rear side) of the shooter 90 by the left-right swing and the front-rear swing, and is finally sent to the product take-out unit 52 on the rear side of the movable table 4 to be fried. It has come to be taken out as a finished product.

In addition, the continuous stirrer 1 of the present embodiment performs the operations of the drive motor 46 for rotating the stirring unit, the drive motor 54 for swinging left and right, and the drive motor 70 for swinging back and forth, and the operation of the heating device 18, respectively. A controller (not shown) that can be adjusted independently is provided. By this controller (not shown), when the left / right swing mechanism 14 swings the pan 8 in the left / right direction, the left / right swing angle α3 and swing speed V1 of the pan 8 and the front / rear swing mechanism 16 are set. The swinging distance L1 and swinging speed V2 of the pan 8 when the pan 8 is swung in the front-rear direction, and the rotating speed V3 of the rotating unit 28 (the stroke type blade member 88 and the shooter 90) of the stirring unit 26. Can be adjusted independently.
Furthermore, the continuous frying device 1 of the present embodiment includes a temperature sensor (not shown) that detects the surface temperature of the inner surface 86 of the bread 8, and based on the temperature detected by the temperature sensor (not shown). A controller (not shown) can also independently adjust the heating temperature of the pan 8 by the electromagnetic induction heating coil 22 of the IH coil unit 20 of the heating device 18 to adjust the surface temperature of the inner surface 86 of the pan 8. It can be done.

Next, referring to FIG. 1 to FIG. 10, using the continuous stirrer according to the first embodiment of the present invention described above, the operation and operation method when continuously frying food containing starch ( The continuous frying method will be described.
First, edible oil is drawn on the inner surface 86 of the pan 8 of the continuous frying device 1 according to the first embodiment of the present invention, the operation of the heating device 18 is started, and generated by the electromagnetic induction heating coil 22 of the IH coil unit 20. A step of heating the pan 8 with heat (heating step) is performed. At the same time, the respective operations of the drive motor 46 for rotating the agitating unit, the drive motor 54 for swinging left and right, and the drive motor 70 for swinging back and forth are started. The left and right swings and the front and rear swings of the pan 8 are started, and the stroke type blade member 88 and the shooter 90 are rotated by the rotation of the rotating shaft 28 of the stirring unit 26.

  Next, a step of supplying food containing starch from the raw material input unit 24 into the heated bread 8 (food supply step) is performed, and the food supplied into the bread 8 is first stirred. While being agitated by the 26 stroke-type blade members 88, a step (stir-frying step) of frying the inner surface 86 of the bread 8 is executed. Then, the food material stirred and fried by the stroke type blade member 88 is sent into the region R3 where the shooter 90 can scoop up the food material. The food material scooped up by the shooter 90 is placed on the shooter 90, and the region R3 on the side where the food material in the bread 8 is scooped up by the rotation of the shooter 90 is on the opposite side of the rotation axis 28. After being transferred to the region R4, the shooter 90 gently falls and comes into contact with the inner surface 86 of the pan 8, and is heated again by the heating device 18 and the fried processing step is executed.

  Here, in the stir processing step, the electromagnetic temperature of the IH coil unit 20 of the heating device 18 is set so that the surface temperature T1 of the inner surface 86 of the pan 8 detected by the temperature sensor (not shown) is set to 160 degrees to 260 degrees. The heating temperature by the induction heating coil 22 is adjusted.

Next, the food processed in the rotation regions R3 and R4 of the shooter 90 is sent to the product extraction unit 52 on the rear side of the movable table 4, and a process of extracting the processed food (food extraction process) is performed. Executed. In addition, the food material taken out by the product take-out unit 52 is then subjected to quick freezing treatment or the like as necessary and stored as frozen food.
Note that the pan 8 is swung left and right and back and forth and the rotation of the stroke type blade member 88 and the shooter 90 is continued from the start of the heating process to the end of the food take-out process.

According to the above-described continuous frying device 1 according to the first embodiment of the present invention, the upper part is opened by forming the bread 8 to which the food is supplied from the food material input unit 24 into a half pipe shape with the upper part opened. Compared to a case where a cylindrical pan having a large internal surface area is employed, the energy efficiency of heat transmitted through the pan 8 when the heating device 18 heats the pan 8 can be improved. Moreover, since the pan 8 is formed in a half-pipe shape with the top opened, the installation space required for the pan 8 can be reduced.
Furthermore, since the bread 8 is formed in a half-pipe shape with the top opened, the water vapor generated in the bread 8 can be efficiently discharged, and the quality of the food that has been fried in the bread 8 (for example, In stir-fried rice, it is possible to improve the stir-fried incense and texture.
In addition, by forming the bread 8 in a half-pipe shape with the top opened, ingredients to be added (for example, seasonings and flavored vegetables) are arbitrarily selected and added to the bread 8 from above the bread 8. You can also.
Furthermore, the temperature of the inner surface 86 of the pan 8 is controlled by the pan 8 that can swing around the central axis C <b> 1 extending in the longitudinal direction and the heating device 18 that is disposed on the outer peripheral side of the pan 8 and heats the pan 8. Since it is possible to stabilize the temperature unevenness, it is possible to prevent the food containing starch supplied from the food material input unit 24 from sticking to the inner surface 86 of the bread 8 from being burnt. The food can be stir-fried with a preferred stir-fried incense.
In addition, the food in the pan 8 is stirred by the stroke type blade member 88 and the shooter 90 while the pan 8 is being swung while being heated by the IH coil unit 20 of the heating device 18, and the central axis C1 by the pan 9 is By simultaneously performing the rocking at the center and the stirring by the stirring unit 26, the excessive pressure on the food can be reduced while the whole food in the bread 8 is fried uniformly, and the food is kneaded. Can be improved, and the quality of the ingredients that have been fried in the bread 8 (for example, fried incense or a paraffin texture in fried rice) can be improved.
Furthermore, since it is possible to suppress the burning of the food in the bread 8, continuous operation for a long time is possible, and productivity can be improved.
As a result, the food containing starch can be fried in a large amount and continuously with high energy efficiency and little kneading or scorching, and productivity can be improved. Further, by forming the pan 8 in a half-pipe shape with the top open, the cleaning operation can be facilitated and the cleaning time can be shortened, so that the productivity can be improved.

  Further, according to the continuous frying device 1 according to the present embodiment, the pan 8 is swung in the left-right direction by the left-right swing mechanism unit 14 and the pan 8 is swung in the front-rear direction by the front-rear swing mechanism unit 16. 8 can stabilize the temperature of the inner surface 86 and reduce the temperature unevenness, so that the food containing starch supplied into the bread 8 from the raw material input unit 24 sticks to the inner surface 86 of the bread 8 and is burnt. Can be suppressed, and the food can be stir-fried with a preferred stir-fried incense. In addition, while the whole ingredients in the bread 8 are fried uniformly, excessive pressure on the ingredients can be reduced, the ingredients are suppressed from being kneaded, and the quality of the ingredients fried in the bread 8 ( For example, in fried rice, it is possible to improve the stir-fried incense and texture. Furthermore, since it is possible to suppress the burning of the food in the bread 8, continuous operation for a long time is possible, and productivity can be improved. As a result, the food containing starch can be stir-fried in a state where energy efficiency is good and with less kneading or burning, a large amount of food can be fried continuously, and productivity can be increased. Can be improved.

  Furthermore, according to the continuous stirrer 1 according to the present embodiment, the temperature of the inner surface 86 of the pan 8 is increased by swinging the pan 8 and heating by the electromagnetic induction heating coil 22 of the IH coil unit 20 of the heating device 18. Since it is possible to stabilize the temperature unevenness, it is possible to prevent the food containing starch supplied from the food material input unit 24 from sticking to the inner surface 86 of the bread 8 from being burnt. The food can be stir-fried with a preferred stir-fried incense. Furthermore, since it is possible to suppress the burning of the food in the bread 8, continuous operation for a long time is possible, and productivity can be improved. As a result, the food containing starch can be stir-fried in a state where energy efficiency is good and with less kneading or burning, a large amount of food can be fried continuously, and productivity can be increased. Can be improved.

  Moreover, according to the continuous frying apparatus 1 by this embodiment, the foodstuff supplied to the bread | pan 8 from the foodstuff raw material injection | throwing-in part 24 is heated by the heating apparatus 18, and in the stirring part 26, the front in the bread | pan 8 first. After stirring by the rotation of the stroke type blade member 88 arranged on the side (foodstuff raw material charging unit 24 side), the stirring is performed by the rotation of the shooter 90 on the downstream side. At this time, when the shooter 90 is stirring the food material, the food material scooped up in the bread 8 by the shooter 90 is opposite to the region R3 on the side where the food material in the bread 8 is scooped up with the rotation axis 28 as the center. It can be easily transferred to the region R4. Therefore, when the frying process is performed on the inner surface 86 of the bread 8, the inner surface 86 of the bread 8 in the region R3 on the side where the ingredients in the bread 8 are scooped up and the region R4 on the opposite side is fried almost over the entire area. It can be used effectively for processing. Therefore, a large amount of food can be continuously fried in the bread 8, and productivity can be improved. In addition, the shooter 90 can mitigate the impact of the scooped food material falling on the inner surface 86 of the pan 9, so that the food material is kneaded more than necessary and sticks to the inner surface 86 of the pan 8, causing scorching. It can also be suppressed.

  Furthermore, according to the continuous frying device 1 according to this embodiment, the swing angle α3 and swing speed V1 of the pan 8 in the left-right direction, the swing distance L1 and swing speed V2 of the pan 8 in the front-rear direction, and the stirring unit 26 The rotation speed V3 of the rotating unit 28 (stroke type blade member 88 and shooter 90) and the heating temperature T1 of the pan 8 by the coil 22 for electromagnetic induction heating of the IH coil unit 20 of the heating device 18 are independent of each other. Therefore, the food containing starch can be fried more efficiently under less appropriate kneading and scorching conditions under more appropriate operating conditions. Therefore, a large amount of ingredients can be continuously fried more efficiently and productivity can be further improved.

  Furthermore, according to the continuous frying device 1 according to the present embodiment, the surface temperature T1 of the inner surface 86 of the bread 8 detected by the temperature sensor (not shown) is set to 160 degrees to 260 degrees in the frying process step. Since the heating temperature by the coil 22 for electromagnetic induction heating of the IH coil unit 20 of the heating device 18 is adjusted, the food containing starch supplied in the bread part in the food supply process is attached to the inner surface of the bread part. The occurrence of scorching can be suppressed, and the food can be stir-fried with a preferred stir-fried incense.

  Moreover, according to the continuous frying apparatus 1 according to the present embodiment, the bread 8 is shaken in the front-rear direction in the frying process and heated by the electromagnetic induction heating coil 22 of the IH coil unit 20 of the heating device 18. 8 can stabilize the surface temperature T1 of the inner surface 86 and reduce temperature unevenness. Therefore, it can suppress that the foodstuff containing the starch supplied in the bread | pan 8 from the foodstuff supply process sticks to the inner surface 86 of the bread | pan 8, and scorching generate | occur | produces, and stir-processes foodstuff with a preferable stir-fry incense. Can do. Furthermore, since it is possible to suppress the burning of the food in the bread 8, continuous operation for a long time is possible, and productivity can be improved. As a result, the food containing starch can be stir-fried in a state where energy efficiency is good and with less kneading or burning, a large amount of food can be fried continuously, and productivity can be increased. Can be improved.

  Furthermore, according to the continuous stirrer 1 according to the present embodiment, the pan 8 is rotated by rotating the stroke type blade member 88 and the shooter 90 while swinging the bread 8 in the left-right direction around the central axis C3 in the stir processing step. Since the ingredients in 8 can be agitated, excessive pressure on the ingredients can be reduced while the whole ingredients in bread 8 are fried evenly, and the ingredients 8 are suppressed from being kneaded. It is possible to improve the quality of the ingredients that have been stir-fried (for example, in fried rice, a stir-fried incense or a paraffin texture). Moreover, since generation | occurrence | production of the burning of the foodstuff in the bread | pan 8 can be suppressed, a continuous operation for a long time is attained and productivity can be improved.

Next, a continuous stirrer according to a second embodiment of the present invention is described with reference to FIG.
FIG. 11 is a schematic plan view schematically showing the swinging state of the bread in the front-rear direction and the stirring state of the stirring unit in the continuous frying device according to the second embodiment of the present invention. Here, in FIG. 11, the same code | symbol is attached | subjected about the part same as the part of the continuous frying apparatus by 1st Embodiment of this invention mentioned above, These description is abbreviate | omitted.

  As shown in FIG. 11, the continuous frying device 200 according to the second embodiment of the present invention includes a plurality of sets of arm portions 230 extending radially from the rotation shaft 228 of the stirring portion 226 in the pan 8, and the arm portions 230. A leaf spring portion 231 having one end attached and elastically deformable, and a blade member 288 attached to the other end of the leaf spring portion 231 are provided. As a result, the outer edge portion 292a of the blade portion 292 of the blade member 288 is elastically urged against the inner surface 86 of the pan 8 by the urging force of the leaf spring portion 231 and has a structure that allows contact. This is different from the structure of the stroke type blade member 88 of the continuous stirrer 1 according to the first embodiment.

  According to the continuous stirrer 200 according to the second embodiment of the present invention described above, the outer edge portion 292a of the blade portion 292 of the blade member 288 is elastically attached to the inner surface 86 of the pan 8 by the biasing force of the leaf spring portion 231. Because of the structure that can be pressed and contacted, the ingredients containing starch supplied into the bread 8 from the ingredients input part 24 are agitated by the blade part 292 of the blade member 288 before sticking to the inner surface 86 of the bread 8. Therefore, it is possible to effectively prevent the food material from sticking to the inner surface 86 of the bread 8 and causing scorching.

Next, a continuous stirrer according to a third embodiment of the present invention is described with reference to FIG.
FIG. 12 is a perspective view showing a spring-type blade member of the continuous frying device according to the third embodiment of the present invention.
As shown in FIG. 12, in the continuous stirrer according to the third embodiment of the present invention, the stirring unit 326 includes the stroke type blade member 88 of the continuous stirrer 1 according to the first embodiment described above, or the second embodiment. Is provided with a spring-type blade member 388 having a different form from the blade member 288 of the continuous stirrer 200, and an arm portion 330 extending radially in the pan 8 from the rotation shaft 328 of the stirring portion 326, and this arm A proximal end portion 392a of a blade portion 392 of the blade member 388 is attached to the distal end portion 330a of the portion 330 so as to be rotatable about a hinge shaft 394.
In addition, a torsion coil spring 398 is provided inside a mounting portion 396 in which a base end portion 392a of the blade portion 392 of the blade member 388 and a distal end portion 330a are rotatably attached to the arm portion 330 via a hinge shaft 394. The outer edge portion 392b of the blade portion 392 of the blade member 388 is always biased by the biasing force of the torsion coil spring 398 so as to elastically contact the inner surface 86 of the pan 8.

  According to the continuous stirrer according to the third embodiment of the present invention described above, the outer edge portion 392a of the blade portion 392 of the blade member 388 is elastically biased against the inner surface 86 of the pan 8 by the biasing force of the torsion coil spring 98. Since the structure is such that it can be contacted, the ingredients containing starch supplied into the bread 8 from the ingredients input part 24 are agitated by the blade part 392 of the blade member 388 before sticking to the inner surface 86 of the bread 8. Since the frying process can be performed, it is possible to effectively suppress the burning of the food material on the inner surface 86 of the bread 8.

Next, a continuous stirrer according to a fourth embodiment of the present invention is described with reference to FIG.
FIG. 13 is a perspective view showing a spiral blade member of the continuous fried device according to the fourth embodiment of the present invention.
As shown in FIG. 13, in the continuous stirrer according to the fourth embodiment of the present invention, the stroke type blade member 88 in the pan 8 of the continuous stirrer 1 according to the first embodiment described above, the continuous according to the second embodiment. A helical spring disposed on the upstream side (food material raw material charging unit 24 side) of the leaf spring type blade member 288 of the stirrer 200 and the torsion coil spring type blade member 388 of the continuous stirrer according to the third embodiment. A blade member 432 is provided.
The spiral blade member 432 extends from the rotating shaft 428 of the stirring unit 426 in the pan 8 to the outside in the radial direction and is provided at a predetermined interval in the axial direction of the rotating shaft 428. Are provided with a blade portion 492 that couples the leading end portions 430a to each other. The blade portion 492 has a single spiral shape extending from both the tip portions 430a and substantially making a round so as to join each other, and the blade portion 492 has a blade portion so that the outer edge portion 492a of the blade portion 492 contacts the inner surface 86 of the pan 8. The outer diameter of the outer edge portion 492 a of 492 substantially matches the inner diameter of the inner surface 86 of the pan 8.

  According to the continuous stirrer according to the fourth embodiment of the present invention described above, the ingredients supplied into the bread 8 from the ingredients input part 24 are agitated by the blade part 492 of the spiral blade member 432 of the stirring part 426. The blade member 432 downstream of the blade member 432 (the stroke-type blade member 88 in the pan 8 of the continuous stirrer 1 according to the first embodiment, the leaf spring-type blade member 288 of the continuous stirrer 200 according to the second embodiment) Or torsion coil spring type blade member 388) of the continuous stirrer according to the third embodiment.

  In addition, in the continuous stirrer according to the first to fourth embodiments of the present invention described above, the type and form of each blade member used in the stirring unit, the number, the order and the combination of the arrangement are merely examples, Modifications and changes can be made as appropriate.

1 Continuous stirrer 2 Fixed base 4 Moving base 6 Slide bearing 8 Pan (Bread part)
DESCRIPTION OF SYMBOLS 10 Rail 12 Support bearing 14 Left-right rocking | fluctuation mechanism part 16 Back-and-forth rocking mechanism part 18 Heating device (heating means)
20 IH coil unit 22 Coil for electromagnetic induction heating (coil part for electromagnetic induction heating)
24 Ingredient input section (Food supply section)
26 Stirring unit 28 Rotating shaft of stirring unit 30 Arm unit of stirring unit 30a Arm unit of stirring unit to which stroke type blade member is attached 30b Arm unit of stirring unit to which shooter is attached 32 Blade member of stirring unit 34 Fixed frame 36 First 1 joint arm 38 2nd joint arm 40 sprocket 42 sprocket 44 sprocket 46 drive motor for agitating section rotation 48 chain belt 50 rotation gear 52 product takeout section 54 drive motor for left / right swing 56 on the output side of drive motor for left / right swing Rotating shaft 58 Cam 60 Cam groove 62 Left / right swing arm 62a Lower end portion of left / right swing arm 62b Upper end portion of left / right swing arm 64 Lower base portion of moving platform 66 Left / right swing arm mounting portion of pan 68 Cam follower 68a of cam follower Rear end 68b Front end of cam follower Numeral 70 Drive motor for forward / backward swing 72 Rotating shaft on output side of drive motor for forward / backward swing 74 Cam 76 Cam groove 78 Forward / backward swing arm 78a Lower end of swing arm 78b Upper end of swing arm 80 Base of fixed base Part 82 Pan swinging arm attachment part 84 Cam follower 86 Inner surface of pan 88 Stroke type blade member (first blade member)
90 Shooter (second blade member)
92 Stroke blade member blade portion 92a Stroke blade member outer edge portion 94 Stroke blade member slide mechanism portion 96 Stroke blade member slide mechanism portion sliding portion 96a Slide portion Side 96b Top surface of sliding portion 98 Guide portion 98a Guide groove 98b Top end surface 100 of guide portion 102 Lid portion 102 Nut 104 Guide hole 106 Sliding restriction protrusion 108 Sliding restriction protrusion 110 Lid projection 112 Lid projection 114 Screw member 114a Screw member tip 116 Screw member 116a Screw member tip 200 Continuous stirrer 226 Stirrer 228 Stirrer rotary shaft 230 Stirrer arm 231 Leaf spring 288 Leaf spring type blade member 292 Blade portion 292a of blade member Outer edge portion 326 of blade portion of blade member Stirring portion 328 Rotating shaft 330 of stirring unit Arm unit 330a of stirring unit Tip 388 of arm unit of stirring unit Spring-type blade member 392 Blade portion 392a Base end portion 392b of blade portion Outer edge portion 394 of blade portion Hinge shaft 396 Mounting portion 398 Torsion Coil spring 426 Stirring section 428 Rotating shaft 430 Arm section 430a Arm section tip section 432 Spiral blade member 492 Blade section 492a Outer edge section of blade section A Installation surface B1 Sliding direction of stroke type blade member B2 Stroke type blade member Sliding direction C1 Center axis of the pan C2 Center axis of the rotating shaft of the agitator C3 Center axis of the rotating shaft on the output side of the drive motor for the left and right swing C4 Swing axis of the left and right swing arm C5 of the drive motor for the front and rear swing Center axis line of rotation shaft on output side C6 Swing axis line of front / rear swing arm D1 Outer edge portion of blade portion of stroke type blade member extends Direction d Slidable distance of stroke type blade member E Rear side of continuous stirrer f1 Position of front end portion of bread in retracted state f2 Position of front end portion of bread in advanced state L1 Maximum forward / backward swing distance P0 Left / right swing Moving arm reference position P1 Left and right swing arm left swing position P2 Left and right swing arm right swing position Q0 Front and rear swing arm reference position Q1 Front and rear swing arm rear swing position Q2 Front and rear swing arm Front side swing position R1 Rotation region of the stroke type blade member below the rotation axis of the stirring unit R2 Rotation region of the stroke type blade member above the rotation axis of the stirring unit R3 Region of the shooter scooping up the food R4 Shooter is the food R1 Location of the rear end of the pan in the retracted state r2 Position of the rear end of the pan in the advanced state S1 Front side of the continuous frying device T1 Surface temperature of the inner surface of the pan V1 Swing speed of the pan in the left-right direction V2 Swing speed of the pan in the front-rear direction V3 Rotational speed of the rotating part of the stirring unit α1 When the left-and-right swinging arm swings from the position P0 to the position P1 The magnitude of the swing angle α2 The magnitude of the swing angle when the left and right swing arm swings from position P0 to position P2. Α3 The maximum swing angle when the left and right swing arm swings from position P1 to position P2. β1 The swing angle when the back and forth swing arm swings from position Q0 to position Q1 β2 The swing angle when the back and forth swing arm swings from position Q0 to position Q2 β3 Back and forth swing The maximum swing angle when the arm swings from position Q1 to position Q2. The angle formed by the extending direction of the outer edge of the blade portion of the γ stroke blade member and the longitudinal direction of the inner surface of the pan.

Claims (9)

A continuous stirrer that continuously stirs food containing starch,
A pan portion that is formed in a half-pipe shape so that the upper part is opened and is swingable about a central axis extending in the longitudinal direction;
A heating means disposed on the outer peripheral side of the bread portion to heat the bread portion;
An ingredient supply unit for supplying ingredients into the bread part;
A rotating shaft disposed in the pan portion so as to extend in the longitudinal direction, an arm portion extending radially in the pan portion from the rotating shaft, and the rotating shaft and the arm portion provided at a tip portion of the arm portion And a vane member that can rotate integrally with the pan portion, and the pan portion is swung while being heated by the heating means, and the frying member is agitated by stirring the ingredients in the pan portion with the vane member. A stirring section;
Right and left swinging mechanism that swings in the lateral direction the pan section about its central axis, the possess,
The left / right swing mechanism includes a drive motor for swinging the pan portion in the left / right direction about the central axis, and a cam that is eccentrically connected to the rotation shaft of the drive motor and along its circumferential direction. A cam having a groove, and a left and right swing arm disposed on the rear side of the cam,
A lower end portion of the left and right swing arm is rotatably attached to a base portion on which the drive motor is installed, and an upper end portion of the left and right swing arm is rotatably connected to a lower end portion of the pan portion. , an intermediate portion between the lower end and the upper portion of the left and right swing arm, a continuous fried apparatus characterized that you have slidably mounted along a circumferential direction of the cam groove of the cam. Furthermore, continuous fried apparatus according to claim 1, further comprising a front and rear swing mechanism for swinging back and forth along the upper Symbol pan portion in the axial direction of the central axis.   The continuous stirrer according to claim 1 or 2, wherein the heating means includes a coil portion for electromagnetic induction heating.   The blade member of the stirring unit includes a first blade member disposed on the food supply unit side in the bread unit, and a second blade member disposed on the downstream side of the first blade member. And the second blade member rotates together with the rotation shaft and scoops up the food in the bread portion, and the region on the side where the food in the bread portion is scooped up is on the opposite side of the rotation shaft. The continuous frying apparatus of any one of Claims 1 thru | or 3 provided with the shooter member which can be transferred to an area | region.   When the left / right swing mechanism swings the pan part in the left / right direction, the left / right swing angle and swing speed of the pan part, the front / rear swing mechanism swings the pan part in the front / rear direction. The oscillating distance and oscillating speed in the front-rear direction of the pan part and the rotational speed of the blade member of the agitating part can be adjusted independently of each other. Continuous fried equipment. A continuous frying method in which a food containing starch is continuously fried using the continuous frying device according to any one of claims 1 to 5 ,
A heating step of heating the pan portion formed in a half-pipe shape by a heating means so that the upper part is opened;
A food supply step for supplying the food containing starch into the bread portion being heated by the heating means;
A pan portion heated by the heating means is swung around a central axis extending in the longitudinal direction, and a rotary shaft disposed in the pan portion so as to extend in the longitudinal direction is provided on the rotary shaft. A stir-fry process step of stirring the ingredients in the bread part and performing a stir-fry process by rotating the blade member
A food take-out step of taking out the food after the stir-fry processing step from the bread part;
A continuous frying method characterized by comprising:   The continuous frying method according to claim 6, wherein the temperature of the inner surface of the bread portion is set to 160 degrees to 260 degrees by the heating means in the stir processing step.   The heating means includes a coil part for electromagnetic induction heating, and in the frying process step, the heating means heats the bread part while swinging the bread part back and forth along the axial direction of the central axis. The continuous frying method according to claim 6 or 7.   9. The foodstuff in any one of claims 6 to 8, wherein in the frying process step, the food in the bread portion is agitated by rotating the blade member while swinging the bread portion in the left-right direction around the central axis. The continuous frying method described.

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